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Chocolate Covered Pumpkin Spice Cake Balls

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Everyone is starting to talk about Pumpkin flavored this and pumpkin flavored that, and I am over here enjoying these Pumpkin Spice Cake Balls and thinking I am one step ahead of the game. Not only are these satisfying that craving I’ve had since last October, but these are something I will make year after year because they are just that good. I am warning you now, if you don’t have any self control on sweets stay FAR FAR away from these because they are DELICIOUS and totally addicting!

pumpkin spice cake balls

What You’ll Need to Make Pumpkin Spice Cake Balls:

  • Duncan Hines Spice Cake Mix (and ingredients to make the cake)
  • Ghirardelli White Melting Wafers
  • Ghirardelli Black Melting Wafters (optional, for drizzle)
  • 8 oz. Cream Cheese, softened
  • Pumpkin Spice (optional, for tops of cake balls)
  • Cake Pan (I used 2 round 9-inch cake pans)
  • Parchment Paper
  • Cookie Sheet
  • Microwave Safe Bowl
  • Electric Hand Mixer

Note: These don’t actually contain any pumpkin but they sure taste like they do! If you wish, you can add a bit of pumpkin puree to the mix and use less cream cheese for a full pumpkin flavor.

pumpkin spice cake balls supplies

How to Make Pumpkin Spice Cake Balls:

  1. Bake your cake according to the directions. Pro tip: Use a paper towel and rub crisco on the inside of the cake pan. Then cover the crisco is a thin layer of flour. Doing this will ensure the cake will pop right out of the cake pan once it’s baked.pumpkin spice cake balls inprocess1
  2. Once your cake has been baked and cooled, use 2 forks to “fluff” the cake. Basically you are chopping it into smaller pieces.pumpkin spice cake balls inprocess2
  3. Put your cake pieces and entire package of softened cream cheese into a large bowl.pumpkin spice cake balls inprocess3
  4. Use your hand mixer to mix the cake and cream cheese until mixed well. This takes about 2-3 minutes to incorporate all of the cream cheese into the cake. Once mixed, you should be able to mold the mixture together with your hands.pumpkin spice cake balls inprocess4
  5. Using your hands, form small balls about 1 inch in diameter and place onto a cookie sheet lined with parchment paper.
  6. Place into the freezer until the cake balls are hardened and firm.pumpkin spice cake balls inprocess5
  7. Melt the chocolate in the microwave falling the directions on the back. Be careful not to burn.
  8. Remove the cake balls from the freezer and use a teaspoon to dip them into the chocolate covering them completely. Return to the cookie sheet.pumpkin spice cake balls inprocess6 pumpkin spice cake balls inprocess7
  9. If you want, you can sprinkle the tops with some Homemade Pumpkin Spice.
  10. Refrigerate until the chocolate hardens.
  11. Serve immediately or store in an airtight container until ready for consumption.

pumpkin spice cake balls featured

pumpkin-spice-cake-balls

Chocolate Covered Pumpkin Spice Cake Balls

4.34 from 3 votes
Print Pin Rate
Author: Jamie

Ingredients

  • Duncan Hines Spice Cake Mix and ingredients to make the cake
  • Ghirardelli White Melting Wafers
  • Ghirardelli Black Melting Wafters optional, for drizzle
  • 8 oz. Cream Cheese softened
  • Pumpkin Spice optional, for tops of cake balls
  • Cake Pan I used 2 round 9-inch cake pans
  • Parchment Paper
  • Cookie Sheet
  • Microwave Safe Bowl
  • Electric Hand Mixer

Instructions

  • Bake your cake according to the directions. Pro tip: Use a paper towel and rub crisco on the inside of the cake pan. Then cover the crisco is a thin layer of flour. Doing this will ensure the cake will pop right out of the cake pan once it’s baked.
  • Once your cake has been baked and cooled, use 2 forks to “fluff” the cake. Basically you are chopping it into smaller pieces.
  • Put your cake pieces and entire package of softened cream cheese into a large bowl.
  • Use your hand mixer to mix the cake and cream cheese until mixed well. This takes about 2-3 minutes to incorporate all of the cream cheese into the cake. Once mixed, you should be able to mold the mixture together with your hands.
  • Using your hands, form small balls about 1 inch in diameter and place onto a cookie sheet lined with parchment paper.
  • Place into the freezer until the cake balls are hardened and firm.
  • Melt the chocolate in the microwave falling the directions on the back. Be careful not to burn.
  • Remove the cake balls from the freezer and use a teaspoon to dip them into the chocolate covering them completely. Return to the cookie sheet.
  • If you want, you can sprinkle the tops with some Homemade Pumpkin Spice.
  • Refrigerate until the chocolate hardens.
  • Serve immediately or store in an airtight container until ready for consumption.
Tried this recipe?Mention @totallythebomb or tag #totallythebomb!

Can’t get enough Pumpkin? Check out this Homemade Pumpkin Spice!

homemade pumpkin spice featured

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