Instructions:
1. Melt the chocolate – In a microwave-safe bowl, melt the white chocolate chips in 20–30 second intervals, stirring between each until smooth. Let cool slightly.
2. Mix the filling – In a large mixing bowl, beat the softened cream cheese, powdered sugar, pumpkin puree, and pumpkin pie spice until smooth.
3. Add crumbs – Stir in graham cracker crumbs and gingersnap crumbs until fully combined.
4. Shape balls – Roll mixture into 1-inch balls and place on a parchment-lined baking sheet. Freeze for 30 minutes or until firm.
5. Coat in chocolate – Melt the white almond bark, then dip each pumpkin ball to coat fully. Place back on parchment.
6. Optional drizzle – Melt orange candy melts and drizzle over coated balls for a festive touch.
7. Chill & serve – Refrigerate until set, then enjoy!
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