The Pumpkin Cheesecake Ball is an incredibly simple, no-bake dessert that promises to be a showstopper at any fall gathering. This fun, shareable “appetizer” combines classic pumpkin pie-inspired flavors with rich milk chocolate toffee bits, all enveloped in a delightful coating of mini chocolate chips. It’s the ultimate hassle-free treat that captures the essence of autumn in every decadent bite.

Pumpkin Cheesecake Ball: A Seasonal Favorite

As autumn leaves begin to turn and a crisp chill fills the air, my family knows that pumpkin-flavored delights will soon dominate our kitchen. It’s a cherished tradition, and few things signal the start of fall quite like the warm, inviting aroma of pumpkin spice. This year, we decided to elevate our usual weekend dessert ritual, swapping our beloved chocolate fondue for this exquisite Pumpkin Cheesecake Ball. To my delight, and not much to their surprise, my boys adored it! It’s quickly become a new family favorite, a testament to the irresistible allure of pumpkin treats.

This unique dessert ball offers a delightful twist on classic fall flavors. Imagine the comforting taste of a pumpkin chocolate chip cookie blended with the creamy indulgence of cheesecake, all without ever needing to turn on your oven. Its innovative presentation makes it a fantastic centerpiece for any fall gathering, from casual family dinners to festive holiday parties. Every time we’ve served this no-bake wonder, it’s met with rave reviews and eager requests for the recipe. Prepare to impress your guests with this effortlessly elegant and incredibly delicious pumpkin delight!

Essential Ingredients for Your Perfect Pumpkin Cheesecake Ball

Crafting this irresistible Pumpkin Cheesecake Ball requires a thoughtful selection of ingredients to achieve its rich flavor and perfect, creamy texture. Here’s a breakdown of what you’ll need and why each component is crucial:

• Spice Cake Mix: This ingredient forms the foundational flavor profile and contributes to the ball’s unique texture. My top recommendation is Betty Crocker® Super Moist Spice Cake Mix, which contains pudding, ensuring an extra thick and soft consistency. The warming spices in the mix are key to the pumpkin pie-inspired taste.
• Cream Cheese: For the ultimate creamy and firm texture, always opt for full-fat cream cheese. Lower-fat alternatives can introduce excess moisture, making the ball watery and preventing it from setting properly. Room temperature cream cheese is vital for a smooth, lump-free mixture.
• Unsalted Butter: Using unsalted butter gives you complete control over the dessert’s overall saltiness. Since many cake mixes already contain salt, unsalted butter prevents the final product from becoming too salty, ensuring a perfectly balanced flavor. Like cream cheese, ensure it’s at room temperature.
• Pumpkin Pie Spice: This aromatic blend is the heart of our pumpkin flavor. Typically composed of cinnamon, nutmeg, ginger, cloves, and allspice, it provides that unmistakable taste of autumn. You can easily find it in stores or whip up your own homemade version.
• Canned Pumpkin: It’s crucial to use pure canned pumpkin, not pumpkin pie filling. Pure pumpkin provides natural pumpkin flavor and moisture without the added spices and sugars found in pie filling, allowing you to control the sweetness and spice levels yourself.
• Sugars: A combination of powdered sugar and brown sugar is used to achieve the ideal sweetness and texture. Powdered sugar ensures a smooth, non-grainy consistency, while brown sugar adds a deeper, more complex caramel note that complements the pumpkin and spice flavors beautifully.
• Vanilla Extract: A touch of vanilla extract rounds out the flavors, adding a subtle warmth and enhancing the overall sweetness of the cheesecake ball.
• Toffee Bits: Milk chocolate toffee bits are folded into the mixture, providing delightful bursts of crunchy texture and a boost of rich, buttery, chocolatey flavor that pairs wonderfully with pumpkin.
• Coating: The final touch! Rolling the cheesecake ball in mini chocolate chips creates an appealing visual and an extra layer of chocolatey goodness. For variety, consider crushed pecans, extra toffee bits, or even cookie crumbs for a different textural experience.

