Pumpkin Cake Balls Recipe
This Pumpkin Cake Balls recipe includes simple ingredients and is so easy and perfect for fall and pumpkin season.
Not to mention the comforting flavors of pumpkin pie spice and how these balls are a great way to use either a store-bought or leftover cake.
Why You Will Love This Recipe
- It’s the ultimate seasonal dessert. Pumpkin cake balls have all the warm, cozy fall flavors, a smooth white chocolate coating, and the versatility of the balls.
- Festive Pumpkin Cake Balls are so easy to make using a few simple ingredients: pumpkin cake, cream cheese and pumpkin pie spice for that perfect fall flavor.
- Pumpkin Cake Balls dipped in either white chocolate and sprinkled with pumpkin pie spice coating are a wonderful homemade food gift
What You will Need
Baking Tools
Everything you need to make your delicious pumpkin cake balls and we’ve linked them all in the recipe below.
- Small food processor
- Cookie scoop
- Mixing bowls in various sizes
- Parchment paper
- Baking sheet
- Airtight container for storage
How to Make the Best Pumpkin Cake Balls
Step 1: Cream the butter and cream cheese: In a large mixing bowl, combine softened cream cheese and butter at room temperature, mixing until smooth, and scraping the sides as needed. Gradually add powdered sugar and mix on low until combined, then increase speed to medium and beat until the frosting becomes smooth and fluffy.
Step 2: Prep the Cake: In another large bowl, crumble a premade pumpkin cake or pumpkin bread into fine crumbs. Add about half of the frosting to the crumbled cake and mix until the cake crumbs start to come together.
Step 3: Mix all ingredients: Gradually add more frosting until the cake mixture reaches the right consistency, allowing you to press it into balls. Chill the mixture for 20-30 minutes, or until firm.
Step 4: Prep the white chocolate coating: While the cake mixture chills, melt white candy melts or white chocolate chips in a microwave-safe bowl in 30-second increments, stirring after each interval until smooth.
Step 5: Form the cake balls: Once the cake mixture is firm, use a cookie scoop or tablespoon to portion out the cake, rolling each portion between your hands to form balls. Place the cake balls on a baking sheet lined with parchment paper or wax paper.
Step 6: Apply the white chocolate coating: Dip each cake ball into the melted white chocolate, using a spoon or fork to coat it evenly. Tap off any excess coating and place the dipped cake balls back on the parchment paper to set.
Step 7: Finish it up: Once all the cake balls have been dipped and the coating has hardened, sprinkle them with pumpkin pie spice for decoration. Store your festive pumpkin spice cake balls in an airtight container.
Substitutions and Variations
- Different Coatings: Swap the white chocolate for dark chocolate or almond bark for a richer flavor.
- Pumpkin Cake Pop Option: Insert a cake pop stick before coating for a fun, portable treat.
- Different Cake Bases: Use vanilla cake mix, spice cake mix, or even pumpkin bread for a unique twist.
- Flavor Boost: Add a little bit of coconut oil to the melted chocolate for extra smoothness and shine.
What to serve with Pumpkin Cake Balls
In addition to being the perfect hostess gift, or sharing at a family gathering, these tiny morsels of pumpkin goodness are perfect with your favorite pumpkin spice coffee or latte!
Why I Chose This Recipe
Fall and Thanksgiving remind me of how much I love pumpkin recipes! Growing up it was all about the pumpkin pie and it was just so good.
Mom would make an extra pie that I could take back to school. Nothing better than a slice of pumpkin pie, standing at the kitchen sink with a glass of cold milk!
But I digress. Since that time I’ve expanded my love of pumpkin to include cookies, muffins, slab pies and these delicious Pumpkin Cake Balls.
The best part of this Pumpkin Cake Balls recipe is it’s a quick and easy way to enjoy the fall flavors this time of year and to get your pumpkin spice on.
I encourage you to give this simple pumpkin recipe a try. And remember to store the balls in an airtight container to keep them fresh. Check out the full recipe below!
Pumpkin Cake Balls
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Equipment
Ingredients
- 1 lb premade Pumpkin cake or bread loaf
- 6 oz cream cheese - softened
- ⅓ 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.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
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Judy Kahansky
Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.
