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Pumpkin Cake Truffles

Pumpkin Cake Truffles

Pumpkin cake mixed with cream cheese, coated in orange coloured white chocolate
Course Dessert
Cuisine American
Keyword Dessert
Prep Time 45 minutes
Cook Time 0 minutes
Total Time 45 minutes
Servings 40
Calories 254kcal
Author thebakingexplorer


For the filling

For the decoration

  • 650 g White chocolate melted
  • 1-2 tsp Vegetable oil
  • Orange food colouring
  • Black food colouring


  • Use a food processor to blitz the cake into crumbs
  • Depending on how much your cake weighs, you need half the amount of full fat cream cheese. Mine weighed 700g so I used 350g cream cheese. Mix the cake crumbs and cream cheese together
  • Use your hand to roll chunks of the mixture into balls. You can weigh them out to make sure they are all the same size - aim for 25g per truffle
  • Lay the cake truffles onto a baking tray lined with baking paper, and put them into the freezer for 1 hour
  • Melt the white chocolate by breaking it into squares and microwaving it for 30 seconds. Then microwave in 10 second blasts, stirring between each one, until fully melted. Then mix in the orange food colouring
  • Use a fork to dip the cake truffles into the melted chocolate, lift them out and gently shake the fork over the bowl to remove any excess chocolate. Put them onto some baking paper to set
  • Use a clean paint brush to paint the black food colouring onto the cake truffles in a Jack O Lantern pattern
  • Store leftovers in the fridge and eat within 5 days


It doesn't matter how much leftover pumpkin cake you have, you just need to half the amount it weighs to get the weight of your cream cheese!


Calories: 254kcal | Carbohydrates: 10g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 43mg | Potassium: 59mg | Fiber: 1g | Sugar: 10g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg