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    Home » Dessert Recipes

    Pumpkin Spice Cake Bites

    Published: Oct 19, 2022 · Modified: Jun 17, 2023 by Jennifer Brown · This post may contain affiliate links · Leave a Comment

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    The pumpkin spice cake bites have a soft inside and firm outer shell. Made with ingredients like almond flour, honey, and coconut butter; this healthier bite sized dessert is paleo, SCD, gluten free, grain free, dairy free, and refined sugar free.

    A piece of pumpkin cake ball on a fork with the rest on a plate.

    This easy autumn baking recipe is full of warm, comforting flavors perfect for the season.

    Crumbled pumpkin spice cake is mixed with vanilla frosting then coated in pumpkin frosting for a tasty and easy fall treat that is perfect for the kids to help you with!

    What you'll need for the almond flour pumpkin cake

    Pumpkin spice cake ingredients on a light pink table.

    Almond Flour - Blanched finely ground almond flour works best.

    Pumpkin Puree - If using canned, just make sure the only ingredient listed is pumpkin.

    Unsweetened Cashew Milk - Any unsweetened nut milk such as almond or walnut can be used.

    Coconut Oil - If you prefer, olive oil can be used instead.

    Pumpkin spice cake directions

    Begin by whisking the dry and wet ingredients in separate bowls (photo 1).

    Pour the wet ingredients into the bowl of dry ingredients and whisk until well combined (photo 2).

    Pour the batter into a greased and parchment paper lined 9 inch round cake pan (photo 3).

    A four photo collage showing how to make the cake.

    Give the pan a few taps on the counter to release any air bubbles, then bake on the middle rack of a 325F preheated oven.

    The cake is done when the top is lightly browned and a toothpick inserted into the center comes out clean (photo 4).

    Once the cake is cool enough to handle (you can place the pan into the refrigerator to speed up the process), turn it out into a bowl and begin to squeeze and crumble the almond flour spice cake into tiny pieces (photo 5). My kids love helping with this part!

    A four photo collage showing how to crumble the cake and turn into cake balls.

    Add the vanilla frosting to the bowl (frosting directions are below) and continue using your hands to mix it together (photo 6).

    The mixture will be soft and can easily be formed into balls (photo 7).

    I suggest using a mini ice cream scoop to help ensure your pumpkin spice cake balls are all the same size (photo 8). If you don't have one, then use a tablespoon of cake per ball.

    Pretend the mixture is play-doh and use your hands to roll the cake into balls.

    Place them on a freezer paper lined baking sheet and place in the freezer for a minimum of 30 minutes.

    You want the cake balls to be firm before covering with the pumpkin frosting.

    Cake balls on a white plate.

    Frosting directions

    This recipe calls for two frostings; vanilla frosting and pumpkin frosting.

    Thankfully the vanilla frosting is the same as the pumpkin frosting with just three added ingredients!

    The vanilla frosting, which is mixed into the cake, uses the following ingredients:

    • shortening (if your body can handle dairy, softened unsalted butter can be used instead)
    • honey
    • vanilla extract

    Stir those ingredients together in a stand mixer fitted with the paddle attachment.

    A spatula filled with vanilla frosting.

    Remove ¼ cup of the frosting to mix into the cake.

    Add pumpkin puree, ground cinnamon, and softened coconut butter to the mixing bowl to create the pumpkin frosting.

    Stir on low speed until well combined and smooth.

    Ingredients for pumpkin frosting in a glass bowl.

    Remove the firm cake bites from the freezer and use two spoons to help roll them in the pumpkin frosting, covering them completely.

    A cake ball being rolled in pumpkin frosting.

    Try to work quickly because as the cake balls begin to defrost they start falling apart.

    Place the pumpkin spice cake bites on the baking sheet and back into the freezer to harden.

    What should I top the pumpkin cake bites with?

    If you do not follow the SCD diet, you could drizzle a some melted chocolate on top.

    Another option is to place a few chopped walnuts on each cake bite prior to freezing for the final time.

    Holding a half eaten pumpkin spice cake ball.

    I like to keep it simple and top the cake bites with a very light dusting of freshly grated cinnamon just before serving.

    Cake bite tips

    • The shell frosting for these cake bites tend to soften quickly, I suggest leaving them in the freezer until ready to serve and using a fork to eat them.
    • After rolling the cake into balls, you can add a lollipop stick to turn these cake bites into pumpkin spice cake pops!
    • These tasty treats can be kept in an airtight container in the freezer for up to 3 months.
    Cake bites on a plate next to a cup of coffee.

