...Although, I think it's always pumpkin season in my house. Ask The Mom, she's the only one that truly understands this; the boy is learning, but I think he still just assumes I've got the temporary cold-weather pumpkin bug.
Sorry Pete, it's not temporary. And I can't help it, I just. Love. Pumpkin.
Flashback 2 months ago, a vendor brought these adorable Starbucks Birthday Cake Pops into the office. A perfect bite-size piece of cake on a stick covered in frosting. Genious. Could not get them out of my head, but needed perfect recipe.
Enter perfect recipe: Pumpkin-Spice Cake Balls dipped in White Chocolate Frosting. Oh my. So yummy. And the extras make for some very happy co-workers.
(adapted from bakeat350.com)
Pumpkin Spice Cake Balls1 Box Yellow Cake Mix
1 Can (15oz.) Pumpkin Puree
2 t. Cinnamon
1/2 t. Ground Ginger
1/4 t. Allspice
1/4 t. Ground Nutmeg
1/2 C. Water
1/4 C. Vegetable Oil
3 Eggs
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1/2 - 3/4 can cream cheese frosting
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White Chocolate Candy Melts
2 t. Cinnamon
1/2 t. Ground Ginger
1/4 t. Allspice
1/4 t. Ground Nutmeg
1/2 C. Water
1/4 C. Vegetable Oil
3 Eggs
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1/2 - 3/4 can cream cheese frosting
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White Chocolate Candy Melts
Beat everything together (ending with the eggs) and bake in a 13 X 9" pan according to the package instructions. Make sure the cake is completely baked before removing from the oven. Let cool completely on a wire rack.
Crumble the cake apart in a bowl and add cream cheese frosting. Using your fingers (this is the fun part!), mix thoroughly until the cake holds together when formed into a ball. Add more frosting if necessary. Roll into bite-size balls, place on cookie sheets lined with wax paper and refrigerate several hours.
When ready to dip, melt the white chocolate following the directions on the package. Roll with a spoon and place on another waxed paper lined sheet to harden. Store at room temperature.
Enjoy!
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