Pumpkin Cheesecake Balls Recipe tastes incredible with combination of Cream Cheese, Dulche de Leche & roasted walnuts. The most delicious pumpkin recipe!
Preheat the oven to 35oF. Line baking sheet with parchment paper, spray with oil.
In the mixing bowl combine eggs, sugar, avocado oil and pumpkin puree. Whisk until everything is combined.
In a different bowl, add flour, baking powder, baking powder, ground cinnamon and salt, whisk.
Sift into the egg mixture, whisk until everything is blend together.
Now, pour the cake batter into the baking sheet and bake for about 25 minutes or until toothpick comes out clean when inserted in the center of the cake. Let it cool completely.
How to make Cheesecake Cream for Pumpkin Balls:
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 scoop, 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, 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 coat 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.
Notes
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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