Fudgy little pumpkin cake truffle bites and coated in chocolate, with the perfect blend of pumpkin, cinnamon, and warm spices! These delicious little pumpkin cake balls are an easy and delicious treat to make and share this fall!
18ouncesof almond barkwhite, milk chocolate, or dark—your choice!
topping ideas:
ground cinnamon
pumpkin bread crumbs
graham cracker crumbs
contrasting chocolate drizzle
sea salt
chopped nuts
Instructions
Take your loaf of pumpkin bread and using your hands, crumble the loaf into fine crumbs. You should have about 9 cups of crumbs. See notes if you have less than 9 cups of pumpkin bread crumbs.
In a large bowl, take your softened cream cheese and beat it with your hand mixer, until it is light and fluffy. Then add in the ground ginger, cinnamon, and 3 cups of pumpkin bread crumbs. Use your hand mixer to mix together to create a soft dough.
Add in your remaining pumpkin bread crumbs and mix them in using your hand mixer. Your mixture will be similar to cookie dough. It might be a little crumblier, but should stick together and not fall apart when rolled into a ball. If your mixture is too dry you can add more cream cheese until you reach the desired consistency.
Take your pumpkin bread cake mixture and scoop 1 tablespoon of dough and roll it into a ball. Place on a baking sheet lined with parchment paper. Repeat until all the pumpkin truffle mixture has been used up.
Freeze your pumpkin cake balls for 1 hour. Then prepare your almond bark. Melt your almond bark (like to do it in the microwave).
Using a fork or a spoon to assist you, take one pumpkin truffle and dip it into your melted almond bark and coat it completely. Place back on lined baking sheet to set (you may want to have a second lined baking sheet ready!). If you are adding any toppings that need to stick to the chocolate (i.e. sea salt, cinnamon, graham cracker crumbs, etc.) add them immediately as the chocolate will set quickly. If you are adding chocolate drizzle over top, that can be done later if desired.
Continue to coat your pumpkin cake balls in chocolate until done! Eat and enjoy once the chocolate is set.
Notes
Adjusting the recipe for your own loaf of pumpkin bread. this recipe is easy to scale to whatever size of pumpkin bread loaf you have. You’ll need about 2 ¼ tablespoons of cream cheese per 1 cup of pumpkin bread crumbs. So, if your pumpkin bread loaf only gives your 6 cups of crumbs, then add about 13 ½ tablespoons of cream cheese. It doesn’t have to be exact, this dough is pretty forgiving. Don’t forget that you may need to adjust the amount of cinnamon and ground ginger you add as well.Storage Instructions. These cake truffles should only be left out at room temperature for about 2 days, then they need to be stored in the refrigerator. They’re best eaten with 1 week in sealed container in the fridge, or 3 months in the freezer. If you do freeze them, let them thaw for at least 30 minutes before eating.