Pumpkin Madeleine Cake Balls

  • Yield servings

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


  1. Start by making a Cream Cheese frosting.  Blend together butter, cream cheese, powdered sugar, and vanilla until nice and creamy.
  2. Using your hands crumble the cakes into a bowl. Add the pumpkin, frosting, and all of the seasonings.  Stir until well blended.
  3. Form into 1 inch balls.  Place on a lined cookie sheet, and refrigerate until hardened, approx 30 minutes.
  4. 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.

—Recipe by Erin, Dinner, Dishes & Desserts



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