Pumpkin Cheesecake Balls

These pumpkin cheesecake balls are the perfect fall snack. Embrace the pumpkin season with these chocolate pumpkin energy bites.

Course Dessert

Cuisine American

Keyword no bake cheesecake balls, pumpkin balls, pumpkin cheesecake balls

Prep Time 10

Cook Time 2

Freeze 2

Total Time 12

Servings

Calories 108kcal

In a bowl combine pumpkin puree, cream cheese, 1 tablespoon coconut oil, coconut flour and pumpkin pie spice.
Blend until smooth
With a spoon or cookie scoop, scoop out batter and place onto a lined cookie sheet.
Batter makes ~12 1 inch balls. Freeze balls for at least 2 hours.
Once balls are frozen, combine the chocolate and the remaining 1 tablespoon of coconut oil into a glass bowl.
Microwave the chocolate bar for 1-2 minutes until chocolate is completely melted.
Stir the mixture until the coconut oil is combined with the chocolate.
Insert a toothpick into each frozen pumpkin ball and dip into the chocolate mixture.
Place the chocolate covered pumpkin cheesecake balls back onto the parchment paper to harden.

Be sure to use pumpkin puree, not pumpkin pie filling.

Use parchment paper to link baking sheets. It's a good idea to first check that the baking sheet you use fits in your freezer

Be careful when melting chocolate in the microwave. It's best to heat slowly in 30 second intervals, stirring between each 30 second melt