Pumpkin Spice Cakeballs

I have a few thoughts regarding cakeballs...

1. They are delicious.

2. They are whimsical.

3. They are time consuming.

Cakeballs couldn't be easier to throw together. Simply smash up cake, combine with frosting, scoop the balls, and dip. None of these steps are particularly challenging. But you're gonna have to dedicate a bit of time for each of these steps.

That said, your efforts will be rewarded with fabulously fudgy, pumpkin spicy, chocolate-covered cakeballs.

Pumpkin Spice Cakeballs

Ingredients

For the pumpkin cake

· 1 ½ cup sugar

· ½ cup vegetable oil

· 2 eggs

· 1/3 cup milk

· 1 tbsp vanilla extract

· 1 cup pumpkin puree

· 1 ¾ cup flour

· ½ tsp salt

· 1 tsp baking soda

· ½ tsp baking powder

· 1 tsp cinnamon

· 1 tsp ground ginger

· ½ tsp ground clove

· ½ tsp nutmeg

For the cream cheese frosting

· 6oz cream cheese, softened

· 3 tbsp unsalted butter, softened

· ¾ cup powdered sugar

· 1 tsp vanilla extract

For the cakeballs

· 32oz vanilla melting wafers

· Sprinkles for decorating

Preheat oven to 350F.

For the cake… Whisk together the sugar, oil, eggs and milk. Stir in the vanilla and pumpkin. Sift over the flour, salt, baking soda, baking powder and spices.

Pour the batter into a greased 9x13in cake pan.

Bake for about 30-35 minutes or until a toothpick inserted comes out clean. Allow the cake to cool completely.

For the frosting… in the bowl of a standmixer fitted with a paddle attachment, combine the cream cheese and butter. Beat until completely smooth. Scrape down the sides of the bowl and add the powdered sugar. Beat on very low speed until the sugar begins to incorporate. Increase the speed and beat the frosting until smooth. Beat in the vanilla extract.

Using a fork scrape and break the cooled cake into crumbs. Pour the crumbs into a large mixing bowl. Add about 1 cup of the cream cheese frosting. Mix the frosting evenly into the cake crumbs. If the cake mixture is not coming together, add a bit more frosting. Take care not to add too much otherwise the cake balls will not keep their shape.

Using a small cookie scoop, form the cake balls. Drop balls of the cake mixture onto a sheet tray lined with parchment paper. Roll each of the balls in between your palms to smooth out the cakeballs. Chill in the fridge for at least 30 minutes.

Melt the candy wafers per package instructions and pour into a deep bowl.

Remove the cakeballs from the fridge. Drop one of the balls in the melted wafers and coat entirely using a spoon. Using a fork, lift the cakeball from the coating. Tap the fork on the side of the bowl to allow the coating to sheet smoothly around the ball. Transfer the coated cakeball back to the parchment line sheet tray. Top immediately with sprinkles if desired. Repeat with the remaining cake balls.

Chill the cakeballs for at least 30 minutes until the coating is set. Store the cakeballs in an airtight container in the fridge until ready to serve.

Makes about 4 dozen cakeballs

Notes

These cakeballs can also be frozen. Just afford for a bit of time to defrost in the fridge before serving.

GF Friendly

Gluten Free Friendly!

Substitute the flour for a GF flour blend. I’d recommend Cup4Cup for this recipe.