No-Bake Pumpkin Balls (Printer-Friendly)
Creamy pumpkin-spiced morsels coated in vanilla almond bark, perfect for cozy fall moments.
# List of Ingredients:
→ Base
01 -
8 oz cream cheese, softened
02 -
½ cup pumpkin purée
→ Sweeteners and Spices
03 -
¼ cup maple syrup
04 -
½ cup powdered sugar
05 -
1 tsp pumpkin pie spice
06 -
½ tsp pure vanilla extract
07 -
¼ tsp salt
→ Crunchy Component
08 -
1½ cups ginger snap cookies, crushed
→ Coating
09 -
12 oz vanilla almond bark
10 -
¼ cup orange candy melting wafers (optional)
# Preparation Steps:
01 -
In a mixing bowl, beat the softened cream cheese and pumpkin purée until smooth and homogenous.
02 -
Incorporate the maple syrup, powdered sugar, pumpkin pie spice, vanilla extract, and salt, mixing thoroughly to form a uniform blend.
03 -
Gently fold in the crushed ginger snap cookies until a thick, moldable dough forms. Adjust crumbs as needed to achieve optimal consistency.
04 -
Form the mixture into approximately 1-inch diameter balls. Arrange on parchment-lined sheet and refrigerate for a minimum of 30 minutes to firm.
05 -
Melt vanilla almond bark according to package directions. Dip each chilled ball into the melted coating, allowing excess to drip off before setting back on parchment to solidify.
06 -
If desired, melt orange candy wafers and drizzle lightly over coated balls. Allow to set fully before serving.
# Additional Suggestions:
01 -
Chilling the balls thoroughly before coating ensures a smooth, even almond bark finish.
02 -
Store in an airtight container refrigerated for up to one week to maintain freshness.
03 -
Use dipping forks or tools to maintain a clean and professional appearance.