These delicious little pumpkin cake balls (or cake truffles if you prefer) are an easy and delicious treat to make and share this fall! Fudgy little pumpkin cake truffle bites, coated in chocolate, with the perfect hint of pumpkin, cinnamon, and warm spices!
How to make these Pumpkin Cake Balls
Making these pumpkin cake balls is super easy! You’ll need a loaf of pumpkin bread, cream cheese, a few spices, chocolate for coating, and any toppings you want on top of your cake truffles!
Do I need to use homemade pumpkin bread? Can I use store bought pumpkin bread?
Either homemade pumpkin bread or store bought pumpkin bread, or even unfrosted pumpkin cake will work for this recipe! You may need to make a few adjustments though if you are using a different recipe or purchased a loaf of pumpkin bread.
We used our favorite homemade pumpkin bread recipe (just leave out the chocolate chips in this recipe), which yields about 9 cups of pumpkin bread crumbs. So you may need to make a few adjustments to this recipe if you are using a smaller or larger loaf.
How to adjust your recipe to your own recipe or store bought loaf:
You’ll need about 2 ¼ tablespoons of cream cheese per 1 cup of pumpkin bread crumbs. So, if your pumpkin bread loaf only gives your 6 cups of crumbs, then add about 13 ½ tablespoons of cream cheese, make sense?
You may need to adjust the amount of spices added to your recipe too! You made just want to adjust them to taste if you are not following our pumpkin bread recipe.
Why does the cream cheese need to be softened? And Why do I need to beat it?
Cream cheese can be kind of stiff when it’s cold; so I recommend having your cream cheese at room temperature before you try to use it. You can always microwave it briefly to soften it too. Then, take your hand mixer and beat it for a minute, this will loosen it up and make it much easier to incorporate with the pumpkin bread crumbs.
What is the texture like on these pumpkin bread truffles?
If you’ve ever had a cake truffle or a cake pop before then the texture will be the same! When you’re scooping out your truffles, the texture will be a little like cookie dough. If might seem a little bit crumblier, but should stick together when rolled into a ball.
Make these pumpkin cake balls into pumpkin cake pops!
Cake balls, cake truffles, cake pops, really they are all the same thing! The only difference between a cake truffle/ball and cake pop is the lollipop stick! You can find lollipop sticks in most baking aisles or even over in the cake decorating/craft section at a store like Walmart.
After you roll your cake truffle mixture into a ball, stick your lollipop stick into the center, then freeze them! Adding the lollipop stick definitely makes dipping these in chocolate a lot easier!
But if you do decide to make them into cake pops, don’t forget that you’ll need something to stick them in while they harden! A piece of floral foam usually works great (get it in your craft section or I’ve even seen it at my local Dollar Tree!).
What kind of chocolate should I use to coat these pumpkin cake balls?
White, Dark, Milk, flavor preference is totally up to you! I used white and milk because that’s what I had on hand. But I know that dark chocolate would be amazingggg with these too. My favorite combo was definitely the milk chocolate with a bit of sea salt on top!
As for as what kind of chocolate to use, I really like using something like almond bark or candy melts because they melt super easy and set up quickly!
Can you use chocolate chips?
Sure, but just be aware that chocolate chips are designed hold their shape, so they are more prone to burning than almond bark or a high quality chocolate. If you do decide to use chocolate chips, I recommend adding either a little bit of coconut oil, shortening, or butter, to the mix to help them melt and it’ll give the chocolate a little shine when it is cooled.
How to melt chocolate for cake balls:
The Double Boiler:
You can melt the chocolate two different ways—in the microwave or in a double boiler. A double boiler is great because you have a pot of water on the bottom that keeps the chocolate smooth and silky. AND it keeps the chocolate on an even constant heat so you don’t have to keep reheating your chocolate.
In the Microwave:
If you decide to go the microwave method, I have a few tips! I actually did these ones in the microwave. Because the chocolate tends to set up quickly I like to heat up the chocolate in small batches, as I need it. That way I don’t end up burning the chocolate by microwaving it over and over again, and it keeps your chocolate cleaner—crumbs tend to find their way into your chocolate.
Heat your chocolate in 15-second increments, stirring in between. Again, this will make sure you don’t overheat and end up burning your chocolate!
The best way to dip cake balls:
I like to put my chocolate in small, somewhat deep container. You can see I used this little glass liquid measuring cup. I found that it’s easier to dip them in a small, deep pool of chocolate, because there is less rolling the cake ball around. You drop it in and it gets completely coated right off the bat.
