As far as I’m concerned, when fall arrives, it’s something to celebrate. Always. And the perfect way to greet its arrival is with a positively adorable treat — specifically these Pumpkin Pie Cheesecake Truffles. They’re no-bake, they’re easy to make, and they just couldn’t be cuter! (They also happen to taste like the ideal pumpkin pie in a single bite — spiced and not too sweet with a little graham cracker crumb to give you some texture.)

These are perfect for a Halloween party, a school fall celebration, or your Thanksgiving table. They’re festive but simple enough to make that they really work for any autumnal occasion (or non-occasion). You just make your pumpkin mixture, which is a matter of whisking together some pumpkin puree, pie spice, butter, cream cheese, and sweetened condensed milk in a saucepan until it thickens and starts to pull away from the sides.

Then you’ll whisk in some white chocolate and graham cracker crumbs, which give the truffle some nice body. (You don’t want to bite into mush, after all.) Spread that mixture in a sheet pan and chill it for two hours and then you’re ready to roll (literally).

To form the pumpkins:
Grease your hands with butter, then scoop out a bit of the pumpkin mixture…

… and roll it into a ball and then roll it in sugar.

Gently press a toothpick on the outside of the ball in a rolling motion to create the ridges of a pumpkin. Repeat, repeat, repeat, until you get around the whole sphere.

And finally top with a li’l chocolate chip stem.

If you’re not serving these right away, you’ll want to chill them, but otherwise you can go ahead and bite right in.

If you can bear to. They’re so adorable, it’s a little hard to destroy them, but once you bite into one you won’t feel so bad about it. They’re as delicious as they are cute!