Pumpkin Bread Cake Balls
Pumpkin Bread Cake Balls are bite sized cake balls made with pumpkin bread and cream cheese frosting. The perfect small dessert for your next Halloween party or fall event!
Servings: 24 Servings
Calories: 366kcal
Ingredients
Pumpkin Bread
- 3 cups sugar
- 1 cup canola oil
- 4 eggs
- 3 ⅓ cups all purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- ⅔ cup water
- 1 can pumpkin (15 ounce)
Cream Cheese Frosting
- ½ 8-ounce package reduced-fat cream cheese, softened
- ¼ cup butter
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1-2 teaspoon fat free milk
Cake Ball Coating
- 24 ounces orange candy coating
- 2 tablespoons chocolate candy coating
- 2 ounces green candy coating
Instructions
Pumpkin Bread
- Heat oven to 350°F.
- Grease two 9x5x3 inch loaf pans and set aside.
- In a large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well. Set aside.
- In a second large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture and water to sugar mixture. Alternating between flour and water, beating on low speed after each addition until just combined.
- Beat in the pumpkin.
- Spoon batter into prepared pans and bake for 60-65 minutes or until a toothpick inserted near the center comes out clean.
- Cool in pan on wire racks for 10 minutes.
- Remove from pans and cool completely.
Cream Cheese Frosting
- In a medium bowl, beat together cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy.
- Gradually add powdered sugar, beating well. If needed, beat in milk until frosting reaches spreading consistency. Set aside.
Pumpkin Cake Balls
- Crumble one loaf of fully cooled pumpkin bread into a large bowl until you have small pieces.
- Add the cream cheese frosting to the bowl of crumbled pumpkin bread. Stir until well combined.
- Use a spoon to scoop out small balls of the pumpkin bread frosting mixture and roll them between your palms until rounded. Place the ball on a baking sheet covered with parchment or wax paper.
- Keep the balls in the fridge for 2-3 hours before adding the candy coating.
Candy Coating
- Prepare the orange candy coating by microwaving in a medium bowl until melted. Stir every 30 seconds so it doesn’t overheat.
- Dip a pumpkin bead cake ball into the orange candy coating. Before placing the cake ball back onto the baking sheet, let the extra candy coating drip off into the bowl. Use a fork or toothpick to dip the cake ball into the candy coating. Continue until all the cake balls are coated.
- Melt your chocolate chips or candy coating in the microwave. You can stir the melted chocolate into whatever remains of the orange candy coating, you’ll get a deeper orange color. Add the chocolate coating to a piping bag with a small round tip. Create lines on the pumpkin cake ball by piping intersecting lines across it.
- Melt the green candy coating in the microwave and transfer to a piping bag with a small round tip. Pipe a small dollop of green on the top center of each cake ball.
- Refrigerate the cake balls for a short time before serving to allow the coating to set.
- Serve the cake balls at room temperature. You can store the cake balls in an airtight container for up to two weeks.
Notes
Recipe Source: SerenaLissy.com
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.
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Nutrition
Serving: 1Serving | Calories: 366kcal | Carbohydrates: 57g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 265mg | Potassium: 35mg | Fiber: 1g | Sugar: 44g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg