Pumpkin Spice Cake Balls are delicious little bites made of pumpkin cake mixed with cream cheese frosting and then coated in white chocolate!

Pumpkin Spice Cake Balls are my go-to fall treat and I make them whenever I go to a party because they are always so popular! I love making truffles and cake balls during the holiday season because they are so pretty and perfectly portioned to give out as gifts to teachers, neighbors and friends. Cake Balls are one of those treats that looks really fancy, but is actually very easily made with very basic ingredients! I used my Pumpkin Chiffon Cake recipe for the cake part of the recipe because it is the most delicious pumpkin cake ever! Add some cream cheese frosting and white chocolate and the results are absolutely incredible!

How do you make Cake Balls?

Cake Balls are a wonderful little invention that is made when you fully bake a cake, let it cool, crumble it up and then mix it with enough frosting to be able to form little bite-sized treats. The pumpkin cake recipe used in these Pumpkin Spice Cake Balls is absolutely incredible, and is even better when paired with a cream cheese frosting. Dip the cake balls in a simple white chocolate coating for a delicious pumpkin dessert!

What ingredients are in Pumpkin Spice Cake Balls?

Cake

1 white cake mix
3/4 cup water
2 eggs
1/4 cup oil
1 cup pumpkin
2 tsp. pumpkin pie spice
1 tsp. baking soda

Cream Cheese Frosting

1/2 cup butter, softened to room temperature
2 oz cream cheese, softened to room temperature
1 1/2 cups powdered sugar
1/2 tsp vanilla

Chocolate Coating

1 pkg. vanilla almond bark

How do you make Pumpkin Spice Cake Balls?

Mix all cake ingredients together with an electric mixer. Pour into a greased 9X13 pan and bake for 25 minutes at 350.
Let the cake cool completely and then crumble all of the cake in a large mixing bowl. Make sure all of the cake is very finely crumbled before adding the frosting.
Beat the frosting ingredients together with an electric mixer until smooth and well combined. Add the frosting to the cooled cake crumbs and mix by hand until the frosting is well combined with the crumbs.
Place the mixture in the refrigerator for about 30 minutes. Once the mixture is chilled, roll into 1-inch balls and place on a wax-paper lined cookie sheet.
Place the cookie sheet in the freezer for about an hour before dipping the cake balls into melted chocolate (the dipping process will be SOOO much easier if you freeze the cake balls first).
Melt the almond bark in the microwave according to package directions. Once fully melted, dip each cake ball into the melted chocolate, using two spoons to fully coat before placing the cake ball back onto the wax-paper lined cookie sheet. If desired, drizzle another type of chocolate on top, add sprinkles, or decorate any way you want.
Store in refrigerator until ready to serve. Makes 48 cake balls.

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How long do cake balls last?

Cake balls can be stored in the refrigerator in an airtight container for up to 7 days. And actually, they may last even longer than that, but we’ve never been able to make them last long enough to find out! This is one of the reasons why I love making these Pumpkin Spice Cake Balls in the fall – you can make them in advance if you need to take them to a party which saves a lot of last minute stress! I also love having a treat that is perfectly portioned so you don’t have to worry about cutting a dessert into individual pieces or having a dessert that is messy and hard to serve.

How big should each cake ball be?

You can make them as large or as small as you’d like. I prefer to have them be about 1 inch in diameter, and to easily make them all the same, I like to use a cookie scoop to scoop out the cake/frosting mixture. I use a tablespoons sized cookie scoop to scoop with and then press the mixture into my hand to roll into a perfect ball. This way, all of your cake balls will be exactly the same size!

Some tips for creating the perfect cake balls:

Use a cookie scoop to make all of the cake balls the same size. I have several different sizes of cookie scoops and I use them for everything! The larger ones are perfect for scooping muffins and the smaller ones (#40) are perfect for mini muffins, cookies….and cake balls!
Make sure to freeze the cake balls before trying to dip them in the chocolate coating! You only need to freeze them for about an hour (or longer if you’d like), but if you don’t freeze them, the crumbs will come off in your chocolate and make it really difficult to keep your chocolate crumb-free.
You’ll want to keep the un-dipped and dipped cake balls on wax paper. It makes it so much easier to get the cake balls off of a plate and you will not ruin the shape when you need to move them around.