Super easy to make.  You can add chopped pecans to this if you want. 




*1 (15.25 ounce) spice cake mix

*1/3 cup pumpkin puree

*1/2 cup cream cheese, softened

*12 ounces white almond bark (or white chocolate chips)

*2-3  tablespoons pumpkin pie spice


~Place cake mix into a microwave safe bowl.

~Microwave for 1 minute, stirring after 30 seconds.

~Remove from microwave and set aside to cool completely.

~In a large mixing bowl, beat softened cream cheese and pumpkin puree until smooth and creamy.

~Add cooled cake mix and mix until well incorporated.

~Cover bowl and refrigerate for at least 2 hours.

~Scoop dough out (I use a very small cookie scoop about 1.5 tablespoons) and roll into a bowl.

~Place on a plate or cookie sheet.

~Cover and freeze for at least 30 minutes. 

~Melt almond bark over a double boiler or a microwave, stirring often, until mixture is smooth and chocolate melted.

~Roll cake balls into melted chocolate (I use a fork or spoon) until completely coated.

~Return to plate or cookie sheet.

~Sprinkle with pumpkin spice on tops of coated cake balls.

~Allow to cool completely (when chocolate hardens back up). 

~Keep refrigerated until ready to eat.

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