Ingredients
• Base: 1 cup pure pumpkin puree (not pie filling), 4 oz light cream cheese softened, ½ cup plain Greek yogurt, ⅓ cup pure maple syrup or sugar-free powdered sweetener, 1 tsp pure vanilla extract, 1 ½ tsp pumpkin pie spice (cinnamon, nutmeg, ginger, cloves), pinch sea salt
• Binding: 1 ½ cups almond flour, gluten-free graham cracker crumbs, or whole wheat pastry flour
• Coating Options:
• Binding: 1 ½ cups almond flour, gluten-free graham cracker crumbs, or whole wheat pastry flour
• Coating Options:
- Classic: ½ cup crushed gluten-free graham crackers + ½ tsp cinnamon
- Healthy: ½ cup almond flour + 1 tbsp coconut sugar + pinch cinnamon
- Festive: ½ cup sugar-free white chocolate chips melted for dipping + crushed pecans
• Optional Mix-Ins: 2 tbsp dark chocolate chips, 1 tbsp chia seeds, or 1 tbsp unsweetened shredded coconut
Instructions
• In a large bowl, beat softened cream cheese and Greek yogurt until fluffy and lump-free using a hand mixer or whisk.
• Add pumpkin puree, maple syrup, vanilla, pumpkin pie spice, and salt; mix until smooth, creamy, and well combined.
• Gradually stir in almond flour or crumbs until a thick, rollable dough forms—chill 15-20 minutes if too soft for easier handling.
• Optional: Fold in chocolate chips, chia seeds, or coconut for extra texture and flavor bursts.
• Scoop tablespoon-sized portions and roll into 1-inch balls using clean hands or a small cookie scoop.
• For coating: Roll each ball in your chosen coating mixture until evenly covered, or dip in melted sugar-free white chocolate and sprinkle with pecans.
• Place coated balls on a parchment-lined tray; refrigerate 30-45 minutes to firm up for that perfect cheesecake ball texture.
• Store in an airtight container in the fridge for up to 1 week, or freeze for up to 1 month—enjoy chilled for the coziest, protein-packed fall treat!
• Add pumpkin puree, maple syrup, vanilla, pumpkin pie spice, and salt; mix until smooth, creamy, and well combined.
• Gradually stir in almond flour or crumbs until a thick, rollable dough forms—chill 15-20 minutes if too soft for easier handling.
• Optional: Fold in chocolate chips, chia seeds, or coconut for extra texture and flavor bursts.
• Scoop tablespoon-sized portions and roll into 1-inch balls using clean hands or a small cookie scoop.
• For coating: Roll each ball in your chosen coating mixture until evenly covered, or dip in melted sugar-free white chocolate and sprinkle with pecans.
• Place coated balls on a parchment-lined tray; refrigerate 30-45 minutes to firm up for that perfect cheesecake ball texture.
• Store in an airtight container in the fridge for up to 1 week, or freeze for up to 1 month—enjoy chilled for the coziest, protein-packed fall treat!
PREP TIME & NUTRITION :
Prep Time : 15 mins, Chill Time : 30 mins, Total Time : 45 mins, Servings : 16 balls, Calories : 95, Net Carbs: 10g, Fats: 6g, Protein: 5g
Prep Time : 15 mins, Chill Time : 30 mins, Total Time : 45 mins, Servings : 16 balls, Calories : 95, Net Carbs: 10g, Fats: 6g, Protein: 5g