Pumpkin Madeline Cake Balls Recipe

Name: Pumpkin Madeline Cake Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce, weight Butter; 1 ounce, weight Cream Cheese; 1/2 cups Powdered Sugar; 1/4 teaspoons Vanilla; 6 whole Madeline Cookies (Donsuemor Brand Is What I Used); 6 whole French Almond Cakes Or Financiers (Donsuemor Brand Is What I Used); 1/4 cups Pumpkin Puree; 1/4 teaspoons All Spice; 1/4 teaspoons Cloves; 1/4 teaspoons Nutmeg; 1/4 teaspoons Cinnamon; 1 pound White Chocolate; Optional Garnish: Candy Sprinkles

Servings: persons

1 ounce, weight Butter
1 ounce, weight Cream Cheese
1/2 cups Powdered Sugar
1/4 teaspoons Vanilla
6 whole Madeline Cookies (Donsuemor Brand Is What I Used)
6 whole French Almond Cakes Or Financiers (Donsuemor Brand Is What I Used)
1/4 cups Pumpkin Puree
1/4 teaspoons All Spice
1/4 teaspoons Cloves
1/4 teaspoons Nutmeg
1/4 teaspoons Cinnamon
1 pound White Chocolate
Optional Garnish: Candy Sprinkles

1
Start by making a cream cheese frosting. Blend together the butter, cream cheese, powdered sugar, and vanilla until nice and creamy.
2
Using your hands crumble the cakes and cookies into a bowl. Add the pumpkin, the cream cheese frosting, and all of the seasonings. Stir until well blended.
3
From the mixture into 1 inch balls. Place on a lined cookie sheet, and refrigerate until hardened, approximately 30 minutes.
4
Melt the white chocolate in a large bowl over very low heat or in a double boiler.
5
One at a time dip the cake balls into the chocolate. Put sprinkles on when the chocolate is wet, if desired. Place on a lined tray, and refrigerate until hard. Store in the fridge. Makes about 24 cake balls.
6
Enjoy!

1622

kcal

Calories

118

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ounce, weight Butter, 1 ounce, weight Cream Cheese, 1/2 cups Powdered Sugar, 1/4 teaspoons Vanilla, and more.

Yes, Pumpkin Madeline Cake Balls falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Madeline Cake Balls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions