Pumpkin Cake Balls Cream Cheese (Print-Friendly Version)
Bite-sized pumpkin cake balls with cream cheese and white chocolate—perfect for cozy fall gatherings.
# Ingredients You'll Need:
→ Base
01 -
1 premade pumpkin cake or pumpkin bread loaf
→ Cream Cheese Frosting
02 -
170 grams cream cheese, softened
03 -
76 grams unsalted butter, softened
04 -
360 grams powdered sugar
→ Coating and Decoration
05 -
285 grams white chocolate chips or white chocolate bark
06 -
Pumpkin pie spice, for decoration
# How to Make It:
01 -
In the bowl of a stand mixer, beat the softened cream cheese and unsalted butter until smooth, scraping the sides of the bowl as needed.
02 -
Gradually add the powdered sugar to the cream cheese mixture and mix on low speed until combined. Increase the speed to medium and whip for 1 minute until the frosting is smooth and fluffy.
03 -
In a separate bowl, crumble the premade pumpkin cake or bread completely. Add about half of the prepared frosting and mix thoroughly. Continue adding more frosting, as needed, until the mixture is cohesive and you can form balls that hold their shape.
04 -
Refrigerate the cake ball mixture for 20 to 30 minutes, or until firm.
05 -
Place the white chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until completely smooth.
06 -
Remove the chilled cake mixture from the refrigerator. Use a small ice cream scoop or tablespoon to portion the mixture, rolling each portion between your hands to create uniform spheres.
07 -
Place the shaped balls on a parchment-lined tray. Using a fork or spoon, dip each ball into the melted white chocolate, allowing any excess to drip off. Return to the tray to set.
08 -
Once the white chocolate coating has solidified, sprinkle each cake ball lightly with pumpkin pie spice.
# Extra Information:
01 -
For best results, ensure the cake mixture is properly chilled before shaping to maintain round, uniform balls.
02 -
White chocolate can also be melted using a bain-marie for gentler temperature control.