Are you sick of pumpkin flavored everything yet? Good, neither am I. In my book there’s still another month (at least) to enjoy all things pumpkin.
And I love this whipped pumpkin buttercream frosting sooo much, I might just make it all year round. Honestly, it’s like eating the creamiest pumpkin pie,ever.
Did you ever “frost” graham crackers and make little sandwiches? That’s exactly what I’m going to do with the leftover frosting from these cake balls. I may even skip the “frosting” and just dip the graham crackers in the frosting, or skip the graham crackers…so many options (so many calories).
I get a little nervous about making cake balls because I’m not the greatest chocolate-dipper. It’s even worse with the frozen cake balls. But I’m determined to get better at this skill, and you can too (maybe you already have it mastered).
I just started with a basic white cake mix, boring, but effective. I mixed it according to the box directions and baked it in a 9 x 13 pan, according to directions.
The exciting part is the recipe for this frosting. So here’s what you need to go gather, right now…go ahead, I’ll wait…k.
1/4 c pureed pumpkin
1/2 c softened butter
1/2 tsp pumpkin pie spice
4 c powdered sugar
4-6 Tbsp pumpkin pie spice coffee creamer (this takes the frosting to Amazing, but you can use milk if that’s all you have on hand)
Whip the pumpkin and butter together, for a really long time, at least 5 minutes. Add the spice and whip for another minute scraping down the sides of the mixing bowl. Add the powdered sugar and mix slowly at first and then medium for a minute. Once all the powdered sugar is incorporated and the frosting has reached a fudge-like consistency, add the creamer one tablespoon at a time until you’ve reached your desired consistency. When I’m making cake balls I like the frosting to be a little on the thick side to hold everything together better.
You can take the recipe and make the regular cupcake/frosting combo (which would be really yummy) or you can crumble up the cake and add in about 1/3-1/2 of the frosting. Mix the cake crumbs and frosting until it holds a shape (like play-doh consistency). You’ll then roll the crumb frosting combo into balls and place on parchment paper on a cookie sheet. Place the full cookie sheet into the freezer for a couple of minutes.
Melt some white chocolate (and add orange food coloring) while the balls are in the freezer. Roll the cake balls into the melted chocolate and replace on the parchment paper. The chocolate will set up quickly because of the temperature of the cake balls.
Try not to eat the entire batch! (That’s what I keep telling myself!)