1. Get Your Cream Cheese Right (5 minutes) Beat that cream cheese with the powdered sugar until it’s completely smooth. I learned the hard way – lumpy cream cheese means lumpy balls, and nobody wants that. Mix in your pumpkin and spices until everything’s evenly orange.

2. Add Your Cookie Crumbs (3 minutes) Fold in both types of crumbs until the mixture holds together. Don’t go crazy mixing – just until it’s combined.

3. Melt and Fold the White Chocolate (2 minutes) Melt those white chocolate chips in 30-second bursts, stirring each time. Let it cool just a bit, then fold it into your pumpkin mixture.

4. First Chill (2¼ hours) This is where patience pays off. Cover the bowl and stick it in the fridge until it’s firm enough to roll. I usually make the mixture in the morning and roll the balls after lunch.

5. Roll Into Balls (10 minutes) Use a small scoop or spoon to make uniform balls. Place them on parchment paper and chill another 30 minutes.

6. Dip in White Chocolate (15 minutes) Melt your almond bark slowly – patience here prevents seized chocolate. Dip each ball, tap off excess, and return to parchment. If you want the orange drizzle, do it while the coating’s still soft.

7. Final Set (30 minutes) One last chill to set everything perfectly.