Ingredients
Scale
- 1 package (14.3 oz) of Oreo cookies
- 1 cup of canned pumpkin puree (not pie filling)
- 8 oz of cream cheese, softened
- 2 cups of powdered sugar
- 1 teaspoon of pumpkin pie spice
- 1 teaspoon of vanilla extract
- Chocolate melts or melting chocolate (optional for coating)
- Sprinkles or crushed Oreos for garnish (optional)
Instructions
- Begin by placing the entire Oreo cookie package into a food processor or sealing them in a plastic bag and crushing with a rolling pin until you achieve fine crumbs.
- In a large mixing bowl, combine the crushed Oreos with the softened cream cheese, canned pumpkin, pumpkin pie spice, vanilla extract, and powdered sugar. Mix thoroughly until the mixture is smooth and evenly blended.
- Using a tablespoon or small ice cream scoop, portion out the mixture and roll into small balls. Place these onto a parchment-lined baking sheet. Chill in the refrigerator for at least 30 minutes to firm up.
- Melt the chocolate according to package instructions if coating. Dip each pumpkin Oreo treat into the melted chocolate and place back on the parchment paper. Garnish with sprinkles, crushed Oreos, or a drizzle of white chocolate for visual appeal.
Notes
- For best results, ensure the cream cheese is softened before mixing.
- If you prefer a thicker chocolate coating, double dip the truffles once cooled.
- Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle (approx.)
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 8mg