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Your favorite holiday memories from the giveaway comments have been so moving — even my husband was talking about them when he came home. I have so many memories of my own that I can’t wait to share.
Like many of you, I make tons of bite-sized treats around the holidays: Oreo balls, red velvet cake balls, and more. If you haven’t tried them, you’re missing out. I usually make a huge batch and they somehow disappear before December 23.
This year I decided pumpkin spice would be the perfect flavor for bite-sized balls. I started with a pumpkin loaf from a recipe I shared a few weeks ago, and as soon as it came out of the oven I sliced it to help it cool faster. Patience is not my strong suit.
I couldn’t resist sneaking a few bites while it cooled. Then I mixed crumbled pumpkin loaf with a block of softened cream cheese. Sometimes I use my food processor for mixing, but my mixer was already warm from other baking, so I used that instead.
Once combined, I rolled the mixture into small balls and set them on a baking sheet in the freezer to firm up. I also saved the crust pieces from the loaf — none of that goes to waste.
For the coating I used a white chocolate baking bar, but in the end I melted Ghirardelli white chocolate in a double boiler. The melted chocolate is glossy and smooth, and I dipped each chilled pumpkin ball until it was completely coated. After dipping, they went back into the fridge to set.
When they came out, the little pumpkin spice truffles were cakey, creamy, and perfectly spiced. They held together nicely and sliced cleanly—though in practice people tend to pop two in their mouths at once or bite into one and leave cute teeth marks.
Pumpkin Spice Balls Covered in White Chocolate
Ingredients:
- 1 baked pumpkin loaf (use your favorite pumpkin loaf recipe)
- 1 8-ounce block softened cream cheese
- 1 white chocolate baking bar (such as Ghirardelli)
Directions:
- After baking the pumpkin loaf, slice and let it cool completely. Once cool, crumble the loaf by hand or in a food processor, leaving any very hard crusts out if you prefer.
- Cut the softened cream cheese into chunks.
- Combine about 3/4 of the crumbled pumpkin loaf with the cream cheese in a mixer, blender, or food processor. Mix until it forms a dough-like consistency.
- Roll the mixture into small balls and place them on a baking sheet. Refrigerate or freeze for about an hour to firm up.
- Melt the white chocolate in a double boiler until smooth. Dip each chilled ball into the melted chocolate, coating completely, then return to the baking sheet.
- Refrigerate again for about an hour to set. Serve chilled and store in the refrigerator.
I made about 24 balls, but the yield depends on the size you make. They’re great alongside Oreo and red velvet cake balls for holiday platters — and pumpkin adds a lovely seasonal twist.
Have you made Oreo balls before? What other flavors have you tried or recommend? My family will thank you for adding these to the rotation — my arms might not, but the taste buds will.
Don’t forget to enter the food processor giveaway if you haven’t already.
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