Pumpkin Spice Cake Balls

There’s no need to spend money on pricey coffee-shop pumpkin spice cake ball lattes when you can make this easy homemade version with real pumpkin purée. It comes together quickly, tastes amazing, and won’t break the bank.

Pumpkin spice cake balls have become incredibly popular in recent years you’ll spot them everywhere from coffee shops and bakeries to grocery stores and even gas stations. But I love making my own at home, and these are the perfect snack for the fall and winter seasons. The best part You can enjoy homemade pumpkin spice cake ball lattes all year long, right from your kitchen.

You know those days when fall just sneaks up on you and one minute you are sweating through August and the next thing you know pumpkins are everywhere and I am not mad about it because actually I lean in hard with sweaters and crunchy leaves and yes with pumpkin spice everything.

These pumpkin spice cake balls are so good and I made them on a random Tuesday because I needed something sweet and vaguely festive and the first batch was a total mess because I forgot to chill them before dipping which was a rookie move but they still tasted amazing and it was the kind of amazing where you eat three before they have even set and you have no regrets.

They are the kind of treat that looks fancy enough for a party yet honestly I made mine in pajamas while listening to old Taylor Swift tracks and I felt no shame.

If you have never made cake balls before then do not stress because it is less like perfect Pinterest and more like sweet spiced bites of joy and if yours turn out a little wonky looking then welcome to the club,And here is a pro tip so you should hide a few in the back of the fridge because these disappear fast.

Kitchen Equipment Needed :

• Mixing bowls
• Baking pan “for the cake”
• Spoon or spatula
• Fork or hands ” for mixing crumbs with frosting”
• Baking sheet
• Parchment paper
• Microwave safe bowl
• Toothpicks or forks “for dipping”

Tips for

Use cold cake: make sure the cake is cooled before crumbling it’s easier to work with.

Don’t add too much frosting: add just enough frosting to bind the crumbs. Too much will make the balls mushy.

Chill before dipping: refrigerating the balls makes dipping in chocolate much easier.

Try different coatings: dark chocolate, milk chocolate, or even cinnamon sugar are fun twists.

Get kids involved: they can help roll the cake into balls or add sprinkles for decoration.

What to Eat with pumpkin spice cake balls ??

Pumpkin spice cake balls go perfectly with a warm cup of coffee, chai, or spiced tea their cozy flavors make a simple drink feel special.

When we head out for a picnic or family get together, I pack these cake balls in little paper cups they’re easy to share and always the first to disappear.

Looking for more simple pumpkin recipes to try ? Here are a few of our favorites:

Ingredients :

• 1 baked pumpkin spice cake “from scratch or a boxed mix”
• 1 cup cream cheese frosting “store bought or homemade”
• 2 cups white chocolate chips ,or candy melts
• 1 tablespoon coconut oil optional, “for smoother melting”
• Sprinkles, chopped nuts, or a drizzle of dark chocolate for decoration “optional”

How to Make pumpkin spice cake balls :

Step 1

Bake the cake: start with a pumpkin spice cake. You can use a boxed cake mix or your favorite homemade pumpkin spice cake recipe. Let it cool completely before moving on and crumble the cake: once cooled, break the cake into small crumbs using your hands or a fork. The texture should be soft and fine.

Step 2

Mix with frosting: add the cream cheese frosting to the crumbs. Mix with a spoon or your hands until it forms a soft, dough like texture then form into balls: roll the mixture into small, bite sized balls “about 1 inch each”. Place them on a baking sheet lined with parchment paper.

Step 3

Chill the balls: put the tray in the fridge for at least 30 minutes. This helps the balls firm up so they don’t fall apart when dipping and melt the chocolate: in a microwave safe bowl, melt the white chocolate chips ,or candy melts in 20–30 second intervals, stirring in between. Add coconut oil if you want smoother chocolate.

Step 4

Dip the cake balls: using a fork or toothpick, dip each cake ball into the melted chocolate. Tap gently to remove extra chocolate ans decorate: place the coated cake balls back on the parchment paper. Add sprinkles, nuts, or drizzle with extra chocolate.

Step 5

Let them set: refrigerate the tray until the chocolate hardens, about 20 minutes.

FAQ’S :

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