Pumpkin Cake Truffles

Halloween is just around the corner, and I couldn’t be happier because after Christmas, Halloween is my favorite holiday! Here is a new recipe for you to make at home and maybe share some with your family and friends.

Today, I’m hosting my monthly collab on Instagram so do not forget to look for #chocopumpkincollab so you can see all the delicious treats my baking friends made. Also, if you visit me on Instagram @pastry_tales, you can watch the video of how I made these cake truffles.

Why making this recipe?

*Pumpkin and chocolate are best friends. They both taste really good together.

*I am giving you the recipe for the most delicious pumpkin cake but for the frosting you can use store-bought frosting, or you can make your own.

*You can make these cake truffles in advance of your party. If you keep them in the fridge, they can last up to a week.

*You can use any kind of sprinkles you want. (Walmart has really cute ones this year)

*If you need a bigger batch, just double the ingredients.

Let’s start with the recipe and if you make it, don’t forget to let me know!

Yield about 20 pumpkin cake truffles.

For the cake

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 and 3/4 teaspoons ground cinnamon

2 teaspoons pumpkin spice

3/4 cup white granulated sugar

7.5 ounces pumpkin puree

1/2 cup vegetable oil

2 large eggs at room temperature

1 teaspoon vanilla extract

For the frosting

I used store-bought frosting, but you can make your own like a vanilla buttercream or cream cheese frosting.

I use this one.

For decorating

chocolate melting wafers. I used this one but you can you other brands like Candy Melts.



For the cake

1.- Line the bottom and sides of an 8×8 square pan with parchment paper. Set aside.

Preheat oven to 350 F.

2.-In a bowl, mix all your dry ingredients: flour, baking powder, baking soda, salt, ground cinnamon and pumpkin spice. Set aside.

3.- In another bowl mix the 2 eggs and add the sugar, whisk for 1 minute. Then, add pumpkin puree, oil and vanilla extract. Mix until smooth.

4.- Add your wet ingredients into the dry ones and mix until you don’t see any flour lump left.

5.- Pour your cake batter into your prepared pan. Bake for about 25-30 minutes or until a toothpick inserted in the middle comes out clean.

6.- Take the pan out of the oven and let it cool completely.

Making the cake truffles 

1.-When your cake is all cooled off, you will cut it into 9 squares, place the cake squares into a big bowl. Crumble the cake using your hands or with 2 forks. Be sure the crumbles are small, no big chunks.

2.- Add 2 tablespoons of the frosting and mix well. You will know the mixture is ready when you can form a ball with your hands, and you don’t see any dry part or crack. If you think you need to moisture your crumbs more, add a couple more tablespoons of frosting. Do not get it super wet or it will be sticky, and you won’t be able to form the cake balls. Also, remember that pumpkin has a lot of moisture, so you won’t need a lot of frosting.

3.- Form cake balls with the palm of your hands and place them on top of a cookie sheet lined with wax/parchment paper. Place this cookie sheet into the fridge for 20 minutes.

4.- While your cookie balls are chilling, let’s melt the chocolate wafers/candy melts.

I recommend using an empty coffee cup that you can heat in the microwave. Add your chocolate into the cup and melt in the microwave. If your microwave has 1-10 power setting, use the number 8, you don’t need the high heat setting. Please, be sure to stir the chocolate every 40-60 seconds so your coating doesn’t burn.

5.- Stir good so the mixture is all smooth. Add 1/2 teaspoon of vegetable oil and mix well. Let it cool for a couple of minutes. If you think it’s thick still, add 1/4 -1/2 teaspoon more of vegetable oil. Always mix good.

6.- Take the cookie sheet out from the fridge and let them sit for 5 minutes before coating them.

7.- Using a stick or a spoon dip each cake ball into the melted chocolate, cover all the ball. Let the excess drip and place them on top of a cookie sheet lined with wax/foil paper.

*Important note* Be sure that your chocolate mixture is NOT hot and that your cake balls have sat at room temperature for 5 minutes. This is VERY IMPORTANT because if your chocolate is too hot or your cake balls too cold, the coating will crack.

8.- After coating each ball into the chocolate, add some sprinkles on top and let them dry completely for 30 minutes. The coating should be very hard before serving or putting them away. If you live in a place that is warm and humic (like me, in Texas), place them into the fridge to chill and set for about 15 minutes.

9.- Keep these cake balls in an airtight container. You can keep them in the fridge for a week if you want.