Pumpkin Rum Balls
Pumpkin Rum Balls are the perfect (adults only) no bake fall treat.
Servings: 3 dozen
Calories: 82kcal
Ingredients
Rum Balls:
- 10 oz. graham crackers 2 packages or 18 sheets
- 1 cup toasted pecans
- 1 cup powdered sugar also known as confectioners or icing sugar
- 1/2 tsp salt
- 2 tsp pumpkin pie spice blend
- 1/4 cup spiced rum 50ml or 1 airplane size bottle - I used Sailor Jerry Rum
- 2 tbsp. honey or corn syrup
- 2 tbsp. pumpkin purée
Sugar Coating:
- 1/2 cup powdered sugar
- 1 tsp pumpkin pie spice
Instructions
- In the bowl of a food processor, process graham crackers 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 1 cup powdered sugar, salt and pumpkin pie spice.
- Stir together pumpkin purée, rum and honey, then add to the bowl with powdered sugar.
- Next, add graham cracker/pecan mixture to the bowl with the powdered sugar and stir to mix everything together until uniform.
- Chill in the refrigerator for 30 minutes. Combine remaining 1/2 cup of powdered sugar and pumpkin pie spice in a shallow bowl and set aside.
- Scoop out tablespoon portions, roll into balls and toss to coat in sugar mixture.
- Place on parchment lined baking sheet, cover with plastic wrap and refrigerate for at least 1 hour before serving.
Notes
To coat pumpkin rum balls: Use orange sanding sugar or granulated sugar in place of powdered sugar for half of the rum balls for a nice variety of colors.
Nutrition
Serving: 1g | Calories: 82kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 69mg | Fiber: 1g | Sugar: 8g