These Pumpkin Dulce De Leche Pecans Balls make a delicious and relatively simple autumn dessert.
But before we start talking about this fabulous treat, I’ve got a very disturbing news to share. Nope, it’s not about coyotes again (Not now).
I’ve seen the first house with the Christmas decorations and lights being up!
Specifically, I saw it this Monday on my way to work, so I assume the people did this at least on the weekend.
Also, let me save your time from providing me with some reasonable explanation. Those WEREN’T Halloween decorations. Nope, they were perfectly Christmas-themed.
I mean. Monday, October 23rd.
Seriously?! (Well, I know that I’m repeating the same thing over and over. It’s just hard to get over this).
Two months until Christmas!
Pumpkin Dulce De Leche Pecans Balls
I get when stores start selling Christmas stuff quite early (Although I saw first examples in September which is way too earlier), but the house… Seriously?
Personally, I prefer to see any Christmas decorations not earlier than in the mid-end of November. Okay, I can deal with the beginning of November as well. In my book, the festive look should be limited to short time frames, otherwise, it might become just meaningless.
All right. Enough about this event. Let’s talk about these luscious Pumpkin Dulce De Leche Pecans Balls for a minute although I believe you should eat a dessert instead of talking.
Certainly, these treats require a little of your time if you decide to bake the biscuit as I did (I won’t judge if you grab store-bought, though). I baked the biscuit (Used this recipe) the night before finishing the treats the next morning, so this didn’t seem extremely tedious to me.
Also, although I’m giving the proportions, you don’t need to strictly follow them. First of all, you might need to cut the ingredients in half (or more) as the mentioned amount yields in around 40 balls.
Besides, you can freely play with a ratio of biscuit crumbs. In my case, I used up most of the cake (about 8 cups) leaving out just a little of it, the most dried edges. Start with fewer crumbs gradually adding more until you’ve achieved the preferred consistency. As you see, in my case I got a very luscious,
moist (Sorry, I know that this a forbidden word in the food world). If you wish to get a drier texture, you’ll need to add in more biscuits or even ground pecans.
When the balls are ready, you’ve got to roll them in dulce de leche. Please be strong, and don’t lick the caramel off the plate as I m
ight have certainly didn’t do. You don’t need to perfectly cover the treats in dulce de leche. Indeed it’s almost impossible due to a crumbly texture, so don’t worry about few missed spots.
The very last step would be rolling the balls into roasted pecans, and they’re ready to be served!
Not quite yet. I do recommend to let them stay at room temperature for about an hour, just to set. However, I will understand you if you
steal sample right away. Because these Pumpkin Dulce De Leche Pecans Balls make an irresistibly delicious dessert.
- 4 cups cake flour
- 2 cups sugar (I used 1 cup granulated and 1 golden)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1,5 tablespoon or more Pumpkin spice
- 1 teaspoon cardamom (or more)
- 5 eggs
- 2,5 cups pure pumpkin puree
- 1 cup light olive oil (or vegetable/canola)
- 1 cup milk
- 2 teaspoons vanilla extract
- 1/2 cup pumpkin puree (Not pumpkin pie filling)
- 1/3 cup thick dulce de leche
- 1 tbsp. pumpkin pie spices or more to taste
- 1 tsp. ground cardamom or to taste
- 2 cups toasted pecans, finely ground
- 1 - 1,5 cups thick dulce de leche
- Preheat the oven to 175 degrees C. Cover a baking sheet (appr. 13x18 inch) with parchment, slightly spray with cooking spray, and slightly dust with flour.
- Sift the flour, baking powder, and soda, salt, and spices in a large bowl.
- In a separate bowl, combine the eggs, pumpkin pure, oil, milk, and vanilla extract. Using a mixer or a whisk vigorously beat, just until combined, for a minute.
- Stir the wet mixture in the dry ingredients and mix just until incorporated, Try and add more spices or salt if it tastes a little bland.
- Pour the batter into the prepared sheet and evenly spread. Bake in the preheated oven for about 30-40 minutes or until when a wooden stick inserted in the middle comes out clean. The biscuit should be spongy and balance back.
- Remove from the oven and completely cool. Cover with a clean towel and let stand for at least few hours or better overnight.
- Using a food processor, finely ground the biscuit - you should get about 8 cups, tightly packed.
- Combine the crumbled cake, dulce de leche, pumpkin pure, and spiced. Mix until well combined.
- Spoon out about 1 teaspoon of mixture and shape it into a ball. Since the texture is sticky, you might try slightly dampening your fingers. Repeat.
- Roll the balls into the dulce de leche (It's convenient to do when spreading a portion of the caramel on a plate/board)
- Roll the balls in the pecans.
- Let the treats stand for 30-60 minutes to set.
- Keep refrigerated for 5-6 days.