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    Home » Recipes » Desserts

    Pumpkin Cheesecake Truffles

    Published: Aug 6, 2023 · Modified: Sep 25, 2023 by Ang Paris · 57 Comments
    This post may contain affiliate links·

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    With a decadent pumpkin spice and cream cheese center and white chocolate coating, these pumpkin cake balls are absolutely divine!
    Total Time 45 minutes minutes
    Jump to Recipe Add to Favorites Go to Collections Jump to Video
    With a decadent pumpkin spice and cream cheese center and white chocolate coating, these pumpkin cake balls are absolutely divine! via @jugglingactmamaWith a decadent pumpkin spice and cream cheese center and white chocolate coating, these pumpkin cake balls are absolutely divine! via @jugglingactmamaWith a decadent pumpkin spice and cream cheese center and white chocolate coating, these pumpkin cake balls are absolutely divine! via @jugglingactmamaWith a decadent pumpkin spice and cream cheese center and white chocolate coating, these pumpkin cake balls are absolutely divine! via @jugglingactmamaWith a decadent pumpkin spice and cream cheese center and white chocolate coating, these pumpkin cake balls are absolutely divine! via @jugglingactmama

    If you like pumpkin spice, you're going to love these Pumpkin Cheesecake Truffles! They are a deliciously decadent treat perfect for Fall, and great for Thanksgiving!

    Close up image of pumpkin cream cheese cake truffles, both whole and cut in half.
    These pumpkin cheesecake bites, or pumpkin truffles, are the most decadent two-bite dessert ever!
    Jump to:
    • 🧂 Ingredients
    • Equipment
    • 🔪Instructions
    • How to Make Cake Balls
    • How to Dip Cake Balls in Chocolate
    • ⭐ Tips
    • 📖 Variations
    • 🍴 Serving Suggestions
    • ⏲️ Storage
    • 😋 Similar Recipes
    • 📋 Pumpkin Cheesecake Truffles
    • Pumpkin Cream Cheese Cake Balls
    • 💬 Comments

    Pumpkin is one of my most favorite Fall flavors. (Though I will gladly eat a batch of my Oreo Truffle Balls around the holidays!) Say what you will about the over-commercialization of it, but you cannot deny that it's a good flavor combination in the right foods! 

    These Pumpkin Cake Balls are perfect for showcasing the pumpkin spice flavors. It is a semi-homemade recipe that looks and tastes impressive. 

    A variety of Pumpkin Cream Cheese Cake Balls on a counter top.
    The combination of pumpkin with cream cheese is the perfect treat for the fall season or your Halloween party!

    Taking a bite of these pumpkin cheesecake truffles is an experience! The crack of the white chocolate as you take a bite, along with the dense texture of the spice cake and cream cheese frosting with the pumpkin puree in the middle makes for one amazing treat!

    I absolutely love making Brownie Truffles, Red Velvet Cake Balls, and of course these Pumpkin Cheesecake Truffles!

    It's sweet and creamy and full of those warm Fall spices all at the same time.  Using pumpkin puree with cream cheese, instead of frosting, means that these pumpkin cake balls aren't too sweet. It's just the right combination of Fall flavors!

    Ingredients to make pumpkin spice truffles on a countertop.

    🧂 Ingredients

    You only need a few simple ingredients to make these delicious pumpkin pie cheesecake balls:

    • boxed pumpkin spice cake mix - if you can't find pumpkin flavor, you can use regular spice cake mix.
    • real pumpkin puree (canned is fine, or you can make your own homemade pumpkin puree)
    • cream cheese
    • half and half
    • chocolate or Vanilla Melting Wafers (such as Ghirardelli), almond bark, or Candy Melts
    • ground cinnamon, crushed graham crackers, gingersnap crumbs, sprinkles, etc.
    Ingredients list for pumpkin cheesecake truffles.

