Ingredients
Scale
- 1 (14.3 oz) package of Oreo cookies
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree (not pie filling)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- White chocolate or candy melts for coating
- Optional: extra pumpkin pie spice for garnish
Instructions
- Place the entire package of Oreo cookies into a food processor and pulse until they turn into fine crumbs or crush them in a sealed plastic bag using a rolling pin.
- In a large bowl, combine the crushed Oreos, softened cream cheese, canned pumpkin, pumpkin pie spice, and vanilla extract. Mix until well combined and sticky.
- Using a small cookie scoop or your hands, form the mixture into small, uniform balls. Place them on a parchment-lined baking sheet and chill in the refrigerator for about 30 minutes.
- While chilling, melt white chocolate or candy melts according to package instructions. Once melted and slightly cooled, dip each prepared Oreo ball into the coating and place back on the parchment paper.
- Let the coated balls set at room temperature or in the refrigerator for about 30 minutes until firm.
Notes
- For easier handling, chill the mixture for at least 30 minutes before forming balls.
- You can add chopped pecans or walnuts into the mixture for extra crunch.
- Use dark or milk chocolate instead of white chocolate for a different flavor profile.
- Garnish with a sprinkle of pumpkin pie spice or crushed graham crackers for decoration.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle (approx.)
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg