I think I’ve found my niche. I make beautiful balls.

Yep. Balls. Let’s see how many times I can say that word in one post.

Last week’s chocolate-covered pumpkin truffle balls were a knockout. They were even beautiful enough for Tastespotting, and ranked as one of the most favorite-d recipes last week. Whoa!

It is a hard act to follow such a successful recipe. For example, the day after I posted those magnificent balls, I made beans for dinner. After thinking on it for a few days, I finally came up with something comparable, something decadent, something balled and beautiful.

Pumpkin Gingerbread Cake Balls

Makes 24 balls | Prep time: 1 hour | Fridge time: 2+ hours

Ingredients

For the batter (from Project Foodie’s Pumpkin Gingerbread):

  • 2 cups flour
  • 1 tablespoon ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 large egg
  • 2/3 cup sugar
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup black strap unsulphured molasses
  • 1/2 cup water

For the coating:

  • 12 oz white chocolate chips
  • 1/2 tsp vegetable oil
  • 2 tbs cacao nibs -or- other fine topping (sprinkles, coconut, cookie crumbs)

Sift flour, spices, salt, and baking soda together in a medium bowl. Set aside. Beat sugar, pumpkin, and egg together in the bowl of a mixer, until light and fluffy. Add oil, molasses, and water, beating until thoroughly combined. Scrape sides of the bowl as necessary. Add dry mixture in parts, until the batter is smooth. Transfer the batter to a buttered and floured 13″x9″ baking pan. Spread the batter to the edges of the pan, and tap on counter to remove air bubbles. Bake at 350˚F for 45 minutes, until the top is firm and a toothpick comes out clean.

Allow the gingerbread to cool. Take chunks of the gingerbread and crumble it into a large mixing bowl. Use approximately 4 cups of crumbs to make the cake balls. (You can save the remaining gingerbread as a treat, or make bread pudding as I am planning.) Use a dough baller to scoop the cake crumbs in 1″ balls. Roll the crumbs in your hands, pressing as necessary, to create a firm ball. Place on a baking sheet, and repeat. Once all the cake balls are formed, place the baking sheet in the freezer. Chill for 1+ hours until firm.

Make the white chocolate coating by using a double-boiler. Mix 1/2 cup of white chocolate chips with the vegetable oil in a glass bowl. Place the bowl over simmering water. Add 1/2 cup of chips at a time, stirring constantly. When almost all the chips are melted, remove the bowl from the heat. Stir until the chocolate is smooth.

Tip: When working with white chocolate, it is important to keep the temperature low. White chocolate tends to seize up if it gets too hot, and this is irreversible. Play it safe by starting slow and low.

Dip each cake ball in the white chocolate, and dip or sprinkle the chocolate with toppings. Follow these easy steps to dip the cake balls without making a mess! Allow the cake balls to harden in the fridge for 1+ hour before serving.

I’ve never had a cake ball before, but I’m pretty sure these are amazing. The hard coated chocolate shell conceals a fluffy, rich cake center. I found a cake ball company online that makes so many luscious flavor combinations, gingerbread and white chocolate is one of them! Those are a nice gift idea, but now we know it’s very easy to make them at home.

Have you ever tried a cake ball?

# of times I dropped the “ball” in this post: 14

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21 Responses to Pumpkin Gingerbread Cake Balls

    • Halley says:

      i know, i know. next up: red velvet balls!

    • Crystal says:

      I love how you don’t mix in frosting.. I’ve been looking ALL OVER for a recipe that uses only cake to make a cake ball! Did you have trouble keeping the crumbs together?

      Do these keep well out of the fridge? Say, for about 1 day?

      Have you tried to make…..CHOCOLATE SALTY BALLS??!!! lmfao.. I just had to! But seriously, coarse salt topped dark chocolate brownie cake pops might be the best thing EVER!!

      Thank you SO much for the post and be beautiful pictures, I’ll be adding this to my list of Christmas ‘cookies’ to make this season!

      • Halley says:

        Crystal, thank you so much! Chocolate salted balls sound so delicious. I hope you do try this recipe, I was so excited with how well it turned out. I’ve kept them in the fridge for almost a week now, and they still taste good. They hold up surprisingly well in the fridge!

        Since the pumpkin gingerbread I made was very moist, it was no problem keeping the crumbs together. They stuck like glue when I applied a good amount of pressure rolling them.

        But, I should tell you, and have been dying to say this: these balls tend to sweat. Yep. You will have some sweaty balls. HA!! Just keep them on some tissue paper or paper towels in an air tight container, and be cognizant of the sweat when you package them up!

  1. Balls. balls balls balls balls.

    (I’m helping)

    Nice work on the cacao nibs on top. They make them look pretty and chocolate and pumpkin are a delicious combination.

  2. Oh yes. This balls sound delicious. And gingerbread filled, no less! In my opinion it’s never too early for gingerbread. Kudos!

  3. I love balls!

    :)

    And I sure do know the issues that white chocolate can cause. I’ve had SO many disasters with it… patience is definitely key.

    • Halley says:

      Can you believe I thought for a minute writing this post that my readers wouldn’t understand my sense of humor. So wrong! BALLS! :)

  4. sara says:

    So cute! These look lovely…super adorable and delicious (and a hilarious post!!)

  5. Becky says:

    Yummy! I’ve never tried to make cake balls before, but will certainly have to try. Plus I guess it’s just fun to say too…

  6. Lynn says:

    I just made these and they were the hit of a party. So easy, though a bit time consuming. My husband also commented that they were great with a glass of red wine! Thanks.

    • Halley says:

      Lynn, I’m so glad you gave them a try! It would help to have the gingerbread made ahead of time and then do the rolling and dipping in one day. I made these on a leisurely Saturday, and no one was waiting on me :)

  7. karen says:

    Hi there! Just stumbled on your site…love this idea. My husband has recently had to go gluten free….any suggestions on how to convert this recipe to gluten free??? Maybe just use a gluten free spice cake in place mix in place of the dry ingredients like flour, etc. If you have any thoughts that would be great!

    Keep cooking!

  8. Marissa Kubinski says:

    Hi there. Would it make a big difference in taste if I don’t use black strap unsulphured molasses? If so, do most grocery stores sell them? Do they come in the same packaging as chocolate chips?

  9. Erik says:

    These look great! I just found your site while looking for a recipe for gingerbread cake balls that are not made with a mix. I’m so glad I found these! I’m planning to make this recipe for a holiday party at work this week, but I have one question before I start – every cake ball recipe I’ve seen used a boxed cake mix, which is baked, then mixed with a can of frosting – you end up with a very moist center. Since your recipe uses only the baked cake, I’m curious, do they have that really moist texture as well?

    • Halley says:

      Erik, I’m so glad you came by! It would be fun to crush up some candy canes and sprinkle them on top of these for the holiday party.

      The reason why I was able to use the cake alone (without frosting as you’ve seen other recipes) is because my gingerbread is a pumpkin gingerbread. It has the added moisture from the pumpkin baked into it. The crumbs were moist enough on their on to hold together. The flavor from the pumpkin is subtle. If the cake recipe you use is dry, you can add in something like frosting, cranberry sauce, or peanut butter to get the balls to hold together. Good luck, let me know how it goes! :)

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