Mini Pumpkin Pie Cheese Ball Bites

These cute, bite sized Pumpkin Pie Cheese Balls are a great way to put a new spin on a traditional appetizer favorite, and they come with edible utensils built right in! This way you don’t have to worry about double dippers!

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Plus they  are easy to grab and move on – the perfect appetizer. I’ve also given you options for various coatings so you can try more than one with no guilt!

Pumpkin Pie Spice Mini Cheese Balls

Ingredients:

1-8 oz. package cream cheese, softened
⅓ cup pumpkin puree
2 Tbsp. butter, softened
2 tsp. pumpkin pie spice
1 Tbsp. confectioners sugar
1 Tbsp. brown sugar
½ tsp. vanilla

Additional items for coating:
crushed graham crackers
coconut
chopped walnuts
diced dried cranberries
crushed gingersnaps

Directions:

1. Combine cream cheese and butter in the bowl of a hand or stand mixer and blend until smooth.
2. Add brown sugar, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla and mix well.
3. Place mixture in plastic wrap and cover well.
4. Place in refrigerator for 2 hours to chill so it becomes firm.
5. Pinch off small pieces ( a little larger than a big grape) and roll.
6. Pierce top with a pretzel stick.
7. Use pretzel like a handle and roll mini cheeseballs in various coatings, leave some uncoated for those guests that prefer no coating.
8. Place back in refrigerator to chill until ready to serve.

These mini appetizers are so easy to put together and will make a wonderful addition to your Thanksgiving spread or as your contribution to any pot luck or party.

Do you have a favorite cheese ball recipe?

Mini Pumpkin Pie Cheese Ball Bites

★★★★★ 5 from 1 reviews

• Author: A Cultivated Nest

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Ingredients

• 1-8 oz. package cream cheese, softened
• ⅓ cup pumpkin puree
• 2 Tbsp. butter, softened
• 2 tsp. pumpkin pie spice
• 1 Tbsp. confectioners sugar
• 1 Tbsp. brown sugar
• ½ tsp. vanilla
• Additional items for coating:
• crushed graham crackers
• coconut
• chopped walnuts
• diced dried cranberries
• crushed gingersnaps

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Instructions

1. Combine cream cheese and butter in the bowl of a hand or stand mixer and blend until smooth.
2. Add brown sugar, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla and mix well.
3. Place mixture in plastic wrap and cover well.
4. Place in refrigerator for 2 hours to chill so it becomes firm.
5. Pinch off small pieces ( a little larger than a big grape) and roll.
6. Pierce top with a pretzel stick.
7. Use pretzel like a handle and roll mini cheeseballs in various coatings, leave some uncoated.
8. Place back in refrigerator to chill until ready to serve.

  About Jody: I am a Florida girl through and through living the semi-country, small town life.  I am making my way through it with my amazing hubby, 2 beautiful kids, 2 of the best Dachshunds to ever walk the face of the earth, massive amounts of coffee and a whole lot of Jesus.  I homeschool, craft, cook, scrapbook, garden, raid the thrift shops, snap 1,000’s of photos, and read when I can grab a spare minute (which is rare). You can find me blogging at Simply Southern Sunshine.