Amy's Kitchen Blog

A Culinary Journey

Pumpkin Cake Truffles

I’m way behind on my posts.  I made these pumpkin cake truffles for a Thanksgiving Potluck in early November and they were a big hit, even with people who aren’t too crazy about pumpkin things.  The inner texture turns out similar to a pumpkin pie but maybe a little bit more firm and I think a lot more flavorful.  I tried to make the truffles a bit more festive by dipping them in a white chocolate that I had colored orange with some gel food coloring and then was planning to do them up like pumpkins with thin lines for the ridges around the pumpkin and a little green leaf and stem.  Unfortunately I have little experience working with white chocolate and it seized pretty quickly.  I only got a few dipped and they certainly weren’t pretty.  I was so disappointed! I finished the rest by just dipping in a semi-sweet chocolate.  They didn’t look distinctive at all, so I left out a picture this time.  I’ll have to look into how to work with white chocolate to avoid such a mishap again!

The recipe for these truffles is included below, but I found it here: This website has wonderful step by step detailed instructions with pictures.  I made the cake in two 8×8 pans thinking maybe I would keep one as a cake and make the second into truffles, but the cakes fell and were quite dense (I think as a result of the pumpkin) so I made it all into truffles because the cake didn’t look proper for serving.


Makes 100+ truffles using 1″ scoop.


For the cake:

3/4 cup unsalted butter, room temperature
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon allspice
1 14 oz. can pumpkin puree (NOT pumpkin pie filling)
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature

For the frosting:

4 tablespoons unsalted butter, room temperature
4 ounces cream cheese, room temperature
1 1/2 cups powdered sugar (plus another 2-3 cups as necessary)
2 teaspoons milk or cream
2/3 teaspoon cinnamon
1/2 teaspoon pure vanilla extract

For the truffles:

16 oz. (1 bag) white chocolate (I used white chocolate chips – it’s probably best to have 2 bags on hand, just in case)
orange and green gel food coloring (do NOT use liquid food coloring)


  1. Preheat your oven to 350 degrees F. Begin by browning the butter. Place the butter in a small saucepan and cook over medium heat. It will foam at first, but just keep stirring occasionally. When it is a golden amber color, remove from heat, strain, and set aside to cool a bit.
  2. In a medium bowl, combine your flour, baking powder, cinnamon, nutmeg, salt, and allspice. Set aside. In your large mixing bowl, combine the pumpkin puree, brown sugar, and granulated sugar. Beat until combined, then add in the butter, mixing until combined. Add in the eggs, one at a time, and mix until combined. Gradually add in the flour mixture, finishing by hand if needed so as to not overmix.
  3. Spread the batter into a greased and/or lined 9×13 cake pan. Bake for 25-30 minutes, until set and just slightly golden brown. Allow to cool completely before removing.
  4. While the cakes cool, make the frosting. Beat together the butter and cream cheese until combined, then add the 1 1/2 cups of powdered sugar, 2 teaspoons milk or cream, cinnamon, and vanilla extract. Beat until light and fluffy, as least another 3 minutes, then scrape down the sides of the bowl. Add in another cup of powdered sugar, beat until fluffy, then another, and beat again until fluffy. The frosting should be firm but not stiff. Add another cup of powdered sugar if you feel that the frosting is not firm enough (it should hold peaks for a moment or two).
  5. When the cake has cooled, place it in a large bowl with half of your frosting and mix until combined. If the cake is not holding together in ball shapes, add half of the remaining frosting, mix, and check the consistency again. If you want, add the rest of the frosting, but you probably won’t need to. On a lined baking sheet, roll the cake into balls using a scoop, then place on the sheet. Continue until you have used up all of the cake, then place in the fridge or freezer to firm up for 20-30 minutes.
  6. To make the truffles, now you will have to melt your chocolate. Use a double boiler to do this. Heat over medium heat. Add 3/4 of the white chocolate into the top pan, maki stir ng sure there is absolutely no way that any water will ever come in contact with it, and stir gently until melted.
  7. When the chocolate has melted, add in a few drops of orange gel food coloring, and until you have the color you want. Take one cake ball at a time and roll it in the chocolate with a fork or dipping spiral until covered, then remove and place back on the baking sheet. Repeat until you have done all of your cake balls. Place in the fridge or freezer to firm up for 15-20 minutes.
  8. Now melt the rest of your white chocolate and add green food coloring to decorate the truffles with stem and leaf. Spoon the melted, colored chocolate into a piping bag with appropriate tip. Decorate truffles with a stem and leaf. Return to fridge or freezer until ready to serve.

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