Description
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.
Ingredients
1 premade Pumpkin cake or bread loaf
6 oz cream cheese, softened
1/3 c unsalted butter, softened
3 c powdered sugar
10 oz white chocolate chips or bark Pumpkin pie spice, to decorate
Instructions
- In the bowl of a stand mixer, combine the softened cream cheese and butter and mix until smooth – scraping the sides often.
- Add in the powdered sugar and combine on low until combined.
- Bump up the speed and mix on medium for an additional minute or until frosting is
smooth and fluffy looking. - In another bowl of a stand mixer, crumble the premade pumpkin cake (or loaf).
- Add in about half of the frosting to begin. Mix with the cake crumbles and add additional
frosting 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. - Chill the cake ball mixture for approximately 20-30 or until firm.
- Meanwhile, melt the white chocolate in a microwave safe bowl in 30 second increments
until smooth. - 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 your
hands to form a sphere. - Place the cake balls on a sheet of parchment and repeat until the entire mixture is shaped.
- 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. - Once all the cake balls have been dipped and solidified, sprinkle with additional pumpkin
pie spice to decorate.
Notes
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.
Note: Prep time does not include baking the pumpkin loaf.
- Prep Time: 20 minutes
- Chill Time: 20 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
