Made with spiced rum, these easy chocolate covered Halloween rum balls are the perfect grown-up sweet. Full of fall flavors from pumpkin cookies, pecans and maple syrup, these no bake treats get even better the next day.
Last year, I made pumpkin rum balls with pumpkin purée to enjoy during the Halloween season. They were one of my favorite versions of this boozy treat. This variation uses pumpkin sandwich cookies as the base.
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Halloween rum balls
Rum balls are great for this time of the year. They are a quick and easy no-bake treat for grown-ups, plus they are really delicious.
My easy rum balls recipe is one I make every holiday season. I needed an easy Halloween treat for adults only, and these immediately came to mind.
Do they need to be refrigerated?
Halloween rum balls do not to be refrigerated, but they should be stored in a cool area. Refrigerating will extend the life of them and if kept in a sealed container in the fridge, they will last a few weeks.
You can freeze the rum balls before you dip them in chocolate, if you are making ahead. Thaw in the refrigerator, then dip and decorate with sprinkles.
Ingredients for pumpkin pecan rum balls
Halloween is a great time to make fun treats, but why should kids get all the sweets? Grownups need something too and these no bake boozy balls are just the thing.
Only 7 simple ingredients make up this easy recipe. I used pumpkin sandwich cookies as the base, you can use any kind of pumpkin cookie that you find at the grocery store. I bought these at Trader Joe’s, but I’m sure plenty of markets have their own variety.
How to make rum balls for Halloween
The first step is toasting the pecans. It only takes about 6 – 8 minutes in the oven, but it makes a big difference. It’s not mandatory, but suggested.
How to toast nuts – Place pecans on a baking sheet and roast at 350°F / 177°C for 6 – 8 minutes, or until fragrant and slightly browned. Remove from oven and set aside to cool.
Then, combine the pumpkin sandwich cookies and the pecans in the food processor. Pulse a few times to break them up, then run the machine until the mixture looks like fairly fine crumbs.
Sift powdered sugar and spices together, stir into cookies. Next, mix rum and maple syrup together, then add to cookie and nut mixture. Mix thoroughly, then refrigerate for 30 minutes. Now we’re ready to make rum balls.
I used a small cookie scoop to portion the Halloween cookie balls. This will ensure that they are all the same size. Roll them in your hands to round and smooth them out.
Carefully dip into melted chocolate and place on a parchment-lined baking sheet. Cover the top with sprinkles and let them sit at room temperature to set. If you are in a hurry, you can put them in the fridge for about 15 minutes to speed up the process.
These boozy Halloween bites are super tasty and really easy to make. They are also great for gifting to friends and neighbors while everyone is out trick-or-treating.
Tips and tricks for success
Here are some answers to a few FAQ’s about rum balls.
The flavor of a rum ball develops even more overnight, so it is the perfect make ahead sweet. If stored in an airtight container in the refrigerator, they will last for a few weeks.
If the mixture is dry and crumbly, you may need a bit more liquid. Try adding a tablespoon of rum or maple syrup to the mixture. The other issue could be that you need to lightly pack it into a ball to help it hold its shape.
The easiest way to melt chocolate is to break it into small pieces and put it in a microwave-safe bowl. Microwave for 20 – 30 second intervals, stirring after each, until you have pieces no bigger than a pea. Stir until completely smooth.
Halloween themed desserts
If you are celebrating this spooky holiday, here are a few more sweet treats to make.
- Day of the Dead chocolate cupcakes
- Easy pumpkin empanadas (with store-bought dough)
- Pumpkin cookies
- Pumpkin empanadas (from scratch recipe)
- Halloween rice krispie treats
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Rum ball recipes
Looking for a few more rum ball recipes? These are great for the holiday season:
- 10 oz. pumpkin sandwich cookies
- 1 cup toasted pecans (see note)
- 3/4 cup powdered sugar
- 1/2 tsp. salt
- 1/3 cup spiced rum
- 1/2 tsp. cinnamon
- 2 tbsp. pure maple syrup
Dip and decorate
- 1 cup melted dark chocolate
- 2 tbsp. black and orange nonpareils
- In the bowl of a food processor, process pumpkin cookies and pecans until finely ground. Set aside. (You may have to do this batches if you have a smaller food processor.)
- In a large bowl, sift together powdered sugar, salt and cinnamon. Stir into cookie and nut mixture until thoroughly combined.
- Combine rum and maple syrup in a small bowl, then add to cookie mixture. Mix well.
- Chill in the refrigerator for 30 minutes.
- Melt dark chocolate and set aside to cool slightly. (Not too much, it should be warm to the touch, but not hot).
- Scoop out portions and roll into balls.
- Use a fork to lower into chocolate and turn to coat all over, then lift out of bowl with fork, dragging the bottom of the tines across the edge of the bowl to remove any excess chocolate.
- Place on parchment-lined baking sheet, cover with sprinkles, and let them sit at room temperature for about an hour to allow the chocolate to set.
How to toast nuts
Place pecans on a baking sheet and roast at 350°F / 177°C for 6 - 8 minutes, or until fragrant and slightly browned. Remove from oven and set aside to cool.
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Serving Size:1 rum ball
Amount Per Serving: Calories: 81Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 45mgCarbohydrates: 9gFiber: 1gSugar: 7gProtein: 1g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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