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!

Course Dessert

Cuisine American

Keyword pumpkin cake balls, pumpkin cheese cake truffles, Pumpkin Cheesecake Balls, pumpkin cheesecake truffles

Prep Time 30

Total Time 45

Servings

Calories 103kcal

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.