Recipe Sunday: Pumpkin Cake Balls.

I am a leftover queen. In fact, that’s becoming my nickname in school – “Jeanine the Leftover Queen.” I have such a problem with things going to waste, especially things I really like, like desserts or anything dessert-related. So instead of throwing it in the trash, I throw it in the freezer for future use. Yes, this means my freezer is currently filled with frozen breads, cake parts, cupcakes, crepes, dough, and a few U.S.O’s (unidentified sugary objects).

would you prefer a black hellhound named Zuul?

Anyway, this leads me to this week’s Recipe Sunday recipe: Pumpkin Cake Balls.  I’ve mentioned before why I love cake balls (re: Cake Balls: The One Bite Delight) – they’re small, tasty, and can be easily fashioned out of leftovers from another project. It’s crumbled cake mixed with icing. Yes, any kind of cake, and yes any kind of icing – it’s up to you. But in this case, I went with all pumpkin, all the time. I’m providing a recipe for pumpkin cake, in case you prefer not to use leftover cakes, or just don’t bake enough to have leftovers around (or are not a leftover hoarder like myself).

sweet sweet cakey ball.

Pumpkin Cake Balls.

What you’ll need:

1/2  Cup Light Brown Sugar

1 Egg

3 tsp oil

3 tsp baking powder

1 Cup AP Flour

1 tsp cinnamon

1/3 Cup Milk

1/2 Cup Pumpkin Puree

Preheat oven to 350° F.  Mix sugar, egg, and oil. In a separate bowl, whisk together the flour, baking powder, and cinnamon. Pour into egg mixture. Slowly add milk. Fold in the pumpkin puree.

Bake in whatever pan you desire – you’re going to be crumbling it up anyway. But an 8” round for 22-25 minutes works.

Once cake is cooled, crumble with your fingers into a bowl. Add ½ cup of pumpkin frosting (recipe below), and shape into walnut sized balls. Top with a dollop of additional pumpkin frosting, and sprinkle with festive fall-themed sprinkles.

Pumpkin Frosting.

1 Cup Shortening

1/3 Cup + 1 TBSP Pumpkin Puree

4 Cups Confectioner’s Sugar

½ tsp Cinnamon

½ tsp Ground Ginger

Cream together shortening and pumpkin puree.  Add confectioner’s sugar, one cup at a time, mixing well between each cup. Add cinnamon and ginger, mixing thoroughly.


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