    Equipment

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    • Stand Mixer
    • Medium Cookie Scoop
    • Measuring Spoons and Dry Measuring Cups
    • Baking Sheet lined with Parchment Paper (to set the dipped pumpkin cake balls onto)
    • I find that Candy Dipping Tools can be very helpful and are worth the small investment if you do a lot of chocolate chipping. You can also just use a large fork.
    • I love this 3-Piece Glass Mixing Bowl Set - the smallest (1 quart) bowl is perfect for melting chocolate.
    • Use a spoonula like the one in this Silicone Spatula Set to mix the chocolate.

    Be sure to check out my Juggling Act Mama Storefront on Amazon where you'll find all kinds of great products to make your life easier!  Thanks so much for being a part of Juggling Act Mama ❤

    A Pumpkin Cheesecake Truffle cut in half.

    🔪Instructions

    This is meant to be a brief overview of the pumpkin cake balls recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.

    This recipe makes about 48-50 cake balls. Here's how to make luscious Pumpkin Cream Cheese Cake Truffles:

    How to Make Cake Balls

    1. Prepare and bake the cake according to the directions on the box for a 9x13 cake. Let the cake cool completely.
    2. Add the cream cheese, half and half, and pumpkin puree to the bowl of a stand mixer fitted with the paddle attachment. Beat the ingredients until the come together.
    3. Next, slice the cake into 10 pieces. With the mixer on the lowest setting, drop the cake pieces into the mixer with the pumpkin cream cheese mixture one at a time. Take care not to overmix. You want the mixture to just come together. The mixture should be similar in texture to playdough.
    4. Scoop 1-inch balls of the pumpkin cake mixture. I use a cookie scoop.
    5. Roll the mixture between your palms to make it into a round ball.
    6. Set the pumpkin balls on a parchment-lined rimmed baking sheet. (You can also use wax paper).
    Collage image showing how to make cake balls.

    How to Dip Cake Balls in Chocolate

    1. Melt the chocolate according to the directions on the package in a medium microwave-safe bowl, or over a double boiler.
    2. Using a chocolate dipping tool or fork, dip the cake ball into the chocolate.
    3. Gently tap the fork against the side of the bowl to allow the excess chocolate to drip off.
    4. Using a toothpick, gently slide the cake balls off the fork onto the parchment paper. Sprinkle with ground cinnamon, pumpkin pie spice, crushed graham crackers, sprinkles, or add a drizzle of chocolate on top. Repeat until all the cake balls have been dipped.
    5. Refrigerate the pumpkin cake truffles for 1 hour to allow the chocolate to harden. Serve chilled.
    Collage image showing how to dip cake balls in chocolate.

    ⭐ Tips

    • Be sure to pick up the right can! Buy pure pumpkin puree and NOT pumpkin pie filling. You can also make your own pumpkin puree.
    • Carefully read the instructions on the back of the melting chocolate or candy melt package before you begin.
    • Always handle the hot bowl and the chocolate with care. These are very hot when melted. Take extra care supervising children around hot melted chocolate.
    • Work quickly because the chocolate becomes more difficult to handle as it cools.
    • If the chocolate seizes up and won't melt smoothly, toss it.  There's no way to save it, unfortunately.
    Melted white chocolate in the glass bowl.
    Pumpkin Cheesecake Truffles

    Thanksgiving Make Ahead Tip

    I love that these pumpkin pie cheesecake balls are easy enough to make ahead I make the cake and roll all the cake balls a couple of days ahead. They'll keep in an airtight container in the refrigerator. The dipping process can take a little time but don't worry, this can also be done 1 day ahead of time. 

    Pumpkin Cake Balls covered in white chocolate and sprinkled with cinnamon sit on a green leaf shaped plate on top of a tan and white checkered cloth.
    Use white chocolate and sprinkle a little bit of ground cinnamon on top.

    📖 Variations

    To make no bake pumpkin cheesecake balls, use store-bought pumpkin bread, pumpkin muffins, or pumpkin cake.