    Check out these other easy pumpkin baking recipes!

    • Mini Pumpkin Cheesecakes
    • Almond Flour Pumpkin Bread
    • Pumpkin Blondies
    • Spice Cake with Pumpkin Frosting
    • Pumpkin Whoopie Pies

    If you’ve made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and the blog!

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    Recipe is based on my Spice Cake and Cake Pop recipes.

    Recipe

    half of a pumpkin spice cake bite on a plate.

    Pumpkin spice Cake Bites

    by: Jennifer Brown
    The pumpkin spice cake bites have a soft inside and firm outer shell. Made with ingredients like almond flour, honey, and coconut cream; this healthier bite sized dessert is paleo, SCD, gluten free, grain free, dairy free, and refined sugar free.
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 30 minutes mins
    Cook Time 25 minutes mins
    Freeze Time 1 hour hr
    Course Dessert
    Cuisine American
    Servings 15
    Calories 185 kcal

    Ingredients
      

    Almond Flour Pumpkin Cake

    • 1 cup blanched finely ground almond flour
    • 2 teaspoons ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon salt
    • ¼ teaspoon baking soda
    • ¼ teaspoon nutmeg
    • pinch cloves
    • 1 large egg at room temperature
    • ¼ cup cashew milk (any nut milk will work)
    • ¼ cup honey
    • 2 Tablespoons pumpkin puree
    • 2 teaspoons vanilla extract
    • 1 teaspoon melted coconut oil, plus more for greasing pan should not be hot when added to the batter
    • ½ teaspoon lemon juice

    Vanilla Frosting

    • ⅔ cup palm shortening (softened unsalted butter can be used instead)
    • ¼ cup honey
    • ½ teaspoon vanilla extract

    Pumpkin Frosting

    • ¼ cup softened coconut butter
    • 2 Tablespoons pumpkin puree
    • ½ teaspoon ground cinnamon

    Instructions
     

    • Preheat oven to 325F. Grease a 9 inch round cake pan and line the bottom with parchment paper. Set aside.
    • In a large bowl whisk together the almond flour, cinnamon, ginger, nutmeg, cloves, salt, and baking soda.
    • In a separate bowl whisk together the egg, milk, honey, pumpkin puree, vanilla extract, coconut oil, and lemon juice.
    • Pour the wet ingredients into the almond flour mixture and whisk until well combined.
    • Transfer the batter to the prepared cake pan and bake on the center rack of the oven for 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
    • Once the cake is cool enough to handle, turn out into a bowl and use your hands to crumble the cake into small pieces.
    • In the bowl of a stand mixer fitted with the paddle attachment, stir together the shortening, honey, and vanilla extract.
    • Place only ¼ cup of the frosting into the bowl with the crumbled cake and use your hands to mix them together. **Leave the remaining frosting in the mixing bowl and set aside for now.
    • Using about a tablespoon of cake, roll into small balls. Place the cake balls on a freezer paper lined baking sheet and freeze for a minimum of 30 minutes or until cold and firm.
    • Add the softened coconut butter, pumpkin puree, and cinnamon to the frosting and stir on low speed until well combined.
    • Use spoons to help you roll and cover each cake ball in the pumpkin frosting. Try to work quickly as the more the cake balls defrost, the harder they are to work with.
    • Place the frosting covered cake bites back on the baking sheet and freeze for at least 30 minutes or until the frosting is hard.
    • These pumpkin spice cake bites are best stored in the freezer and can be removed just prior to serving.

    Notes

    • If left at room temperature for longer than 15 minutes, the pumpkin frosting will begin to get very soft. 
     
    * The nutritional information calculated in this recipe is an estimate. The photos and content above are copyright protected. Please do not use my photos without my prior permission. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

    Nutrition

    Calories: 185kcal | Carbohydrates: 12g | Protein: 2g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 66mg | Potassium: 22mg | Fiber: 2g | Sugar: 10g | Vitamin A: 642IU | Vitamin C: 0.4mg | Calcium: 24mg | Iron: 1mg
    Keyword pumpkin cake balls, pumpkin cake bites, pumpkin spice balls, pumpkin spice cake bites
    Did you make this recipe?Let me know how it was by leaving a comment and star rating below!

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