Pumpkin Cheesecake Balls

Ultimate Pumpkin Cheesecake Balls Recipe was inspired by fresh seasonal sugar pumpkins that are inside every grocery store here in United States, and by my little tribe who absolutely loves yummy cake balls.

Here are few of my family’s favorite cake pops recipes that we like to make often – Nutty Dulce de Leche Easter Cake Pops Recipe,  Hazelnut Pumpkin Cake Pops Recipe (Video Inside), and the most popular Vanilla Cake Pops.

This time instead of making pumpkin cake pops, we wanted to try something different like making Pumpkin Cheesecake Balls aka Pumpkin Truffles!

Do you like Pumpkin Cheesecake Truffles?

Delicious Pumpkin Truffles taste incredibly amazing with combination of Cream Cheese, Dulche de Leche & roasted walnuts.  They are worth the hustle!

Make them for upcoming holidays like Thanksgiving potluck or Christmas dessert table.

If YOU make this Pumpkin Cheesecake Balls, PLEASE tag my name @munchkintimeblog and #munchkintimeblog on Instagram, I would LOVE to see your creation!

Thank YOU!

How to Make Pumpkin Cheesecake Balls?

First, preheat the oven to 35oF.  Then using oil grease 9 by 13 baking pan.

Next, in the mixing bowl combine eggs, sugar, grape seed oil and pumpkin puree. Whisk until everything is combined.

After whisking, to the sifter add flour, baking powder, baking powder, ground cinnamon and Kosher salt.

Sift into the egg mixture, whisk until everything is blend together.

Now, pour the cake batter into the greased baking pan and bake for about 40 minutes or until toothpick comes out clean when inserted inside center of the cake. Let it cool completely.

How to make Cheesecake Cream for Pumpkin Balls?

First whisk cream cheese with a hand mixer until the cream has no lumps.

Then, add dulche de leche and cool whip, whisk until there is no lumps.

Finally stir in chopped walnuts.

Now, break the pumpkin cake into small pieces, add cheesecake cream and mix it all up.

After, using small ice cream scooper, roll the cake mixture between your hands to form a ball and place it on a plate lined with parchment paper. You should get roughly about 50 – 65 pumpkin balls. After cake balls are formed place them in the freezer for about 1 hour.

Chocolate Pumpkin Balls:

To melt chocolate for coating the pumpkin cake balls, place chocolate chips into the bowl and microwave for 1 minute. Stir with a spoon, microwave for another 30 seconds.

Repeat until all of the chocolate chips are melted. (Tip – keep the chocolate warm by placing it over the double boiler.)

Using a fork or a spoon cover each cake ball with chocolate, place it back on a parchment paper and sprinkle chopped walnuts on top.

Chocolate coating might take up to 1 hour to set.

It is best to store the pumpkin cheesecake balls in the airtight container, inside the refrigerator for up to 1 week.

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Dulce de Leche Pumpkin Cream Cheese Cake Balls

Love Keil

Pumpkin Cheesecake Balls Recipe tastes incredible with combination of Cream Cheese, Dulche de Leche & roasted walnuts.  The most delicious pumpkin recipe!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 40 minutes mins

Total Time 2 hours hrs 40 minutes mins

Course Dessert, Holiday Recipe, Sweets

Cuisine American

Servings 50 -65

Calories

Ingredients

  

1x2x3x

• 4 large eggs
• 1½ cups organic sugar
• 1 cup grape seed oil plus more for greasing the pan (You can also use vegetable oil)
• 1 1/2 cup pumpkin puree I like to use Fresh Pumpkin Puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon Kosher salt

Ingredients YOU will need to make cream:

• 8 oz. cream cheese room temperature
• 14 oz. dulche de leche cooked condensed milk
• 1 cup cool whip
• 1 cup roasted & chopped walnuts
• 3 1/2 semi sweet chocolate chips
• 1/2 cup chopped walnuts more if desired

Instructions

 

How do you make pumpkin cream cheese cake balls?

• Preheat the oven to 35oF. Using oil grease 9 by 13 baking pan.
• In the mixing bowl combine 4 eggs, 1 1/2 cup organic sugar, 1 cup of grape seed oil and 1 1/2 cuppumpkin puree. Whisk until everything is combined.
• To the sifter add 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of baking powder, 2 teaspoons of ground cinnamon and 1 teaspoon of Kosher salt.
• Sift into the egg mixture, whisk until everything is blend together.
• Now, pour the cake batter into the greased baking pan and bake for about 40 minutes or until toothpick comes out clean when interred in the center of the cake. Let it cool completely.

How to make Cheesecake Cream for Pumpkin Balls:

• First whisk cream cheese with a hand mixer until the cream has no lumps.
• Then, add dulche de leche and cool whip, whisk until combined.
• Finally stir in chopped walnuts until combined.
• Now, break the pumpkin cake into small pieces, add cheesecake cream and mix it all up until everything is combined.
• Using small ice cream scooper, about 2 tablespoons, roll the cake between your hands to form a ball and place it on a plate lined with parchment paper. You should get roughly about 60 - 65 pumpkin balls. After cake balls are formed place them in the freezer for about 1 hour.

Chocolate Covered Pumpkin Balls:

• To melt chocolate for coating the pumpkin cake balls, Place chocolate chips into the bowl and microwave for 1 minute. Stir with a spoon, microwave for another 30 seconds. Repeat until all of the chocolate chips are melted. (Tip - keep the chocolate warm by placing it over the double boiler.)
• Using a fork or a spoon cover each cake ball with chocolate, place it back on a parchment paper and sprinkle chopped walnuts on top. Chocolate coating might take up to 1 hour to set.
• It is best to store the pumpkin cheesecake balls in the airtight container, inside the refrigerator for up to 1 week.

Notes

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