Pumpkin Spice Cake Balls
Very slightly adapted from Bake at 350
1 cup canned pumpkin
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp allspice
1/8 tsp freshly grated nutmeg
3/4 cup water
1/3 cup vegetable oil
4 large eggs
1/2 to 3/4 can cream cheese frosting or homemade
chocolate candy melts or almond bark
Beat everything together (ending with the eggs) according to the package instructions and bake in a 13 X 9″ pan. Make sure the cake is completely baked (no gooey middle) before removing from the oven. Let cool completely on a wire rack.
Crumble the cake apart in a bowl and add most of the can of cream cheese. Using your fingers, mix together until the cake holds together when formed into a ball. Add more frosting if necessary. Roll into balls of about a 2 bite size. This should make about 50. Place on cookie sheets lined with wax paper and refrigerate several hours.
When ready to dip, melt the candy melts (I used two bags of melts total) a 1/2 bag at a time following the directions on the package. Roll with a spoon and place on another waxed paper lined sheet. Scatter on sprinkles if using while the chocolate is still wet. Store at room temperature.