Pumpkin Oreo Balls
These Pumpkin Oreo Balls are an easy, no-bake fall treat made with crushed Oreos, cream cheese, pumpkin puree, and warm spices, all coated in smooth chocolate. Perfect for parties, gifting, or just cozy snacking at home.
Equipment
Ingredients
- 36 Oreo cookies
- 8 oz cream cheese softened
- 2 tbsp pumpkin puree optional
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 12 oz white chocolate chips
- 12 oz orange candy melts or substitute coating chocolate
- Optional: pretzel sticks crushed Oreos, sprinkles, edible glitter for decorating
Instructions
- Add Oreo cookies to a food processor and pulse until finely crushed.
- In a mixing bowl, combine the Oreo crumbs, softened cream cheese, pumpkin puree, pumpkin pie spice, cinnamon, and nutmeg. Mix until well combined and smooth.
- Use a cookie scoop or spoon to portion the mixture into 1-inch balls. Roll them smooth with your hands.
- Place the rolled balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes, until firm.
- While the balls chill, melt white chocolate chips or orange candy melts using a microwave-safe bowl or double boiler, stirring until smooth.
- Remove chilled balls from the fridge. Dip each one into the melted chocolate using a fork or dipping tool, tapping off excess.
- Place dipped balls back on the parchment-lined sheet. Immediately add sprinkles, crushed Oreos, or insert a pretzel stick stem if desired.
- Refrigerate again until the coating is fully set (about 10–15 minutes).
- Store in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 194kcal | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 112mg | Potassium: 99mg | Fiber: 1g | Sugar: 16g | Vitamin A: 326IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 2mg