Recipe - Pumpkin Spice Latte Truffles

Sometimes, my biggest kitchen failures turn into the best recipes.

Does that ever happen to y’all? It always kind of feels like a small victory when I can turn an absolute mess of a recipe into something that’s not only edible, but actually really delicious.

Take The Pumpkin Roll Disaster of 2014 for example. Talk about a mess. The cake crumbled everywhere, it was too mushy, the filling was too thin when I mixed it. Big, ol’, hot mess.

Pumpkin Spice Latte Truffles...are you kidding?!? I need these right now.

But, miraculously, I was able to salvage it. I threw a couple extra ingredients in, and Pumpkin Spice Latte Truffles were born! I think we ended up enjoying them more than we would have a Pumpkin Roll…so I’ll call that a win.

Here’s the recipe!

Pumpkin Spice Latte Truffles

Ingredients

1 box Pumpkin Cake Mix (see below for alternate recipe if you can’t find this.)

1/2 of a 14oz can of pumpkin puree

1/3 cup oil

1 egg

1 cup coffee

1 cup cinnamon chips, divided

1 8oz block cream cheese (room temperature)

1 cup finely chopped almond bark

1/4 cup butter

2 tsp coffee extract (You can find this next to vanilla extract in the spice aisle.)

Directions

Mix together cake mix, puree, oil, egg, coffee, and 1/3 cup cinnamon chips in a large mixing bowl until smooth. Bake according to directions on package. Let cool enough to handle after baking.

Crumble prepared cake in a large bowl. Add in cream cheese. With your hands (I promise this is the easiest way to do this), knead together the prepared cake and cream cheese until well-blended.

Using your hands, roll cake mixture into 1″ balls. Place balls on a cookie sheet lined with parchment/wax paper. Cool in refrigerator for at least 1-2 hours…I did this overnight.

Once cake balls are cooled, prepare coating. Mix together almond bark, butter, coffee extract, and half of the remaining cinnamon chips. Microwave this mixture in 30 second increments, until melted and smooth. Mix in remaining cinnamon chips to temper this mixture (this will make your final coating shiny and hard).

Roll cake balls, a few at a time, in the coating mixture with a fork. Hold coated cake balls over the mixture and shake off excess coating. Place coated cake balls on parchment/wax lined cookie sheet.

Cool in the fridge for 30 minutes or so, or until coating has set. Serve immediately (we tried these a few days after I made them, and they just weren’t as good. I’d recommend eating them fresh!)

**If you can’t find pumpkin cake mix, spice cake works – just use the whole can of pumpkin puree and omit the oil.

Enjoy!

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Pumpkin Spice Latte Truffles

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