    • Traditionally cake balls like these are made with some type of frosting. If you prefer not to use cream cheese, you could use canned vanilla frosting, however, leave out the half-and-half since frosting isn't as thick as cream cheese.
    • Mascarpone cheese (the same sweet cream used in tiramisu desserts) is also a great substitution instead of cream cheese.
    • This recipe can be made with pumpkin bread instead of pumpkin spice cake. The ratios will be a little different so I suggest adding about three-quarters of a loaf and then checking your consistency before continuing.
    • Use lollipop stick (or cake pop sticks) to make cake pops instead of pumpkin balls.
    • Instead of white or dark chocolate you can use orange candy melts. While I prefer candy melts, you can also use white chocolate chips and a tiny bit of coconut oil for the coating chocolate.
    • You can even use a toothpick to help shape the balls into pumpkin shape before dipping.
    Close up of dark chocolate Pumpkin Cream Cheese Cake Balls with crushed graham crackers.
    Variation: Dip the pumpkin balls in dark chocolate and sprinkle graham cracker crumbs on top.

    🍴 Serving Suggestions

    Serve these pumpkin spice cake balls with our Creamy Pumpkin Hot Cocoa for a rich and luscious treat! The cocoa and cake balls really complement one another and make a really elegant after-dinner sweet treat. (For the grown-ups, add a splash of Grand Marnier or Amaretto to your pumpkin hot cocoa - it's delicious!)

    Creamy Pumpkin Hot Cocoa in a clear cup is toppped with a dollop of whipped cream and sprinkled with cinnamon. Pumpkin Cream Cheese Cake Balls covered in white chocolate and sprinkled with cinnamon on a green plate on top of a tan and white checkered cloth are in the background.

    Pumpkin cheesecake truffles are a lovely addition to your Thanksgiving dessert table, too! This recipe makes a great big batch, so it's perfect to divide if you have a couple of stops on Thanksgiving day.

    These make a lovely little gift. Grab some food safe bags and bakers twine to make up little gift packages for friends and family just like this:

    Pumpkin cheesecake truffles in a celophane bag tied shut with bakers twine.
    Pumpkin spice cheesecake balls are a lovely holiday gift!

    These cheesecake bites are also perfect for your Halloween Charcuterie Board!

    ⏲️ Storage

    The pumpkin spice cake balls are best the first 1-3 days you make them, but they will keep in the refrigerator about a week once they are dipped.

    I recommend putting them in an airtight container, not a plastic bag. You don't want to cover them with plastic wrap either. The chocolate coating is best when it is not touching anything.

    Related: Oreo Balls

    Close up of white chocolate Pumpkin Cheesecake Balls with crushed graham crackers.
    These pumpkin spice cake balls are so good!!

    😋 Similar Recipes

    If you love pumpkin, you'll want to check out these other delicious recipes:

    • No Bake Pumpkin Cheesecake Cups this is one of my favorite pumpkin desserts!
    • Pumpkin Chocolate Chip Bars - a delicious sweet treat for when you want an easy pumpkin dessert!
    • Creamy Pumpkin Hot Cocoa - you won't believe how amazing this tastes.
    • Pumpkin Cinnamon Rolls with Cream Cheese Icing - canned pumpkin makes all the difference for these classic cinnamon rolls.
    • Pumpkin Pie Smoothie - anytime is the perfect time to make this smoothie.
    • OREO Pumpkin Cheesecake Parfaits - perfect for pumpkin season!
    • Pumpkin Butterscotch Cookies - delicious pumpkin cookies with chocolate chips and butterscotch chips.

    Related: Delicious Pumpkin Recipes

    • Small cups with Pumpkin Spice Hot Chocolate garnished with ciannmon sticks and whipped cream.
    • Pumpkin Cinnamon Rolls with cream cheese icing in a baking dish.
    • Baked Pumpkin Spice Puff Pastry Twists on a baking sheet with parchment paper.
    See more Pumpkin →

    📋 Pumpkin Cheesecake Truffles

    Not ready to make our pumpkin cheesecake truffles yet? Don’t forget to pin this recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!

    A Pumpkin Cheesecake Truffle cut in half.

