Autumn is my favorite season — the spices, the cozy treats, the crisp air. I love cinnamon, cloves, and nutmeg in nearly everything, and I’m especially fond of popcorn. Last October I even dedicated the month to popcorn recipes. Making Pumpkin Pie Spiced Popcorn Balls was on my list for a long time, and this year I finally made them.
I hadn’t had a popcorn ball in years, so I considered a classic version but ended up making a kid-friendly marshmallow-based version. It’s a bit messier than the traditional kind, so non-stick cooking spray is essential — spray your hands and any tools you use to keep the mixture from sticking.
I used a popcorn baller to shape uniform treats and to protect my hands from the hot mixture. I sprayed the inside of the baller with non-stick spray before scooping, and that made forming the balls much easier. If you don’t have a baller, you can shape the mixture with well-sprayed hands or a lightly greased scoop.
I made a vegan version for my batch and it turned out fantastic. I used vegan marshmallows, plant-based baking sticks for the butter, and vegan white chocolate chips for the coating. We shared these with friends without mentioning they were vegan, and no one noticed — a win in my book.
Pumpkin Pie Spiced Popcorn Balls
12
20 minutes
10 minutes
30 minutes
These pumpkin pie spiced popcorn balls make a festive treat for fall parties, school snacks, or a cozy night in.
Ingredients
- 12 cups popped popcorn
- 16 oz bag regular-sized marshmallows* (or vegan marshmallows)
- 1/4 cup butter* (or plant-based baking sticks)
- 1 1/2 tsp pumpkin pie spice
- 8 oz white chocolate chips* (or vegan white chocolate chips)
- 1–2 tbsp shortening
- 1/2 cup fall-colored sprinkles
Instructions
- In a saucepan over medium heat, melt the butter. Add the marshmallows and stir until fully melted. Stir in the pumpkin pie spice, then remove from heat and fold in the popped popcorn until evenly coated.
- Spray your hands and any scoop or popcorn baller with non-stick cooking spray to prevent sticking. Gently scoop the popcorn mixture into the baller or shape with your hands, pressing firmly to form compact balls. Place each ball on wax paper and allow to cool. For firmer balls, gently press them again as they cool.
- To coat: combine white chocolate chips and shortening in a deep bowl and melt until smooth, using a microwave in 30-second intervals or following package instructions. Dip each popcorn ball into the melted chocolate, then immediately roll in sprinkles. Return to wax paper and let the chocolate set completely.
*Vegan Substitutions
- Use vegan marshmallows in place of regular marshmallows.
- Replace butter with plant-based baking sticks or another dairy-free spread.
- Use vegan white chocolate chips for the coating.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 359
Total Fat: 17g
Saturated Fat: 8g
Trans Fat: 1g
Unsaturated Fat: 8g
Cholesterol: 15mg
Sodium: 138mg
Carbohydrates: 52g
Fiber: 1g
Sugar: 37g
Protein: 2g
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If you love pumpkin, try other pumpkin recipes for more seasonal inspiration.