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Ultimate Pumpkin Cheesecake Balls
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5 from 1 vote

Dulce de Leche Pumpkin Cream Cheese Cake Balls

Pumpkin Cheesecake Balls Recipe tastes incredible with combination of Cream Cheese, Dulche de Leche & roasted walnuts.  The most delicious pumpkin recipe!
Prep Time2 hrs
Cook Time40 mins
Total Time2 hrs 40 mins
Course: Dessert, Holiday Recipe, Sweets
Cuisine: American
Servings: 50 -65
Author: Love Keil

Ingredients

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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