    Pumpkin Cream Cheese Cake Balls

    With a decadent pumpkin spice and cream cheese center and white chocolate coating, these pumpkin cake balls are absolutely divine!
    Add to Your Recipe BoxGo to Collections
    4.91 from 100 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: pumpkin cake balls, pumpkin cheese cake truffles, Pumpkin Cheesecake Balls, pumpkin cheesecake truffles
    Prep Time: 30 minutes minutes
    15 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 25
    Calories: 103kcal
    Author: Ang Paris

    As an Amazon Associate, I earn from qualifying purchases.

    Equipment

    • Mixing Bowls
    • Spoonula
    • Measuring Spoons
    • Dry Measuring Cups
    • Fork or Candy Dipping Tools
    • Parchment Paper
    • Baking Sheet
    • Cookie Scoop
    • Stand Mixer

    Ingredients

    • 1 spice cake mix + ingredients as per box
    • ¼ cup pumpkin puree
    • 3 ounces cream cheese room temperature
    • 2 teaspoons half and half
    • 1 bag white chocolate candy melts
    • Ground Cinnamon for garnish
    Prevent your screen from going dark

    Instructions

    • Prepare and bake the cake according to directions on the box for a 9x13 cake. Let the cake cool completely.
      1 spice cake mix + ingredients as per box
    • Add the cream cheese, half and half and pumpkin puree to the bowl of an electric mixer fitted with the paddle attachment. Beat the ingredients until the come together.
      ¼ cup pumpkin puree, 3 ounces cream cheese, 2 teaspoons half and half
    • Slice the cake into 10 pieces. With the mixer on the lowest setting, drop the cake pieces into the mixer with the pumpkin cream cheese mixture one at a time. Take care not to overmix. You want the mixture to just come together.
      3 ounces cream cheese
    • Roll 1-inch balls of the mixture and set them on a parchment lined baking sheet. Line a second baking sheet with parchment paper for the dipped cake balls.
    • Melt the chocolate according to the directions on the package. Using a fork, dip the cake ball into the chocolate. Gently tap the fork against the side of the bowl to allow the excess chocolate to drip off.
      1 bag white chocolate candy melts
    • Using a toothpick, gently slide the cake ball off the fork onto the parchment paper. Sprinkle with ground cinnamon. Repeat until all the cake balls have been dipped.
      Ground Cinnamon for garnish
    • Refrigerate the cake balls for 1 hour to allow the chocolate to harden. Serve chilled.
    • Store in an airtight container for 3-4 days.

    Video

    For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.

    Nutrition

    Calories: 103kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 147mg | Potassium: 81mg | Fiber: 1g | Sugar: 10g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
    Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
    Tried this recipe? Pin It for Later!Mention @jugglingactmama or tag #jugglingactmama!

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    Reader Interactions

    Comments

    1. Lisa says

      October 26, 2017 at 8:22 am

      5 stars
      Oh these look so delicious!!!

      Reply
      • Shelby says

        August 29, 2021 at 12:21 pm

        Hi I am making this right now!!! Just a quick question should I use softened cream cheese or cream cheese right out of the fridge??

        Reply
        • Ang Paris says

          August 29, 2021 at 12:41 pm

          Hi Shelby! I'm so glad you're going to make these! Definitely start with softened cream cheese. Please let me know if you enjoy this recipe 🙂

          Reply
          • Karen says

            October 30, 2021 at 8:10 pm

            If i use frosting instead of the creamcheese and half and half how much frosting do I mix with the pumpkin puree

            Reply
            • Ang Paris says

              October 30, 2021 at 8:32 pm

              Hi Karen, add the pumpkin puree to the cake first. Then, add 1 tablespoon of frosting at a time, incorporating fully until the cake mixture resembles the consistency of playdough and sticks to itself. Take care not to add too much or the pumpkin balls will fall apart. Enjoy!

    2. Jade S says

      November 09, 2017 at 4:43 pm

      5 stars
      I'm making these for Thanksgiving!