Perfect Pairings: Dippers for Your Pumpkin Cheesecake Ball

While a good old-fashioned spoon certainly does the trick, half the fun of a dessert ball is the array of delicious dippers! The Pumpkin Cheesecake Ball’s rich, spiced creaminess offers a versatile base for both sweet and savory accompaniments. Here are some of my favorite dippers that perfectly complement its fall flavors:

• Graham Crackers: Classic graham crackers provide a subtle sweetness and crisp texture. Cinnamon graham crackers elevate the experience with an extra layer of spice that harmonizes beautifully with the pumpkin.
• Golden Oreos®: These vanilla sandwich cookies are an absolute dream with the pumpkin cheesecake. For a slightly lighter bite, Golden Oreo Thins are fantastic. If you’re a true chocolate-pumpkin fan, don’t hesitate to try regular Oreo cookies for a bold flavor contrast!
• Vanilla Wafers: Light, crisp, and delicately sweet, vanilla wafers offer a simple yet satisfying vehicle for scooping up the creamy cheesecake.
• Biscoff® Cookies: Known for their unique caramelized biscuit flavor and crunchy texture, Biscoff cookies add an exquisite, sophisticated touch that truly complements the spice notes in the ball.
• Pretzels/Pretzel Thins: For those who love a sweet and salty combination, pretzels are an absolute must. Their salty crunch provides a wonderful counterpoint to the rich sweetness of the pumpkin cheesecake.
• Gingersnap Cookies: These spicy, crisp cookies are a match made in heaven for the pumpkin and spice flavors. The ginger kick adds an extra layer of warmth and complexity.
• Sliced Apples: For a refreshing and healthier option, crisp apple slices (such as Granny Smith, Fuji, or Honeycrisp) are fantastic. Their natural tartness and crunch cut through the richness of the cheesecake, making for a balanced bite.

Food Safety First: How and Why to Heat Treat Spice Cake Mix

Our Pumpkin Cheesecake Ball is a delightful no-bake treat, which means the spice cake mix, a key ingredient, isn’t subjected to baking temperatures. Commercial flour, found in cake mixes, is considered a raw agricultural product and can sometimes contain bacteria like Salmonella or E. coli. While the risk is low, ensuring food safety is paramount, especially when serving raw flour-containing ingredients. Therefore, if you have any concerns, it’s highly recommended to heat treat the cake mix before incorporating it into your recipe.

Heat treating kills potential bacteria, making the flour safe for consumption without altering its flavor or texture in the final dessert. Here are two effective methods:

• Microwave Method: Place the desired amount of spice cake mix into a microwave-safe bowl. Heat the mix in short 30-second bursts, stirring thoroughly between each interval. Continue this process until the cake mix consistently reaches an internal temperature of 165°F (74°C) throughout. Stirring frequently prevents scorching and ensures even heat distribution.
• Oven Method: Preheat your oven to 300°F (150°C). Line a large, rimmed baking sheet with parchment paper to prevent sticking. Spread the cake mix evenly across the prepared sheet in a thin layer. Bake the cake mix, stirring it every 1.5 minutes, until it reaches an internal temperature of 165°F (74°C). Use an instant-read thermometer to check the temperature in several spots. Once the safe temperature is reached, remove it from the oven and let it cool completely before using.

Safety Tip: Heat treating significantly reduces the risk of foodborne illnesses from bacteria often found in uncooked grains. This simple step ensures your delicious no-bake treat is not only enjoyable but also safe for everyone.

Storage and Make-Ahead Tips

Pumpkin Cheesecake Ball Recipe

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4.78 from 9 votes

Pumpkin Cheesecake Ball

By
Chelsea Lords

This easy no-bake Pumpkin Cheesecake Ball is a fun dessert appetizer, packed with pumpkin pie flavors, loaded with chocolate toffee bits, and coated in mini chocolate chips.

