Pumpkin Rum Balls

4.63 from 16 votes

Pumpkin Rum Balls are the perfect (adults only) no bake fall treat.

Prep Time15

Chilling Time (optional)1 30

Total Time1 45

Course: Rum ball recipes

Cuisine: American

Servings: rum balls

Calories: 80kcal

Author: Cheryl Bennett

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, vanilla, and honey, then add to the bowl with powdered sugar.
Add graham cracker/pecan mixture to the bowl with the powdered sugar and stir together until uniform.
If your mixture has a scoopable consistency: Scoop the rum balls, then place on a parchment-lined sheet pan. Cover with plastic wrap, then chill in the refrigerator for 30 minutes.
If the mixture is too loose to scoop cleanly, cover and chill for 30 minutes, then scoop.
Combine powdered sugar and pumpkin pie spice for the sugar coating in a shallow bowl and set aside.
Remove scooped rum ball mixture from the refrigerator, then roll into balls with your hands, then toss in sugar mixture to coat.
Place on parchment lined baking sheet, cover with plastic wrap and refrigerate for at least 1 hour before serving.

You may want to roll the rum balls in powdered sugar again before serving, if the sugar coating has absorbed.
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 variety of colors.
If your mixture is falling apart when rolling, please read the FAQ section for tips.
If your mixture is too dry, mix in 1 - 2 teaspoons of honey or pumpkin, until mixture holds together when you squeeze a small amount in your hand.