      Reply
    3. Phoebe Shellman says

      November 12, 2017 at 10:17 am

      5 stars
      I'm pinning this, looks amazing! Thanks for the recipe! 🙂

      Reply
    4. Phyllis says

      October 26, 2018 at 11:04 am

      5 stars
      They look delicious - but I'm confused as to how much pumpkin puree to use - in the directions it says 1/4 cup then further down it says 2 tablespoons - could you please explain? Thanks

      Reply
      • Ang Paris says

        October 30, 2018 at 9:45 am

        WHOOPS! That's just a typo. I've corrected it. Use just 1/4 of the pumpkin puree. Thanks so much for your note!

        Reply
    5. Susan Jones says

      October 17, 2019 at 2:44 pm

      Can these be frozen?

      Reply
      • Ang Paris says

        October 21, 2019 at 9:14 am

        I have never frozen these... I would be concerned that in thawing the coating would fall off. If you try it, please let me know how it goes.

        Reply
    6. Samantha Murch says

      August 24, 2021 at 3:55 pm

      These look AMAZING. Will definitely try them!

      Reply
    7. DaRae says

      August 24, 2021 at 8:26 pm

      I really want to try this as Pumpkin is my favorite. But is there any substitute for the cream cheese? I really am not a fan of the taste of it.

      Reply
      • Ang Paris says

        August 24, 2021 at 8:38 pm

        Hi DaRae! I hope you do try these! Traditionally cake balls like these are made with some type of frosting. You could use vanilla frosting but leave out the half and half since frosting isn't as thick as cream cheese.
        You could also use mascarpone cheese instead of cream cheese. Thanks so much for visiting 🙂

        Reply
    8. Victoria says

      August 25, 2021 at 2:26 am

      Hello, i’m confused on the part where it says pumpkin purée. Do i need to make my own? Is there a different between pumpkin purée and canned pumpkin PURE? thank you! i really want to make this recipe.

      Reply
      • Ang Paris says

        August 25, 2021 at 7:08 am

        Hi Victoria, I am so glad you stopped by!
        You can use canned pumpkin puree, just make sure it isn't canned pumpkin pie filling. 🙂
        I'd love if you'd come back after you make these and tell me what you think.
        -Ang

        Reply
    9. Faith says

      August 25, 2021 at 10:56 am

      Hi, this looks delish and I plan to make it but I’m confused about when to add the cream cheese/pumpkin purée mixture? It’s mentioned in the directions but then it’s just not clear about what to do with it.

      Reply
      • Ang Paris says

        August 25, 2021 at 11:03 am

        Hi Faith.
        In your mixer bowl, add the cream cheese, half and half and pumpkin puree.
        Use the paddle attachment to beat the ingredients until they come together.
        Then, slice the cake into 10 pieces.
        With the mixer on the lowest setting, drop the cake pieces into the mixer with the pumpkin cream cheese mixture one at a time.
        Take care not to overmix. You want the mixture to just come together.
        I hope that this helps! Thanks so much for stopping by! 🙂

        Reply
        • Diane says

          August 25, 2021 at 12:46 pm

          Hi,

          I do not have a stand mixer, can I use a hand mixer?

          Reply
          • Debra Clark says

            August 25, 2021 at 2:41 pm

            Yes you can use a hand mixer, just the sure not to over-mix - Enjoy Diane!

            Reply
    10. Jessica says

      August 25, 2021 at 1:40 pm

      Hi, how much cream cheese and half and half do I use?

      Reply
      • Debra Clark says

        August 25, 2021 at 2:44 pm

        Jessica, be sure you scroll down to the bottom to the recipe card. The complete instructions are here - https://www.jugglingactmama.com/pumpkin-cream-cheese-cake-truffles/ having said that you'll need 3 ounces cream cheese and 2 teaspoons half and half. These are so yummy, I hope you enjoy the truffles!

        Reply
    11. Kristina says

      August 28, 2021 at 10:39 am

      These look delicious! Can’t wait to make them!

