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Pumpkin Oreo Balls

Pumpkin Oreo balls with a creamy pumpkin-spice Oreo filling and a smooth white-chocolate shell. They’re chilled until firm, then dipped and topped for a crisp Oreo crumble finish.
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Prep Time 25 minutes
Cook Time 10 minutes
chilling/freezing/resting 1 hour 10 minutes
Total Time 1 hour 45 minutes
Servings: 30 balls
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Oreo balls base
  • 1 package (14.3 oz) pumpkin spice Oreos Use regular Oreos if needed; crush entire package including filling.
  • 8 oz cream cheese Soften at room temperature so it beats smooth.
  • 0.5 cup pumpkin puree Blot dry before mixing to prevent a loose filling.
  • 1 tsp pumpkin pie spice
  • 0.5 tsp cinnamon
  • 12 oz white chocolate or orange candy melts Choose candy melts for easier dipping, or white chocolate for classic coating.
  • crushed Oreos for topping Use extra crumbs to top immediately after dipping.
  • orange food coloring (optional) Only if you want an orange-tinted coating.

Equipment

  • 1 food processor
  • 1 microwave-safe bowl

Method
 

Make the pumpkin Oreo filling
  1. Blot the pumpkin puree dry, then crush the pumpkin spice Oreos (including filling) into fine crumbs in a food processor.
  2. Beat the cream cheese until smooth, then add blotted pumpkin puree, pumpkin pie spice, and cinnamon and mix until evenly combined.
  3. Fold the Oreo crumbs into the cream cheese mixture until fully combined, then refrigerate for 30 minutes.
Shape and chill
  1. Scoop the chilled mixture into 1-inch balls and freeze for 20 minutes.
  2. Refrigerate until firm after dipping so the coating sets.
Melt and dip
  1. Melt the white chocolate or orange candy melts, stirring until smooth; if using orange food coloring, stir it in while melted.
  2. Dip each frozen ball, letting excess drip, then top immediately with crushed Oreos before the chocolate sets.

Notes

Pro tip: blotting the pumpkin puree dry is the key to a filling that scoops cleanly and stays firm after chilling. Store covered in the refrigerator for up to 5 days; freeze in a single layer for up to 2 months and thaw in the fridge before serving. For a dairy-free swap, use a dairy-free cream cheese substitute—use the same method and chill times.