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Pumpkin Spice and Chocolate Stuffed Dough Balls

Pumpkin Spice and Chocolate Stuffed Dough Balls

This fall-inspired party dish is great for adding a little mystery to your dessert, and is the perfect excuse to use up any leftover dough. Will yours be stuffed with pumpkin pie or oozing melted chocolate? There’s only one way to find out!

1 hour total time

Serves 6 to 8 as a side

Ooni Cast Iron Skillet Pan
Terracotta ramekin

500 grams classic pizza dough
100 grams canned pumpkin purée
100 grams brown sugar, to sprinkle
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2” knob fresh ginger, grated
15 grams (1 tablespoon) butter, softened
100 grams chocolate, broken into small squares

For the cinnamon crust
Egg wash
3 tablespoons sugar
½ teaspoon cinnamon

Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.

In a bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg and ginger. Mix until well combined.

Lightly grease your Cast Iron Skillet Pan with butter. Divide your dough into roughly 16 portions. Take a portion and lightly stretch the dough until it's as wide as the palm of your hand. Place a spoonful of pumpkin spice mix or a square of chocolate into the centre of the dough. Fold the edges over and pinch into a ball with your fingers. Use the friction between the edge of your palms to smooth the seam at the bottom. Repeat for the remaining dough, aiming for an even mix of pumpkin and chocolate balls.

Place your terracotta ramekin dish in the centre of the skillet, then add your dough balls in a circular pattern round the ramekin and round the edges of the pan. Don’t worry If there are small gaps between the balls, they will expand in the heat of the oven.

Once your dough balls are nestled in, cover the skillet with a tea cloth and leave to rest at room temp for 30 minutes.

Fire up your Ooni pizza oven. Aim for 500˚C (952˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

In a small bowl, combine the cinnamon and sugar. Brush your dough balls with the egg wash and sprinkle over an even layer of the sugar mix.

Turn your hot oven completely off, or reduce the flame if using wood and place the skillet inside. Cook for 3-4 minutes in the residual heat, turning halfway through. This helps cook the bottom of the dough balls first. Once the balls have puffed up and are beginning to smell cooked, turn the oven back on to a low flame. Cook for a further 4-5 minutes, making sure to turn the skillet regularly to ensure an even cook.

The dough balls will smell and look amazing, that’s when you know they’re done! Remove from the oven and set aside. Leave for 2-3 minutes, then add your remaining pumpkin spice mixture into the terracotta dish for dipping. Serve right away, for a trick or treat party dish that’s 100% treat!

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