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A plate of Boozy Pumpkin Truffles - pumpkin spice cake balls, laced with spiced rum and dipped in white chocolate for a delicious adult sweet treat



Boozy Pumpkin Truffles are decadent little balls of spiced rum-laced, pumpkin cake mixed with cream cheese frosting, and dipped into white chocolate. They are the luscious, sweet, adult treats that you need after a long day.



For the cake:

1 box white cake mix

¾ cup milk

2 eggs

¼ cup vegetable oil

1 cup pumpkin puree, not pumpkin pie mix

2 ½ teaspoons pumpkin pie spice

½ cup spiced rum

For the frosting:

½ cup salted butter, room temperature

2 ounces cream cheese, room temperature

1 ½2 cups powdered sugar

1 teaspoon vanilla

For the coating:

13 tablespoons vegetable shortening

1 pound white chocolate wafers or chips

1 cup sprinkles, graham cracker crumbs, cinnamon-sugar, or whatever you would like to use as a garnish on the tops of the truffles


Make the cake.

Grease a 9×13-inch pan.  Set aside.

Preheat the oven to 350 degrees.

In a large mixing bowl, add the cake mix, milk, eggs, oil, pumpkin puree, and pumpkin pie spice.  Use a hand mixer to mix well.

Spoon into the prepared pan.  Use an offset spatula to smooth the top of the batter.

Bake in the preheated oven for 25 minutes or until a toothpick or cake tester inserted into the center of the cake comes out clean.

Use a fork to poke holes all over the hot cake.

Pour the spiced rum evenly all over the hot cake.  Set aside to cool completely.

When cool, crumble the cake into very fine crumbs into a large mixing bowl.  Set aside.

Make the frosting.

In a large mixing bowl with a hand mixer, cream together the butter and cream cheese until well incorporated and fluffy.  Add the vanilla and mix well.

Slowly add in the powdered sugar and mix well until a frosting consistency is achieved. 

Add the frosting to the cake crumbs and use a spatula to fold the ingredients together until smooth and well combined.

Cover the bowl with plastic wrap and chill for at least 30 minutes.

Line a baking sheet with waxed paper.  Set aside.

Use a medium cookie scoop to scoop out the dough and roll into balls.  Place on the baking sheet.  Repeat the process until all of the dough has been rolled into balls.

Place the baking sheet into the freezer and allow to freeze for at least 1 hour.

Melt the coating.

In a medium, microwave-safe bowl, add the white chocolate and shortening.  Microwave on medium power in 30-second increments until fully melted and smooth.  Stir after each increment in the microwave.

Line another baking sheet with waxed paper.

Remove the cake balls from the freezer.

Use two spoons to dip each cake ball into the melted chocolate.  Roll around to coat fully. 

Use a toothpick to remove the ball from the chocolate and allow the excess to drip back into the bowl.

Place the cake ball onto the prepared baking sheet.

Repeat the process with the remaining cake balls.

If desired, before the coating hardens decorate the top with a sprinkle of cinnamon-sugar, sprinkles, cake crumbs, graham cracker crumbs, or drizzle with chocolate.

Store in the refrigerator to allow the coating to harden.  Serve cold.


  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Category: Desserts
  • Method: Bake
  • Cuisine: American

Keywords: boozy pumpkin truffles, pumpkin spice, adult desserts, spiced rum, truffle recipes, adult candy, boozy desserts,