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Oh, how I just *love* when the leaves start to turn and that crisp autumn air rolls in! It’s the season that just begs for warm spices and cozy treats, and that’s exactly why I’m so excited to share these PUMPKIN SPICE CAKE BALLS with you today. Trust me, they’re an absolute darling, a little bite of pure fall joy that’s just perfect for any get-together, big or small. I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love. Everything is made with heart and flavor, and these cake balls are no exception! They take those wonderful flavors of moist pumpkin spice cake, mix them with a dreamy cream cheese frosting, and then give them a smooth chocolate hug. You’re going to adore them!
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Why You’ll Love These PUMPKIN SPICE CAKE BALLS
Seriously, these little bites of heaven are just the best! You’ll want to make them because they’re:
- Super Easy to Whip Up: Even if you’re new to baking, you can totally handle these. They come together surprisingly fast!
- Perfect for Any Fall Festivity: Holidays, parties, or just a cozy night in – they fit right in.
- A Total Crowd-Pleaser: Everyone goes nuts for that amazing pumpkin spice flavor!
- That Dreamy Combo: You get the moist cake, the tangy cream cheese frosting, and that sweet chocolatey coating all in one perfect bite. It’s just heavenly!
Gathering Your PUMPKIN SPICE CAKE BALLS Ingredients
Alright, let’s get down to business and gather everything we need for these amazing PUMPKIN SPICE CAKE BALLS. Don’t worry, it’s all pretty straightforward stuff you might even have on hand! The magic really starts with good quality ingredients, so grab the best you can. Make sure your butter and cream cheese are nice and soft for the frosting – that’s key to getting it super smooth and lump-free. And when it comes to the pumpkin, use the puree, not the pie filling, okay? It makes all the difference in texture. Here’s your shopping list:
| For the Cake | |
|---|---|
| White cake mix | 1 box |
| Water | 3/4 cup |
| Large eggs | 2 |
| Oil | 1/4 cup |
| Pumpkin puree | 1 cup |
| Pumpkin pie spice | 2 tsp |
| Baking soda | 1 tsp |
| For the Cream Cheese Frosting | |
| Butter, softened | 1/2 cup |
| Cream cheese, softened | 2 oz |
| Powdered sugar | 1 1/2 cups |
| Vanilla extract | 1/2 tsp |
| For the Chocolate Coating | |
| Vanilla almond bark | 1 package |
Step-by-Step Guide to Making PUMPKIN SPICE CAKE BALLS
Alright, let’s get these PUMPKIN SPICE CAKE BALLS made! It might seem like a few steps, but trust me, each one is super simple and totally worth it. Just follow along, and you’ll have a batch of pure fall magic in no time!
Preparing the Pumpkin Spice Cake Base
First things first, let’s get that cake baked. Go ahead and preheat your oven to 350°F (175°C) and get a 9×13 inch baking pan all greased and floured so nothing sticks. In a big bowl, toss in your white cake mix, water, eggs, oil, that lovely pumpkin puree, pumpkin pie spice, and baking soda. Give it a good mix with your electric mixer until it’s all combined and looks smooth. Pour that batter into your prepared pan and bake it for about 25 minutes. You’ll know it’s ready when you pop a toothpick in the center and it comes out clean. Let that cake cool down completely before we do anything else – patience here is key!
Crafting the Creamy Frosting and Combining
Now for the creamy goodness! While the cake is cooling, let’s whip up that dreamy cream cheese frosting. Grab another bowl and beat together your softened butter, softened cream cheese, powdered sugar, and vanilla extract until it’s all smooth and wonderfully creamy. No lumps allowed! Once your cake is totally cool, crumble it all up into a really fine texture in a big bowl. Seriously, get it as fine as you can – think super fine crumbs. Then, add that glorious cream cheese frosting right into the crumbled cake. Now, get your hands in there (clean hands, of course!) and mix it all together until the frosting is completely incorporated into the cake crumbs. You want it to look like one cohesive, delicious mixture.
Shaping and Chilling the Cake Balls
Okay, time to get your hands a little messy in the best way! Take that chilled cake mixture and start rolling it into little balls, about 1 inch in size. They should be nice and firm. Line a baking sheet with wax paper – this is important so they don’t stick. Place all your perfectly rolled balls onto the sheet. Now, this is a super important step: pop that baking sheet into the freezer for about an hour. This chilling step makes them firm and much easier to dip later without falling apart. Don’t skip this!
The Chocolate Dipping Process
Here comes the fun part – the chocolate coating! While those cake balls are chilling, melt your vanilla almond bark. You can do this in the microwave according to the package directions, usually in short bursts, stirring in between. Once it’s smooth and melted, take your frozen cake balls out of the freezer. Using two spoons, dip each frozen cake ball into the melted chocolate, making sure it’s fully coated. Let any excess drip off, then place the coated ball back onto your wax-paper lined baking sheet. If you’re feeling fancy, you can totally drizzle them with some other melted chocolate, add sprinkles, or draw little designs. Whatever makes your heart happy!
