Line a baking sheet with parchment paper or wax paper.
Using an electric mixer or stand mixer, combine the first 6 ingredients and beat until thoroughly blended.
Freeze the mixture in the bowl or placed in a candy mold (or round ice cube tray) for 15 o 20 minutes or more until semi-firm enough to form into balls (or release from mold).
In a medium bowl combine the last 3 ingredients (the coating) and stir together. Set aside.
Using a cookie scoop or your hands, form a ball or mound with the chilled pumpkin cheesecake mixture.
Roll each cheesecake ball in the coating until covered, and place on lined baking sheet. Re-freeze for a 20 minutes or more until firm, then serve. Store these in the fridge in a covered container (may need to refreeze to set up again).
*all nutritional data are estimates based on the products I used*