White Chocolate Pretzel Pumpkin Spice Cake Ball Truffles

It could have been with my favorite flowers sprouting up in the yard, or possibly with one of the sporadic hail showers that I love so much this time of year, but nope, it was with bugs that Spring finally decided to announce to me it’s arrival this year.

More specifically, it was with this ginormous beetle banging against my window last night, attracted by the light no doubt, that the season decided to tell me it was ready to stop being so fickle and end the cold-shoulder treatment it’s had going on. Wouldn’t you know it? I mean, wasn’t it just last weekend that I was saying how I hoped the weather would stay cold a little longer so that our holiday week would feel like it’s supposed to in November? It’s not like I was dreaming of a white Thanksgiving or anything outrageous like that. Although when we lived in northern Idaho there was a high probability snow this early and I loved it. But no, I just wanted a tiny second longer of the mild cold that was already lingering way past its life expectancy. Was that too much to ask? I guess I shouldn’t open my big mouth when I’m hoping for something like that.

Also, quick question, and this is just hypothetically speaking….. Do you think that it says anything about a person if one of their cats decides it’s a good idea to up and ditch them to run off and live with a strange new boy cat that randomly shows up in the backyard? And um, eh hem, is it even worse if this cat that you’ve been dumped over turns out to be a cheating scoundrel of a feline? (We’re pretty sure that our other cat is preggers with his kitties)?

Okay, so the truth is that we aren’t indoor pet people, and even though we really like having them around, we have cats primarily for practical purposes (mice problems), so they’ve never gotten overly attached to us. I’m not sure that makes the whole thing sound any better though. Hmph, I guess I’ll have to add negligent cat owner to my list of flaws. Can we still be friends?

Oh great, and now it’s going to look like I’m trying to win back your favor with sweets when I tell you about today’s recipe, nice. I’m going to proceed anyway because -> chocolate.

So these truffles were a classic case of life giving you lemons to turn into lemonade. You see, Sophie really wanted to carve a real pumpkin for Halloween this year so my mom searched for somewhere that she could buy one. Since they don’t grow them down here they have to be imported from the States, which makes them a little bit pricey and therefore not something I wanted to go to waste. I was planning to take care of it after Sophie had gotten to carve it, under some adult supervision of course. Due to everyone being extra busy though, that supervision was never available and the 31st came and went without her even realizing it.

Can you guys keep a secret? Don’t tell Sophie, but I kinda went ahead with my plan and turned her Jack-o-lantern that never was into pie material. Shhhh, if she happens to remember and asks about it I’m planning to tell her that it went back to live in its family pumpkin patch until next year. She’s 8 now so I don’t think she’ll go for that one, but it’s worth a try. Honestly, I really was just trying to be resourceful here but I guess it might come off as insensitive when I’m telling it like this. O-m-goodness, what’s up with me today??? First the cat thing and then this? Anyone want a signed confession to one of my other shameful deeds, cereal killing perhaps? (Don’t worry, that concludes my poor attempts at foodblogger humor for the day.)

So yeah, I had this huge bowl of homemade pumpkin puree to use and a bunch of things I wanted to use it for. The first thing I made was my family’s favorite pumpkin bread, but I’m going to be straight with you, only half the gang is into the pumpkin stuff so I ended up with way too much of it at once. When that happens with something it always makes my wheels spin about how to use it because I love to re-purpose a great recipe. Yep, and as I said we had way too much pumpkin bread so my immediate inspiration was cake balls. It’s been way too long since I made them last and they are so much fun during the Holidays.

For these I wanted to highlight my slight addiction to making anything and everything with a salty/sweet contrast. I figured this week it’s likely some of you already have extra pumpkin bread on hand from your own recipes, but if not then I’ve included my own. These would be great for so many things guys. For example, gifting, sharing, and um EATING! Don’t be surprised when they disappear.

White Chocolate Pretzel Pumpkin Spice Cake Ball Truffles

If you're looking for a delicious way to use some extra pumpkin bread this season, these truffles are just the thing.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 32 truffles


  • 1/4 cup coconut oil or vegan butter softened
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons whole milk
  • 4 cups of your favorite pumpkin bread or cake in cubes (see note)
  • 200 g about 1 1/2 cups dairy-free white chocolate, roughly chopped
  • 2 tablespoons coconut oil
  • 1 cup crushed snack pretzel pieces


  1. In bowl of stand mixer fitted with whisk attachment, cream butter with 1 cup powdered sugar. Add the vanilla and milk and mix until smooth. Add remaining powdered sugar a little at a time until incorporated. Beat on high speed for about 1 minute until light and fluffy.
  2. Use two forks or just your hands to crumble up the cake cubes. Add the crumbs to the mixing bowl and mix until just combined. You should have a thick dough-like mixture.
  3. Use a tablespoon or dough scoop to spoon out balls that are about 1 inch in diameter (any size is fine if you want them bigger). Drop them onto a tray lined with parchment and place in the freezer to chill for at least 30 minutes.
  4. Once the balls are chilled, melt the white chocolate and oil in a double boiler and dip each of the truffles into it and place back on the tray. After every few truffles sprinkle the pretzel pieces on top before the chocolate has hardened.
  5. After dipping, scrape any extra white chocolate into a fine tipped pastry bag and drizzle a little of it over the truffles to finish them. Allow them to completely harden. Store in an airtight container at room temp for up to one week or in fridge if keeping them longer.

Recipe Notes

I used this recipe for sweet potato bread but used pumpkin instead.



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