Pumpkin Madeleine Cake Balls

Mark Boughton/styling: Teresa Blackburn
  • Yield: servings


6 Traditional Madelines
6 French Almond Cakes
1/4cup pumpkin puree
1/4teaspoon cinnamon
1/4teaspoon all spice
1/4teaspoon nutmeg
1/4teaspoon cloves
1ounce butter, softened
1ounce cream cheese, softened
1/2cup powdered sugar
1/4teaspoon vanilla
1pound 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