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Pumpkin Oreo Balls

Pumpkin Oreo Balls - featured image
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Easy, no-bake truffles made with crushed Oreos and cream cheese, coated in orange candy melts and decorated to look like adorable mini pumpkins.

Ingredients

Scale
  • 1 8 oz cream cheese softened to room temperature
  • 34 finely crushed Oreo cookies
  • 12 oz bag orange candy melts
  • 17 Pretzel Sticks
  • Optional* Watermelon Airheads for leaves

Instructions

  1. Add your Oreo cookies to a food processor.
  2. Crush the Oreo cookies until they are a fine crumble.
  3. Add the cookie crumbs and cream cheese to a bowl.
  4. Mix to combine until you have a creamy base.
  5. Use a cookie scoop to make 24 truffles.
  6. Roll the truffles into balls.
  7. Place the balls on a baking sheet lined with parchment paper.
  8. Refrigerate the Oreo balls for 20 minutes.
  9. Use a toothpick to create indentations into the refrigerated truffles to resemble a pumpkin.
  10. Refrigerate for another 15 minutes.
  11. If using, cut the Airhead candies into small pieces to create leaves.
  12. Break the pretzel sticks in half.
  13. Melt the candy melts as directed on the package.
  14. Use a fork to dip each Oreo ball in the melted candy melts.
  15. Shake off any excess candy melt.
  16. Place the dipped ball on a parchment-lined tray.
  17. Add a pretzel stick in the center of the top of each dipped ball.
  18. If using, add a green leaf on the side by the pretzel stem.
  19. Let the truffles harden.
  20. Serve immediately or refrigerate until ready to serve.

Notes

Ensure cream cheese is at room temperature for a smooth mixture.
Crush Oreos very finely for the best texture.
Chill truffles thoroughly before dipping to prevent them from falling apart.
Work quickly when dipping, or keep half the truffles refrigerated.

Find it online: https://sweetcraftrecipes.com/pumpkin-oreo-balls/