Pumpkin Spice Cake Truffles

Irresistible Fall Delights for Every Occasion

Just recently, I had the pleasure of baking up a storm for a dear friend’s baby shower. With pops of orange being a key part of the rustic theme for her baby boy, I immediately envisioned pumpkin-flavored cake balls. Not only would they tie into the color scheme perfectly, but they promised to be a wonderfully delicious and super cute addition to the dessert table. This recipe came to life out of that sweet inspiration, proving that these cake balls are incredibly versatile and suitable for any special event, whether it’s a casual potluck, a holiday party, or a themed celebration. Their individual portion size makes them incredibly easy to serve and enjoy, minimizing mess and maximizing delight for guests of all ages.

Crafting the Perfect Moist, Pumpkin-Infused Cake Balls

My initial thought for these cake balls was to bake a pumpkin cake from scratch, then crumble it to form the base. However, during a trip to the grocery store, I stumbled upon a box of pumpkin spice cake mix. A spark of creativity ignited, and I decided to challenge myself to find an innovative way to use it, ensuring the cake balls would still be bursting with authentic pumpkin flavor and a wonderfully moist texture. This convenient shortcut saves precious time without compromising on taste, making these cake balls an achievable treat for even the busiest bakers.

To infuse the cake with genuine pumpkin goodness, I made a simple yet brilliant substitution. Instead of the oil and eggs typically called for on the cake mix box, I replaced them entirely with a can of pure pumpkin puree. The result was nothing short of miraculous! The cake baked up unbelievably moist and incredibly flavorful, with a rich, natural pumpkin taste that truly shone through. On its own, this pumpkin-infused cake would be a deliciously healthy treat. But, of course, for these cake balls, a festive coating and playful sprinkles were a must – because sometimes, a little indulgence is exactly what the soul needs! This ingenious trick not only simplifies the baking process but also adds a depth of flavor and moisture that elevates these cake balls far beyond what you might expect from a boxed mix.

Thanks to the exceptional moisture content of the pumpkin-substituted cake, I didn’t even need to incorporate cream cheese frosting, which is usually my go-to binder for traditional cake balls. The baked cake was so wonderfully pliable that I could simply mix it in my stand mixer on low speed until it came together in a soft, cohesive mass. From there, it was a breeze to divide and roll the mixture into perfect, bite-sized balls of pumpkin bliss. This simplified process means less effort and fewer ingredients, allowing you to get to the fun part of decorating and enjoying these delectable treats even faster. It’s a testament to the power of pure pumpkin in transforming a simple cake mix into something truly special.

Essential Ingredients and Supplies for Your Cake Ball Adventure

Crafting these delightful Pumpkin Spice Cake Balls is a straightforward process, requiring a few key ingredients and basic kitchen tools. The beauty of this recipe lies in its simplicity and the ability to achieve professional-looking results with minimal fuss. Below, you’ll find a comprehensive list of everything you’ll need to create your own batch of these autumn treasures. For specific measurements and detailed instructions, refer to the full recipe card at the bottom of this post.

Ingredients:

• Pumpkin Spice Cake Mix or Spiced Cake Mix: This is our secret weapon for speed and consistent flavor. A standard box will do the trick.
• Water: Used in conjunction with the cake mix and pumpkin to achieve the perfect cake batter consistency.
• Canned Pure Pumpkin: The star ingredient that replaces traditional oil and eggs, lending incredible moisture and authentic pumpkin flavor. Ensure it’s pure pumpkin, not pumpkin pie filling.
• Vanilla Almond Bark, Vanilla Candy Coating, or Pumpkin Spice Candy Melts: For coating your cake balls. I frequently use a vanilla candy coating for its smooth finish and ease of use. If specialized candy coatings are hard to find, you can create your own by melting 2 cups of white chocolate chips with 2 teaspoons of canola or coconut oil. While this homemade coating might not harden quite as firmly as commercial candy coating, it still provides a delicious and visually appealing shell for your cake balls.
• Reserved Cake Crumbles (or Melted Almond Bark tinted with orange food coloring to drizzle): For a decorative finish. The cake crumbles add a rustic touch, or a vibrant orange drizzle can enhance the festive look.
• Turtle Brownie Crunch Sprinkles (Wilton brand) or other festive sprinkles: To add texture, color, and a fun element to your cake balls. These sprinkles were a personal favorite for the baby shower theme!

