No-Bake Pumpkin Cheesecake Balls

Ingredients:

• 8 oz cream cheese (light or fat-free for fewer points)
• 1/2 cup canned pumpkin puree
• 1/4 cup powdered sugar (or use a sugar substitute for fewer points)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 cup graham cracker crumbs (or use crushed nuts for variation)
• 1/4 cup mini chocolate chips (optional)

Instructions:

1. In a bowl, beat the cream cheese until smooth.
2. Add the canned pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger. Mix until well combined.
3. Roll the mixture into small bite-sized balls (about 1-inch in diameter).
4. Roll each ball in graham cracker crumbs to coat.
5. Optional: Add mini chocolate chips or drizzle melted chocolate on top for extra flavor and decoration.
6. Place the cheesecake balls on a tray and refrigerate for at least 2 hours to set.

Points Breakdown (Approximate, based on WW Blue Plan):

• Cream Cheese (light): 4 points for 8 oz
• Pumpkin Puree: 0 points (since it’s a non-starchy vegetable)
• Powdered Sugar: 2 points for 1/4 cup
• Vanilla Extract: 0 points
• Spices: 0 points
• Graham Cracker Crumbs: 3 points for 1/4 cup
• Chocolate Chips: 2 points for 1/4 cup (optional)

Total Points: Without chocolate chips: 9 points for the whole batch (about 10-12 balls) With chocolate chips: 11 points for the whole batch.

Serving size: Each ball would be around 1 point (without chocolate chips) or 1-2 points (with chocolate chips), depending on size and if you add chocolate chips.

Enjoy these as a light fall-inspired dessert!