Essential Equipment for Your PUMPKIN SPICE CAKE BALLS
To make these PUMPKIN SPICE CAKE BALLS a breeze, you’ll want to have a few things handy. You’ll need mixing bowls, an electric mixer, measuring cups and spoons, a 9×13 inch baking pan, a baking sheet, wax paper, and a small spatula or two for dipping. Having these ready makes the whole process so much smoother!
Tips for Perfect PUMPKIN SPICE CAKE BALLS
Want to make sure your PUMPKIN SPICE CAKE BALLS are absolutely perfect every time? Here are a few tricks I’ve learned. First off, make sure that butter and cream cheese for the frosting are truly softened – not melted, just soft enough to mash easily. This helps get a super smooth frosting. When you crumble the cake, get it as fine as you possibly can. This makes the texture of the cake balls so much better. And seriously, don’t skimp on freezing time! Freezing the balls solid before dipping is crucial. It keeps them from melting or falling apart in the warm chocolate and gives you that smooth, even coating. It’s a game-changer!
Frequently Asked Questions About PUMPKIN SPICE CAKE BALLS
Q1. Can I use a different type of cake mix for these PUMPKIN SPICE CAKE BALLS?
You absolutely can! While a white cake mix works wonderfully for a neutral base that lets the pumpkin and spice shine, you could also try a yellow cake mix for a slightly richer flavor. Just follow the same liquid and oil ratios as listed!
Q2. How should I store leftover PUMPKIN SPICE CAKE BALLS?
These little gems are best stored in the refrigerator. Pop them into an airtight container, and they should stay fresh for about a week. They’re delicious served chilled, or you can let them sit out for about 15-20 minutes before serving if you prefer them not quite so cold.
Q3. Can I make these PUMPKIN SPICE CAKE BALLS ahead of time?
Yes, you totally can! In fact, making them ahead is a great idea. Once they’re dipped and set, you can store them in the fridge for up to a week. They actually tend to taste even better after a day or two, as the flavors meld together!
Q4. What if I don’t have vanilla almond bark?
No worries! You can use milk chocolate or dark chocolate chips, or even candy melts if you prefer. You might need to add a teaspoon of shortening or coconut oil to the chips when melting to help them get nice and smooth for dipping.
Estimated Nutritional Information for PUMPKIN SPICE CAKE BALLS
Here’s a little peek at what you can expect in each of these yummy PUMPKIN SPICE CAKE BALLS. Keep in mind these are just estimates, as the exact amounts can vary depending on the brands you use and how big you roll your balls! It’s always good to have a general idea, right?
| Nutrition Per Cake Ball (Approximate) | |
|---|---|
| Serving Size | 1 cake ball |
| Calories | 150-200 |
| Sugar | 15-20g |
| Sodium | 50-75mg |
| Fat | 8-12g |
| Saturated Fat | 4-6g |
| Carbohydrates | 20-25g |
| Protein | 1-2g |
Storing and Reheating Your PUMPKIN SPICE CAKE BALLS
Storing these delightful PUMPKIN SPICE CAKE BALLS is super easy. They really do best when kept chilled, so pop them into an airtight container and keep them in the refrigerator. They’ll be good for about a week this way. As for reheating, it’s not really something you need to do! They’re meant to be enjoyed cold or at room temperature, so just take them out of the fridge a little bit before you plan to serve them. Gotta love a treat that’s ready when you are!
| Storage and Reheating | |
|---|---|
| Storage | Refrigerate in an airtight container |
| Reheating | Not typically reheated; serve chilled or at room temperature |
Essential Equipment for Your PUMPKIN SPICE CAKE BALLS
To make these PUMPKIN SPICE CAKE BALLS a breeze, you’ll want to have a few things handy. You’ll need mixing bowls, an electric mixer, measuring cups and spoons, a 9×13 inch baking pan, a baking sheet, wax paper, and a small spatula or two for dipping. Having these ready makes the whole process so much smoother!
Tips for Perfect PUMPKIN SPICE CAKE BALLS
Want to make sure your PUMPKIN SPICE CAKE BALLS are absolutely perfect every time? Here are a few tricks I’ve learned. First off, make sure that butter and cream cheese for the frosting are truly softened – not melted, just soft enough to mash easily. This helps get a super smooth frosting. When you crumble the cake, get it as fine as you possibly can. This makes the texture of the cake balls so much better. And seriously, don’t skimp on freezing time! Freezing the balls solid before dipping is crucial. It keeps them from melting or falling apart in the warm chocolate and gives you that smooth, even coating. It’s a game-changer!
Frequently Asked Questions About PUMPKIN SPICE CAKE BALLS
Q1. Can I use a different type of cake mix for these PUMPKIN SPICE CAKE BALLS?
You absolutely can! While a white cake mix works wonderfully for a neutral base that lets the pumpkin and spice shine, you could also try a yellow cake mix for a slightly richer flavor. Just follow the same liquid and oil ratios as listed!
