Ingredients
Scale
- 1 package of Oreos cookies — about 36 cookies
- 4 oz (113 g) of cream cheese, softened
- ½ cup of pumpkin puree
- 1 teaspoon of pumpkin pie spice or cinnamon
- 1 teaspoon vanilla extract
- White or chocolate melting wafers — for coating
- Optional: crushed pecans or sprinkles for garnish
Instructions
- Place Oreos cookies in a food processor and pulse until finely ground.
- In a mixing bowl, combine the cookie crumbs with softened cream cheese, pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until well combined and cohesive.
- Form the mixture into 1-inch diameter balls using a small scoop or your hands. Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
- Melt melting wafers in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each chilled ball into the melted coating, ensuring full coverage. Use a fork to lift and let excess drip off, then place on a fresh parchment-lined sheet.
- Sprinkle with crushed pecans or sprinkles if desired before the coating sets.
- Refrigerate the coated truffles for an additional 15-20 minutes until the coating is firm. Serve chilled or at room temperature.
Notes
- Ensure the cream cheese is softened for easier mixing.
- Chill the mixture if it becomes too soft to shape easily.
- Use high-quality melting wafers for smooth coating.
- Customize with different toppings or coatings for variety.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 80 Kcal
- Sugar: 6g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg
