Description
Sugared Pumpkin Cake Balls are a delightful fall treat combining moist pumpkin cake crumbles with sweet cream cheese frosting, shaped into festive pumpkin-like spheres. Rolled in granulated sugar for a sparkling effect, drizzled with melted chocolate to mimic pumpkin ridges, and topped with chocolate cookie stems and mini chocolate chips, these bite-sized desserts are perfect for seasonal celebrations and cozy gatherings.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
For Rolling and Decoration
- 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
- Preheat and Prepare Dry Mixture: Preheat your oven to 350°F (175°C). In a bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt until evenly combined to ensure your cake batter has a perfect rise and spice balance.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, brown sugar, vegetable oil, pumpkin purée, and vanilla extract until the mixture is smooth and well blended, creating a moist and flavorful base for the cake.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing which can result in a dense cake.
- Bake the Cake: Pour the batter into a lined 8×8-inch (20×20 cm) baking pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool and Crumble: Allow the cake to cool completely. Then crumble it into fine crumbs using your hands or a fork in a large bowl, preparing it for forming into cake balls.
- Bind the Cake Crumbs: Add cream cheese frosting or vanilla buttercream to the crumbs one tablespoon at a time, mixing gently until the mixture holds together when pressed, allowing the cake balls to maintain their shape.
- Form Pumpkin Balls: Roll the mixture into 1-inch (2.5 cm) balls and slightly shape them into pumpkin-like mounds to give them a festive appearance.
- Roll in Sugar: Roll each pumpkin ball in granulated sugar to create a sparkling, frosted effect, enhancing both texture and presentation.
- Decorate with Chocolate: Drizzle the melted chocolate over the sugar-coated balls, letting it drip in ridges to mimic the natural lines of a pumpkin.
- Add Stems and Chocolate Chips: Press a small piece of crumbled chocolate cookie on top of each ball to serve as the pumpkin stem, then sprinkle the mini chocolate chips around the base for added texture and appeal.
- Set in Refrigerator: Place the pumpkin cake balls in the refrigerator for 30 minutes to allow them to set and firm up before serving.
- Serve: Present these festive cake balls in mini paper cups for an elegant and polished look, perfect for parties and fall gatherings.
Notes
- Ensure the cake is completely cool before crumbling to avoid a mushy texture.
- The amount of frosting can be adjusted slightly to achieve the right consistency for rolling.
- These cake balls can be stored in an airtight container in the refrigerator for up to 5 days.
- Use pumpkin purée (not pumpkin pie filling) for the best flavor and texture.
- For a dairy-free version, substitute cream cheese frosting with a vegan frosting alternative.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cake balls, fall desserts, pumpkin treats, Halloween treats, bite-sized desserts, festive desserts, cake balls, pumpkin spice
