Ingredients
Scale
- 1 package (14.3 oz) of Oreo cookies
- 1 cup canned pumpkin puree
- 8 oz cream cheese, softened
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- White chocolate or white coating candy melts
- Optional: sprinkles or chopped nuts for decoration
Instructions
- Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Set aside a small amount for garnish if desired.
- In a mixing bowl, combine the crushed Oreos with softened cream cheese, pumpkin puree, pumpkin pie spice, and vanilla extract. Mix thoroughly until smooth and well combined.
- Form the mixture into bite-sized balls using your hands or a small cookie scoop. Place them on a parchment-lined baking sheet.
- Refrigerate the cookies balls for at least 30 minutes to firm up.
- Melt the white chocolate or candy melts following package instructions. Dip each pumpkin Oreo ball into the melted chocolate and return to the parchment paper. Decorate with sprinkles or chopped nuts if desired.
- Refrigerate the coated balls for an additional 15–20 minutes to set before serving.
Notes
- Store the Pumpkin Oreo Balls in an airtight container in the refrigerator for up to one week.
- For longer storage, freeze for up to one month and let thaw slightly before serving.
- Could substitute Oreos with gluten-free or vegan alternatives for dietary needs.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ball
- Calories: 120 kcal Kcal
- Sugar: 8 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
