Pumpkin Bourbon Balls
Are you sick of all the pumpkin things? ((not that I’ve even remotely been over-posting pumpkin things, but I’m sure other bloggers have)) Well I’m *that* kind of fall girl that enjoys more pumpkin-y things AFTER the leaves have actually started to fall….so like, now-ish.
Pumpkin soups, PSL, Pumpkin Ciders, ((as I type this I’m sipping a McKenzie’s Pumpkin Jack)) pumpkin blondies ((those post next month)) – are you sensing a trend here? GOOD. Because I’m just getting started! I prefer pumpkin things when the weather is cooler, rainy & overall more fall-like. Because I want ALL the pumpkin things, in succession. I’m sure you’re not sick of me, or pumpkin, by now. Great. Let’s continue.
the best desserts have bourbon in them.
My Pumpkin Bourbon Balls are the life of ANY party – Halloween or otherwise – because they don’t have an overly-sweet or overly-pumpkin taste or vibe. I mean, OF COURSE I jazzed them up hardcore to look like adorable lil punkins but that was because Chris requested them for his birthday party – we hosted a bourbon tasting on October 1st of this year & my soul was screaming OCTOBER 1ST IS THE PERFECT FIRST DAY TO START SERVING ALL THE PUMPKIN THINGS. Yikes. Maybe I’ve gone overboard. I’ll never fully admit it.
Not trying to sound uneducated because I’m aware they are in the same family….but pumpkins remind me of sweet potatoes – a beautifully blank canvas. Also, cauliflower but today is not the day for cauliflower to shine. Pumpkin can have a multitude of uses without getting weird. Soup – YES. Pie – YES. Cookies, cakes, blondies, bourbon balls – YES. I’m sure there’s a multitude of other delicious things, but let’s not be overzealous. There are plenty of great pumpkin options out there to enjoy – just don’t go overboard because that’s why people make fun of us pumpkin-lovers. CHILL.
ANYWAY.
devil in the details.
I’ve tried to make legit bourbon balls over the years with the chocolate and the pecans and the corn syrup and the BOURBON….they never turn out. I don’t even LIKE chocolate. I make them because many people outside the great state of Kentucky don’t even know what a bourbon ball is so it definitely feels like I’m whipping up a delicacy for those out-of-state-peasants….if I can fucking pull it off. I think it’s the consistency…actually I KNOW it’s the consistency. And I don’t have an old family recipe up my sleeve – my Mamaw told me once that Bourbon Balls were “for the rich folk”…..whatever that means . So, okaaay but zero help there. So, because these bourbon balls require quite a few steps, some patience & love, and a bit of good bourbon – the “good” bourbon is up for debate. Allow me to explain. I personally prefer a mild, “middle of the road” bourbon for this recipe, if you know what I mean….but mostly that means 4 Roses – which is GREAT, don’t get me wrong! But I’ve experimented a few times with Maker’s Mark and other spicier / sweeter bourbons, but ultimately your choice cannot be wrong, so let’s just leave it at that. I also need to explain myself about the candy-melts / coating chocolates choices – its important, ok? If you DO NOT want to decorate your bourbon balls as I have pictured, that’s totally fine! Classic is Classic – the raw sugar that is listed below in the ingredients is ONLY needed if you are NOT chocolate coating your bourbon balls! Trust me, a classic is always a winner! HOWEVER. If you are wanting to dye your chocolate coating / shell to dip your bourbon balls in, then your food coloring needs to be GEL – not water based. This is very important. The water in the dye will make the chocolate a runny mess & the chocolate coating won’t set right – “so just don’t do it, OK?” ((alright, everyone take some rubbers #iykyk)) Now that I have FULLY explained & warned you, LAWD Jesus y’all I hope you read all my forewarnings. Let’s get to it!
Ingredients
· Golden Oreos – 2.5 rows of the big package (the 40 Oz)
· 8 Oz Pumpkin Spice Cream Cheese, room temp.
· 1 TSP Pumpkin Pie Spice
· 2 TBS your favorite bourbon
· ½ cup sugar in the raw (for rolling only if you are not chocolate candy coating)
· Vanilla Candy Melts – 1 pkg (optional)
· Red & Yellow food color (GEL ONLY) – (also optional)
· Pretzel sticks (optional)
· Green sugar sprinkles (optional)
Instructions, 1
In food processor, chop the Golden Oreo cookies – no need to remove the crème center – this helps with the binding process.
