Pumpkin Cake Truffles


Doesn’t chocolate just make life great? I love, absolutely LOVE, chocolate! I also love pumpkin cupcakes, so it’s time to combine the two! So here it is, the Pumpkin Cake Truffle! A moist pumpkin cake, combined with spiced cream cheese frosting, dipped in rich decadent chocolate and sprinkled with assorted flavorful toppings! All that love in one bite size piece of joy! These are wonderful for gift giving, party favors or an IOMe (I owe me =).

They make for a great festive treat with Halloween just around the corner. Keep in mind the recipe makes about 85 truffles, so if you don’t have a need for that many feel free to cut the recipe in half. I got a two for one out of this by using the cake recipe to make two different recipes. I made the full cake recipe, poured half into a 9″ round cake dish (for the Pumpkin Cake Truffles) and poured the other half into 24 muffin cups (to make Pumpkin Cupcakes with Chocolate Ganache and Spiced Cream Cheese Frosting). Who doesn’t love a two for one =)? Happy Halloween everyone! Enjoy!

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.


Pumpkin Cake Truffles

Flavorful and festive pumpkin flavored cake truffles.

Servings: 85
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes


  • 1 recipe pumpkin cupcakes
  • 1 1/4 cups spiced cream cheese frosting
  • 2 1/2 lbs chocolate of your choice (milk, semi-sweet, white, or butterscotch chips)
  • Assorted toppings: chopped pecans , crushed oreos, toffee bits, crumbled graham cracker pie crust, crushed butterfingers, or sprinkles


  1. Preheat oven to 350 degrees. Prepare pumpkin cupcake mixture according to directions. Pour cake mixture into 2 buttered and floured 9" round baking pans. Bake in preheated oven 35 - 40 minutes until toothpick inserted in center comes out clean. Remove from oven and allow cake to cool and "ripen" about 3 hours or overnight.
  2. Line a cookie sheet with parchment or waxed paper, set aside. Crumble cooled cake into a large mixing bowl. Stir in 1 1/4 cups spiced cream cheese frosting. Mix until you no longer see streaks of frosting. Dampen hands with water and form cake mixture into balls, 1 even tbsp at a time. Place cake balls on parchment lined baking dish and allow to chill in refrigerator or freezer until firm.
  3. Melt chocolate in a heat proof mixing boil over a saucepan of barely simmering water. Remove about 8 firm cake balls from the fridge at a time. Dip cake balls into melted chocolate and place on parchment lined baking sheet. Sprinkle cake truffles with assorted toppings before the chocolate cools and hardens. Refrigerate until firm. Store in refrigerator.
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cake Truffles
Author: Jaclyn

1 comment

  • Amalia: Amazing! These look great, something I’ve never made, but they look so good! And it’s pumpkin which is even better. This is a great idea for Halloween, or any occasion really. Awesome recipe, thanks for posting :) October 25, 2011 at 10:46pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2019 Cooking Classy | Privacy Policy
Design by cre8d