Description
Bite-sized pumpkin spice cake balls coated in a creamy, sweet white chocolate shell. A perfect autumn treat that combines warmth and indulgence.
Ingredients
Scale
- 2 cups cake flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 1/2 cup frosting
- 12 oz white chocolate melting wafers
- Cake pop sticks
Instructions
- Preheat oven to 350F and grease a baking pan.
- Cream butter and sugar, then mix in pumpkin puree, eggs, and vanilla.
- Whisk dry ingredients together and fold into the wet mixture until smooth.
- Bake for 30 minutes or until a toothpick comes out clean; cool completely.
- Crumble the cake into a bowl and mix with softened cream cheese and frosting until a dough forms.
- Roll the dough into 24 small balls and freeze for 15 minutes.
- Melt white chocolate in a double boiler.
- Dip the tip of a stick in chocolate, insert into a ball, and dip the entire ball into the chocolate.
- Let set in the fridge for 30 minutes.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American