Pumpkin Oreo Balls (Print version)
No-bake Pumpkin Oreo Balls made with cookie crumbs, cream cheese, pumpkin spice, white chocolate, orange sugar, and pretzel stems.
# Ingredients:
For the filling
01 -
36 chocolate sandwich cookies, about 14.3 oz (405 g)
02 -
8 oz (225 g) full-fat brick cream cheese, softened
03 -
1 teaspoon pumpkin pie spice
04 -
Pinch of fine salt
For coating and decorating
05 -
12 oz (340 g) white chocolate or vanilla candy coating, melted
06 -
1 1/4 cups orange sanding sugar
07 -
12 pretzel sticks, broken into 48 short pieces
08 -
2 oz (55 g) green candy melts
09 -
1/2 teaspoon neutral oil
# Instructions:
01 -
Pulse the cookies in a food processor until they become fine crumbs. Include the creme filling so the mixture binds properly.
02 -
Beat the cookie crumbs, softened cream cheese, pumpkin pie spice, and salt until thick and evenly combined. The mixture should hold together when pressed.
03 -
Scoop and roll the mixture into 48 small 1-inch balls. Place them on a parchment-lined baking sheet.
04 -
Refrigerate the balls for 30 minutes, or freeze for 15-20 minutes, until they feel firm enough to dip without losing shape.
05 -
Dip each chilled ball in melted white chocolate or candy coating. Let the excess drip off, then roll in orange sanding sugar while the coating is still wet.
06 -
Press one pretzel piece into the top of each ball. Melt the green candy melts with the oil, then drizzle or pipe small vines around the stems if desired.
07 -
Refrigerate the Pumpkin Oreo Balls for 30-60 minutes until firm. Keep chilled until serving.
# Good to know:
01 -
Chill time is about 1 hour total, plus 35 minutes active prep.
02 -
For the cleanest coating, dip only a few chilled balls at a time.
03 -
Best served cold or slightly cool.