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Wednesday, October 12, 2016

Pumpkin Cream Cheese Truffle Recipe (also can be made into cake pops)

Truffles - Ready to Eat! 
If you're anything like me, you love pumpkin spice anything from September all the way until just
before Christmas. Truth be told I love it year round, but it's much easier to find it during fall here in Wisconsin. Last night, the children and I made a delicious pumpkin cream cheese recipe that is seriously amazing. I want to share it with you and since not all of you live close enough to drop in for a taste and a cup of coffee, I'll give you all the information you need to make them at home.

add frosting to cake
The first thing you do is make a pumpkin spice cake and then you demolish it. My 8 year old son (Andre) had a little trouble destroying a lovely and delicious cake, but it is what it is.

Pumpkin Spice Cake Ingredients and Instructions:

Preheat oven to 350F
Grease a 9x13" glass baking dish
mixing frosting & cake

Combine the following: 4 eggs, 1 1/2C brown sugar, 1 C vegetable oil, 1 can pumpkin puree, 2 C bread flour, 2t baking
powder, 1t salt, 1 t baking soda, 3t ground cinnamon

Pour the cake mix into the greased baking dish and bake until toothpick comes out clean (I got busy doing a bunch of stuff around the house - I think it was probably ready after 19-21 minutes or so, but I truly didn't keep track.

Allow the cake to cool and while it's cooling, make the following:

ready to make balls
Cream Cheese Frosting Ingredients: 1package cream cheese, 1 stick of butter, 3C powdered sugar, a wee bit of milk if needed (all of your ingredients should be room temperature).

Combine frosting ingredients and mix into a frosting

Now you're ready to turn the cake and frosting into mush...

Cut up the cake and put it in a mixing bowl. Using your stand mixer, turn the cake into a bowl of crumbs. Add frosting and continue mixing. Mixture will be somewhat sticky and if you roll a bit into a ball, it will stay.
ready for freezing then dipping

Use parchment paper to line a baking sheet and begin making balls with the cake mixture.

Freeze the balls for 10 ish minutes while you melt chocolate chips that will be used for dipping the truffles. I sometimes add a few drops of olive oil or a spoonfull of peanut butter to help melt down the chips. today, we used espresso flavored chips, white chocolate chips, and pumpkin flavored chips

Take your balls out of the freezer and dip them in chocolate (add nuts or cinnamon for decoration as well - add these right after dipping so they'll stick before the chocolate hardens)

Once dipped, place balls back in freezer for several hours to set. Once set, you can keep them in the fridge and take out just prior to serving.

Super easy to use a different flavor cake or add a stick to turn them into cake pops instead of truffles.


About me: Crystal is a church musician, babywearing mama (aka crunchy mama), business owner, active journaler, writer and blogger, Blog Tour Manager with WOW! Women on Writing, Publicist with Dream of Things Publishing, as well as a dairy farmer. She lives in Manitowoc County, Wisconsin with her husband, four young children (Carmen 9, Andre 8, Breccan 2, and Delphine 1), two dogs, two rabbits, four little piggies, a handful of cats and kittens, and over 230

You can find Crystal riding unicorns, taking the ordinary and giving it a little extra (making it extraordinary), blogging and reviewing books, baby carriers, cloth diapers, and all sorts of other stuff at: and I'd love it if you'd follow me on Facebook, Instagram, Twitter, Amazon, Youtube, or somewhere! Let's keep in touch!

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