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I think I’ve mentioned how much I love this time of year a few times, right. I know I’ve mentioned it here, but it’s worth mentioning again….just so we are all on the same page. I love the smell of cinnamon, cloves, and nutmeg in pretty much everything (except a pumpkin pie). Crazy, I know! I also really REALLY love popcorn…did you know I dedicated all last October to popcorn recipes here on AMFT? Yep, sure did! {Check out Popcorn Month!}  Making Pumpkin Pie Spiced Popcorn Balls have been at the top of my list to-do list for awhile.

It’s been years and years since I had a traditional popcorn ball. So I debated on whether I wanted to make a traditional ball or go roque! Rogue won!

So, I opted for a more kid-friendly marshmallow popcorn ball….although it was probably messier to make than a traditional one. All I can say is non-stick cooking spray is your friend. Now repeat that over and over and you will be just fine!

My new popcorn baller worked great to keep my balls all the same size, plus it kept me from burning my hands. These treats were overly sticky, so I sprayed my baller with non-stick cooking spray (see, I told you it would be your friend) before scooping up the mixture. The best part is that the whole baller is dishwasher safe. WOOHOO!

I made my balls vegan (so rest assured it works with substitutions) and it was AMAZE-BALLS! We handed out the popcorn balls to several friends without telling them they were vegan and no one had a clue….now that, my friends, is what I call the perfect recipe! I used Vegan Marshmallows, Earth Balance Baking Sticks for butter, and Vegan White Chocolate Chips.

Love pumpkin? Check out my other pumpkin recipes!

Pumpkin Pie Spiced Popcorn Balls

Yield: 12

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

These pumpkin pie spiced popcorn balls are the perfect treat for a Halloween party at school or work.

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Ingredients

• 12 cups popped popcorn
• 16oz bag regular sized marshmallows*
• 1/4 cup butter*
• 1 1/2 tsp pumpkin pie spice
• 8 oz white chocolate chips*
• 1-2 tbsp shortening
• 1/2 cup sprinkles, fall colors

Instructions

1. Heat butter in a sauce pan over medium heat until melted. Add the marshmallows and stir until completely melted. Add pumpkin pie spice. Remove from heat and stir in popped popcorn.
2. Make sure your hands are clean and sprayed with non-stick cooking spray to avoid sticking. Spray poporn baller with non stick cooking spray as well. Gently scoop up popcorn mixture with baller and press your treats into the mold using the top. Pop treats out of mold with the tab on the bottom. Place on wax paper and allow to cool completely. If you want popcorn balls tighter, then gently press them together a couple times while they are cooling.
3. Add white chocolate chips and shortening to a deep bowl. Melt according to package instructions in microwave or in 30 second increments, stirring in between, until completely melted and smooth. Dip pppcorn balls in white chocolate and then into festive sprinkles, and set back on wax paper until chocolate is hard.

*Vegan Substitutions:

1. Vegan Marshmallows
2. Earth Balance Baking Sticks for Butter,
3. vegan white chocolate chips
4. © Around My Family Table

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