Pumpkin Cream Cheese Cake Balls

I've always been quite fond of those little bites of goodness called cake balls. Of course I always have to bring something delicious for Bunco and since it's fall, I thought I would try my hand at cake balls and why not pumpkin ones. These little treats were also well loved by all at the tailgates and other gatherings. They are a little time consuming, but the first bite will be well worth your time.

Pumpkin Cream Cheese Cake Balls

1 box Duncan Hines Spice Cake Mix
1 can pumpkin
1 block cream cheese, softened
1 tsp vanilla
1/4 cup powdered sugar
1 package of white chocolate bark
Sprinkles, Nuts (Optional)

1. Preheat oven to 350 and spray the baking dish of your choice with cooking spray.
2. Combine cake mix and pumpkin until well mixed and pour into your dish.
3. Bake according to directions.
4. Allow cake to cool completely.
5. Using a beater, beat cream cheese, vanilla, and powdered sugar to make the icing.
6. Using a fork to shred the cake, transfer the cake crumbs into a large bowl.
7. Add the cream cheese icing and combine until mixed.
8 . Using a melon baller or small scoop, form small balls and place on cookie sheet lined with wax paper (You will have a couple or more depending on the size of your cookies sheets)
9. Place in freezer for 30 minutes. Meanwhile, melt the white chocolate bark in double boiler on low heat with a tablespoon of milk.
10. Using a fork, dip cake ball into the chocolate and tap on the side to shake off excess chocolate. Place back on cookie sheet and top with sprinkles or nuts if desired. Repeat until all the cake balls on the cookie sheet have been covered and place the sheet back in the freezer for another 10 minutes. If chocolate starts to thicken, add a tablespoon of milk.
11. I like to place mine in mini cupcake wrappers for easy serving purposes.

These little fabulous delights scream fall and taste even better!