YIELDS: 19 | PREP TIME: 15 mins | TOTAL TIME: 2 hrs 10 mins

If you are looking for a snack or dessert for today, this recipe is one to try! What I love the most about these little treats is that they are not very sweet. Just the way I like it. I am sure that you are going to love this recipe. Enjoy!


1 cup crushed ginger snaps

3/4 cup crushed graham crackers

4 oz. cream cheese softened

2 1/2 cups melted white chocolate, divided

1/2 cup pumpkin puree

1 tsp. pumpkin pie spice

Pinch kosher salt

1 tbsp. coconut oil


Step 1: Line a large baking sheet with parchment paper.

Step 2: In a small mixing bowl, add the graham cracker crumbs and ginger snaps. Stir until well mixed.

Step 3: Set aside 2-tablespoons of the graham mixture for later use.

Step 4: In a large mixing bowl, add the cream cheese and beat until creamy.

Step 5: Add in 1/2 cup of the melted white chocolate, pumpkin pie spice, salt, and pumpkin puree into the beaten cream cheese. Beat until everything is well blended.

Step 6: Add in the cookie crumbs and stir until well mixed.

Step 7: For small balls from the mixture.

Step 8: Place the balls inside the freezer to chill for about 40 minutes.

Step 9: Take out the balls from the freezer and roll each on your palms.

Step 10: Put them back inside the freezer and chill for 5 minutes more.

Step 11: In a small mixing bowl, add coconut oil and white chocolate. Stir until well mixed.

Step 12: Dip the balls into the chocolate mixture and coat each evenly.

Step 13: Place the coated balls on the prepared baking sheet and sprinkle the 2 tablespoons of cookie crumbs on top.

Step 14: Place inside the fridge to chill for 1 hour or until set.

Step 15: Serve and enjoy!

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