No-Bake Pumpkin Balls (Printer-Friendly Version)
Creamy pumpkin-spiced balls coated in vanilla almond bark, a simple sweet treat for fall moments.
# What You'll Need:
→ Base
01 -
8 oz cream cheese, softened
02 -
½ cup pumpkin purée
03 -
¼ cup maple syrup
04 -
½ cup powdered sugar
05 -
1½ cups ginger snap cookies, crushed
06 -
1 tsp pumpkin pie spice
07 -
½ tsp pure vanilla extract
08 -
¼ tsp salt
→ Coating and Decoration
09 -
12 oz vanilla almond bark
10 -
¼ cup orange candy melting wafers (optional)
# Steps to Follow:
01 -
In a mixing bowl, beat softened cream cheese with pumpkin purée until smooth and creamy.
02 -
Add maple syrup, powdered sugar, pumpkin pie spice, vanilla extract, and salt to the mixture, blending thoroughly until uniform.
03 -
Gently fold in crushed ginger snap cookies until fully incorporated, aiming for a thick, moldable consistency. Adjust cookie crumbs slightly if mixture feels too soft.
04 -
Form the mixture into approximately one-inch diameter balls. Arrange on parchment paper-lined sheet and refrigerate for at least 30 minutes to firm.
05 -
Melt vanilla almond bark following package instructions. Dip each chilled ball in the melted coating, allowing excess to drip off. Return to parchment-lined sheet to set completely.
06 -
Melt orange candy wafers and drizzle lightly over coated balls for a festive finish. Allow drizzle to set before serving.
# Additional Tips:
01 -
Chill balls thoroughly before dipping to ensure almond bark adheres smoothly and sets quickly.
02 -
Use forks or dipping tools to minimize excess coating and maintain clean presentation.
03 -
Adjust pumpkin pie spice amount to suit taste preferences.
04 -
Store finished balls in an airtight container refrigerated up to one week.