ADVERTISEMENT
Begin by placing the softened cream cheese into a large mixing bowl. Whip it until it is smooth and creamy.
To the cream cheese, add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Mix these until they blend into a smooth and creamy consistency.
Carefully fold in 1/2 cup of the graham cracker crumbs until they are evenly mixed through.
Cover the bowl with plastic wrap and refrigerate. Wait for about 1 hour or until the mixture has firmed up enough to be shaped.
Remove from the refrigerator and scoop the mixture using a tablespoon, then roll it into small balls with your hands.
Roll each ball in the remaining graham cracker crumbs to coat them completely.
Place the balls on a baking sheet lined with parchment paper and refrigerate again for at least 30 minutes to set.
Enjoy these balls chilled or at room temperature. If there are any leftovers, keep them stored in an airtight container in the refrigerator.
Prep Time: 15 mins | Total Time: 1 hr 45 mins | Servings: 18 balls
ADVERTISEMENT
