A plate of pumpkin-spiced cake balls made with Navitas Organics Cacao Powder and Cacao Wafers, coated and topped with Navitas Organics Cacao Nibs and Cacao Sweet Nibs.

Pumpkin Cake Balls Recipe

Festive bite-sized treats the whole family can enjoy, these pumpkin spice cake balls are coated in a sweet mascarpone frosting and finished off with a rich cacao layer. 

INGREDIENTS

For the Cake:
2 cups all-purpose flour
1 tsp. baking soda
2 tsp. baking powder
11 tsp. salt
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1 cup brown sugar
½ cup granulated sugar
1 cup vegetable oil
4 large eggs
1 can pumpkin purée
1 tsp. vanilla extract

For the Frosting:
1 cup mascarpone
½ cup heavy whipping cream
3 Tbsp. powdered sugar

For the Coating:
2 Tbsp. Navitas Organics Cacao Powder
10 oz. dark chocolate
1 tsp. Navitas Organics Cacao Sweet Nibs
11 tsp. Navitas Organics Cacao Nibs

DIRECTIONS

Preheat oven to 350˚F. Line sides of a baking pan with parchment paper.
In a large bowl, combine oil, sugars, pumpkin purée and vanilla, and whisk until incorporated. Add sifted flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice, and mix until combined.
Pour batter into baking pan and bake for 30-40 minutes. Allow cake to completely cool on a rack.
Using a mixer, beat together mascarpone with powdered sugar and whipping cream.
Break up cake into small pieces with your hands, add in frosting and stir until fully combined.
Roll into tablespoon-sized balls and freeze for 30 minutes.
Roll half of the cake balls in cacao powder. Melt dark chocolate in microwave in 30-second increments until completely melted, dip the other half into chocolate using spoon or
fork.

Sprinkle each chocolate-covered ball with a mix of cacao nibs and cacao sweet nibs before chocolate sets.

Makes about one dozen balls

 

Submitted by Julia Abramyan | Sweet Tooth Foodtography
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Image of Pumpkin Cake Balls Recipe

Pumpkin Cake Balls Recipe

Julia Abramyan | Sweet Tooth Foodtography

Servings

About one dozen balls

Festive bite-sized treats the whole family can enjoy, these pumpkin spice cake balls are coated in a sweet mascarpone frosting and finished off with a rich cacao layer.

Ingredients

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Directions

  1. Preheat oven to 350˚F. Line sides of a baking pan with parchment paper.

  2. In a large bowl, combine oil, sugars, pumpkin purée and vanilla, and whisk until incorporated. Add sifted flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice, and mix until combined.
  3. Pour batter into baking pan and bake for 30-40 minutes. Allow cake to completely cool on a rack.
  4. Using a mixer, beat together mascarpone with powdered sugar and whipping cream.
  5. Break up cake into small pieces with your hands, add in frosting and stir until fully combined.
  6. Roll into tablespoon-sized balls and freeze for 30 minutes.

  7. Roll half of the cake balls in cacao powder. Melt dark chocolate in microwave in 30-second increments until completely melted, dip the other half into chocolate using spoon or fork.

  8. Sprinkle each chocolate-covered ball with a mix of cacao nibs and cacao sweet nibs before chocolate sets.
Servings: About one dozen balls
Submitted by:

Julia Abramyan | Sweet Tooth Foodtography