It's Fall y'all! You know what that means? It's officially pumpkin season! I'm way too excited about this. I had some left over pumpkin from when I did my pumpkin spice sugar scrub and couldn't decide what I wanted to do. I decided to search Pinterest of course! I came across a few yummy recipes and thought I'd take from all of them and make my own (as usual). These came out delicious. I'm definitely making these again! So here it is!
Ingredients:
Cake:
- 1 cup flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp pumpkin spice
- ½ cup packed brown sugar
- ½ cup sugar
- 1/2 cup (1 stick) melted unsalted butter
- 2 eggs
- 1 cup pumpkin puree (seal and refrigerate the rest for more yummy pumpkin recipes!)
Frosting:
- 4oz softened cream cheese
- ½ stick softened butter
- 1 ½ cups powdered sugar
- ½ tsp vanilla
Coating:
- 1 lb chocolate chips (any chocolate you like, I used semi-sweet but white is also really yummy!)
Garnish:
- graham cracker crumbs
- carmel drizzle
*Other fun ideas for garnish: chocolate drizzle, butterscotch, sprinkles, cinnamon sugar and chopped nuts.
Instructions:
- Preheat your oven to 350º F.
- Spray a round springform pan with cooking spray and set aside.
- In a stand mixer, whisk together flour, baking soda, baking powder, and pumpkin spice and set aside.
- In a large bowl mix sugars, butter, and eggs until smooth.
- Add wet ingredients to the stand mixer and mix until smooth.
- Remove bowl from stand mixer and fold in pumpkin puree with a rubber spatula.
- Pour batter into your pan.
- Bake for 15-20 minutes or until toothpick inserted comes out clean.
- Let cake cool for 10 minutes, then place in the refrigerator until cooled completely.
- While cake is cooling make the cream cheese frosting.
- In a stand mixer cream together butter and cream cheese until smooth.
- Add the powdered sugar ½ cup at a time, making sure to mix in between. Add vanilla and mix until smooth.
- Once the cake is cooled completely crumble it in a large bowl. Add ½ cup of the cream cheese frosting. (I save the rest and use it as a dip for apples and other fruit YUM!)
- With clean hands mix the frosting with the cake until combined. If the cake is still a little dry you can add more frosting.
- Line a baking sheet with parchment paper. (Wax paper works just fine too!)
- Roll the cake into 1 ½-2 inch balls, and place on the baking sheet.
- Freeze cake balls for at least 30 minutes or up to 24 hours.
- In a glass measuring cup melt chocolate in the microwave in 20 second increments. Make sure to stir in between. DON'T burn it!
- Using a spoon, or even just dropping them in with your hands, cover the cake balls completely with the chocolate.
- Place the cake balls back onto the baking sheet and sprinkle with graham cracker crumbs. (Make sure to do this quickly so the chocolate doesn't set)
- Place them back in the freezer for another 5 minutes.
- Once the chocolate has set remove from the freezer. Drizzle tops with caramel and you're done! Make sure to store them in the fridge so they don't melt! mmmmmm! Enjoy!
Be sure to check out more Fall recipes coming soon!
