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You still have over 24 hours to enter the food processor giveaway!

 

 

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.

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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.

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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.

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

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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.

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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?

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

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Here it kind of looks like cheese.

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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.

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Alas, it is simply chocolate. :)

 

 

I dropped the balls in and covered them with chocolate.

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Then threw it back in the fridge for awhile.

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

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Cakey, creamy, pumpkin spice delightfulness.

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They turned out even better than expected.

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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.

 

 

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Have you made oreo balls before? For Christmas, along with oreo and red velvet cake balls, I’m adding these pumpkin ones to the list.

Any other fun flavors? Let me know.

 

My family will thank you.

 

My sausage arms will not.

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Enter the food processor giveaway!!!!

 

 

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76 Responses to “Pumpkin Spice Balls Covered in White Chocolate”

  1. #
    51
    caitlin — November 12, 2009 @ 7:50 am

    i could eat twenty of those in one sitting, i bet!!!

    Reply

  2. #
    52
    Lauren — November 12, 2009 @ 7:53 am

    Wow-Those look absolutely incredible! I agree with Caitlin-I could eat so many of them!

    Reply

  3. #
    53
    Sarah Jackson — November 12, 2009 @ 7:58 am

    No one told me about this ball craze! Is it ok if I did the pumpkin ball in semi-sweet chocolate? Please, I know the answer..it would be MORE than ok! ;-)

    -Sarah

    Reply

  4. #
    54
    Jenny — November 12, 2009 @ 10:40 am

    I haven’t been able to get these little guys out of my head. They look amazing. I’m a terrible baker, but i’m going to try my hand at these for Thanksgiving. But, maybe I should do a test run… Dangerous.
    I’ll let you know how it goes!

    And you should share all of your fave memories, even if there are 20 of them! Maybe you can do it throughout the holiday season? I love hearing people’s best memories :)

    Reply

  5. #
    55
    Cindy — November 12, 2009 @ 11:37 am

    I just found your website & am going the make the pumpkin balls for Thanksgiving! Thank you! FYI from a teacher – the correct spelling is refrigerator. lol

    Reply

    • Jessica — November 12th, 2009 @ 11:38 am

      Haha thank you! Is it a bad thing that my strong point was spelling? You don’t even want to see my math skills. Or lack there of.

      Reply

  6. #
    56
    Natalie — November 12, 2009 @ 8:19 pm

    I just love cake balls, cake bites, cake truffles, whatever you want to call them! These sounds delish, my family would love these during our holiday feasts!

    Reply

  7. #
    57
    kristy — November 13, 2009 @ 1:11 am

    This is such a good idea! I got to make this when there’s leftover cakes or bread in the future. Thanks for sharing. Cheers.

    Reply

  8. #
    58
    Tracey — November 13, 2009 @ 8:23 am

    These look amazing. My mouth is literally watering just looking at the pictures.

    Putting this on my list of things to make! Thanks!

    Reply

  9. #
    59
    Kate — November 13, 2009 @ 11:57 am

    holy crap! these look really good! thanks for sharing :)

    Reply

  10. #
    60
    Christy — November 14, 2009 @ 4:00 pm

    Holy. YUM!!! I’m drooling all over my laptop as I read through your post!!! I’m definitely making these tomorrow!! Thanks for sharing such a simple and fantastic recipe!

    Reply

  11. #
    61
    amy — October 25, 2010 @ 7:28 pm

    I did a groupon for tulsa cake ball lady and she closed on me! uuuggghhhh…so i googled the order that i wanted, and they sound great! I will try them…although i a more of the cooks.com “easy /…” whatever searcher…cook in the making…at heart…but too busy…you know. Great blog…thanks for the holiday help.

    Reply

  12. #
    62
    Kerry — November 24, 2010 @ 10:05 pm

    i just made these and first of all they do not look nearly as nice as yours because mine turned out incredibly messy. how do you get them to not be sitting in piles of white chocolate?

    also, mine are kind of falling apart? i feel like the chocolate is staying cold but the breading isn’t so they’re kind of…watery? any suggestions?

    they ARE delicious though, so thanks!!

    Reply

    • Jessica — November 24th, 2010 @ 10:14 pm

      I dip the balls with 2 forks, so all the excess chocolate runs off. Did you refrigerate them before and after? They need to be VERY cold when you dip, then go right back into the fridge. Also, did you make the same pumpkin loaf as in the recipe, or use another recipe? I have never had the cake part fall apart or be watery. Did you use full-fat cream cheese?

      I am glad they still taste good!

      Reply

  13. #
    63
    girliefriend — November 27, 2010 @ 3:26 am

    Mmm, these sound delicious. As for alternatives, methinks chocolate with a hint of bacon would be to die.

    Reply

  14. #
    64
    Maureen — November 29, 2010 @ 7:47 pm

    Do you think you could make these using boxed cake? I know it’s better from scratch, of course – but since I have a box to use…

    Reply

    • Jessica — November 29th, 2010 @ 9:09 pm

      Definitely! I would use the spice cake mix. And I know you can use that and 1 can of cream cheese frosting and it works!

      Reply

  15. #
    65
    Vicki — February 27, 2011 @ 8:10 am

    I just came across your blog and I’M IN LOVE… I’m an avid baker & I can’t believe how many of your recipes I’ve never heard of before. I’m literally obsessed w/ anything pumpkin & will definitely be making these for a gathering this week – one question, the recipe calls for one pumpkin loaf, but is that the mini version or a regular sized loaf? Thanks so much, can’t wait to try out other recipes! :)

    Reply

    • Sarah S — September 25th, 2011 @ 8:45 am

      I was wondering the same thing! Any answer on this?

      Reply

  16. #
    66
    Mandy B — December 22, 2011 @ 2:42 pm

    I was just about to make this recipe, and ran into the same problem as the last two commenters, do you make this with the full recipe from the pumpkin loaf that makes 3 minis? Please help! I’ve got all of my ingredients out already lol.

    Reply

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