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In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy.
Add in the pumpkin puree, powdered sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Continue mixing until all ingredients are fully combined, forming a luscious and creamy mixture.
Gently fold in 1/2 cup of the graham cracker crumbs and mix until evenly incorporated.
Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour, or until it is firm enough to shape.
Once the mixture is well-chilled, scoop about 1 tablespoon at a time and roll it between your palms to form small balls.
Roll each ball in the remaining 1/2 cup of graham cracker crumbs, ensuring they are evenly coated.
Arrange the coated balls on a baking sheet lined with parchment paper. Return them to the refrigerator for at least 30 minutes to allow them to set and firm up.
Serve these delightful bites chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator.
Prep Time: 15 minutes | Chilling Time: 1 hour 30 minutes | Total Time: 1 hour 45 minutes | Servings: 18 balls
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