Supplies:

Having the right tools on hand will make the process even smoother:

• Large Mixing Bowl: For combining your cake batter ingredients.
• 9×13-inch Baking Dish: The ideal size for baking the cake base evenly.
• Nonstick Cooking Spray: To ensure your cake releases easily from the baking dish.
• Electric Mixer (Stand Mixer or Handheld): Essential for effortlessly combining the baked cake into a cohesive ball. You can also use your hands for this step.
• Shallow Microwave-Safe Bowl: Perfect for melting your candy coating or almond bark.
• Baking Sheet: To hold your cake balls during chilling and after coating.
• Parchment Paper: Lines the baking sheet, preventing sticking and making cleanup a breeze.
• Fork or Dipping Tools: For easily dipping and coating the cake balls.

Step-by-Step Guide: How to Make Pumpkin Spice Cake Balls

Making these Pumpkin Spice Cake Balls is a rewarding experience that yields delicious results. Follow these clear and concise steps to create your own batch of perfect autumn treats. Remember, a little patience goes a long way, especially during the chilling and coating phases, to ensure beautifully set cake balls.

1. Prepare the Cake: Begin by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the pumpkin spice cake mix, the can of pure pumpkin, and water. Stir these ingredients together until they are just combined and the batter is smooth. Avoid overmixing to keep the cake tender.
2. Bake and Cool: Lightly grease a 9×13-inch baking dish with nonstick cooking spray. Pour the prepared cake batter into the dish and spread it evenly. Bake for approximately 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once baked, remove the cake from the oven and let it cool completely in the baking dish. This is crucial for the cake ball consistency. As the cake cools, you can reserve about 1/3 cup of cake crumbles from the drier edges; these will be used later as a delightful topping for some of your finished cake balls.
3. Form the Cake Balls: Once the cake is entirely cooled, crumble the remaining cake into the bowl of an electric mixer (a stand mixer with a paddle attachment works best, but a handheld mixer or even your hands in a large bowl will suffice). Beat on low speed until the cake crumbles come together to form a moist, cohesive ball. The natural moisture from the pumpkin will help it bind without additional frosting. Roll the cake mixture into uniform 2-tablespoon sized balls. For best results and easy handling, aim for approximately 30 cake balls. Arrange these balls on a baking sheet lined with parchment paper.
4. Chill Thoroughly: Place the baking sheet with the rolled cake balls into the freezer for 30 minutes. This chilling step is essential as it firms up the cake balls, making them easier to dip and preventing them from falling apart in the warm candy coating.
5. Melt and Dip: While the cake balls are chilling, prepare your coating. Melt the almond bark, vanilla candy coating, or pumpkin spice candy melts according to the package directions. It’s best to use a shallow, microwave-safe bowl for easy dipping. Once melted and smooth, remove the cake balls from the freezer.
6. Coat and Decorate: Working with one frozen cake ball at a time, carefully dip it into the melted candy coating. Use a fork to gently turn the cake ball around until it is completely covered. Lift the coated cake ball with the fork, allowing any excess coating to drip back into the bowl. Immediately transfer the coated cake ball back to the parchment-lined baking sheet.




• While the coating is still wet, immediately sprinkle the freshly coated cake ball with some of the turtle crunch sprinkles or the reserved cake crumbles. This ensures the toppings adhere properly. Repeat this dipping and decorating process with the remaining cake balls, ensuring you work quickly before the coating sets.




• Final Touches (Optional): If you chose not to use sprinkles or cake crumbles, you can add a decorative drizzle. Once all cake balls are coated and before the coating is fully set, take a small amount of the melted almond bark, tint it with orange food coloring, and drizzle it artfully over each cake ball. This adds a beautiful contrast and an extra layer of festive color.
• Allow to Set: Let the finished cake balls rest on the parchment-lined baking sheet until the candy coating is completely set and hardened. This usually takes about 15-30 minutes at room temperature, or faster if placed in the refrigerator.

Explore More Delightful Pumpkin Recipes

As sweater weather truly settles in and the magic of autumn fills the air, my kitchen transforms into a pumpkin spice paradise. If you, like me, find endless joy in the comforting flavors of pumpkin, then you’ll love diving into my extensive collection of the Best Pumpkin Recipes for Fall. From hearty breakfasts to decadent desserts, this curated list offers a wide array of delicious ways to celebrate the season. You’ll find everything from classic pumpkin breads and muffins to innovative twists that will inspire your fall baking adventures. Each recipe is designed to bring warmth, flavor, and a touch of seasonal charm to your table, ensuring your autumn is filled with the delightful essence of pumpkin and everything nice.