Let’s just call this pumpkin week. It may be 80 degrees in the shade, but it certainly felt like all things Fall when I was adding pumpkin puree to everything.
Pumpkin is just the best. It adds so much flavor. It’s healthy. It makes everything dense and yummy, especially baked goods.
I set out to make spiced cake balls, and ended up with pumpkin pie truffles. Here’s how.
You simply combine spiced cake with pumpkin, and bake. I’ve always wanted to try this trick. You guys, it results in the densest, thickest, pumpkin spice cake ever. I’m even using the technique to make pumpkin cookies this weekend. The batter is that thick.
I then blended the cake with cream cheese and a bit of brown sugar, rolled it into balls, and stuck them in the fridge. You want them to be nice and solid. Plus, you can always make a batch and refrigerate or freeze for later.
Pull them out an hour later, and coat in white chocolate.
I used almond bark, but next time I think I’ll use white chocolate chips. When melted, they seem to stick to the cake/pie balls a little better.
Then top with any fun, festive sprinkles. Kids love doing this job.
The inside tastes JUST like pumpkin pie. Swear.
They would be perfect for a Thanksgiving dessert, or maybe to wrap up a few batches for neighbors or teachers. Guarantee to make the recipient feel special.
- 1 box. spice cake mix
- 1 can, pumpkin puree
- 1/4 cup, brown sugar
- 8 oz, cream cheese, at room temperature
- 12 oz, white chocolate chips or almond bark
- festive sprinkles or extra brown sugar for topping