Pumpkin Oreo Balls
When fall rolls around, I can’t resist making cute little themed desserts—and these Pumpkin Oreo Balls are one of my favorites. They’re sweet, festive, and so easy to put together with just 5 ingredients. Shaped like tiny pumpkins, dipped in smooth orange chocolate, and topped with a pretzel stick stem, they look adorable on any holiday dessert table.
These no-bake pumpkin truffles are a hit at Halloween parties, Thanksgiving gatherings, or even just a fun weekend baking project with the kids. If you’ve ever made Oreo balls before, you’ll love how simple it is to give them a seasonal twist.
Ingredients
- 36 Oreo cookies (regular, not double-stuffed)
- 8 oz cream cheese, softened
- 12 oz orange candy melts
- Pretzel sticks (for stems)
- Green icing leaves, green M&Ms, or green candy (for leaves)
Instructions
- Crush the Oreos – Place cookies in a food processor and pulse into fine crumbs. (If you don’t have one, place in a zip-top bag and crush with a rolling pin.)
- Mix with cream cheese – Combine the crumbs with softened cream cheese until smooth and dough-like.
- Shape into pumpkins – Scoop about 1 tablespoon at a time, roll into balls, then place on a parchment-lined baking sheet. Chill for 10–15 minutes.
- Score pumpkin lines – Use a toothpick to press small ridges around each ball to give them a pumpkin look. Chill again for 10 minutes.
- Dip in chocolate – Melt orange candy melts according to package directions. Dip each ball, letting extra drip off, and return to the baking sheet.
- Decorate – While the coating is wet, insert a pretzel stick piece as the stem and add a green leaf decoration or candy.
- Chill & serve – Refrigerate until set. Keep chilled until serving.
Recipe Notes
- Use Pumpkin Spice Oreos for a fun seasonal flavor twist.
- If you can’t find leaf decorations, a green M&M or a dot of green icing works great.
- A cookie scoop makes it easy to keep all the truffles the same size.
Tips for Success
- Don’t skip chilling: Keeping the balls cold before dipping helps them hold their shape and makes coating easier.
- Work in batches: If your kitchen is warm, only take a few balls out of the fridge at a time to dip.
- Thin chocolate if needed: If your candy melts are too thick, add 1–2 teaspoons of coconut oil or shortening to smooth it out.
- Use parchment paper: This keeps the chocolate from sticking and makes cleanup a breeze.
Storage
Keep Pumpkin Oreo Balls in the refrigerator until ready to serve. They’ll stay fresh for up to 5 days in an airtight container. You can also freeze them for up to 2 months—just thaw overnight in the fridge before serving.
FAQs
Can I make these ahead of time?
Yes! They can be made 1–2 days ahead and stored in the fridge until serving.
Do I need to use orange candy melts?
No—you can use white chocolate and stir in orange food coloring.
Can I use double-stuffed Oreos?
It’s best to use regular Oreos so the mixture isn’t too soft.
Pumpkin Oreo Balls
Ingredients
- 36 Oreo cookies (regular, not double-stuffed)
- 8 oz cream cheese, softened
- 12 oz orange candy melts
- Pretzel sticks (for stems)
- Green icing leaves, green M&Ms, or green candy (for leaves)
Instructions
- Place Oreos in a food processor and pulse into fine crumbs.
- Mix crumbs with softened cream cheese until a dough-like mixture forms.
- Roll mixture into 1-inch balls and place on a parchment-lined baking sheet.
- Chill for 10–15 minutes, then score lines around each ball with a toothpick to resemble pumpkins. Chill again for 10 minutes.
- Melt orange candy melts according to package directions.
- Dip each ball into melted chocolate, let excess drip off, and place back on the baking sheet.
- While coating is wet, insert a pretzel stick piece for the stem and add a green candy or icing leaf.
- Refrigerate until set. Keep chilled until serving.
Video
Notes
- Swap regular Oreos for Pumpkin Spice Oreos for a seasonal flavor twist.
- If you can’t find leaf decorations, use a green M&M or a dot of green icing.
- Use a cookie scoop for even-sized truffles.
