Name: Sugared Pumpkin Cake Balls: A Delightful Fall Treat Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup (130 g) all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; 1 tsp cinnamon; ½ tsp pumpkin pie spice; ¼ tsp salt; 2 large eggs; ½ cup (100 g) brown sugar; ½ cup (120 ml) vegetable oil; ¾ cup (180 g) pumpkin purée; 1 tsp vanilla extract; ½ cup (100 g) granulated sugar (for rolling); ½ cup (90 g) mini chocolate chips; 2 oz (60 g) melted chocolate (for drizzling); Crumbled chocolate cookies (for stems); 3 tbsp cream cheese frosting or vanilla buttercream (optional for binding)

Ingredients

1 cup (130 g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

½ tsp pumpkin pie spice

¼ tsp salt

2 large eggs

½ cup (100 g) brown sugar

½ cup (120 ml) vegetable oil

¾ cup (180 g) pumpkin purée

1 tsp vanilla extract

½ cup (100 g) granulated sugar (for rolling)

½ cup (90 g) mini chocolate chips

2 oz (60 g) melted chocolate (for drizzling)

Crumbled chocolate cookies (for stems)

3 tbsp cream cheese frosting or vanilla buttercream (optional for binding)

Instructions

Step 1: Preheat your oven to 350°F (175°C).

Step 2: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

Step 3: In another bowl, whisk the eggs, brown sugar, vegetable oil, pumpkin purée, and vanilla extract until smooth.

Step 4: Add the dry ingredients to the wet ingredients and stir just until combined.

Step 5: Pour the batter into a lined 8×8-inch (20×20 cm) baking pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Allow the cake to cool completely.

Step 7: Crumble the cooled cake into fine crumbs inside a large bowl.

Step 8: Add cream cheese frosting or buttercream, one tablespoon at a time, mixing until the mixture holds together when pressed.

Step 9: Roll the mixture into 1-inch (2.5 cm) balls and shape them slightly into pumpkin-like mounds.

Step 10: Roll each ball in granulated sugar to create a sparkling coating.

Step 11: Drizzle melted chocolate over the balls, allowing it to drip in ridges to mimic pumpkin lines.

Step 12: Press a small piece of crumbled chocolate cookie onto the top of each ball to serve as the pumpkin stem.

Step 13: Sprinkle mini chocolate chips around the balls for added texture.

Step 14: Refrigerate the pumpkin cake balls for 30 minutes to set the chocolate and firm up.

Step 15: Serve the cake balls in mini paper cups for a refined presentation.

Tips & Variations

For a richer flavor, substitute the vegetable oil with melted butter.

Use cream cheese frosting for a slight tang, or vanilla buttercream for extra sweetness in the binding step.

Try rolling the cake balls in colored sugar or crushed nuts for different textures and looks.

Replace mini chocolate chips with chopped nuts or dried fruit if preferred.

FAQs

Can I make these cake balls without cream cheese frosting?

Yes, cream cheese frosting or vanilla buttercream helps bind the crumbs, but if you prefer, you can use your favorite frosting or even condensed milk to hold the mixture together. Just add gradually until the mixture is firm enough to shape.

How do I prevent the cake balls from falling apart?

Be sure to mix in the frosting or binding ingredient gradually until the crumbs stick together well. If the mixture feels too dry, add a little more frosting; if too sticky, add more cake crumbs. Chilling the mixture before rolling can also help maintain shape.