      Reply
    12. Stephanie Kraft says

      August 28, 2021 at 12:53 pm

      This looks so good! I don't usually have half and half in the house, not sure I want to buy a whole pint of it just for two teaspoons. Can I use milk instead?

      Reply
      • Ang Paris says

        August 28, 2021 at 1:03 pm

        Yes, you can use milk or cream instead of half and half 🙂

        Reply
    13. Becca says

      August 29, 2021 at 9:31 am

      Hi! How long should I let the cake cool before cutting it into the pieces?

      Reply
      • Ang Paris says

        August 29, 2021 at 11:12 am

        Hi Becca! Thanks for your question, allow the cake to cool completely before you add it to the cream cheese mixture.
        If you like you can cut the slices after 20 minutes, which will help it cool faster. However, do not add the cake until it is 100% room temperature or it will melt the cream cheese and you'll have a mess on your hands!

        Reply
    14. Caitlin says

      August 29, 2021 at 10:43 am

      Can you add any rum to this recipe to kick it up a notch?

      Reply
    15. Sam says

      August 30, 2021 at 1:22 pm

      All that is available in the stores right now is pumpkin pie filling, but I want to make these so bad tomorrow! What happens if you use the filling as a substitute?

      Reply
      • Ang Paris says

        August 30, 2021 at 1:31 pm

        Hi Sam!
        Check your local Walmart, I know that they have cans of 100% Pure Pumpkin in the 'Great Value' brand and often also have the Libby's as well 🙂
        If you use pumpkin pie filling, the flavor and consistency will be off and they won't come out quite right.

        Reply
    16. Rose says

      August 30, 2021 at 5:41 pm

      If you use pumpkin bread how much do I need

      Reply
      • Ang Paris says

        August 30, 2021 at 7:38 pm

        Hi Rose!
        I don't have an exact amount for you. If you have a 9x5 loaf, I would start with about two-thirds of the loaf and add the pumpkin cream cheese mixture. If the mixture is too wet, then add more pumpkin bread. The desired consistency is that of playdough.
        Good luck!

        Reply
    17. Lori Klink says

      September 04, 2021 at 9:13 am

      these looks so good will be making very soon...... i have never heard of using the pumpkin puree in a recipe without it being cooked am i correct in believing this is what we do....just add it to the cooked cake along with the frosting or cream cheese which ever I choose

      Reply
      • Ang Paris says

        September 07, 2021 at 11:16 am

        Hi Lori! You are correct, just use the pumpkin puree right from the can. To make it, they cook the pumpkin and then puree it 🙂

        Reply
    18. Taylor says

      September 04, 2021 at 4:21 pm

      Making these as we speak! The spice cake is the oven; can’t wait to finish these and see how they turn out.

      Reply
      • Ang Paris says

        September 07, 2021 at 11:13 am

        Hi Taylor! I'm so glad! Let me know what you think 🙂

        Reply
    19. Nellie Jones says

      September 06, 2021 at 12:06 pm

      I’m planning to make this tomorrow. I love pumpkin so this will be interesting as I’ve never made it before. They look good.

      Reply
      • Ang Paris says

        September 07, 2021 at 11:13 am

        I hope you will enjoy them, Nellie! Be sure to come back and let me know 🙂

        Reply
    20. Maddie says

      September 13, 2021 at 4:35 pm

      Just made these they are delicious! So should they be kept refrigerated? And they only last for 3 days?

      Reply
      • Ang Paris says

        September 13, 2021 at 6:06 pm

        Hi Maddie! I'm so glad you enjoy these! The pumpkin spice cake balls are best the first 1-3 days you make them, but they will keep in the refrigerator about a week once they are dipped.

        Reply
    21. Lily says

      September 16, 2021 at 9:11 am

      5 stars
      I am going to make these today!

      Reply
    22. Ann says

      September 16, 2021 at 4:03 pm

      Thank you so much!

      Reply
    23. Tonia M says

      September 17, 2021 at 9:10 am

      5 stars
      I’ve tried them a couple weeks back when a girlfriend made them for her daughter. We all loved them!

