Pumpkin Spice Truffles

By srumbel

This simple-to-make treat has become a new fall favorite. These bite-sized treats would be perfect for Thanksgiving!! They are 'perfectly' spiced!!!
from thebetterbaker.com

Ingredients

• 1 (16 ozs) spice cake mix (I prefer Duncan Hines)
• 1 (15 ozs) can pumpkin puree
• 1/2 c. water
• 1 pkg. cinnamon chips, optional
• 1/2 about 1/2 c. cream cheese frosting
• (I love the ease of using a tub of prepared frosting..I used less than half)
• Melted white chocolate
• Sprinkles (or crushed graham crackers)

Preparation

Step 1

Preheat oven to 350. Spray 9" X 13" baking dish with non stick cooking spray.

In large bowl, combine cake mix, pumpkin and water. (I rinse the can out with water and 'guesstimate' the amount...about 1/2 cup) Stir in cinnamon chips if using. (I stir by hand...no mixer needed!=) Pour into prepared pan. Bake about 20 - 22 minutes until it tests done. (Stick toothpick in middle...it should come out clean).

Allow to cool to room temperature. Crumble the cake into a large bowl. Stir in a small amount of frosting, mix until blended, adding more as needed. You don't want the batter to be too wet. It's better for it to be drier, but must stick together.

If need be, for easier rollling, chill for about 15 minutes, then line a cookie sheet with waxed paper. Roll into 1" balls, place on prepared cookie sheet; chill for
10 - 20 minutes.

With a fork, or your fingers, drop a ball into the melted white chocolate. Working quickly, gently spoon chocolate over the ball to coat. Using 2 forks, lift the coated truffle ball out of the chocolate on one fork, shake off any excess and chocolate, and transfer to the prepared baking sheet or tray by pushing it onto the cookie sheet with the second fork.