Instructions
Prepare the Base Mixture
In a large mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer until it becomes smooth and creamy.
Incorporate Pumpkin and Spices
Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves.
Mix until all ingredients are fully combined, resulting in a rich and creamy mixture.
Add Graham Cracker Crumbs
Fold in 1/2 cup of the graham cracker crumbs to the mixture. Gently mix until the crumbs are evenly incorporated.
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the mixture is firm enough to shape.
Form the Cheesecake Balls
Once chilled, scoop about 1 tablespoon of the mixture at a time and roll it between your palms to form small balls.
Coat in Graham Cracker Crumbs
Roll each ball in the remaining 1/2 cup of graham cracker crumbs until fully coated.
Chill Again (Optional but recommended)
Place the coated balls in a single layer on a tray or plate, and refrigerate for another 30 minutes to ensure firmness.
Tips for Perfect Results
Use a cookie scoop for evenly sized balls.
If the mixture gets too soft while rolling, pop it back into the fridge to firm up.
Customize the spices to your liking! For extra warmth, add a pinch of allspice.
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