      Reply
    24. Jenelle says

      September 17, 2021 at 9:12 am

      5 stars
      These are really good! I added extra cinnamon just because I really like cinnamon but I followed the rest of the steps exactly and they came out really yummy.

      Reply
    25. Tessa says

      September 30, 2021 at 12:08 am

      I tried making these. I used carrot cake instead of spice cake because hat sounded better to me. I also used white chocolate chips because that’s all my grocery store had and I could not dip them 😭 the balls just fell in the chocolate and fell apart. I’m not sure if we over mixed (my 3 year old helped) OR shouldn’t have used the white chocolate. I ended up spooning the white chocolate on and it worked they are just ugly lol

      They are tasty though! Will try again!

      Reply
      • Ang Paris says

        October 13, 2021 at 3:40 pm

        Hi Tessa, it's hard to say why it didn't turn out quite right since you made a few changes, however, it sounds like the cake mixture was too moist.
        Sometimes the fun is in the mess - I'm glad that the flavor was good and you found a work around!

        Reply
    26. Crystal says

      October 13, 2021 at 2:04 pm

      I’m curious…I started to make these and there are places in the chocolate coating that didn’t seal fully and it looks like little drops of oil are seeping through 🤷‍♀️ Maybe the moisture from the purée? I did make the balls a couple days ago before I started dipping if that makes a difference. Thanks

      Reply
      • Ang Paris says

        October 13, 2021 at 3:37 pm

        Hi Crystal, I think you guessed correctly about the moisture. These can be a little tricky to make ahead and dip. Be sure to let the balls come to room temperature before dipping.

        Reply
    27. Ilene says

      October 25, 2021 at 3:38 pm

      Hi Ang. I can't wait to make these for Thanksgiving this year. The problem is I do not have a standing mixer with a paddle. Is there another way to make these? Can I use a hand held mixer with beater attachments? Or a large wooden spoon? Thanks for your response.

      Reply
      • Ang Paris says

        October 26, 2021 at 7:02 am

        Hello Ilene! I think your family and friends will love these 🙂
        You can use a hand held mixer, but just take care not to over beat it. Enjoy!

        Reply
    28. Tanya says

      January 08, 2022 at 3:33 pm

      I don't have white chocolate anything. Has anyone tried this recipe and rolled them in powdered sugar? I am doing these tomorrow for a baby shower.

      Reply
      • Ang Paris says

        January 08, 2022 at 4:09 pm

        Hi Tanya, I have never tried doing them with powdered sugar before. I'd be concerned that you would need a lot of sugar to coat them well. Let me know how it turns out.

        Reply
    29. Pauline julien says

      August 30, 2022 at 3:36 pm

      Can I use another cake for this recipe?

      Reply
      • Ang Paris says

        August 31, 2022 at 8:14 am

        Absolutely! This will work with any kind of cake - it's great with vanilla, spice cake, pumpkin cake, yellow cake, etc.

        Reply
    30. Caroline says

      December 12, 2022 at 1:00 pm

      5 stars
      These tasted great and were a hit! I would add more cream cheese next time though I think.

      Reply
    31. Sheila P Hurley says

      September 26, 2023 at 8:47 am

      I plan to make these, but have a question: Your recipe uses white chocolate as the coating, although your picture shows a dark, or milk chocolate coating. Have you used both? Would you recommend both white and dark chocolate for the coatings? (Sure sounds good to me!)

      Reply
      • Ang Paris says

        September 26, 2023 at 10:05 am

        I have used both (if you look at the entire post you'll see both white chocolate and dark chocolate). Personally I prefer white chocolate, however, dark chocolate and milk chocolate are less sweet. Enjoy!!

        Reply

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    Welcome! I'm Ang - the Juggling Act Mama! I love sharing quick and easy recipes, creative DIY projects, and fun family travel with you. Like many of you, I am a multi-tasking mama juggling priorities which is why here I offer solutions to tame your hectic lifestyle.

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