This recipe grew from a late-October experiment when I wanted to turn leftover holiday cake mix and a can of pumpkin into something festive and giftable. I discovered the combination of spice cake mix, cream cheese and pumpkin puree made a silky, scoopable filling that tastes like a concentrated slice of pumpkin confection. Rolling and coating them transforms each bite into a little celebration—soft, spiced, and impossibly creamy inside with a crisp white chocolate shell outside. They quickly became my go-to for potlucks and teacher gifts because they travel beautifully and look elegant without complicated techniques.

I first made these on a rainy Sunday while testing seasonal bites for the blog. The apartment smelled exactly like the bakery on a crisp morning: cinnamon, ginger and the warm, comforting aroma of pumpkin. My family sampled a tray while they were still tacky with coating and declared them addictive. What makes them special is the balance—there is enough pumpkin to give moisture and color, but not so much that the filling becomes loose. The cake mix and crushed ginger snaps add structure and spice so each truffle keeps its rounded shape after dipping. If you love pumpkin spice desserts but want something bite-sized and sharable, these are a delightful and quick option.

Ingredients

• Spice cake mix: Use a 15.25-ounce boxed spice cake mix (about 2 cups dry measured). The pre-blended spices give depth and consistency; I reach for Duncan Hines or Pillsbury when I want reliable spice notes.
• Cream cheese: 6 ounces, softened to room temperature so it whips smooth and incorporates easily. Full-fat cream cheese gives the best texture—avoid ultra-low-fat versions.
• Powdered sugar: 1/3 cup to add sweetness and help the filling set; sift if lumpy.
• Pumpkin puree: 1 cup canned pumpkin puree (not pie filling). It contributes moisture and pumpkin flavor without extra sugar—Libby's is my go-to for consistent texture.
• Pumpkin pie spice: 1/2 teaspoon to amplify the pumpkin flavor; you can use 1/4 teaspoon cinnamon plus a pinch of nutmeg if you don’t have a blend.
• Ginger snap cookies: 1 cup finely crushed for body and a warm, gingery note; store-bought snaps (e.g., Nabisco or Keebler) work well. Keep 2 tablespoons reserved for garnish.
• White almond bark: 12 ounces for coating. This melts smoothly and sets with a clean, snap-like finish. Almond bark offers stability compared with some white chocolate chips.

Instructions

Heat-treat the dry cake mix: Add the dry spice cake mix to a medium heat-safe bowl. Microwave in two 30-second bursts, stirring between intervals to evenly dissipate any potential bacteria in the mix. Allow the dry mix to cool completely; this prevents the cream cheese from warming and preserves texture. Beat the cream cheese and sugar: Using a stand mixer or a hand mixer on medium-high speed, beat the softened cream cheese for 1 minute until smooth and aerated. Add the powdered sugar and beat for another 1 to 1 1/2 minutes until fully incorporated and silky. This creates the stable fat base that holds the truffle shape. Add pumpkin and spice: Mix in the pumpkin puree and pumpkin pie spice on low speed until completely combined. The mixture should be uniform in color and slightly glossy—if it looks watery, keep mixing; the cake mix will absorb excess moisture. Fold in dry mix and cookies: Stir in the completely cooled cake mix and the crushed ginger snaps until just combined. Avoid overmixing; you want a scoopable, pliable dough that holds together. Cover and chill the mixture for about 2 hours so it firms up for rolling. Scoop and chill: Line a baking sheet with parchment. Use a 1-tablespoon cookie scoop to portion the mixture, roll into smooth balls with lightly floured or parchment-dusted hands, and set each on the sheet. Chill the tray in the refrigerator for 30 minutes to firm the centers for dipping. Melt the coating: Place the white almond bark in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely melted and glossy. Avoid overheating—if it appears grainy, stir off the heat to finish melting. Coat the truffles: Using a fork or dipping tool, roll each chilled ball in the melted coating, tapping the fork gently to remove excess glaze. Touch up any thin spots with a spoon. While coating is still wet, sprinkle crushed ginger snaps on top if desired. Let the coating set fully at room temperature or in the fridge for a faster finish.

Storage Tips

Store finished truffles in an airtight container lined with parchment paper. For short-term storage keep them in a cool dry spot away from direct sunlight for up to 24 hours; beyond that, refrigerate. Refrigeration extends shelf life to about 5 days but can slightly dull the coating’s sheen. For longer storage, freeze in a single layer until solid, then transfer to a freezer-safe container with parchment layers between truffles for up to 3 months. Thaw overnight in the refrigerator to avoid condensation blurring the coating.

Ingredient Substitutions

If you prefer a different coating, use white chocolate chips tempered with a little coconut oil to thin and set, or dip in dark chocolate for contrast—dark chocolate will add a bitter pop that balances sweetness. For a gluten-free version replace the cake mix and ginger snaps with certified gluten-free spice cake mix and GF ginger cookies; expect a slightly different crumb. To make them dairy-free, substitute cream cheese with a firm vegan cream cheese and choose dairy-free white coating. Keep in mind substitutions can alter texture and setting properties.

Serving Suggestions

Arrange on a platter with autumnal garnishes like whole cinnamon sticks, star anise and a few fresh cranberries for color. They pair beautifully with strong coffee, spiced tea or a glass of dessert wine. For a party, place truffles in mini paper cups to make them easy to pick up and avoid fingerprints. These are also lovely boxed as gifts; place in a shallow box with waxed paper and include a small handwritten note.

Cultural Background

Bite-sized confections have roots across many culinary traditions as a way to transform cakes and pastries into small, refined sweets. These truffles combine North American pumpkin-spice flavors with the truffle technique of creating a ganache-like center and coating it for texture contrast. Using cake mix as a binder is a modern, resourceful technique home cooks adopted to simplify traditional candy-making while preserving complex flavors.

Seasonal Adaptations

In winter swap in toasted pecans or crushed peppermint candy for garnish and replace the pumpkin spice with a blend of cinnamon and orange zest. In spring reduce the pumpkin and add lemon curd for a citrusy center, coating with white chocolate and shaving candied lemon peel on top. These truffles are a versatile base that you can dress up for holidays with just small ingredient swaps.

Meal Prep Tips

Make the filling up to 48 hours ahead and keep it chilled. When ready to finish, portion and chill the scooped balls for 30 minutes before dipping. Working in small batches with a chilled tray helps keep the centers solid while dipping. Use a food processor to crush ginger snaps quickly, and measure coating into smaller microwave-safe bowls to avoid overheating large quantities at once.

These truffles celebrate the cozy flavors of fall in a bite-sized form and are forgiving enough for home cooks of any skill level. Enjoy the process, and don’t be afraid to personalize the garnish. They make for memorable small gifts and are a highlight on any dessert table.