Why You’ll Love This Recipe
You’ll love Pumpkin Oreo Balls because they’re simple, delicious, and require no baking. Each bite delivers a balance of creamy pumpkin spice filling and crunchy Oreo crumbs, wrapped in a sweet white chocolate shell. They’re great for entertaining, gift-giving, or when you want a quick and impressive dessert that tastes like fall in a bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Oreo cookies
- Cream cheese, softened
- Pumpkin puree (not pumpkin pie filling)
- Pumpkin pie spice or ground cinnamon
- White chocolate or white candy melts
- Crushed Oreo crumbs or sprinkles (for garnish, optional)
Directions
- Add the Oreo cookies to a food processor and pulse until finely crushed.
- In a mixing bowl, combine crushed Oreos, cream cheese, pumpkin puree, and pumpkin pie spice. Mix until smooth and fully blended.
- Chill the mixture in the refrigerator for about 30 minutes to firm up.
- Line a baking sheet with parchment paper.
- Scoop and roll the mixture into small balls (about 1 inch) and place them on the prepared baking sheet.
- Freeze the balls for 15–20 minutes until firm.
- Melt the white chocolate or candy melts according to package directions.
- Dip each ball into the melted chocolate, using a fork to coat evenly and letting the excess drip off.
- Place the coated balls back on the parchment paper and top with crushed Oreos or sprinkles if desired.
- Refrigerate until the coating is set, about 15 minutes.
- Store chilled until ready to serve.
Servings and timing
This recipe makes about 24 Pumpkin Oreo Balls.
Preparation time: 25 minutes
Chilling time: 45 minutes
Total time: about 1 hour 10 minutes
Variations
- Dark Chocolate Coating: Use dark or milk chocolate instead of white for a richer flavor.
- Spiced Pumpkin Balls: Add extra cinnamon or nutmeg for a stronger spice note.
- Crunchy Twist: Mix in crushed pecans or graham crackers for added texture.
- Decorated for Holidays: Drizzle with orange-tinted chocolate or top with festive sprinkles.
- Vegan Option: Use dairy-free cream cheese and vegan chocolate.
Storage/Reheating
Store Pumpkin Oreo Balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months—just thaw in the fridge before serving. These treats are best served chilled and do not require reheating.
FAQs
Can I use store-bought pumpkin pie filling?
No, use pure pumpkin puree—pumpkin pie filling contains added sugar and spices.
Do I need to remove the Oreo filling before crushing?
No, use the entire cookie, including the filling—it helps bind the mixture.
Can I make these without a food processor?
Yes, crush the Oreos in a zip-top bag with a rolling pin and mix by hand or with a mixer.
Can I use flavored Oreos?
Yes, try golden Oreos, pumpkin spice Oreos, or chocolate cream Oreos for a twist.
Why do my Oreo balls crack when dipped?
They may be too cold; let them sit for a few minutes before dipping to avoid temperature shock.
Can I use candy melts instead of chocolate?
Yes, candy melts work perfectly and are easier to handle for coating.
How do I make them look extra smooth?
Tap off excess chocolate and gently swirl the coated ball on a fork before setting it down.
Can I prepare these ahead of time?
Absolutely—they can be made a few days in advance and stored in the fridge until serving.
How do I keep the coating from melting?
Store them in the refrigerator and avoid warm environments before serving.
Can I make mini versions for parties?
Yes, just roll smaller balls and use toothpicks for easy serving.
Conclusion
Pumpkin Oreo Balls are the perfect no-bake dessert for fall—creamy, sweet, and full of cozy pumpkin flavor. With their rich Oreo base and smooth chocolate coating, they’re easy to make yet look and taste impressive. Serve them at parties, give them as gifts, or keep a batch in the fridge for a festive seasonal treat that everyone will love.
PrintPumpkin Oreo Balls
Pumpkin Oreo Balls are an easy, no-bake dessert that combines crushed Oreos, creamy pumpkin, and warm spices, all coated in smooth white chocolate. These bite-sized truffles are festive, rich, and perfect for fall gatherings, Halloween, or Thanksgiving celebrations.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes (includes chilling)
- Yield: 24 Pumpkin Oreo Balls
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 36 Oreo cookies
- 4 oz cream cheese, softened
- ¼ cup pumpkin puree
- ½ teaspoon pumpkin pie spice or ground cinnamon
- 12 oz white chocolate or white candy melts
- Crushed Oreo crumbs or festive sprinkles, for garnish (optional)
Instructions
- Add Oreo cookies to a food processor and pulse until finely crushed.
- In a mixing bowl, combine crushed Oreos, cream cheese, pumpkin puree, and pumpkin pie spice. Mix until smooth and well combined.
- Chill the mixture for about 30 minutes to firm up.
- Line a baking sheet with parchment paper.
- Scoop and roll the mixture into 1-inch balls and place them on the prepared sheet.
- Freeze for 15–20 minutes until firm.
- Melt white chocolate or candy melts according to package directions.
- Dip each ball into the melted chocolate using a fork, allowing excess to drip off.
- Place coated balls on parchment and sprinkle with Oreo crumbs or sprinkles if desired.
- Refrigerate until the coating is set, about 15 minutes, and keep chilled until serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- If you don’t have a food processor, crush Oreos in a zip-top bag with a rolling pin.
- Let chilled balls sit a few minutes before dipping to prevent chocolate cracking.
- Use candy melts for easy coating and smooth finish.
- These freeze beautifully—perfect for make-ahead treats.
Nutrition
- Serving Size: 1 ball
- Calories: 140
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
