Remove the cream cheese from the fridge and let it sit at room temperature until very soft — about 30–45 minutes. If you’re short on time, cut it into small cubes and microwave in 6–8 second bursts until just softened.

Measure out the pumpkin purée, powdered sugar, spices, and graham crumbs so everything is ready to go.

Pro tip: Soft cream cheese blends into a silkier filling. If it’s too cold, you’ll end up with lumps and a denser texture.

Place the softened cream cheese in a mixing bowl. Beat with a hand mixer (or whisk) until completely smooth.

Gradually add the powdered sugar and continue to beat until the mixture is light and fluffy.

Add the pumpkin purée, vanilla, and pumpkin pie spice. Mix just until combined — scrape the sides of the bowl so everything is evenly incorporated.

Fold in the graham cracker crumbs with a spatula. Mix until the mixture holds together and is scoopable but not overly dry.

Pro tip: Sift the powdered sugar if it’s lumpy — it makes the filling perfectly smooth without any gritty bits.

Transfer the bowl to the fridge for 20–30 minutes if the mixture feels too soft to shape. You want it firm enough to scoop into neat balls.

If the mixture is on the dry side after chilling, add 1–2 tablespoons of heavy cream or milk and mix briefly to loosen.

Pro tip: Chilling makes rolling easier and prevents your hands from getting sticky while you shape the balls.

Use a small cookie scoop (about 1 tablespoon) or a measured tablespoon to portion the filling.

Drop each scoop onto a parchment-lined baking sheet. Gently press and roll between your palms to form smooth, even balls.

Space them about 1 inch apart.

Quick note: If the filling sticks to your hands, lightly oil your palms or wear disposable gloves to keep things tidy.

Place the tray of rolled balls in the freezer for 15–25 minutes, or in the fridge for 30–45 minutes, until they’re firm but not rock-solid. This short firming step makes dipping much easier and stops the balls from falling apart when you coat them.

Pro tip: Don’t skip this step — chilled balls maintain their shape when you dunk them into warm chocolate.

Put the white chocolate chips (or candy melts) in a microwave-safe bowl. Heat in 20–30 second bursts, stirring between each burst, until almost melted. Stir until smooth.

If you want a thinner coating, stir in up to 1 tablespoon coconut oil (or neutral vegetable oil) — add a little at a time until you reach a smooth, dippable consistency.

Pro tip: Keep water away from the chocolate — even a tiny splash will cause it to seize and become grainy.

Using a fork or dipping tool, spear a chilled cheesecake ball and dip it into the melted chocolate, swirling to coat. Lift and tap the fork lightly against the side of the bowl to let excess chocolate drip off.

Transfer the coated ball back to the parchment-lined sheet. Quickly sprinkle with crushed graham crackers, cinnamon sugar, or little autumn sprinkles before the coating sets.

Repeat until all balls are coated.

Quick note: Work in batches if your chocolate starts to firm up — you can rewarm the bowl for a few seconds in the microwave if needed.

Chill the coated cheesecake balls in the fridge for at least 30–60 minutes until the coating is fully set.

Store finished cheesecake balls in an airtight container in the refrigerator for up to 4–5 days. For longer storage, freeze them in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 1 month. Thaw in the fridge for 20–30 minutes before serving.

Pro tip: If you plan to freeze, skip any delicate sprinkles that might not survive thawing — add those after thawing for the best look.