At my cross country banquet on Saturday someone brought these pumpkin balls. I probably had around five along with the other very fit and healthy girls on my team. The girl that made them told me that she got the recipe off of Pinterest. Today I was on a search for the recipe. I finally found it and wanted to share it with you. I did not make this recipe up and am not taking credit for it. If you would like to visit the blog it came off of you can by clicking this link. Plum
Pumpkin Spice Cake Balls
1/2 cup (113 grams) unsalted butter, room temperature
1 1/4 cups (270 grams) light brown sugar
2 large eggs
1 cup (240 ml) fresh or canned pure pumpkin(about 1/2 of a 15 ounce can)
1 teaspoon pure vanilla extract
2 cups (200 grams) sifted cake flour
1/4 teaspoon baking powder
1 teaspoon (5 grams) baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup (120 ml) buttermilk, room temperature
8 oz. Cream Cheese
1 package vanilla flavored Almond Bark
ginger snaps for garnish* optional
Pumpkin Spice Cake: Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour (or spray with Baker’s Joy) two – 8 inch (20 cm) cake pans.
Cake: In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the pumpkin puree and vanilla extract and beat until incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture. Divide the batter in half and then pour the batter into the prepared pans. Bake for approximately 25 -30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
To Make Balls:
Crumble COOLED cake into large bowl using your hands. Add the softened Cream Cheese and mix well. (I think using your hands is the best way to get it evenly distributed.)
Roll into balls and set on cookie sheet.
Melt Almond Bark in microwave. One at a time, place each ball in melted almond bark and remove with two toothpicks. Place on cookie sheet lined with wax paper.
Place in refrigerator until almond bark is set.
I hope you liked this recipe and let me know if you tried it out!
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