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Ingredients
- 6 Traditional Madelines
- 6 French Almond Cakes
- 1/4 cup Pumpkin Puree
- 1/4 tsp cinnamon
- 1/4 tsp all spice
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 oz butter, softened
- 1 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 tsp vanilla
- 1 pound white chocolate
Directions
- 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.
- From 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.
- Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 24 servings | |
| Calories 126 | |
| Calories from Fat 66 | 52% |
| Total Fat 7.49g | 9% |
| Saturated Fat 4.55g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 34mg | 1% |
| Potassium 62mg | 2% |
| Total Carbs 13.99g | 4% |
| Dietary Fiber 0.1g | 0% |
| Sugars 13.73g | 9% |
| Protein 1.22g | 2% |
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Comments
August 24, 2011What a fabulous recipe cant wait to make these for Thanksgiving! Added to my recipe box!
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