Pumpkin Spice Cake Balls


A co-worker asked me to make cake balls for an event she was having and she gave me full creative control. My only rule was she needed 30. I decided pumpkin spice dipped in white chocolate was the way to go since it was October and I love autumn. These turned out to be delicious! I did 1.5x the recipe and ended up with 75 cake balls. It was a total accident because I am a newbie and wanted to make sure I had enough for her. Well, it’s safe to say I had plenty. No one complained because it meant we had a ton to eat for ourselves haha.

I used a recipe I found online because why fix something that isn’t broken? I got this from Veronica’s Cornucopia. This recipe is seriously amazing. Here is the shortened version:


Ingredients for Cake

3 cups all-purpose flour
2 cups granulated sugar
1 tablespoon cocoa*
2 tablespoons cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
1 teaspoon salt
2 teaspoons baking soda
1 (15 oz) can pumpkin puree
1 ½ cups water
½ cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract

Maple-Cinnamon Glaze

1 cup powdered sugar
¼ cup real maple syrup
1 teaspoon vegetable oil
½ teaspoon cinnamon

Directions for the Cake

“Preheat oven to 350 degrees. Grease and flour a 10” bundt pan. In a large bowl mix together flour, sugar, cocoa, cinnamon, nutmeg, cloves, salt, and baking soda. In a separate bowl, whisk together the pumpkin, water, oil, vinegar, and vanilla. Whisk the wet ingredients into the dry until thoroughly combined. Pour into prepared pan and bake for an hour, or until a toothpick inserted in center comes out clean.”

**Again, this is Veronica’s recipe from Veronica’s Cornucopia. Check her out for more cool recipes!





Once you have made the cake, it’s time to let it cool. You can let it cool over night or you can stick it in the fridge for a couple of hours, whatever suits your schedule best. Just make sure it is cooled down because you need to be able to mix the icing with the cake and roll out the cake balls without burning your beautiful hands!




I used Veronica’s Maple-Cinnamon Glaze and basically quadrupled it until I got the right consistency for my cake balls. Mix the glaze with cake and make sure every inch is moist. You should be able to roll it out into a ball and press it between your fingers and not have it crack. If it cracks, you need more glaze. It should be smooth when you press it between your fingers. Careful not to add too much glaze if you are making cake pops because they will slide right off the stick! If you are just making cake balls, don’t worry about it.




Once you have reached the right consistency for your cake balls, roll them out! I used a cookie dough scooper which worked so perfectly. If you don’t have a scooper, just roll the cake in between the palms of your hands until it is the shape you want. Place the rolled cake balls into the fridge for 30 minutes.




Next, heat white chocolate in a sauce pan. I used regular non-vegan white chocolate for the cake pops for my co-worker since they didn’t have to be vegan and I couldn’t find vegan white chocolate anywhere. I added vegetable oil in order to thin it out and make it easier to coat the cake balls. If you want a more decorated appearance, heat more white chocolate on the side and add pumpkin pie spice and orange food coloring. Cut the corner of a zip-loc bag according to how big you want the decorated stripes.

Dip the cake balls in the white chocolate and set to the side. Use the white chocolate in the zip-loc bag to draw lines over the cake balls. I found it works best if you don’t stop once you’ve started on a cake ball. If you mess up you can always wipe it clear and do it again. You have to find your own rhythm for this. It is tricky but once you get the hang of it, you’ll be impressed with yourself!




Set the finished cake balls in the fridge to harden. You can then store them in the freezer so they last longer, or you can just keep them in the fridge if you think they will be eaten fast enough. I kept my separate, vegan cake balls in the fridge. They were gone within 3 days 🙂


**To make these vegan, either omit the white chocolate or get vegan white chocolate chips. I saw them online and you can also make it yourself if you have soy milk powder. I did not have soy milk powder because, well, I had never even heard of it before then. I think it would go best with vegan white chocolate but if you are struggling to find it, try it with vegan chocolate instead! I just kept mine without the coating and they were still amazing. I’m planning on making these again for Thanksgiving so I will try to prepare better and get vegan white chocolate ahead of time.

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