Pumpkin Madeline Cake Balls

• 1 ounce, weight Butter
• 1 ounce, weight Cream Cheese
• 1/2 cups Powdered Sugar
• 1/4 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)
• 1/4 cups Pumpkin Puree
• 1/4 teaspoons All Spice
• 1/4 teaspoons Cloves
• 1/4 teaspoons Nutmeg
• 1/4 teaspoons Cinnamon
• 1 pound White Chocolate
• Optional Garnish: Candy Sprinkles

1. Start by making a cream cheese frosting. Blend together the butter, cream cheese, powdered sugar, and vanilla until nice and creamy.
2. 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.
3. From the mixture into 1 inch balls. Place on a lined cookie sheet, and refrigerate until hardened, approximately 30 minutes.
4. Melt the white chocolate in a large bowl over very low heat or in a double boiler.
5. 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.
6. Enjoy!

butter, cream cheese, powdered sugar, ubc, madeline cookies, financiers, ubc, ubc, ubc, ubc, ubc, white chocolate, sprinkles

Taken from tastykitchen.com/recipes/desserts/pumpkin-madeline-cake-balls/ (may not work)