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Pumpkin Oreo Balls

Pumpkin Oreo balls with a creamy pumpkin-spice Oreo center are coated in smooth white chocolate and finished with extra Oreo crumble. Chill for firm, scoopable bites and dip quickly for a tidy, crumb-topped finish.
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Prep Time 25 minutes
chilling and freezing 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings: 30 balls
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Oreo cookies
  • 14.3 oz pumpkin spice Oreos (or regular Oreos) Crush entire package, including filling, for the truffle base and topping.
Cream cheese filling
  • 8 oz cream cheese Use softened cream cheese so the filling turns smooth.
  • 0.5 cup pumpkin puree Blot dry before mixing to help the balls set.
  • 1 tsp pumpkin pie spice
  • 0.5 tsp cinnamon
Chocolate coating and topping
  • 12 oz white chocolate or orange candy melts Melt for dipping; color is optional.
  • 1 crushed Oreos for topping Add immediately after dipping so it sticks.
  • 0.05 tsp orange food coloring (optional) Stir in only if you want an orange-tinted coating.

Equipment

  • 1 food processor

Method
 

Make the Oreo pumpkin filling
  1. Blot the pumpkin puree dry, then crush the entire package of Oreos (including filling) into fine crumbs in a food processor until powdery.
  2. Beat the softened cream cheese until smooth, then mix in the blotted pumpkin puree, pumpkin pie spice, and cinnamon.
  3. Fold the Oreo crumbs into the pumpkin cream cheese mixture until fully combined, then refrigerate for 30 minutes.
Shape, chill, and coat
  1. Scoop the mixture into 1-inch balls and place on a tray, then freeze for 20 minutes.
  2. Melt the white chocolate or orange candy melts until smooth, and stir in orange food coloring if desired.
  3. Dip each frozen ball into the melted chocolate, letting the excess drip off the bottom.
  4. Top each dipped ball immediately with crushed Oreos before the chocolate sets.
Finish
  1. Refrigerate the coated balls until firm, about 30 minutes, so the chocolate fully sets.

Notes

Pro tip: blotting the pumpkin puree dry prevents a loose filling, and freezing the balls first makes dipping cleaner. Store covered in the refrigerator up to 5 days; freeze in a single layer for up to 2 months and thaw in the fridge. For a dietary swap, use regular Oreos or choose gluten-free sandwich cookies if you need gluten-free truffles.