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A Life in Food by real-life Chef Cheryl Bennett

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Halloween

Easy Halloween rum balls

October 5, 2021

Home » Halloween

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.

Rum balls for Halloween on black plate with pumpkins in background.

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.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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.

Halloween rum balls on black plate with one rum ball on skull napkin.

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.

Ingredients for Halloween rum balls.

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.

How to make rum balls for Halloween photo instructions.

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.

Scooping cookie balls with scoop on baking sheet.

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.

Coating rum ball in chocolate.

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.

Rum ball with black and orange sprinkles.

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.

Can I make rum balls in advance?

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.

My rum balls fall apart when I’m rolling them. What am I doing wrong?

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.

How do I melt chocolate?

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 rum balls with orange and black sprinkles on black plate.

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

Please share

If you love these Halloween rum balls, please give the recipe 5 stars!

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I hope you like this Halloween recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? Please share it on Facebook or pin it to your favorite recipe board.

Rum ball recipes

Looking for a few more rum ball recipes? These are great for the holiday season:

  • Cinnamon rum balls recipe
  • White chocolate rum balls
  • Coconut rum balls
Yield: 3 dozen

Halloween rum balls

Halloween rum balls

Halloween rum balls are an easy and delicious no bake treat for grownups only!

Prep Time 15 minutes
Active Time 15 minutes
Inactive Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 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

Instructions

  1. 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.)
  2. In a large bowl, sift together powdered sugar, salt and cinnamon. Stir into cookie and nut mixture until thoroughly combined.
  3. Combine rum and maple syrup in a small bowl, then add to cookie mixture. Mix well.
  4. Chill in the refrigerator for 30 minutes. 
  5. Melt dark chocolate and set aside to cool slightly. (Not too much, it should be warm to the touch, but not hot).
  6. Scoop out portions and roll into balls.
  7. 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.
  8. 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.

Notes

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Cuisinart Food Processor, Brushed Stainless Steel - Silver
    Cuisinart Food Processor, Brushed Stainless Steel - Silver

Nutrition Information:

Yield:

36

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Desserts

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Filed Under: Rum ball recipes Tagged With: Halloween, rum ball recipes

Day of The Dead Cupcakes

September 28, 2021

Home » Halloween

Celebrate Halloween with these chocolaty Day of the Dead cupcakes. Perfect for a Día de los Muertos party, these Mexican chocolate cupcakes are festive and delicious. With colorful sugar skull decorations and fun sprinkles, these cupcakes will be the hit of your Día de los Muertos fiesta! But, that’s not all. These delicious cupcakes have a unique ingredient, scroll down to find out what it is!

Day of the Dead Cupcakes on black background

For a Mexican-themed Halloween party, add these easy pumpkin empanadas to your menu!

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Sugar skull cupcakes

When I was thinking about this recipe, the one thing I knew I wanted to use was a colorful sugar skull as decoration. I found the perfect edible cupcake toppers for these day of the dead cupcakes and am absolutely enamored with them. They are full of color and they’re the exact size needed to top a standard cupcake.

Day of the dead desserts with sugar skull decorations and sprinkles.

Day of the dead cupcakes

Halloween is a fun time of year, lots of ghostly treats and goblin eats. I mean, all you have to do is say “trick or treat” and people give you candy. For FREE. That’s a holiday I can get behind.

I used this colorful sprinkle mix to decorate the cupcakes, then topped them with an edible sugar skull decoration.

What is Día de los Muertos?

Since the movie Coco came out, I think people have a better understanding that it is not the Mexican version of Halloween. It is a time to remember friends and family who have passed on. In Mexico, people go to the cemeteries to give the departed offerings of their favorite things.

Day of the dead cupcake with sugar skull decoration and flower

They’ll often leave food and drinks, candles, photos and little trinkets. It may sound a bit morbid, but it’s quite the opposite. It’s a celebration of life and it’s full of color, which is why I wanted to share these Day of the Dead cupcakes with you.

Mexican Chocolate Cupcakes

What makes Mexican chocolate different? It has cinnamon in it, which gives it a really nice flavor and makes these Mexican chocolate cupcakes extra delicious.

I remember a long time ago having chocolate in Mexico that had ground almonds in it as well. If you don’t have an allergy and you won’t be serving these to anyone with a nut allergy, a tablespoon of very finely ground almonds or a drop of almond extract would be great here.

Mexican chocolate is sold in round tablets that are scored in wedges (like a pie). Because it has sugar in the chocolate, you can melt it into hot milk for “instant” Mexican hot chocolate.

Day of the Dead cupcakes with sugar skull decorations and Mexican chocolate

Día de los Muertos cupcakes

Skulls are often decorated with marigolds, so I gave my cupcakes a little floral flair. Totally edible. All of it, even the flowers!

If you can’t find marigolds, nasturtiums are also edible or you can look for edible flowers in your local gourmet market.

Day of the dead cupcakes with flowers and sugar skulls

The flowers are of course optional, but I love how they look on this cupcake and they give it an authentic feel.

Day of the Dead recipes

If you are having a Día de los Muertos celebration, here are a few recipes to make your party auténtica!

• Atole – a thick, creamy drink made from corn. Add a bit of Mexican chocolate to turn it into champurrado
• Pan de Muerto – literally translates as “bread of the dead”
• Make your own Sugar Skulls – found all over Mexico during the month leading up to day of the dead

What can I serve with these day of the dead cupcakes?

  • Pumpkin empanada recipe (from scratch)
  • Rajas
  • Chicken Tacos with Cumin Lime Crema
  • Ceviche with Jalapeño and Corn
  • Chicken Taco Salad with Avocado Buttermilk Dressing

Please share!

If you love these day of the dead cupcakes, please give the recipe 5 stars!

Day of the Dead Cupcakes

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

More cupcake recipes

  • Caramel Apple Cupcakes with Apple Cider Buttercream
  • Vanilla Cupcakes with Strawberry Cream Cheese Frosting
  • Peppermint Hot Chocolate Cupcakes
  • Devil’s Food Cupcakes with Mint Buttercream
  • Ginger Cupcakes with Lemon Buttercream
Yield: 14 cupcakes

Day of the Dead Cupcakes

Day of the Dead Cupcakes

Day of the dead cupcakes are bright, colorful and so chocolaty.

Prep Time 10 minutes
Cook Time 22 minutes
Additional Time 30 minutes
Total Time 1 hour 2 minutes

Ingredients

For the Cupcakes

  • 3 oz chocolate, mexican
  • 1/2 cup water, boiling
  • 1/3 cup cocoa powder, dark, not Dutch-processed
  • 1 cup flour, all purpose
  • 1/2 tsp salt
  • 3/4 tsp baking soda
  • 6 tbsp butter, unsalted
  • 1/2 cup dark brown sugar, lightly packed
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla, mexican
  • 1/4 tsp cayenne pepper , (optional)

Buttercream

  • 3 sticks butter, unsalted, room temperature
  • 4 cups powdered sugar
  • 1/2 tsp salt
  • 1 tbsp milk
  • 1 tbsp vanilla

Decorations

  • sprinkles
  • sugar skulls

Instructions

Make Cupcakes

  1. Preheat oven to 350°F (176°C) and line cupcake pans with 14 papers.
  2. In a small bowl, combine chocolate, cocoa powder and boiling water. Stir to melt and set aside to cool.
  3. In a medium bowl, combine flour, baking soda and salt, whisk to combine and set aside.
  4. (add cayenne if using)
  5. In a large bowl, beat butter and sugars together with an electric hand mixer until light and fluffy (about 4 minutes).
  6. Add eggs one at a time,  then vanilla.
  7. Add half of the flour mixture and beat just to combine.
  8. Add half of the chocolate mixture and beat just to combine.
  9. Repeat with remaining flour mixture and chocolate.
  10. Bake for 18 - 22 minutes, or until a toothpick comes out with a few moist crumbs.
  11. Cool on wire rack.

Make Buttercream

  1. Combine butter and half of the powdered sugar in a medium bowl.
  2. Using an electric mixer, beat together until combined, then slowly add the remaining sugar.  Add salt, milk and vanilla.
  3. Beat for 4 - 5 minutes until very fluffy.

Decorate with sprinkles and edible sugar skulls.

Notes

Mexican chocolate substitute: to replicate the flavor of Mexican chocolate, use 3 oz of semi-sweet chocolate, plus 1/2 tsp of ground cinnamon and a drop of almond extract, if you have it.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • KitchenAid 7-Speed Digital Hand Mixer 
    KitchenAid 7-Speed Digital Hand Mixer 

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 482Total Fat: 27gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 93mgSodium: 255mgCarbohydrates: 57gFiber: 1gSugar: 48gProtein: 3g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© pook
Cuisine: American / Category: Desserts

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Originally published 9/14/19, most recent update 9/28/21.

Filed Under: Cupcake recipes Tagged With: cupcake recipes, Halloween

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Hi there and thanks for stopping by!  I'm Cheryl, Chef by day and Blogger by night!

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