Description
Easy no-bake Pumpkin Oreo Balls made with crushed Oreo cookies and cream cheese, dipped in orange candy coating, and decorated with pretzel stems and green icing leaves.
Ingredients
Scale
- 36 Oreo cookies
- 8 ounces cream cheese, softened
- 12 ounces orange candy melts
- 24 small pretzel-stick pieces
- 24 green leaf icing decorations
Instructions
- Pulse the Oreo cookies in a food processor until they form fine crumbs.
- Add the softened cream cheese and mix until the ingredients form a smooth, evenly combined dough.
- Scoop the mixture into 1-inch portions and roll each portion into a ball.
- Arrange the balls on a parchment-lined baking sheet and refrigerate for 15 minutes.
- Use a toothpick to gently score curved vertical lines around each ball so it resembles a pumpkin.
- Return the shaped Oreo balls to the refrigerator for 10 minutes.
- Melt the orange candy melts in the microwave or over a double boiler according to the package directions.
- Dip each chilled Oreo ball into the melted coating and gently shake or tap off the excess.
- Place each coated ball on the lined baking sheet.
- Immediately add a small pretzel-stick stem and a green leaf icing decoration.
- Refrigerate the Pumpkin Oreo Balls until the coating becomes firm.
- Keep refrigerated until ready to serve.
Notes
- Use block-style cream cheese instead of whipped cream cheese for a firm filling.
- Process the Oreos into very fine crumbs for smooth truffle centers.
- Keep the centers cold while dipping so they retain their pumpkin shape.
- Add the pretzel stems and leaf decorations immediately before the candy coating sets.
- Store leftovers in an airtight container in the refrigerator for up to five days.
- Prep Time: 35 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 Oreo ball
- Calories: 165
- Sugar: 18
- Sodium: 115
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 1
- Protein: 2
- Cholesterol: 10