1-First, start by beating 8 ounces of cream cheese on medium speed for 1-2 minutes until it’s smooth.

2-Then, add ½ cup canned pumpkin puree, ⅓ cup powdered sugar, and 1 teaspoon pure vanilla extract; mix everything until it’s fully combined. This step creates the creamy base that makes these balls so irresistible.

3-Next, stir in the crushed crumbs from 1 package (8.8 ounces) of speculoos-style cookies, along with 1 ½ teaspoons pumpkin pie spice and ¼ teaspoon fine sea salt. Mix on low speed until everything is incorporated evenly. Now, cover the mixture and pop it in the fridge for at least 1 hour to firm up.

4-Once chilled, use a medium cookie scoop or spoon to portion out about 20 balls, each around 1 ½ tablespoons. Roll them into smooth balls and place them on a parchment-lined baking sheet, then freeze for 1 hour. This helps them hold their shape for the next part.

5-When they’re ready, melt 10 ounces of white vanilla melting wafers with 2 teaspoons of coconut oil or vegetable shortening following the package directions. Dip each ball using a toothpick, shake off the excess, and set them back on the baking sheet. For a fun touch, drizzle more melted wafers on top and add extra cookie crumbs or sprinkles.

6-Finally, refrigerate the balls until you’re ready to serve. If you want to adapt for dietary needs, like using vegan cream cheese, just swap it in during the mixing step. For more ideas on similar treats, check out our pumpkin cheesecake recipe for a full-size version that pairs perfectly with these balls.