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Pumpkin Cake Balls

Delicious Pumpkin Spice Cake Balls

These easy-to-make pumpkin cake balls are perfect for fall gatherings. A moist spice cake base is rolled into bite-sized balls, dipped in rich chocolate, and decorated for a festive treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 24 balls
Course: Dessert, Treat
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 1 box (15.25 oz) Spice cake mix
  • 1/2 cup Pumpkin puree
  • 1/4 cup Vegetable oil
  • 3 Large eggs
Cake Ball Ingredients
  • 1 cup (2 sticks) Unsalted butter, softened
  • 12 ounces Semi-sweet chocolate chips
  • 1/2 cup Chopped pecans or walnuts Optional
  • as needed Candied pecans or pumpkin pie spice Optional, for garnish

Equipment

  • 9x13 inch baking pan
  • Mixing bowls (large and medium)
  • Electric Mixer
  • Wooden skewer
  • Baking sheet
  • Double Boiler or Microwave-Safe Bowl

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, combine cake mix, pumpkin puree, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes.
  3. Pour batter into prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  4. Let cake cool completely in the pan before crumbling it into a large bowl.
  5. Add softened butter to the crumbled cake and mix well until a dough-like consistency is achieved. Add a tablespoon of milk or pumpkin puree at a time if the mixture is too dry.
  6. Roll the mixture into 1-inch balls. Melt chocolate chips in a double boiler or microwave-safe bowl in 30-second intervals, stirring until smooth.
  7. Insert a toothpick into each cake ball and dip it into the melted chocolate, coating completely. Add optional toppings immediately.
  8. Place coated cake balls on a wax paper-lined baking sheet and let the chocolate set completely, about 30 minutes. Remove toothpicks before serving.

Notes

Store leftover cake balls in an airtight container in the refrigerator for up to 3 days. For a richer flavor, use a homemade spice cake recipe instead of a mix.