No-Bake Pumpkin Cheesecake Balls

Instructions

1️⃣ Mix the Cream Cheese:

1. In a large mixing bowl, beat the softened cream cheese and powdered sugar together with a hand mixer or stand mixer until smooth and creamy, about 2–3 minutes.
2. Add the pumpkin puree and pumpkin pie spice, mixing until fully incorporated and the mixture is silky and well blended.

2️⃣ Add the Crumbs:

1. Stir in the graham cracker crumbs and gingersnap crumbs using a spatula or wooden spoon. The mixture should be thick but pliable — perfect for shaping into balls.
2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the mixture to firm up.

3️⃣ Shape the Balls:

1. Once chilled, scoop out tablespoon-sized portions and roll them between your palms to form 1-inch balls.
2. Place the rolled balls on a parchment-lined baking sheet and refrigerate for an additional 30 minutes to set the shape before dipping.

4️⃣ Melt the Almond Bark: