Go Back

Pumpkin Spice Cake Truffles

Decadent, moist pumpkin spice cake balls enrobed in a high-gloss orange shell with white chocolate drizzle and festive sprinkles.
Print Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 24 truffles
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • 2 cups all-purpose flour
  • 1 cup pumpkin purée not pie filling
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 2 eggs large
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
Truffle Assembly
  • 4 oz cream cheese softened
  • 12 oz orange candy melts
  • 2 tbsp coconut oil for gloss
  • 4 oz white chocolate for drizzle

Equipment

  • Mixing bowls
  • 9x9 Baking Pan
  • Baking sheet
  • Parchment paper
  • Hand Mixer

Method
 

  1. Preheat oven to 350°F and bake a standard pumpkin cake using the base ingredients; cool completely.
  2. Crumble the cooled pumpkin cake into fine crumbs in a large mixing bowl.
  3. Mix softened cream cheese with crumbs until a dough forms that can be rolled into balls.
  4. Roll into 1-inch balls and place on a parchment-lined sheet; freeze for 20 minutes.
  5. Melt candy melts with coconut oil until completely smooth and glossy.
  6. Dip chilled cake balls into the coating, allowing excess to drip off before placing back on parchment.
  7. Drizzle with melted white chocolate and immediately add purple and gold sprinkles.
  8. Refrigerate until set and the coating is firm and shiny.

Notes

Add 1 tbsp of coconut oil to the chocolate to get that ultra-wet mirror reflection finish.