Go Back

Pumpkin Oreo Balls

Pumpkin Oreo balls with a tangy pumpkin spice cream cheese center, coated in smooth white chocolate and finished with Oreo crumble. These no-bake bites use cookie crumbs mixed into the filling, then quick-freeze for easy dipping.
Print Recipe Pin Recipe
Prep Time 25 minutes
chilling/freezing 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings: 30 balls
Course: Dessert
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin spice Oreos
  • 1 package (14.3 oz) pumpkin spice Oreos (or regular Oreos) Use the full package, including filling; also set aside extra crumbs for topping.
Cream cheese filling
  • 8 oz cream cheese Soften to room temperature for smooth mixing.
  • 0.5 cup pumpkin puree Blot very dry to prevent the filling from becoming loose.
  • 1 tsp pumpkin pie spice
  • 0.5 tsp cinnamon
Chocolate coating
  • 12 oz white chocolate or orange candy melts Melt until smooth for a glossy coating.
  • 0.25 orange food coloring (optional) Optional—adds a warm orange tint to the chocolate.
  • 0.75 crushed Oreos for topping Top immediately after dipping.

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the pumpkin Oreo filling
  1. Blot the pumpkin puree dry, then crush the entire package of Oreos (including filling) into fine crumbs in a food processor.
  2. Beat the cream cheese until smooth, then add the blotted pumpkin puree, pumpkin pie spice, and cinnamon.
  3. Fold the Oreo crumbs into the pumpkin cream cheese until fully combined, then refrigerate for 30 minutes.
Shape and freeze
  1. Scoop the mixture into 1-inch balls, spacing them on a sheet pan, then freeze for 20 minutes.
Coat in chocolate and finish
  1. Melt the white chocolate or orange candy melts until smooth, stirring in orange food coloring if desired.
  2. Dip each frozen ball, letting excess drip back into the bowl for a clean coating.
  3. Top each dipped ball immediately with crushed Oreos before the chocolate sets.
  4. Refrigerate the coated balls until firm, then serve chilled or at cool room temperature.

Notes

Pro tip: blotting the pumpkin puree dry prevents a soft or crumbly filling, making dipping much cleaner. Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 2 months (thaw in the fridge overnight). For a lighter option, use reduced-fat cream cheese—texture may be slightly softer but still works for dipping.