Once your Golden Oreos are beautifully crumbled, empty into a large mixing bowl along with the softened Pumpkin Spice Cream Cheese.
Mix together gently with a spatula.
Measure out the Pumpkin Spice and sprinkle that overtop.
Measure out your Bourbon of choice and also pour that into the mixture.
Use the spatula to gently mush and mix everything together – it will smell REALLY good & boozy, I can promise your ass that.
Once all those ingredients have been properly mixed in, its time to measure them out!
Using a melon baller or cookie scoop (I used the small size – I think it was 1.57 inch) scoop out your bourbon balls onto a wax-paper lined cookie sheet.
Once all bourbon balls have been properly scooped, immediately place the cookie sheet in the freezer for 30 minutes.
Once the 30 minute freezer period has elapsed, remove the bourbon balls & quickly roll / round out each ball by hand for a polished, ball-like look.
Return to the freezer for an additional 5-10 minutes while you EITHER measure out the rolling sugar OR melt the chocolate candy melts & mix the gel food color for dye!
Instructions, 2
Here’s the “Choose Your Ending” part of the book, I mean…..blog entry.
If you are choosing to simply roll your Pumpkin Bourbon Balls in sugar and move on with your life, I applaud you. This is by far the easiest task.
Simply remove the Pumpkin Bourbon Balls from the freezer, gently roll around in raw sugar & serve immediately OR store in a large Tupperware with wax paper inbetween the layers of Pumpkin Bourbon Balls.
If you have chosen the chocolate candy-coated route, which will probably be the path less traveled, well then, Godspeed & good luck. ((I only say this because this part needs to be QUICK-QUICK and you need to keep your damn wits about you!))
Carefully read the instructions on whatever candy melt you have decided to go with – microwave it, double boil-it, WHATEVER just get that shit melted.
Count out the number of pretzel sticks is needed for the “stalk” of your Pumpkin Bourbon Balls. Also have your green sprinkles at the ready.
Dye & Mix your melted chocolate to whatever shade of orange your little heart desires.
Remove the Pumpkin Bourbon Balls from their 2nd trip to the freezer and immediately stick the pretzel rod into the top of your bourbon balls & start dipping those delectable balls into the orange candy melts! ((as you can see from my pictures, I only dipped the balls ¾ of the way up for a more cute, rustic look))
((I used a fork, a spoon & sometimes just gently holding onto the stem of the “pumpkin” bourbon ball while rolling it in the chocolate candy melt did the trick – there is no wrong way to dip these bourbon balls, just do it & work as quickly and carefully as you can!))
Instructions, 3
Don’t forget to take a quick second after EACH dip to give a smattering of green sprinkles – this makes it look “more pumpkin-y” to me – you may choose to omit this & my feelings will not be hurt, but your Pumpkin Bourbon Balls will never be as cute as mine.
The chocolate candy coating *should* set relatively quick so you may choose to serve these immediately or pop them back into the fridge if you are serving within the hour – the chocolate coating may sweat which will cause your sprinkles AND pretzel stem to get soggy which is NOT cool and NOT pretty so time is definitely of the essence.
WHEW. Shit, are you stressed? Hopefully not. I was stressed when I was making these only because I had to stop and document this journey perfectly for you, my beloved readers. But it’s fine. I made it. I got the job done, I impressed my husband AND our guests for his bourbon tasting!
cutest pumpkin in the patch!
I would say that this is a *great* activity to do with your kids but I ain’t gonna lie to ya. There’s obviously sharp things involved (food processor) and time periods to wait (the freezer) and then you gotta be quick on your feet (chocolate candy melts) but if you think you can handle this with your kids then GO FOR IT & I applaud you!
I definitely believe this is one of the more *easier* no-bake desserts for fall-time that we all crave that decadent pumpkin-y bite – think cheesecake? But without all the overall FUSS. I just love how these can be transformed to a classic, sugar-rolled bourbon ball or a festive, chocolate dipped lil punkin! I’ll bet these would even be a welcome treat for something completely different for a sweet bite to end the feast at Thanksgiving! I mean seriously, I don’t know about y’all but when it comes to Thanksgiving, I eat my pie the next day, you feel me? Happy Bourbon Ball-ing!
Thanks for stopping by!
I appreciate you stopping by! If you loved it, I’d love to hear from you.
If you hated it, then same.
Have a great day & look for my next entry!
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