These simple pumpkin cake balls make an ideal bite-sized dessert for any fall celebration or holiday party. Soft, moist pumpkin cake is rolled into balls and covered in white chocolate for a smooth, sweet finish that melts in your mouth.
This recipe was created as a way to use up a leftover loaf of pumpkin bread—and it turned out even better than expected. These no-bake pumpkin balls are now a go-to when we want something quick, festive, or an easy pumpkin dessert.
Whether you need a fall treat or an easy Thanksgiving dessert, these individual-sized bites are a great addition. With only six ingredients and a 40-minute total time (including chill time), they’re convenient and crowd-pleasing.
Ingredients
- Pre-baked pumpkin cake or bread
- Softened cream cheese
- Unsalted butter, softened
- Powdered sugar
- White chocolate chips
- Pumpkin pie spice (for garnish)
See recipe card for quantities.
Substitutions & Variations
Want to switch things up or need an alternative ingredient? Here are a few easy swaps:
- Boxed mix shortcut – Use a boxed spice cake mix and stir in a can of pumpkin puree if you don’t have any pumpkin bread ready.
- Turn into pops – Insert lollipop sticks to make festive cake pops.
- Pumpkin-style look – Use orange candy melts instead of white chocolate to make these resemble mini pumpkins.
Craving more pumpkin? Try this easy no bake pumpkin pie.
Instructions
Here’s how to make your own batch of pumpkin spice cake balls.
Step one: Beat the softened cream cheese and butter on medium speed until smooth.
Step two: Add powdered sugar and mix on low until combined, then increase to medium speed for 1–2 minutes until fluffy.
Step three: In a separate bowl, crumble the pumpkin cake and stir in half the frosting.
Step four: Mix until the texture holds together when pressed. Add more frosting as needed. Chill for 20–30 minutes until firm.
Step five: Use a tablespoon to scoop and roll into balls. Melt white chocolate in 30-second intervals in the microwave.
Step six: Dip each ball into the melted white chocolate using a spoon or fork. Set on parchment paper to harden. Sprinkle with pumpkin pie spice to finish.
Hint: Tap off extra chocolate by gently tapping your spoon or fork on the side of the bowl. This helps coat each ball evenly and smoothly.
Storage
Store in an airtight container in the fridge for 3–5 days. You can also freeze them for up to 6 months.
Freezing tip: Flash freeze before packaging to prevent the cake balls from sticking together.
Pumpkin Cake Balls
Ingredients
- 1 Pumpkin Cake or Bread Loaf premade
- 6 oz Cream cheese softened
- 3 cup Powdered sugar
- 10 oz White chocolate chips
- Pumpkin pie spice for decoration
Instructions
- Beat the softened cream cheese and butter on medium speed until smooth.
- Add powdered sugar and mix on low until combined, then increase to medium speed for 1–2 minutes until fluffy.
- In a separate bowl, crumble the pumpkin cake and stir in half the frosting.
- Mix until the texture holds together when pressed. Add more frosting as needed. Chill for 20–30 minutes until firm.
- Use a tablespoon to scoop and roll into balls. Melt white chocolate in 30-second intervals in the microwave.
- Dip each ball into the melted white chocolate using a spoon or fork. Set on parchment paper to harden. Sprinkle with pumpkin pie spice to finish.
Notes
- Store in an airtight container in the fridge for 3–5 days. You can also freeze them for up to 6 months.
- Freezing tip: Flash freeze before packaging to prevent the cake balls from sticking together.
- Tap off extra chocolate by gently tapping your spoon or fork on the side of the bowl. This helps coat each ball evenly and smoothly.
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