Of course yummy pumpkin ones are needed.
You can also use white chocolate almond bark if you prefer. I like regular chocolate
Pumpkin Spice Cake Balls
1 box spice cake mix
1 can pure pumpkin
1/2 cup vanilla yogurt
1 block 1/3rd fat cream cheese, room temp
3 tbsp butter, room temp
2 cups powdered sugar
2 tsp vanilla
1 package chocolate almond bark, divided
2 tbsp coconut oil, divided
1 tbsp sea salt
2 tsp cinnamon (vietnamese if you can find it)
Mix the cake mix, pumpkin, and yogurt (omit the box mix ingredients)
Cook it according to box instructions. Let cool completely
In a mixing bowl, whip frosting ingredients until well combined
Crumble the cake mix into the mixing bowl. With a large spoon or your hand, mix the cake into the frosting until it disappears.
Form into walnut sized balls. Place on parchment paper lined pan and freeze 1 hour, up to 3 days.
Melt half the almond bark in the microwave at 15-30 second bursts. Add 1 tbsp coconut oil and mix well. Mix the salt and cinnamon in a small bowl.
Using a fork, swirl the ball in the chocolate and scoop up with a fork. Tap the excess off and immediately sprinkle with a pinch of salt and cinnamon.
Let set on parchment paper until dried.
Keep chilled if using homemade frosting.