Pumpkin Oreo Balls are a fun and festive no-bake treat that’s perfect for the fall season. Made with Pumpkin Spice Oreo cookies and a creamy white chocolate coating, they’re an easy and tasty way to celebrate autumn flavors!
INGREDIENTS
- Pumpkin Spice Oreo cookies: 1 package (15.35 oz), crushed to form the filling base.
- Cream cheese: 8 oz, softened, adds a creamy texture and binds the filling.
- White chocolate chips or candy melts: 1 cup, melted for coating the Oreo balls.
- Vegetable oil (optional): 1 tablespoon, helps thin the chocolate if needed for easier dipping.
- Pumpkin pie spice (optional): 1/2 teaspoon, for an extra hint of autumn flavor.
- Sprinkles or crushed nuts (optional): For garnish, adding a festive look and additional texture.
INSTRUCTIONS
- Step 1: Prepare the Oreo Mixture
- In a food processor, pulse the Pumpkin Spice Oreo cookies until they are finely crushed.
- Add the softened cream cheese to the crushed cookies and blend until the mixture is smooth and reaches a dough-like consistency.
- Step 2: Shape the Oreo Balls
- Use a small cookie scoop or tablespoon to portion out the mixture, rolling each portion into a ball with your hands.
- Place each rolled ball onto a baking sheet lined with parchment paper. Repeat until all the mixture is used.
- Step 3: Chill the Balls
- Refrigerate the Oreo balls for at least 30 minutes to allow them to firm up.
- Step 4: Prepare the Coating
- In a microwave-safe bowl, melt the white chocolate chips or candy melts in 30-second intervals, stirring after each interval until smooth.
- If the chocolate is too thick, add the vegetable oil to thin it out, making it easier to dip the balls.
- Step 5: Dip and Garnish
- Using a fork or dipping tool, dip each chilled Oreo ball into the melted chocolate, coating it fully.
- Place the coated balls back on the parchment-lined baking sheet, and if desired, sprinkle with pumpkin pie spice, sprinkles, or crushed nuts while the chocolate is still wet.
- Step 6: Set and Serve
- Allow the chocolate coating to set completely. For faster setting, refrigerate the Oreo balls for an additional 15-20 minutes.
- Store the Pumpkin Oreo Balls in an airtight container in the refrigerator until ready to serve.
Serving and Storage Tips
- Serve these Oreo balls chilled as a sweet fall-themed treat, perfect for gatherings or as a snack for cozy evenings.
- For best texture, store the Oreo balls in an airtight container in the refrigerator for up to 5 days.
- If freezing, place the Oreo balls in a single layer on a baking sheet until firm, then transfer to an airtight container and freeze for up to 2 months. Thaw in the refrigerator before serving.
Helpful Notes
- If you have difficulty rolling the mixture, try refrigerating it for 10-15 minutes to firm up the dough before shaping.
- Experiment with different coatings by using milk chocolate or dark chocolate instead of white chocolate for a richer flavor.
- Add a pinch of salt to the coating if you enjoy a sweet-and-salty flavor profile.
Tips from Well-known Chefs
- Chef Martha Stewart recommends using a dipping fork for smoother, even coating on truffles and Oreo balls.
- Chef Ina Garten suggests adding a few drops of flavored extract, such as almond or vanilla, to the chocolate coating for added depth of flavor.
- Chef Jamie Oliver advises keeping a towel nearby when working with chocolate to wipe any excess and avoid mess.