Equipment Needed
- Large mixing bowl
- Electric hand mixer or a sturdy whisk
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper or wax paper
- Small bowls for coating
- Cookie scoop (1-inch size is ideal)
Step-by-Step Instructions
Our journey begins with the creamy base. In your large bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, all the spices (cinnamon, ginger, nutmeg, cloves), and the salt. Now, here’s where I learned a lesson: use an electric mixer if you have one. I tried to whisk this by hand the first time, and while it’s possible, it takes forever and you risk little lumps of cream cheese. Mix on medium speed until everything is completely smooth, creamy, and uniformly orange. You’ll see the mixture transform into a glorious, spiced pumpkin cheesecake batter. Scrape down the sides of the bowl with your spatula to make sure everything is incorporated.
Next, we add the structure. To your smooth pumpkin-cheesecake mixture, add one cup of the graham cracker crumbs. This is crucial—the crumbs soak up moisture from the pumpkin and help firm up the mixture so it can be rolled. Use your spatula to fold them in thoroughly. The mixture will thicken considerably and become more like a very soft cookie dough. At this point, I cover the bowl tightly with plastic wrap and refrigerate it. This chilling time is non-negotiable. I’ve tried to rush it after 30 minutes, and it was a sticky, frustrating mess. You need a solid 1-2 hours for it to become firm enough to handle.
Once the mixture is thoroughly chilled and firm, the fun, hands-on part begins. Line a baking sheet with parchment paper. Using a small cookie scoop or a tablespoon, portion out the mixture. I roll each portion quickly between my palms to form a smooth, one-inch ball. Working quickly is key here, as the warmth of your hands can start to soften the mixture. If it gets too sticky, just pop the bowl back in the fridge for 15 minutes. Place each formed ball back on the parchment-lined sheet. You should get about 24-30 balls, depending on your size.(See the next page below to continue…)