Pumpkin Cheesecake Truffles

AuthorDawnReedCategory

Yields1 Serving

 1 box of Yellow Cake Mix
 1 can of Pumpkin Pie filling
 1 tbsp pumpkin pie spice
 2 tsp cinnamon
 8 oz block of cream cheese
 1 bag of white chocolate chips
 15 drops of yellow or orange food coloring
 1 handful of chocolate chips
 food decorating gel, black

1

Preheat the oven to 350. Mix the cake mix, pumpkin pie filling, pumpkin pie spice, and cinnamon until completely blended. Do not add any other ingredients listed on the box.
Bake for 25-28 minutes. While this is baking, leave the cream cheese out to soften.

2

Let the cake cool after it's completely baked. Once cool, break it apart and put into a mixing bowl. Leave out any hard crusty bits. Add the cream cheese to the mixing bowl and blend together until it's an even consistency.

3

Roll the dough into little balls, about one inch or so.

4

To create the pumpkin style, place your finger on the top of the ball, and with your other hand, push a chopstick/toothpick/butter knife vertically into the ball to create a simple line. Do this all around the cake balls.

5

Prep a pan with parchment paper.

Melt the white chocolate chips in a microwave safe bowl on 50% power for 30 seconds. Stir, and repeat until the chocolate has a smooth consistency. Once it's ready for dipping, add food coloring.

6

Next, dip the balls one at a time into the chocolate, spooning the chocolate over, and then lift them out with a fork, letting the excess drip off. Place them onto the parchment to dry. Before they dry, add a chocolate chip on top as a decorative pumpkin stem.

7

Let them dry at room temperature, or faster in the fridge. Once dry, you can decorate them with dots using the decorative food gel.

They will keep for 2 weeks in an airtight container in the refrigerator.

Ingredients

 1 box of Yellow Cake Mix
 1 can of Pumpkin Pie filling
 1 tbsp pumpkin pie spice
 2 tsp cinnamon
 8 oz block of cream cheese
 1 bag of white chocolate chips
 15 drops of yellow or orange food coloring
 1 handful of chocolate chips
 food decorating gel, black

Directions

1

Preheat the oven to 350. Mix the cake mix, pumpkin pie filling, pumpkin pie spice, and cinnamon until completely blended. Do not add any other ingredients listed on the box.
Bake for 25-28 minutes. While this is baking, leave the cream cheese out to soften.

2

Let the cake cool after it's completely baked. Once cool, break it apart and put into a mixing bowl. Leave out any hard crusty bits. Add the cream cheese to the mixing bowl and blend together until it's an even consistency.

3

Roll the dough into little balls, about one inch or so.

4

To create the pumpkin style, place your finger on the top of the ball, and with your other hand, push a chopstick/toothpick/butter knife vertically into the ball to create a simple line. Do this all around the cake balls.

5

Prep a pan with parchment paper.

Melt the white chocolate chips in a microwave safe bowl on 50% power for 30 seconds. Stir, and repeat until the chocolate has a smooth consistency. Once it's ready for dipping, add food coloring.

6

Next, dip the balls one at a time into the chocolate, spooning the chocolate over, and then lift them out with a fork, letting the excess drip off. Place them onto the parchment to dry. Before they dry, add a chocolate chip on top as a decorative pumpkin stem.

7

Let them dry at room temperature, or faster in the fridge. Once dry, you can decorate them with dots using the decorative food gel.

They will keep for 2 weeks in an airtight container in the refrigerator.

Pumpkin Cheesecake Truffles
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