Pumpkin Cake Truffles

by Melissa on October 8, 2010

Or pumpkin white chocolate truffles? White chocolate pumpkin truffles? Pumpkin with white chocolate and butterscotch? I guess it doesn’t matter what I call these little pumpkin morsels, because the taste will speak for itself!

I love making cake truffles, and I make them often. My favorite is probably red velvet, and you can’t go wrong with chocolate, but when I was trying to think of a fall themed flavor to make, I knew it had to be pumpkin!

I recently made Martha Stewart’s Pumpkin Cupcakes and I knew the recipe was a winner, so I used that as my pumpkin base. I combined the pumpkin cake with cream cheese frosting, but vanilla would also work. I chose to dip them in white chocolate because I love the flavors of white chocolate and pumpkin together, but I think a rich, dark chocolate coating would be delicious as well. And, lastly, I drizzled a butterscotch-white chocolate mixture over the top to add some color and another layer of flavor.

The result? Absolutely delicious. If you like pumpkin desserts, you will love these. If you don’t, well then there is no hope for you. Just kidding! Even if you don’t like pumpkin, you should still make these for your family and friends, they will love you for it!

P.S. Don’t forget to enter my giveaway here!

Pumpkin Cake Truffles

  • Pumpkin Cake, cooled completely (recipe below)
  • ~ 3/4 of a can of vanilla or cream cheese frosting, or ~1.5 cups of your favorite cream cheese frosting
  • 1.5 pounds of white chocolate
  • 1/2 cup butterscotch chips

Line a cookie sheet with parchment or wax paper. Crumble cake into a large bowl. Add 3/4 of the can of frosting and mix well. If mixture seems crumbly or dry, add remaining frosting. Mix well, you shouldn’t see any streaks of frosting.

Using a small cookie scoop, portion cake mixture onto prepared cookie sheet and shape into small balls.  Refridgerate or freeze until firm.

Melt chocolate in a small mixing bowl over a pot of barely simmering water. Remove 6-8 balls from the refrigerator at a time, and dip balls in melted chocolate. Place on waxed paper-covered baking sheet and refrigerate until firm.

Melt the butterscotch chips in a small bowl in the microwave. Stir ~ 1/4 cup of the remaining melted chocolate into the butterscotch chips. Transfer to a squeeze bottle, or a small plastic baggie with the corner snipped off. Drizzle the butterscotch over the cake truffles. Let cool completely. Store in an airtight container in the refrigerator.  

Makes approx. 60 cake truffles.

Source: Inspired by Bakerella.

Truffle Making Tips:

Wet your hands with water when rolling the balls, keeping your hands slightly damp will prevent the cake from sticking to your hands.

Make sure your chocolate does not get to hot, keep the water barely at a simmer. Also, your cake balls should be cold, but not frozen. Frozen cake balls + very hot chocolate= cracked cake truffles.

The easiest way I have found to dip cake truffles is by sticking a toothpick about half way in to the cake ball, dipping it in the chocolate, and let the excess chocolate run off. When you feel the cake ball start to loosen from the toothpick, drop onto a sheet of wax or parchment paper. You will have a small hole in the top, but you can fill that in with additional dipping chocolate or cover it with sprinkles or the chocolate you drizzle over the top.

I have said it before, but I LOVE this dipping chocolate from Ghirardelli! It is the best melting chocolate I have ever used, even the white chocolate stays smooth and evenly coats the cake balls. It is available now at Sam’s club, but it is a seasonal item, so stock up!

Other Ideas:

These would also me delicious and look great topped with finely chopped pecans, or black and orange sprinkles for Halloween!

You could make cake pops instead and individually wrap them and decorate with fall colored ribbon for a fun treat for coworkers or a great hostess gift!

Pumpkin Cake

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 4 large eggs, lightly beaten
  • 1 can (15 ounces) pumpkin puree

Preheat oven to 350 degrees. Lightly spray a 9×13 cake pan with cooking spray. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, combine the  brown sugar, granulated sugar, butter, and eggs. Beat on medium speed until well combined.  Add dry ingredients, and mix on low until smooth. Fold in pumpkin puree. 

Pour the batter into prepared cake pan.  Bake until the cake springs back when touched, and a cake tester inserted in the center comes out clean, 25 to 30 minutes. Let cake cool completely.

Cake adapted from MarthaStewart.com.
Like this post? Share with your friends!