Pumpkin Cheesecake Truffle Balls

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If you love all things pumpkin or are a big fan of cake balls, you’re going to love these ridiculously easy to make Pumpkin Cheesecake cake balls!

Pumpkin Cheesecake Truffle Cake Balls

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Just let that sink in for a minute. Pumpkin. Cheesecake. Truffles.

Craving a pumpkin treat? Need an easy and impressive dish for a get-together? I have had huge success with these embarrassingly easy Pumpkin Cheesecake Truffle Balls.

Last year, I was invited to a party at a friend’s house.  This friend of mine is a dynamite baker and creator of all things delicious.  When she ushered us into the kitchen for goodies, we knew we were in for a treat.

And she did not disappoint.

I was hesitant to try her pumpkin cheesecake cake balls, because I’m not a big fan of white chocolate, cake balls, or pumpkin particularly.  Sometimes I love pumpkin, sometimes meh.

But these babies…oh! I had to keep myself from smuggling them out of there.

So I did what all good friends do.  I creeped on her Pinterest boards until I found a recipe that looked like it and then made it better.

Soon, it was my turn to bring dessert to our church small group meeting, so I decided to try them out.

Of course, I can never make a recipe just as it is.  I always have to put my own little twist on it!

Several people commented on how delicious they were.  One friend even took to Facebook to brag about them!

Almost a year later, we were planning a visit with one of the couples that had moved away and the husband said, “I have one request.  When you come visit, will you bring some of those pumpkin cake balls?”

So I KNOW they are a hit!

These are embarrassingly easy, perfect for busy mamas who want something nice to serve but don’t want to fuss with a lot in the kitchen.

Let’s Make Cake Balls!

First, get these ingredients.

pumpkin-balls-ingredients

Begin by mixing these two:

One box of yellow cake mix (I use Duncan Hines) and one 15 oz can of pure pumpkin–not pumpkin pie filling.

pumpkin-balls

Add some cinnamon and pumpkin pie spice.  I would guess I put in about a 1/2 teaspoon of each. No need to add any other ingredients, no matter what the package says.

Just the dry mix, pumpkin, and spices.

Bake the cake.

Spray-grease a 13×9 and plop it in.  Bake for about 28 minutes at 350.   When it’s done, it’s done.  Trust your instincts.  Your nose knows.

While it’s baking, set your cream cheese on the counter to soften.

Mix with Cream Cheese & Roll.

When the cake is done and somewhat cool, dump it out, break it up, and pop it into your stand mixer with that block of cream cheese.  Mix until you don’t see anymore white.

Now, just roll it out into 1″ balls.

pumpkin spice cake balls

Then melt your white chocolate/almond bark.  I used 8 squares of almond bark on this and it was not quite enough.

A Word about Melting Chocolate

If you have never melted chocolate or almond bark before you should know. It is EXTREMELY important that you do not over heat it.

The best way is to microwave it for about 30 seconds.  Stir.  Then microwave 20 seconds. Stir. Repeat until it’s melted.

Stirring is the key to melting chocolate.

Be cautious with heating chocolate. It takes very little heat to melt it, and if it is over heated, it’s irreparable. Think about a chocolate bar in your pocket. That’s not a much heat! Yet we all know, the warmth of your body combined with the mushing of your walking is enough to turn your Hershey’s bar into soup.

Melting chocolate in the kitchen is the same.  Just a little heat and a lot of stirring.  Pretty soon you’ll see it loosen up.

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Pumpkin Pasties for Your Harry Potter Party

Dip in White Chocolate.

Dunk each ball in the white chocolate and flip it over to coat it.  I pick it up on a fork and shake up and down, not side-to-side, to knock off the extra coating.

how to dip cake balls

Place on a parchment or waxed paper lined cookie sheet to cool.

pumpkin-cheesecake-balls

(Yes, I forgot the paper. I learned the hard way that it is important. Trust me.)

Before the coating hardens, sprinkle on a little more pumpkin pie spice. pumpkin-cake-balls

Last year, I got creative and crumbled up some graham crackers, mixed in a little cinnamon, and sprinkled that on top.  You could try crushed pecans too.  Or sprinkles.  Or colored white chocolate. Any sort of topping you like.

Once they are set, remove from the paper to your mouth, er, your platter and serve! Enjoy!

This recipe is easy enough to remember anytime you need it, but PIN IT just in case your friend needs to find it too!  Sharing is caring!

Pumpkin spice and cake for breakfast,
StinaPumpkin Spice Cheesecake Cake Balls!! These are so easy and delicious! My friend asks me to make them every time I visit. And I'm glad to comply! So Simple!

 

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28 Comments

  1. Brandi wrote:

    Do you add ingredients (i.e. Eggs, water, oil) to cake mix like instructed on the box? Or just mix the pumpkin and cake powder?

