Description
These Pumpkin Cake Truffles combine moist pumpkin spice cake with a creamy cream cheese filling, coated in smooth white chocolate for a delightful fall-inspired treat. Perfect for holiday parties or cozy gatherings, these bite-sized truffles capture the essence of pumpkin spice with a rich, indulgent finish.
Ingredients
Scale
Cake Mix
- 1 cup pumpkin puree
- 1 box spice cake mix (15.25 oz)
- 1/2 cup vegetable oil
- 3 eggs
- 1/2 teaspoon pumpkin pie spice (optional, for extra flavor)
Cream Cheese Filling
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
Coating and Decoration
- 12 oz white chocolate or vanilla melting wafers
- Optional sprinkles or crushed graham crackers
- Additional pumpkin pie spice for sprinkling
Instructions
- Prepare and Bake the Cake: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large bowl, combine the spice cake mix, pumpkin puree, vegetable oil, eggs, and optional pumpkin pie spice. Mix thoroughly until the batter is smooth and uniform. Pour the batter into the prepared dish and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before proceeding.
- Make the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese and powdered sugar together until creamy and smooth, ensuring no lumps remain for the best texture.
- Create the Cake Mixture: Crumble the cooled cake into fine crumbs using your hands or a fork. Combine the cake crumbs with the cream cheese mixture, stirring well until fully incorporated into a uniform dough-like consistency suitable for rolling.
- Shape the Truffles: Roll the mixture into approximately 1-inch diameter balls and place them evenly spaced on a baking sheet lined with parchment paper or a silicone mat. Freeze the balls for about 30 minutes to firm them up, making them easier to dip.
- Melt the Chocolate Coating: Melt the white chocolate wafers in a microwave-safe bowl by heating in 30-second intervals, stirring in between until the chocolate is completely smooth and melted.
- Dip the Truffles: Using a fork or dipping tool, dip each chilled cake ball into the melted chocolate, ensuring it’s fully coated. Tap off any excess chocolate gently and place the coated truffle back onto the lined baking sheet.
- Decorate and Chill: While the coating is still wet, sprinkle with pumpkin pie spice or your choice of sprinkles or crushed graham crackers for extra texture and flavor. Refrigerate the truffles until the chocolate sets firmly, at least 30 minutes before serving.
Notes
- For enhanced pumpkin flavor, add 1/2 teaspoon pumpkin pie spice directly to the cake batter.
- Store the truffles in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Freezing the truffles before dipping helps maintain shape and ensures a smooth coating.
- Use good quality white chocolate or melting wafers for the best taste and texture.
