I hate to see Summer come to and end but I have to tell you… I LIVE for Fall Pumpkin recipes. To the point where I (maybe) have burned my family out on them well before Thanksgiving in the past, so this year I have a new plan! I will just eat them all myself for the next month. 😉
Ok… or I can at least freeze some to dole them out to family and friends a little bit at a time so they don’t have Pumpkin overload. As for me, I can’t get enough of it and these Butterscotch Pumpkin Cake Truffles are easy to make in advance – you can just freeze the cake balls and dip them when you are ready to serve.
Adding a little bit of cream cheese frosting to the crumbled pumpkin cake makes these cake balls easy to form and they are delicious.
Add a little white chocolate “bath” and now we’re talkin’.
A drizzle of melted butterscotch chips? It’s a Fall party!
Easy and fun Fall treats!
Shhh. I’ll try to hide these from the family since it’s still August but now you are “in the know” and can plan ahead to make these for your Fall party too!
Recipe: Butterscotch Pumpkin Cake Truffles
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 + 1/2 tsp Pumpkin Spice
- 1/2 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 2 eggs
- 1/2 can (7.5 ounces) pumpkin puree (seal & refrigerate the rest for pumpkin bread!)
- 1/2 cup cream cheese frosting
- 12 oz. white chocolate chips or melting candies
- 1/2 cup butterscotch chips
- 1/2 tsp Crisco or butter
- Preheat oven to 350 degrees.
- Grease a round cake pan or loaf pan; set aside.
- In a mixing bowl, whisk together flour, baking soda, baking powder, and Pumpkin Spice; set aside.
- In a large bowl, mix both white and brown sugars, butter, and eggs until smooth.
- Add the dry ingredients, and mix again until smooth.
- Fold in the pumpkin puree until thoroughly combined.
- Pour the batter into the greased pan
- Bake until tops spring back to the touch, and a cake tester inserted in the center comes out clean, 25-30 minutes.
- Let cool completely.
- Once cooled, crumble the cake into a bowl and add the cream cheese frosting.
- Mix with a spoon or hands until thoroughly combined; Add spoonfuls of frosting one at a time if the cake is still dry
- Roll the cake out into 2″ balls and place on a cookie sheet lined with parchment or wax paper
- Place the cake balls in the freezer for 30 minutes to an hour
- At this point you can place the cake balls in a freezer bag and store in the freezer for up to three months to continue later if preferred.
- In a small bowl, heat the white chocolate in 20 second increments in the microwave, stirring in between each time
- Very important – white chocolate needs to be heated carefully and stirred frequently. Do not allow even one drop of water to come in contact with it or it will seize up completely and cannot be salvaged.
- Using a toothpick, skewer or spoon (I use a spoon), dip the chilled cake balls into the white chocolate.
- Coat the cake balls and return to the cookie sheet.
- Chill for 30 minutes while you prepare the Butterscotch.
- In a microwave safe bowl, add the Butterscotch chips and the Crisco / butter.
- Heat in 20 second increments, stirring in between.
- Once thoroughly melted, allow to cool for about 10 minutes.
- Spoon the melted Butterscotch into a small sandwich bag.
- Snip off a very TINY corner of the bag and drizzle over the truffles.
- Chill for a few minutes until the butterscotch is set.
Preparation time: 30 minute(s) Cooking time: 30 minute(s)
Number of servings (yield): About 30 Truffles