    Posted 9.18.16 Reply
    • Just the pumpkin and the cake mix will do it! I think there’s magic in those mixes! I use them for my BEST EVER BIRTHDAY CAKE too!

      Posted 10.30.17 Reply
      • Caytlin wrote:

        Do you do just the cake mix and pumpkin, roll into balls, and cover with almond bark.? You dont add the cream cheese and it still tastes great.?

        Posted 8.15.18 Reply
        • You mix the cake mix with the pumpkin and bake it as usual. (No eggs, oil, etc. just cake mix and pumpkin) After baking, mix the cake and cream cheese. Then roll into balls and dip in almond bark.

          Posted 8.29.18 Reply
  2. Brandi wrote:

    Do you add ingredients (i.e. Eggs, water, oil) to cake mix like instructed on the box? Or just mix the pumpkin and cake powder?

    Posted 9.18.16 Reply
    • Christina wrote:

      Just mix the cake mix with pumpkin. No other ingredients necessary! 😉

      Posted 9.28.16 Reply
  3. Kristin wrote:

    Did you chill the mixture for any length of time?

    Posted 11.23.16 Reply
    • Christina wrote:

      I don’t usually, but you certainly can! I think I would chill the balls after rolling and before dipping in candy coating.

      Posted 11.23.16 Reply
  4. Bonnie wrote:

    What’s the oz on the can of pumpkin to the cake box?

    Posted 10.28.17 Reply
    • Hey Bonnie! It’s a regular 15oz can. I use Libby’s 100% pure pumpkin and Duncin Hines cake mix but I think any brand will work.

      Posted 10.28.17 Reply
  5. Regina Alejandrea Roja Vieira wrote:

    I have white chocolate chips. How much?

    Posted 11.4.17 Reply
    • It will probably take a whole bag of white chocolate chips, maybe more. You can always start with melting about a cup and then melt more as needed.

      Posted 11.4.17 Reply
  6. Kristen wrote:

    About how many truffle balls does this recipe make? Can’t wait to try!

    Posted 11.7.17 Reply
    • Actually, I’ve never counted! I’d guess 40-50.

      Posted 11.8.17 Reply
  7. Lisa Louise wrote:

    I had to tweak, sorry. I ended up using 2 Tbls of LIQUID Pumpkin Pie Spice. I baked for 23 minutes, not 28, and I added a 5.3 oz container of plain Greek Yogurt to the soften cream cheese to give it that sour/tartness flavor I was looking for. Yum!😉

    Posted 11.9.17 Reply
    • That sounds amazing Lisa! I’ve never seen liquid pumpkin pie spice. 🤔 I bet that’s great for a bunch of applications! Thanks for sharing your tweaks!

      Posted 11.19.17 Reply
    • I just baked these again this week and my filling came out a bit dry this time. Next time I’ll try adding some greek yogurt to aid the moistness too!

      Posted 11.22.17 Reply
  8. Elizabeth wrote:

    I have a family member with gluten allergies. I don’t know anything about baking with gluten free mixes. Do you think it would work the same if I substituted a gluten free yellow cake mix?

    Posted 11.22.17 Reply
    • Hi Elizabeth! I’ve asked my friends who bake gluten free and they suggested adding an egg to your gluten free mix with the pumpkin as an additional binder. The good news is, you don’t have to worry about the texture too much since you’ll be dumping it in the mixer with cream cheese after it’s blended. Good luck! And enjoy your holiday with family!

      Posted 11.22.17 Reply
  9. Meghan wrote:

    Do you use the entire package of cream cheese? Going to make these tonight I think!

    Posted 9.15.18 Reply
  10. Kathy wrote:

    I made these today, they are easy and so delicious. Do they need to be stored in the refrigerator?

    Posted 11.5.18 Reply
    • Great question, Kathy! I generally do store them in the refrigerator because of the raw cream cheese. It helps them stay fresh longer.

      Posted 11.5.18 Reply
  11. Joanne wrote:

    Can theses be frozen ? If so for how long

    Posted 12.7.18 Reply
    • I’ve never frozen them, but I would think it would work. I wouldn’t keep them for more than 6 months.

      Posted 12.20.18 Reply
      • Joanne, the white chocolate coating might separate from the cake as they thaw. You might try a test batch in the freezer. If it does separate, consider freezing the undipped balls and fully thawing them before dipping in white chocolate.

        Posted 12.20.18 Reply
  12. Tina wrote:

    I made these yesterday and I thought they were absolutely wonderful! Thank you so much for sharing! Two of my friends thought they were too creamy. How creamy were yours?

    Posted 11.3.19 Reply
    • Tina, I’m so glad you enjoyed them! I’ve never thought they were too creamy, but different people have different tastes. Did you bake the cake with ONLY the pumpkin? Maybe over-mixing? You can always lower the amount of cream cheese next time or try refrigerating them to harden.

      Posted 11.5.19 Reply