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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

Ingredients

  • 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

Instructions

  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.