Ingredients

For the pound cake:

• 8 oz cream cheese melted.
• 1 cup preserved pumpkin puree.
• 1 cup graham cracker crumbs.
• ½ cup powdered sugar.
• 1 teaspoon pumpkin pie spice.
• ½ teaspoon cinnamon.
• 1 teaspoon vanilla extract.
• ¼ teaspoon salt.

For the Pumpkin Cheesecake Balls sweetness:

• ½ cup melted white chocolate chips.

Instructions:

1. In a large bowl, beat softened cream cheese until smooth.
2. Mix in pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt until well combined.
3. Stir in graham cracker crumbs until firm.
4. Scoop out tablespoon-sized portions, roll into balls, and coat with additional graham cracker crumbs.
5. Drizzle with melted white chocolate, if desired.
6. Place on a parchment paper-lined baking sheet and refrigerate for 1 hour before serving.