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Moist pumpkin cake mixed with a homemade cream cheese frosting and coating in chocolate candy coating. These pumpkin cake balls are a great dessert to enjoy the holidays. The homemade pumpkin spice flavored cake is baked and crumbled into crumbs. The cake is moist and fluffy, then it get mixed with a rich cream cheese frosting. You can make these pumpkin cake balls into cake pops by placing the cake balls onto sticks before coating them in the chocolate candy coating.
The pumpkin spice cake is filled with pumpkin puree and pumpkin pie spice. Instead of pouring the cake batter into cake pans, pour it into a greased 9×13-inch baking dish because it makes it easier to crumble. Let the cake cool completely before mixing the frosting into it so that it does not melt into the cake. To make the cream cheese frosting, in a large bowl using a mixer, beat softened cream cheese with butter and powered sugar. Add in vanilla extract and milk as need to thin to get to the desired consistency.
Crumble the cooled cake into a large bowl and mix it with the cream cheese frosting, until the mixture is fully combined. Using a cookie scoop or a spoon, form the cake mixture into tablespoon sized balls and place onto plates. Freeze or refrigerate the cake balls for at least 30 minutes, until they are set. For the chocolate candy coating, you can use either milk chocolate coating or white chocolate coating for these. Melt the chocolate coating according to the package directions, in 30 second intervals until it is completely smooth. Dip the pumpkin cake balls into the chocolate coating and place back onto the plates. Freeze or refrigerate the cake balls for another 30 minutes, or until the chocolate is fully set. Keep the cake balls refrigerated in an air tight container for up to one week.
Pumpkin Cake Balls
Ingredients
- 3 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup milk
- 1 ( 15 oz.) can pumpkin puree
- 4 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Ingredients for Cream Cheese Frosting
- 1/2 cup butter, softened
- 8 oz. cream cheese, softened
- 2-3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
- 24 oz. white chocolate candy coating
Instructions
- Preheat oven to 350 F. In a large bowl, whisk together flour, sugar, salt, pumpkin pie spice, baking powder and baking soda.
- In another medium bowl, whisk together milk, pumpkin puree, eggs, vegetable oil and vanilla extract. Using a hand mixer, beat wet ingredients into the dry ingredients and beat until smooth.
- Pour cake batter into a greased 9x13-inch baking dish. Bake for 40-45 minutes. Let cool completely.
- For the cream cheese frosting, beat the softened butter, cream cheese and powdered sugar. Add in vanilla extract and milk and beat until smooth. Add in more milk as needed to thin frosting.
- Crumble the cake into a large bowl. Add in the cream cheese frosting and mix together until a mixture forms. Form the mixture into balls using a large cookie scoop. Place onto plates and refrigerate for at least 30 minutes.
- Melt the white chocolate candy coating in the microwave in 30 second intervals, stirring in between until fully melted. Dip pumpkin cake balls in the chocolate and place onto plates. Refrigerate for at least 30 minutes, until the chocolate has hardened.