Pumpkin Spice Cake Pops Truffles

Oh my goodness, if you love pumpkin spice, you have to try these pumpkin spice cake pops truffles! They’re so fun and perfect for fall. Plus, they’re cute little bites of joy!

I made a batch last weekend, and they were gone in no time. The pumpkin flavor is rich and warm, and the cake pops are soft and sweet. The best part? That creamy coating that just melts in your mouth!

Seriously, they’re perfect for parties or just a cozy night in. Everyone will ask for more. Trust me, these little truffles are impossible to resist!

So grab some pumpkin and your favorite fall spices. Let’s whip up these easy and delicious pumpkin spice cake pops truffles. They’re fun, festive, and totally worth it!

Why You’ll Love This Recipe

• All About Fall: Pumpkin spice gives these truffles a warm, comforting flavor that’s perfect for cooler days.
• Quick and Easy: You don’t need fancy tools or advanced skills – just a few simple steps to create something special.
• Customizable: You can roll them in cinnamon sugar, drizzle them with extra chocolate, or even top them with crushed nuts or sprinkles for added texture.

What You Need to Know Before You Start

Prep Time & Chill Time:

• Prep Time: 20 minutes
• Chill Time: 45 minutes (helps the truffles set)
• Total Time: Around 1 hour 15 minutes

Servings:
This recipe makes about 24 truffles, depending on how big or small you roll them. They’re perfect for sharing, whether you’re making a batch for a party or just to have a little something sweet during the week.

Difficulty Level:
This is a beginner-friendly recipe. It’s great for first-time bakers and fun for kids to help with. The steps are easy, but the end result looks like it came from a bakery.

Required Kitchen Tools

Here’s what you’ll need to make these Pumpkin Spice Cake Pops Truffles:

• A large mixing bowl for combining the cake and frosting.
• A hand mixer or stand mixer to make the cake mix nice and smooth.
• A cookie scoop or tablespoon for shaping the truffles evenly.
• Parchment paper to line your baking sheets and keep things from sticking.
• A microwave-safe bowl for melting the white chocolate.
• Forks or skewers for dipping the cake balls into the chocolate.

Ingredients for Pumpkin Spice Cake Pops Truffles

Let’s talk ingredients. The key is balancing the warm spice of the cake with the smooth sweetness of the white chocolate coating. Here’s what you’ll need (exact amounts in the recipe card at the end):

• 1 box Spice Cake Mix: Prepare the cake according to the package instructions. This will be the base of the truffles.
• 2 tablespoons Milk: Just a splash to help blend the cake into a soft mixture.
• 2 tablespoons Cream Cheese, softened: Adds richness and a bit of tang to the filling.
• 2 teaspoons Vanilla Extract: For that classic bakery-style flavor.
• 2 cups White Chocolate Chips: The smooth, creamy coating for the cake pops.
• 1 tablespoon Coconut Oil: Helps thin the chocolate for a smoother dip.
• 4 tablespoons Brown Sugar: Adds a deep, caramel-like sweetness.
• 2 tablespoons White Sugar: For a touch more sweetness and crunch.
• 1 teaspoon Pumpkin Pie Spice: The heart of the flavor – cozy and warming.
• 1/2 teaspoon Cinnamon: Enhances the spice mix with a gentle kick.
• 3/4 cup All-Purpose Flour: To help bind the cake mixture into truffle form.
• 3 tablespoons Butter, melted: Adds a silky texture to the cake mix and helps with rolling.

Variations for Pumpkin Spice Cake Pops Truffles

• Add Crunch: Roll the finished truffles in crushed graham crackers or finely chopped pecans for extra texture.
• Try a Drizzle: Melt some dark or milk chocolate and drizzle it over the white chocolate coating for a beautiful contrast.
• Make It Festive: Use colored sprinkles or edible glitter to match a holiday or party theme.
• Add a Bit of Spice: For more warmth, mix a little extra cinnamon or ginger into the cake mixture.

