Pumpkin Cheesecake Ball

Why You’ll Love This Recipe

I love this recipe because it’s effortless yet festive, making it ideal for holiday gatherings or fall parties. The pumpkin and spice cake mix bring warmth and depth, while the cream cheese and butter make it irresistibly smooth. The toffee bits add a caramel crunch, and the chocolate chip coating gives it the perfect texture. Plus, since it’s a no-bake recipe, I can prepare it ahead of time without any stress.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 (8-ounce) package cream cheese, softened to room temperature
8 tablespoons unsalted butter, softened to room temperature
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/3 cup canned pumpkin (not the whole can)
1 cup powdered sugar
2 tablespoons light or dark brown sugar, firmly packed
Orange food coloring (optional)
1 1/3 cups spice cake mix
1/2 cup English Toffee Baking Bits
1 cup mini chocolate chips

Serving suggestions: apples, Biscoff cookies, gingersnaps, or vanilla Oreos

Directions

1. I start by beating the softened cream cheese and butter together in a large bowl using a hand mixer or stand mixer until completely smooth and creamy.

2. I add the vanilla, pumpkin pie spice, pumpkin, powdered sugar, brown sugar, food coloring (if using), and spice cake mix. I beat everything together until well combined, scraping the sides of the bowl as needed.

3. I stir in the toffee bits. The mixture is a little soft at this point, but it firms up beautifully once chilled.

4. I lay out a large piece of plastic wrap and transfer the cheesecake mixture onto it. I wrap it tightly and shape it roughly into a ball—it doesn’t need to be perfect yet.

5. I refrigerate it for at least 2 hours, or until it’s firm enough to hold its shape.

6. Once chilled, I spread the mini chocolate chips on a large plate. I unwrap the cheesecake ball and roll it gently in the chocolate chips, pressing them around the outside to coat evenly.

7. I serve it on a platter with cookies, crackers, or apple slices for dipping.

Servings and Timing

This recipe makes about 12 large cheesecake balls (or one large ball serving 10–12 people) and takes about 2 hours and 10 minutes total—10 minutes of prep and 2 hours of chilling.

Variations

I sometimes swap the spice cake mix for yellow or vanilla cake mix for a milder flavor. For a nutty twist, I roll the ball in crushed pecans or walnuts instead of chocolate chips. I also like adding a drizzle of caramel sauce over the finished ball before serving. To make it extra festive, I sprinkle crushed gingersnaps or cinnamon sugar over the top for added texture and flavor.

Storage/Reheating

I wrap any leftovers tightly in plastic wrap or store them in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing it since the texture of the cream cheese and pumpkin mixture can change once thawed.

FAQs

Can I make this ahead of time?

Yes, I often prepare it a day in advance and keep it wrapped in the fridge until just before serving.

Can I use low-fat cream cheese?

I don’t recommend it because the mixture won’t firm up properly. Full-fat cream cheese gives the best texture.

What can I use instead of spice cake mix?

I use vanilla or yellow cake mix and add an extra 1/2 teaspoon of pumpkin pie spice.

Do I need to bake the cake mix first?

If I’m concerned about raw flour, I heat-treat the cake mix before using (either in the oven at 300°F or in the microwave until it reaches 165°F).

Can I use margarine instead of butter?

No, margarine won’t set properly—real butter is essential for texture and flavor.

How can I make it gluten-free?

I use a gluten-free spice or yellow cake mix instead of regular cake mix.

Can I use white chocolate chips instead of mini chocolate chips?

Absolutely. I sometimes mix both for a fun color contrast and extra sweetness.

What should I serve with it?

I love pairing it with gingersnaps, graham crackers, vanilla wafers, or crisp apple slices.

Can I shape it into something other than a ball?

Yes, I’ve formed it into a pumpkin shape using a piece of string to make ridges and a pretzel stick as the stem—it looks adorable for fall parties.

Can I freeze leftovers?

I prefer not to freeze it because the texture can become grainy when thawed. It’s best enjoyed fresh or after a short chill in the fridge.

Conclusion

This Pumpkin Cheesecake Ball is a festive, creamy, and utterly irresistible dessert that always steals the show. I love how easy it is to put together, how beautifully it holds up on a dessert table, and how everyone goes back for seconds. It’s rich, spiced, and full of autumn flavor—the perfect no-bake treat for fall gatherings, Thanksgiving, or any cozy get-together.