Q2. How should I store leftover PUMPKIN SPICE CAKE BALLS?
These little gems are best stored in the refrigerator. Pop them into an airtight container, and they should stay fresh for about a week. They’re delicious served chilled, or you can let them sit out for about 15-20 minutes before serving if you prefer them not quite so cold.
Q3. Can I make these PUMPKIN SPICE CAKE BALLS ahead of time?
Yes, you totally can! In fact, making them ahead is a great idea. Once they’re dipped and set, you can store them in the fridge for up to a week. They actually tend to taste even better after a day or two, as the flavors meld together!
Q4. What if I don’t have vanilla almond bark?
No worries! You can use milk chocolate or dark chocolate chips, or even candy melts if you prefer. You might need to add a teaspoon of shortening or coconut oil to the chips when melting to help them get nice and smooth for dipping.
Estimated Nutritional Information for PUMPKIN SPICE CAKE BALLS
Here’s a little peek at what you can expect in each of these yummy PUMPKIN SPICE CAKE BALLS. Keep in mind these are just estimates, as the exact amounts can vary depending on the brands you use and how big you roll your balls! It’s always good to have a general idea, right?
| Nutrition Per Cake Ball (Approximate) | |
|---|---|
| Serving Size | 1 cake ball |
| Calories | 150-200 |
| Sugar | 15-20g |
| Sodium | 50-75mg |
| Fat | 8-12g |
| Saturated Fat | 4-6g |
| Carbohydrates | 20-25g |
| Protein | 1-2g |
Storing and Reheating Your PUMPKIN SPICE CAKE BALLS
Storing these delightful PUMPKIN SPICE CAKE BALLS is super easy. They really do best when kept chilled, so pop them into an airtight container and keep them in the refrigerator. They’ll be good for about a week this way. As for reheating, it’s not really something you need to do! They’re meant to be enjoyed cold or at room temperature, so just take them out of the fridge a little bit before you plan to serve them. Gotta love a treat that’s ready when you are!
| Storage and Reheating | |
|---|---|
| Storage | Refrigerate in an airtight container |
| Reheating | Not typically reheated; serve chilled or at room temperature |
Amazing PUMPKIN SPICE CAKE BALLS: Fall’s 10 Best Bites
- Total Time: 1 hour 40 minutes
- Yield: 48 cake balls 1x
- Diet: Vegetarian
Description
PUMPKIN SPICE CAKE BALLS are a delightful treat perfect for any occasion. This recipe combines moist pumpkin spice cake with a rich cream cheese frosting and a smooth chocolate coating.
Ingredients
- For the Cake:
- 1 white cake mix
- 3/4 cup water
- 2 eggs
- 1/4 cup oil
- 1 cup pumpkin puree
- 2 tsp. pumpkin pie spice
- 1 tsp. baking soda
- For the Cream Cheese Frosting:
- 1/2 cup butter, softened
- 2 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp. vanilla extract
- For the Chocolate Coating:
- 1 pkg vanilla almond bark
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the white cake mix, water, eggs, oil, pumpkin puree, pumpkin pie spice, and baking soda. Mix with an electric mixer until well combined.
- Pour the batter into the prepared baking pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- Crumble the cooled cake into a large mixing bowl. Ensure the cake is very finely crumbled.
- In a separate bowl, beat together the softened butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Add the cream cheese frosting to the crumbled cake. Mix by hand until the frosting is fully incorporated into the cake crumbs.
- Cover the bowl and refrigerate the mixture for about 30 minutes, or until chilled.
- Line a baking sheet with wax paper. Once the cake mixture is chilled, roll it into 1-inch balls and place them on the prepared baking sheet.
- Place the baking sheet with the cake balls into the freezer for approximately 1 hour. This step makes dipping much easier.
- Melt the vanilla almond bark in the microwave according to the package directions.
- Remove the frozen cake balls from the freezer. Dip each cake ball into the melted almond bark, using two spoons to ensure full coverage. Place the coated cake balls back onto the wax-paper lined baking sheet.
- Optional: Drizzle with another type of melted chocolate, add sprinkles, or decorate as desired.
- Store the finished cake balls in the refrigerator until ready to serve.
Notes
- For best results, ensure your butter and cream cheese are fully softened for the frosting.
- Freezing the cake balls before dipping is crucial for a smooth coating.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking and No-Bake Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 cake ball
- Calories: Approximately 150-200 (varies)
- Sugar: Approximately 15-20g (varies)
- Sodium: Approximately 50-75mg (varies)
- Fat: Approximately 8-12g (varies)
- Saturated Fat: Approximately 4-6g (varies)
- Unsaturated Fat: Approximately 4-6g (varies)
- Trans Fat: 0g (varies)
- Carbohydrates: Approximately 20-25g (varies)
- Fiber: Approximately 1-2g (varies)
- Protein: Approximately 1-2g (varies)
- Cholesterol: Approximately 15-25mg (varies)
