Nutrition: 142 Calories | 18.5g Net Carbs | 1.6g Protein | 7.1g Total Fat
An easy no bake recipe, these pumpkin spice truffles have all the warm spices of fall wrapped in white chocolate for a scrumptious bite-sized dessert.
2020, what a crazy year. We’re doing what we can to make the best out of things, although everything seems to have changed. If there’s one thing that’s really been reinforced for me this year, it’s how important relationships are. Recently, we were part of a really great, socially distanced tasting party. I love pumpkin spice, and my husband loves cake batter truffles. So, I made these easy pumpkin spice truffles to contribute to the dessert part of the tasting. They are the perfect bite sized treat for any kind of fall gathering. Or anytime you need a little pumpkin spice.
Start with Butter and Sugar
These cake batter truffles are similar to cake pops. But, they’re a whole lot easier because you don’t have to bake the cake first. Start with softened butter and brown sugar. Place them in a bowl or a stand mixer and start mixing. Cream the butter and sugar together until the mixture is light and fluffy.
Add in Cake Mix and Pumpkin
Once your butter and sugar mixture is fluffy, it’s time to add in some more flavor. So, to the same bowl, add in spice cake mix, all purpose flour, canned pumpkin, vanilla extract and salt. Then, mix everything together until you have a moist dough that’s easy to scoop. Instead of spice cake mix, you could also use pumpkin bread mix. I was able to find a pumpkin bread kit that included the canned pumpkin. (Yay for two ingredients in one) When buying the canned pumpkin, make sure it’s pure pumpkin not pumpkin pie filling. If the dough is not quite moist enough, add a little more pumpkin to bring it together.
Scoop the Cake Batter into Balls
Now that the dough is finished, it’s time to start rolling some balls. So, scoop out a little dough, and make one inch balls. Continue scooping and rolling all the dough. Place the balls on a lined baking sheet. You can use a spoon or a cookie scoop. For many years, I used a spoon. Then, I finally got a cookie scoop. It’s like an ice cream scoop but smaller. The cookie scoop quickly became one of my favorite kitchen tools. When you’re making truffles, the cookie scoop makes it easy to ensure all the balls are the same size. Cookies bake more evenly when they are the same size too. I also like to use it to scoop cupcake batter into the pan.
The truffle dough warms up while you are making the balls. So, when all the balls are finished, place the baking sheet with the truffles in the refrigerator for about fifteen minutes. This will help the balls keep their shape during the next step and also help the white chocolate harden faster.
Coat the Pumpkin Spice Truffles in White Chocolate
After the pumpkin spice truffles have chilled, it’s time to prepare the white chocolate coating. Place white chocolate chips in a microwave safe bowl. Microwave the chips for thirty-seconds on half power. Then, stir the chips. Repeat this process three or four times until all the white chocolate is melted.
Next, put one truffle ball in the melted white chocolate. Roll the ball around until it’s completely covered in white chocolate. Then, scoop up the covered ball with a fork. Finally, tap the fork on the edge of the bowl until all the extra white chocolate drips off. Move the covered pumpkin spice truffle back to the baking sheet, and repeat for the remaining truffles.
How to Store the Truffles
Once all the truffles are covered in white chocolate, put them back in the refrigerator. After five minutes or so, the chocolate will be hardened, and the pumpkin spice truffles are ready to enjoy. If you’re not going to serve the truffles right away, move the truffles to an air tight container for storage after the chocolate has hardened. Store the truffles in the refrigerator until you are ready to serve. For the best texture, let the truffles sit at room temperature for a few minutes before enjoying.
For our online tasting party, I packaged the pumpkin spice truffles up in clear treat bags. Then, I printed off a fun label, so everyone knew what they were biting into. For the party, all the desserts went into a cute gift bag and were dropped off on the guests’ doorsteps with some fun beverages. Add in some fun trivia, and it was a great evening.
Other recipes to check out: Low Carb Pumpkin Spice Cheesecake Bars, Keto Pumpkin Muffins, and Almond Joy Fat Bombs.
Effortless Pumpkin Spice Truffles – No Bake Cake Batter Balls
An easy no bake recipe, these pumpkin spice truffles have all the warm spices of fall wrapped in white chocolate for a scrumptious bite-sized dessert.
Total Time: 45 min
Prep Time: 30 min
Inactive Time: 15 min
Ingredients
- 1 1/2 Cup All Purpose Flour
- 1 Cup Pumpkin Bread Mix or Spice Cake Mix
- 1/2 Cup Butter, softened
- 1/3 Cup Brown Sugar
- 6 Tbsp Canned Pumpkin
- 1 tsp Vanilla
- 1/8 tsp Salt
- 1 1/4 Cup White Chocolate Chips
Directions
- In a bowl, cream together the softened butter and brown sugar.
- Add in the flour, cake mix, pumpkin, vanilla and salt. Mix the ingredients together until everything is moist and forms a dough.
- Scoop out the dough with a cookie scoop or spoon, and roll the dough into 1 inch balls. Place the balls on a parchment lined baking sheet. Once all the balls are formed, place the baking sheet in the refrigerator for 15 minutes.
- While the cake balls are chilling in the refrigerator, put the white chocolate chips in a microwave safe bowl. Microwave the white chocolate for 30 seconds on half power, and then stir. Repeat until all the chocolate is melted.
- Take the truffles out of the refrigerator. Place one ball in the bowl of melted white chocolate. Roll the ball around using a fork, until it is covered in chocolate. Then, scoop up the cake ball with the fork. Gently tap the fork on the side of the bowl so all the excess chocolate drips off. Finally, place the truffle ball back on the baking sheet. Repeat with the remaining truffle balls until they are all covered in chocolate.
- If the white chocolate starts to harden, reheat it in the microwave using the same steps as above.
- Place the finished truffles back in the refrigerator for 5-10 minutes to let the chocolate harden. Serve and enjoy. These truffles keep well in the refrigerator. Store in an airtight container after the chocolate has hardened. For the best texture, let them sit at room temperature for couple minutes before serving.
Nutrition:
Yield: 25 servings, Serving Size: 2 – 1″ Truffles
Amount Per Serving: Calories: 142, Total Fat: 7.1g, Saturated Fat: 4.1g, Cholesterol: 11.8mg, Sodium: 60.9mg, Carbohydrates: 18.6g, Fiber 0.1g, Sugars: 10.8g, Protein 1.6g
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