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Pumpkin Madeleine Cake Balls

Recipe by Our Cookbook Collection

Soft and tender pumpkin cake coated in white chocolate makes for highly addictive pop-in-your-mouth sweets.

Mark Boughton/styling: Teresa Blackburn

6 Traditional Madelines

6 French Almond Cakes

1/4 cup pumpkin puree

1/4 teaspoon cinnamon

1/4 teaspoon all spice

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1 ounce butter, softened

1 ounce cream cheese, softened

1/2 cup powdered sugar

1/4 teaspoon vanilla

1 pound white chocolate

Start by making a Cream Cheese frosting. Blend together butter, cream cheese, powdered sugar, and vanilla until nice and creamy.
Using your hands crumble the cakes into a bowl. Add the pumpkin, frosting, and all of the seasonings. Stir until well blended.
Form into 1 inch balls. Place on a lined cookie sheet, and refrigerate until hardened, approx 30 minutes.
Melt the white chocolate in a large bowl. 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.

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