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Pumpkin Madeline Cake Balls
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Description
Madeline cookies, turned into pumpkin cake balls.
Ingredients
- 1 ounce, weight Butter
- 1 ounce, weight Cream Cheese
- ½ cups Powdered Sugar
- ¼ 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)
- ¼ cups Pumpkin Puree
- ¼ teaspoons All Spice
- ¼ teaspoons Cloves
- ¼ teaspoons Nutmeg
- ¼ teaspoons Cinnamon
- 1 pound White Chocolate
- Optional Garnish: Candy Sprinkles
Preparation
Start by making a cream cheese frosting. Blend together the butter, cream cheese, powdered sugar, and vanilla until nice and creamy.
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.
From the mixture into 1 inch balls. Place on a lined cookie sheet, and refrigerate until hardened, approximately 30 minutes.
Melt the white chocolate in a large bowl over very low heat or in a double boiler.
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.
Enjoy!
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