No-Bake Pumpkin Cheesecake Balls

INSTRUCTIONS
Mix the Filling:
In a large bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, ground cinnamon, nutmeg, and ginger. Beat with an electric mixer until smooth and creamy.
Chill the Mixture:
Cover the mixture and refrigerate for about 30 minutes to allow it to firm up.
Form the Balls:
Once chilled, scoop out tablespoon-sized portions of the pumpkin mixture and roll them into balls. Place the balls on a parchment-lined baking sheet.
Coat the Cheesecake Balls:
Dip each ball into the melted white chocolate, then roll them in crushed pecans or walnuts to coat. Return them to the baking sheet.
Chill Again:
Refrigerate the coated pumpkin cheesecake balls for at least 1 hour, or until set.
Serve:
Enjoy your no-bake pumpkin cheesecake balls as a delightful treat for any occasion