Pumpkin Spice Balls Covered in White Chocolate

November 10, 2009 · 75 comments

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Speaking of, your favorite Holiday memories are seriously choking me up. Even my husband was talking about them when he got home from work last night. I can’t wait to share some of mine.

In my usual, dramatic fashion, I have SO many.

I’m sure many of you have had the oreo balls, the red velvet cake balls, etc. Right?

If not…my, oh my, are you missing out. I make a ton at Christmas time which all get eaten before December 23rd.

I thought pumpkin spice balls would work perfectly.

I made a pumpkin loaf, using a recipe that I post a few weeks ago.

The minute it came out of the oven, I sliced it to help cool faster.

Yes. No patience. For anything.

That’s me.

I’m sure most who have come in contact with me know that I have no patience. Like, my parents. My husband. My brothers. My aunts. My friend Kelly. The people in front of me in the self-checkout line at the store. The people behind me in the self checkout line at the store. My oven. WordPress. iPhoto. Seth of Boy Meets Food, who is giving my blog a makeover. Poor Seth. I harass him daily. I must drive him bonkers. Please visit him and apologize for me.

Back to the pumpkin loaf.

I surprisingly snuck a few bites.

I mixed it up with a block of softened cream cheese. Sometimes I use my food processor for this. I didn’t feel like getting it out, and my mixer was already warmed up from baking 1000 cupcakes.

I rolled ‘em into tiny balls and set them in the freezer.

I also had some left over ‘crust’ from the pumpkin bread. I scraped out all of the moist ‘bread’ parts. I certainly couldn’t let this go to waste.

Where did it go? One may never know.

I thought about using a cream cheese-chocolate mixture for dipping, but decided I would try that at a later time. I had a white chocolate baking bar that, in true Mother Lovett fashion, is about 3 years old. How on earth did that escape my mouth??

What better to use that some Ghiradelli?

I threw it in a double boiler. Doesn’t it look like butter?

Here it kind of looks like cheese.

And here, it definitely looks like a cheese sauce. Similar to the ones I’ve used for Lobster Mac and Smoked Cheddar & Bacon Mac. I could really go for some bacon.

Alas, it is simply chocolate.

I dropped the balls in and covered them with chocolate.

Then threw it back in the fridge for awhile.

It came out looking like this. Happy. Fulfilled. Ready to be eaten.

Cakey, creamy, pumpkin spice delightfulness.

They turned out even better than expected.

See how nicely they are cut in half? That doesn’t really happen.

You’ll most likely pop 2 in your mouth at once and have 3 more ready in your hand, such as…someone I know. Or you’ll bite half off, revealing lovely, cute teeth marks.

Pumpkin Spice Balls Covered in White Chocolate

1 baked pumpkin loaf (pumpkin loaf recipe)

1 8-ounce block softened cream cheese

1 Ghiradelli White Chocolate baking bar

After baking pumpkin loaf, slice and let cool completely. Once cool, either crumble with hands or in a food processor. I do not crumbled the hard crusts, if there are any.

Cut cream cheese into chunks.

Using blender, mixer, or food processor, combine 3/4 of crumbled pumpkin loaf and chopped cream cheese. Mix until a dough forms. Roll dough into small balls, place on a baking sheet and refrigerate for one hour.

In a double boiler, add baking bar, broken into chunks. Dip balls into chocolate mixture and coat completely. Place back on baking sheet. Refrigerate for one hour.

Serve cold, and store in the refrigerator.

I got 24 balls, but it depends on what size you make.