Prep Time:
10 minutes

Chilling Time:
2 hours

Total Time:
2 hours 10 minutes

Servings:
12 large cheesecake balls

Equipment

• Hand mixer or stand mixer with whisk attachment
• Plastic wrap

Ingredients

• 1 (8-ounce) package cream cheese, softened to room temperature (see note 1)
• 8 tablespoons unsalted butter, softened to room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/3 cup canned pumpkin (not an entire can)
• 1 cup powdered sugar
• 2 tablespoons light brown sugar or dark brown sugar, firmly packed
• Orange food coloring (optional, for a more intense orange color)
• 1-1/3 cups spice cake mix (see note 2)
• 1/2 cup English Toffee Baking Bits
• 1 cup mini chocolate chips
• Serving suggestions (see note 3)

Instructions

1. In a large bowl, beat the softened cream cheese and butter (ensure they are at room temperature but not melted) using a hand mixer (or a stand mixer with a whisk attachment) until the mixture is completely smooth and creamy.
2. Add the vanilla extract, pumpkin pie spice, canned pumpkin, powdered sugar, brown sugar, orange food coloring (if desired for a vibrant color), and the spice cake mix (refer to note 2 regarding heat treatment). Beat all ingredients until they are thoroughly combined and the mixture is uniform. Use a spatula to scrape down the sides of the bowl to ensure everything is incorporated.
3. Gently stir in the English toffee bits. At this stage, the mixture might appear somewhat wet, but it will firm up significantly after chilling in the refrigerator.
4. Lay out a large piece of plastic wrap on a clean surface. Transfer the pumpkin cheesecake mixture to the center of the plastic wrap. Tightly wrap the mixture and begin to form it into a ball shape. Don’t worry if it doesn’t form a perfect sphere yet; it will be much easier to shape once it has chilled and firmed.
5. Place the wrapped ball in the refrigerator and chill for a minimum of 2 hours, or until it is firm enough to handle and hold its shape.
6. Once the pumpkin ball is thoroughly chilled and firm, unwrap it and place it onto a plate containing the mini chocolate chips. Roll the ball around, gently pressing the chocolate chips into its surface until it is fully coated. Serve immediately with your favorite cookies, crackers, apple slices, or other suggested dippers.

Recipe Notes

Note 1: For the best texture and to ensure the cheesecake ball sets properly, it is essential to use full-fat cream cheese. Avoid low-fat or spreadable varieties, as they contain more water and will prevent the ball from firming up. Similarly, use real butter, as margarine will not yield the correct consistency. Both cream cheese and butter must be softened to room temperature but not melted, otherwise, the mixture will be too loose.

Note 2: If you are concerned about the presence of raw flour in the spice cake mix, it is advisable to heat treat it prior to use. Raw flour can contain bacteria, and heat treatment makes it safe for consumption in no-bake recipes. You have two options for heat-treating your mix:

• Heat treat in the microwave: Place the spice cake mix in a microwave-safe bowl. Microwave on high in 30-second bursts, stirring diligently between each burst to prevent burning and ensure even heating. Use a food thermometer to check the temperature in several spots; the flour is safe to use once it consistently reaches 165°F (74°C) throughout. If it’s below this temperature, continue microwaving in short bursts.
• Heat treat in the oven: Preheat your oven to 300°F (150°C). Line a large baking sheet with sides with parchment paper or a nonstick liner. Spread the cake mix thinly and evenly across the pan. Bake, stirring every 1.5 minutes. After each stirring, check the temperature with a thermometer. The moment it reaches 165°F (74°C), remove it from the oven and allow it to cool completely before adding it to your recipe.

Note 3: For serving, consider a variety of dippers to enhance the experience. Popular choices include crisp apple slices, crunchy Biscoff cookies, spicy gingersnaps, classic vanilla wafers, and even regular or Golden Oreos. The contrast in textures and flavors adds to the enjoyment of this versatile dessert.

Storage: Any leftover Pumpkin Cheesecake Ball should be wrapped tightly in plastic wrap or stored in an airtight container. Keep it refrigerated, and it will remain fresh and delicious for 3–4 days.

Nutrition

Serving: 1 serving
|
Calories: 428kcal
|
Carbohydrates: 62g
|
Protein: 2g
|
Fat: 19g
|
Saturated Fat: 11g
|
Cholesterol: 34mg
|
Sodium: 202mg
|
Potassium: 108mg
|
Fiber: 1g
|
Sugar: 52g
|
Vitamin A: 1427IU
|
Vitamin C: 1mg
|
Calcium: 58mg
|
Iron: 2mg

Nutrition information is automatically calculated and should be used as an approximation.

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