Chocolate Covered Pumpkin Balls
Indulge in these irresistible chocolate-drenched pumpkin bites, crafted from moist pumpkin bread and creamy, tangy cream cheese. Each delightful ball is a perfect blend of flavors, making them a must-try treat for fall gatherings or cozy nights in. Get ready to savor the ultimate autumn-inspired delicacy!
Prep
15
min
Cook
50
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 1/3 cup almond milk (79.9 ml)
- 1/4 cup melted butter (56.8 g)
- 1/4 cup cream cheese (60 ml)
- 2 eggs
🫙Pantry Staples(6)
- 1/2 tsp baking soda (2.5 ml)
- 1/3 cup coconut sugar (66.6 g)
- dark chocolate (I did 2 bars)
- 2 cups oat flour (250 g)
- 1/4 cup pure maple syrup (60 ml)
- 1 tsp vanilla (5 ml)
🧂Spices & Seasonings(3)
- 1 tsp cinnamon (5 ml)
- 1 tsp pumpkin spice (5 ml)
- pinch of salt
📦Other(1)
- 1 can of pumpkin
Nutrition (per serving)
Calories
827
Protein
16g
Carbs
103g
Fat
41g
👨🍳 Instructions
- 1
Preheat the oven to 350 degrees.
- 2
In a bowl, combine the pumpkin, oat flour, eggs, coconut sugar, maple syrup, melted butter, almond milk, vanilla, baking soda, pumpkin spice, cinnamon, and salt. Mix until well combined.
- 3
Pour the mixture into a loaf pan lined with parchment paper and bake for 50 minutes, or until a toothpick comes out clean.
- 4
Once baked, crumble the pumpkin bread into a bowl and mix in the melted cream cheese.
- 5
Form the mixture into balls and chill in the freezer for 30 minutes.
- 6
Dip the chilled balls into melted dark chocolate, let the chocolate harden, and enjoy!
💡 Pro Tips
- ✓Reduce almond milk to 2-3 tablespoons instead of 1/3 cup because pumpkin puree already contains 90% moisture, and excess liquid will cause the baked crumb to be gummy rather than crumbly for proper ball formation.ingredient2-3 tbsp (vs 1/3 cup); pumpkin = 90% moisture
- ✓Chill the pumpkin mixture to 45°F before crumbling and mixing with cream cheese, as cold crumbs hold their structure better when combined with the cream cheese binder, reducing breakage when forming balls by up to 60%.timing45°F; reduces breakage ~60%
- ✓Freeze balls for a minimum of 60 minutes (not 30) until the internal temperature reaches 0°F, because a frozen core prevents the cream cheese filling from softening when dipped in chocolate at 115-120°F, which would cause structural collapse.timing60 minutes; 0°F core; chocolate 115-120°F
- ✓Temper the dark chocolate to 88-90°F by melting to 115°F, cooling to 80°F, then reheating to 88-90°F; this aligns cocoa butter crystals for a crisp shell (5-10 seconds set time) instead of a dull, soft coating.technique88-90°F tempered; 115°F → 80°F → 88-90°F
- ✓Use a 1:1 ratio of pumpkin to cream cheese by weight (approximately 15 oz pumpkin to 15 oz cream cheese) to achieve proper binding without over-softening, as insufficient cream cheese creates dry, crumbly balls.ingredient1:1 ratio by weight (~15 oz each)
Share this recipe
Prep
15
min
Cook
50
min
Serves
4
people
Level
beginner
Share this recipe
Chocolate Covered Pumpkin Balls
Indulge in these irresistible chocolate-drenched pumpkin bites, crafted from moist pumpkin bread and creamy, tangy cream cheese. Each delightful ball is a perfect blend of flavors, making them a must-try treat for fall gatherings or cozy nights in. Get ready to savor the ultimate autumn-inspired delicacy!
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 1/3 cup almond milk (79.9 ml)
- 1/4 cup melted butter (56.8 g)
- 1/4 cup cream cheese (60 ml)
- 2 eggs
🫙Pantry Staples(6)
- 1/2 tsp baking soda (2.5 ml)
- 1/3 cup coconut sugar (66.6 g)
- dark chocolate (I did 2 bars)
- 2 cups oat flour (250 g)
- 1/4 cup pure maple syrup (60 ml)
- 1 tsp vanilla (5 ml)
🧂Spices & Seasonings(3)
- 1 tsp cinnamon (5 ml)
- 1 tsp pumpkin spice (5 ml)
- pinch of salt
📦Other(1)
- 1 can of pumpkin
Nutrition (per serving)
Calories
827
Protein
16g
Carbs
103g
Fat
41g
👨🍳 Instructions
- 1
Preheat the oven to 350 degrees.
- 2
In a bowl, combine the pumpkin, oat flour, eggs, coconut sugar, maple syrup, melted butter, almond milk, vanilla, baking soda, pumpkin spice, cinnamon, and salt. Mix until well combined.
- 3
Pour the mixture into a loaf pan lined with parchment paper and bake for 50 minutes, or until a toothpick comes out clean.
- 4
Once baked, crumble the pumpkin bread into a bowl and mix in the melted cream cheese.
- 5
Form the mixture into balls and chill in the freezer for 30 minutes.
- 6
Dip the chilled balls into melted dark chocolate, let the chocolate harden, and enjoy!
💡 Pro Tips
- ✓Reduce almond milk to 2-3 tablespoons instead of 1/3 cup because pumpkin puree already contains 90% moisture, and excess liquid will cause the baked crumb to be gummy rather than crumbly for proper ball formation.ingredient2-3 tbsp (vs 1/3 cup); pumpkin = 90% moisture
- ✓Chill the pumpkin mixture to 45°F before crumbling and mixing with cream cheese, as cold crumbs hold their structure better when combined with the cream cheese binder, reducing breakage when forming balls by up to 60%.timing45°F; reduces breakage ~60%
- ✓Freeze balls for a minimum of 60 minutes (not 30) until the internal temperature reaches 0°F, because a frozen core prevents the cream cheese filling from softening when dipped in chocolate at 115-120°F, which would cause structural collapse.timing60 minutes; 0°F core; chocolate 115-120°F
- ✓Temper the dark chocolate to 88-90°F by melting to 115°F, cooling to 80°F, then reheating to 88-90°F; this aligns cocoa butter crystals for a crisp shell (5-10 seconds set time) instead of a dull, soft coating.technique88-90°F tempered; 115°F → 80°F → 88-90°F
- ✓Use a 1:1 ratio of pumpkin to cream cheese by weight (approximately 15 oz pumpkin to 15 oz cream cheese) to achieve proper binding without over-softening, as insufficient cream cheese creates dry, crumbly balls.ingredient1:1 ratio by weight (~15 oz each)