Pumpkin Cake Truffles

Pumpkin spice cake, cookie butter, cinnamon sugar buttercream and chocolate? Yes please! # 319: Pumpkin Cake Truffles

You know I had to find a way to sneak cake into the most pie-centric week of the year. You’re welcome.

I had an internal debate about what to call these. They have the same ingredients and structure as a cake pop, but the lack of stick turned that name into “cake balls.” While calling them cake balls makes my inner 13-year-old snort, I went with the bougie-r title of “cake truffles.” Because we’re classy over here.

Actual chocolate truffles are a little too intense for me – basically bite-sized ganache bombs. I’m here for a lighter cake-based version!

Crumbling up a freshly baked cake does feel like sacrilege, but dressing it up in chocolate and edible glitter helps it recover some pride.

Who needs a scented candle when you have spice cake?

Part of the coveted one-bowl recipe club:

345g flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 and 1/2 cups semi-sweet chocolate chips (I skipped these this time!)
1 cup oil
4 large eggs
200g brown sugar
150g granulated sugar
15 ounce can pumpkin puree
1 teaspoon vanilla

Preheat the oven to 350°F. Whisk everything together until smooth and bake for 55-70 minutes.

Feels silly to bake it up in a cute pan, considering I’m about to demolish it into a mountain of crumbs. Welp.

RIP adorable bundt.

The mix-ins were courtesy of another freezer clean-out: cinnamon sugar buttercream from a cookie decorating project, and homemade cookie butter from a speculoos cheesecake. The happy ghosts of desserts past.