No-Bake Pumpkin Balls (Ready-to-Print Version)
Creamy pumpkin and cream cheese balls coated with vanilla almond bark for a festive fall treat.
# What You’ll Need:
→ Creamy Base
01 -
8 oz cream cheese, softened
02 -
½ cup pumpkin purée
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 Components
08 -
1½ cups ginger snap cookies, crushed
→ Coating and Decoration
09 -
12 oz vanilla almond bark
10 -
¼ cup orange candy melting wafers (optional)
# Step-by-Step Guide:
01 -
In a mixing bowl, beat softened cream cheese and pumpkin purée together until smooth and creamy.
02 -
Add maple syrup, powdered sugar, pumpkin pie spice, vanilla extract, and salt; blend thoroughly to achieve a uniform mixture.
03 -
Gently stir in finely crushed ginger snap cookies until evenly distributed and the mixture attains a thick, moldable consistency. Adjust crumbs if necessary to facilitate shaping.
04 -
Form the mixture into balls approximately 1 inch in diameter. Arrange on a parchment-lined tray and refrigerate for at least 30 minutes to firm.
05 -
Melt vanilla almond bark according to package instructions. Dip each chilled ball into the coating, allowing excess to drip off. Return to parchment paper to set completely.
06 -
Melt orange candy wafers if desired and drizzle lightly over the coated balls. Allow to set prior to serving.
# Handy Tips:
01 -
Chilling the balls thoroughly before dipping ensures the coating adheres smoothly and sets faster.
02 -
Handle the balls with forks or dipping tools during coating to maintain a clean, professional finish.
03 -
Adjust pumpkin pie spice according to taste preference for warmth without overpowering the base flavor.
04 -
Store finished balls airtight in the refrigerator for up to one week to preserve freshness and texture.