Pumpkin Truffles

This recipe for Pumpkin Truffles has the perfect amount of spice! With cinnamon, coffee, and cream cheese, these make for a great fall dessert...try it for Thanksgiving!

Wavy Line

Ingredients

boxed pumpkin cake mix pumpkin puree oil egg coffee cinnamon chips cream cheese almond bark butter coffee extract

Wavy Line

1

Mix together cake mix, puree, oil, egg, coffee, and 1/3 cup cinnamon chips in a large mixing bowl until smooth. Bake according to directions on package. Let cool enough to handle after baking.

Off-white Banner

2

Crumble prepared cake in a large bowl. Add in cream cheese. With your hands (I promise this is the easiest way to do this), knead together the prepared cake and cream cheese until well-blended.

Off-white Banner

3

Using your hands, roll cake mixture into 1″ balls. Place balls on a cookie sheet lined with parchment/wax paper. Cool in refrigerator for at least 1-2 hours…I did this overnight.

Off-white Banner

4

Once cake balls are cooled, prepare coating. Mix together almond bark, butter, coffee extract, and half of the remaining cinnamon chips. Microwave this mixture in 30 second increments, until melted and smooth. Mix in remaining cinnamon chips to temper this mixture (this will make your final coating shiny and hard).

Off-white Banner

5

Roll cake balls, a few at a time, in the coating mixture with a fork. Hold coated cake balls over the mixture and shake off excess coating. Place coated cake balls on parchment/wax lined cookie sheet.

Off-white Banner

6

Cool in the fridge for 30 minutes or so, or until coating has set. Serve immediately (we tried these a few days after I made them, and they just weren't as good. I'd recommend eating them fresh!)

Off-white Banner

See the full recipe by swiping up

More Dessert Recipes

Peanut Butter Cup Earthquake Cake

Pumpkin Pie Bars

Homemade Cream Cheese Cinnamon Rolls