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Pumpkin Oreo Balls

Delightfully creamy and perfectly spiced, these Pumpkin Oreo Balls are a cozy treat perfect for fall gatherings.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 20 pieces
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package regular Oreo cookies (or gluten-free if preferred)
  • 1 cup canned pumpkin puree (not pumpkin pie filling) Make sure it's real pumpkin.
  • 8 ounces cream cheese, softened
  • 1 teaspoon pumpkin pie spice More can be added if desired.
  • 8 ounces white chocolate, melted (for coating)

Method
 

Preparation
  1. In a food processor, crush the Oreo cookies into fine crumbs.
  2. In a large mixing bowl, combine the crushed Oreos, pumpkin puree, softened cream cheese, and pumpkin pie spice. Stir until well combined.
  3. Using your hands, scoop out a tablespoon of the mixture and roll it into a ball. Place the balls on a baking sheet lined with parchment paper.
  4. Refrigerate the balls for about 30 minutes to harden slightly.
  5. Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  6. Dip each chilled ball into the melted white chocolate, making sure it’s entirely covered. Let the excess chocolate drip off.
  7. If desired, sprinkle some crushed Oreos or a drizzle of chocolate over the top before the coating sets.
  8. Allow the chocolate coating to set in the fridge for about 15 minutes.

Notes

Store any leftover Pumpkin Oreo Balls in an airtight container in the refrigerator for up to a week. They can also be frozen for up to three months. Chilling the balls helps the chocolate adhere better.