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Pumpkin Spice Rum Balls

Hey-o! It is time to live our best pumpkin life!  To celebrate my return to posting about food (after the last 2 posts focused on my travels), I broke out the rum.

I'm also celebrating because I recently upgraded the lighting situation chez moi, which now allows me to shoot at night.  This may not sound like a big deal, but imagine years of waking up early on weekends to cook or bake so you can catch the PERFECT angle and tone of sunlight.  Stressful.  So no more of that!

Additionally!  I am free to create more super healthy and nutritious snacks for my coworkers....hehe SURE!  I've been putting baking aside for a few months.  I've made a few items here or there but not nearly as many as I used to.  This is mostly because I've been super busy and if I have a choice between making lunch for myself or sugary sweets to share, I tend to choose the lunch option.  I hate having to buy lunch when I'm at work!  But now I can bake whenever I want!  So if we work together, I'm sorry/not sorry that I'm about to bombard you guys with a ton of baked sugar.  Prepare yourselves!

OK, this pumpkin ball sitch.  I don't think I've ever had a rum ball before.  Not that I can recall.  But anything with the name pumpkin in it will get me interested.  Add in some alcohol?  Now we're talking!  I actually added less than the recommended 2 tablespoons alcohol because I was taking these to work, but I would definitely say to use the entire 2 tablespoons if you're going elsewhere.  I also found that these balls were best after letting them set in the refrigerator overnight.  I wasn't terribly impressed with them the same night I made them and I almost didn't take them into the office.  BUT the next morning I decided to try another one and dang!  All the flavors were stronger and I fell in love!
 

Pumpkin Spice Rum Balls
makes 1 dozen balls

Print Recipe

  • 20 Nilla wafers + extra for garnish
  • 1/2 cup pecans + extra for garnish (can substitute almonds or walnuts if you don't have pecans)
  • 1/2 cup powdered sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • pinch of nutmeg
  • 2 tablespoons rum (you can use more or less depending on your preference)
  • 1 tablespoon pumpkin puree

1) Using a food processor, grind the Nilla wafers into crumbs.  Set aside.

2) Add the pecans (or other nuts) to the food processor and chop until finely diced.  Make sure not to over-process, as you don't want to create a paste or butter.

3) In a medium sized bowl, stir together the Nilla crumbs, nuts, powdered sugar, and spices.

4) In a small bowl, whisk together the rum and the pumpkin puree.

5) Add the pumpkin mixture to the crumb mixture.  Stir well to incorporate.

6) Use a teaspoon to scoop out evenly sized balls.  (I actually made balls using 3/4 teaspoon of the mixture, as I wanted them to be on the smaller side)  Roll the balls between your hands to make them even in size.

7) Optional: Roll the balls in a mixture of the Nilla crumbs and diced nuts.

8) Chill the balls in the refrigerator overnight before serving.  Serve cold or at room temperature.

--recipe slightly adapted from Dessert for Two