Description
Try this easy Pumpkin Pie Oreo Balls recipe! A creamy, spiced pumpkin filling coated in chocolate for a delicious fall treat.
Ingredients
Scale
- For the filling:
- 1 package (15.25 oz) Oreo cookies
- 4 oz cream cheese, softened
- ½ cup pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- For the coating:
- 12 oz white chocolate (or white chocolate chips)
- Sprinkles or crushed graham cracker crumbs (optional, for garnish)
Instructions
- Prepare the Oreo Crust: Using a food processor or a rolling pin, crush the Oreo cookies into fine crumbs. Transfer the crumbs to a large mixing bowl.
- Make the Filling: Add the softened cream cheese, pumpkin puree, cinnamon, nutmeg, and vanilla extract to the crushed Oreos. Mix until fully combined, forming a soft dough-like mixture.
- Chill the Dough: Place the mixture in the fridge for 20-30 minutes to firm up. This makes it easier to roll the dough into balls.
- Shape the Balls: Once chilled, use your hands or a spoon to roll the mixture into 1-inch balls. Place them on a baking sheet lined with parchment paper.
- Melt the White Chocolate: In a double boiler or microwave, melt the white chocolate, stirring frequently to avoid burning. If the chocolate is too thick, add a teaspoon of vegetable oil to thin it out.
- Dip the Balls in Chocolate: Dip each ball into the melted white chocolate, using a fork to help coat them evenly. Let any excess chocolate drip off before placing the coated ball back on the parchment paper.
- Chill the Oreo Balls: Refrigerate the Oreo balls for at least 1 hour, or until the chocolate coating is fully set.
- Serve: Once the chocolate is firm, serve the Pumpkin Pie Oreo Balls immediately or store them in an airtight container in the fridge until ready to serve.