How to cool the cake balls:
You’ll want to have a couple baking sheets lined and ready to go for your cake balls to set up on after you dip them. I lined mine with parchment paper for easy clean up and the chocolate peels off of the parchment paper easily!
You’ll notice I do have little puddles of chocolate around my cake balls. If that is a look you dislike I recommend placing a cooling rack on top of your baking sheet and then placing your dipped pumpkin cake balls onto the cooling rack. All the extra chocolate will drip through the cooling rack instead of pooling around the cake ball. Any little bits that dry funny, you can always cut off with a sharp knife afterwards. I use this method on my homemade candy corn butterfingers if you want to see what that looks like!
Do I need to add need to add toppings or decorations to these cake balls?
Not at all, it is totally up to you to decide if you want to add a little something extra to these cake balls. Personally, I love how they look when they’ve got a little something extra on top, so I always add some toppings!
Here are a few Topping Ideas:
- Ground cinnamon
- Leftover pumpkin bread crumbs
- Graham cracker crumbs
- Contrasting chocolate drizzle
- Sea salt (my personal favorite!)
- Chopped nuts
Remember: If you are adding any sort of topping that needs to stick to the chocolate—pretty much anything except the contrasting chocolate drizzle—you’ll want to add it as soon as you dip your cake ball in chocolate! The chocolate sets very quickly on these cake balls, so move fast!
How many cake balls does this recipe make?
A LOT! About 65-70 to be more precise.
Take them as a gift!
Like we said, this recipe makes a lot of cake balls! So these cake balls are perfect for sharing and taking as gift. Plus, they look great wrapped up in a little cellophane bag!
How long do these pumpkin cake balls last for?
These cake truffles last for about a week at room temperature, 2 weeks in sealed container in the fridge, or 3 months in the freezer. If you do freeze them, let them thaw for at least 30 minutes before eating.
Call me basic, but I love pumpkin! Check out these other pumpkin recipes:
- Pumpkin Chocolate Chip Bars
- Pumpkin Spice Meringue Cookies
- Pumpkin Coffee Cake
- Pumpkin Chocolate Chip Bread
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- 1 loaf of pumpkin bread (9 cups of pumpkin bread crumbs)
- 1 ¼ cups (10 ounces) cream cheese, softened
- ¾ teaspoon ground ginger
- 2 teaspoons cinnamon
- 18 ounces of almond bark (white, milk chocolate, or dark—your choice!)
- ground cinnamon
- pumpkin bread crumbs
- graham cracker crumbs
- contrasting chocolate drizzle
- sea salt
- chopped nuts
- Take your loaf of pumpkin bread and using your
hands, crumble the loaf into fine crumbs. You should have about 9 cups of crumbs. See notes.
- In a large bowl, take your softened cream cheese and beat it with your hand mixer, until it is light and fluffy. Then add in the ground ginger, cinnamon, and 3 cups of pumpkin bread crumbs. Use your hand mixer to mix together to create a soft dough.
- Add in your remaining pumpkin bread crumbs and mix them in using your hand mixer. Your mixture will be similar to cookie dough. It might be a little crumblier, but should stick together and not fall apart when rolled into a ball. If your mixture is too dry you can add more cream cheese until you reach the desired consistency.
- Take your pumpkin bread cake mixture and scoop 1 tablespoon of dough and roll it into a ball. Place on a baking sheet lined with parchment paper. Repeat until all the pumpkin truffle mixture has been used up.
- Freeze your pumpkin cake balls for 1 hour. Then prepare your almond bark. Melt your almond bark. Using a fork or a spoon to assist you, take one pumpkin truffle and dip it into your melted almond bark and coat it completely. Place back on lined baking sheet to set (you may want to have a second lined baking sheet ready!). If you are adding any toppings that need to stick to the chocolate (i.e. sea salt, cinnamon, graham cracker crumbs, etc.) add them immediately as the chocolate will set quickly. If you are adding chocolate drizzle over top, that can be done later if desired.
- Continue to coat your pumpkin cake balls in chocolate until done! Eat and enjoy once the chocolate is set.
You’ll need about 2 ¼ tablespoons of cream cheese per 1 cup of pumpkin bread crumbs. So if your pumpkin bread loaf only gives your 6 cups of crumbs, then add about 13 ½ tablespoons of cream cheese, make sense? And don’t forget to adjust the amount of ginger and cinnamon you add in too!
Amount Per Serving: Calories: 54Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 54mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 2g
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