Pumpkin Cake Balls

This easy Pumpkin Cake Balls recipe features a moist, tender pumpkin cake texture with cream cheese, spices and white chocolate. I start to crave this pumpkin cheesecake balls recipe as soon as the air turns slightly crisp for a cozy fall dessert. Pumpkin spice cake balls are bite sized easy to eat treats for a sweet snack on the go or at potlucks and parties.

For more delicious autumn pumpkin recipes try my downeast Maine pumpkin bread, easy pumpkin spice cake, Paula Deen’s pumpkin bars and my popular pumpkin dump cake.

this recipe!

Pumpkin cheese cake balls

I love pairing pumpkin with cream cheese as they balance and compliment one another so well for a rich and creamy satisfying pumpkin cake pops recipe.

Easy to customize using your favorite fall spices like cinnamon and nutmeg to suit your tastes.

The white chocolate outer shell gives them a great flavor and an eye-catching truffle like appearance served on a platter or bowl to please any guests and family at Thanksgiving.

Also try my vanilla cake balls with sprinkles for a fun treat.

Try my other pumpkin recipes like my pumpkin swirl cheesecake, pumpkin caramel poke cake, pumpkin delight, pumpkin spice cinnamon rolls with cream cheese and no bake pumpkin pie with cream cheese.

Ingredients

• Premade Pumpkin Bread Loaf or Pumpkin Cake – my pumpkin loaf cake is amazing to use in this recipe as it make two loafs one for the pumpkin balls and one to eat or freeze
• Cream Cheese – 6 ounces of cream cheese softened, I like to use Philadelphia cream cheese but you can use what you have on hand or what is on sale
• Butter – unsalted butter softened
• Powdered Sugar
• White Chocolate Chips – 10 ounces of white chocolate chips
• Pumpkin Spice – is optional to garnish or decorate on top that adds a nice spice finish

How to make pumpkin cake balls

STEP ONE- In the bowl of a stand mixer, combine the softened cream cheese and butter and mix until smooth – scraping the sides often.

STEP TWO – Add in the powdered sugar and combine on low until combined.

STEP THREE – Bump up the speed and mix on medium for an additional minute or until frosting issmooth and fluffy looking.

STEP FOUR – In another bowl of a stand mixer, crumble the premade pumpkin cake (or loaf).

STEP FIVE – Add in about half of the frosting to begin. Mix with the cake crumbles and add additionalfrosting if needed to combine the crumbs. You should be able to press the cake together and form a ball. Continue to add frosting until this consistency is achieved.

STEP SIX – Chill the cake ball mixture for approximately 20-30 or until firm.

STEP SEVEN – Meanwhile, melt the white chocolate in a microwave safe bowl in 30 second increments until smooth.

STEP EIGHT – Once the cake ball mix is chilled, remove from the fridge and use a small ice cream scoop or tablespoon to measure out the cake ball mixture into even portions. Roll between yourhands to form a sphere.

STEP NINE – Place the cake balls on a sheet of parchment and repeat until the entire mixture is shaped.

STEP TEN – Use a spoon or a fork to dip each cake ball into the melted white chocolate. Tap the spoon/fork on the side of the bowl to tap off the excess white chocolate. Place on the
parchment to harden. Repeat with the remaining cake balls.

STEP ELEVEN – Once all the cake balls have been dipped and solidified, sprinkle with additional pumpkin pie spice to decorate.

Storage instructions

Store in an airtight container in the fridge for up to 3 days. Great to make them ahead of time the day before serving them.

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