How to Make Pumpkin Spice Cake Pops Truffles – Step-by-Step

1. Prepare the Cake

Bake the spice cake according to the package directions. Once cooled, crumble the cake into fine crumbs using your hands or a food processor. Transfer to a large bowl.

2. Mix in the Moist Ingredients

Add the milk, softened cream cheese, vanilla extract, melted butter, pumpkin pie spice, cinnamon, brown sugar, and white sugar to the crumbled cake. Use a hand mixer or stand mixer on low speed to blend until the mixture holds together like a soft dough. Stir in the flour until the mixture is firm enough to roll.

3. Shape the Cake Balls

Line a baking sheet with parchment paper. Scoop small portions of the cake mixture with a cookie scoop or spoon, then roll them into balls using your hands. Place them on the baking sheet. Once all the balls are formed, refrigerate them for at least 30-45 minutes to firm up.

4. Melt the Chocolate

In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between each, until smooth and melted. Be careful not to overheat the chocolate.

5. Dip the Cake Balls

Using forks or skewers, dip each chilled cake ball into the melted chocolate. Gently tap off any excess chocolate and return the coated truffle to the parchment paper.

6. Chill and Set

Let the chocolate coating set at room temperature or place the tray in the refrigerator for faster setting. Once the chocolate is firm, they’re ready to enjoy.

Serving and Decoration

These Pumpkin Spice Cake Pops Truffles look lovely just as they are, but you can make them even more special with a few simple touches:

• Dust with cinnamon or pumpkin pie spice before the chocolate sets for extra flavor.
• Sprinkle with crushed nuts or cookie crumbs to add texture.
• Serve on lollipop sticks if you prefer the classic cake pop look.

They’re perfect for fall-themed parties, Thanksgiving, or as a sweet bite to enjoy with a cup of coffee or tea.

Storing Pumpkin Spice Cake Pops Truffles

• At Room Temperature: Keep in an airtight container at a cool room temperature for up to 3 days.
• In the Fridge: Store in the refrigerator in a sealed container for up to a week.
• In the Freezer: Place in an airtight container or freezer bag and freeze for up to a month. Thaw in the fridge before serving.

Tips and Tricks for Success

• Make sure the cake is fully cooled before crumbling to avoid soggy texture.
• Chilling the cake balls before dipping makes them easier to handle and helps the chocolate set better.
• Use a deep bowl for the melted chocolate so the cake balls can be fully submerged for a smooth, even coating.
• Don’t skip the coconut oil – it helps the white chocolate melt smoothly and coat the truffles evenly.

Nutrition (Per Truffle)

Nutrient	Amount
Calories	~120 kcal
Carbohydrates	~15g
Sugars	~10g
Fat	~6g
Saturated Fat	~3g
Protein	~1g

Pumpkin Spice Cake Pops Truffles FAQs

Q: Can I use homemade spice cake instead of boxed mix?
A: Absolutely! If you have a favorite homemade spice cake recipe, go ahead and use it. Just make sure it’s fully cooled and crumbled.

Q: How can I make these truffles nut-free?
A: Simply skip any nut-based decorations or toppings and ensure that the white chocolate and cake mix you use are nut-free.

Q: Can I use candy melts instead of white chocolate?
A: Yes, candy melts are a great alternative. They come in many colors and are easy to work with.

Q: Do I need to refrigerate them after dipping?
A: While it’s not required, refrigerating them helps the coating set quickly and keeps the truffles firm.

Q: How far in advance can I make these?
A: You can make them up to 3 days in advance and store them in an airtight container. They’re great for preparing ahead for parties.

Conclusion

These Pumpkin Spice Cake Pops Truffles are a delightful way to bring the warm, comforting flavors of fall into your kitchen. With their soft, spiced cake center and creamy white chocolate shell, they’re a crowd-pleaser for any occasion. Plus, they’re simple to make, fun to decorate, and easy to store.

If you’re looking for a dessert that’s equal parts elegant and easy, give these truffles a try. They’ll quickly become a favorite at your table.