These Oreo pumpkin balls are the perfect treat for fall! They are easy to make with simple ingredients like pumpkin puree, crushed Oreos, and cream cheese. Made in just a few minutes, this is a festive, no-bake dessert that is perfect to serve for Halloween, Thanksgiving, or any fall-themed party!

If you are a golden Oreo cookie fan, you'll love these Oreo balls. They are made with vanilla cookies instead of chocolate, and they taste delicious. Golden Oreos are a fun change from regular Oreos and give these truffles a nice color and flavor.

Recipe ingredients

Oreo cookies. Regular golden Oreos, not double stuffed.

Cream cheese. Soften. Gives these truffles a creamy taste and helps to hold everything together.

Pumpkin puree. Homemade or store-bought. Adds a nice orange color and a strong pumpkin flavor.

Pumpkin spice. A mix of warm fall spices like ground cinnamon, cloves, nutmeg, and ground ginger.

Chocolate chips. A mix of white and dark chocolate to dip the Oreo balls into.

How to make oreo pumpkin balls

To the food processor add pumpkin puree. You can use either canned or fresh pumpkin puree. Add soft room temperature cream cheese.

Take oreo cookies and add as well. I recommend crushing cookies in a few pieces before placing in to the food processor. I will help speed up the blending process. OR pulse them in the food processor first and than add cream cheese and pumpkin.

Now push on start and mix all the ingredients together until well blended. If you see some bigger cookie pieces, you can leave them for a chunky consistency.

Once done using your hands roll little balls out of the mixture (it will be very sticky) and place on the parchment lined cookie sheet. Freeze for 30 minutes to 1 hour.

Prepare white chocolate. Melt it in the microwave for 20 seconds, stir and then melt for another 20 seconds. Stir well and add 1 teaspoon of an oil. It will make the chocolate mixture thinner and easier to coat balls.

Crush more oreo cookies (remove the filling) in a ziplock bag or in the food processor. Add to the bowl. Dip oreo pumpkin balls first in melted chocolate and than in cookie crumbs. Place back on the cookie sheet and refrigerate for 30 minutes.

Easy no-bake holiday dessert

Oreo balls are fun to make for any occasion but especially during the holidays because of how easy and delicious they are. These pumpkin spice Oreo balls come together very easily in a food processor using 5 ingredients. Covered in a crunchy dark or white chocolate shell, the soft cookie dough balls are sweet and filled with fantastic pumpkin flavor.

This no-bake pumpkin balls recipe is a wonderful go-to dessert. There's no need to turn on an oven and they are perfect whenever you want something sweet. Since they are bite-sized, pumpkin Oreo balls are a great dessert to bring to any fall-themed party.

Helpful tips

Use soften cream cheese. Make sure your cream cheese is at room temperature, otherwise, it won't mix with the Oreos and pumpkin as easily. If it's too cold, you'll end up with chunks of cream cheese instead of a smooth mixture.

Use a food processor. Using a mixer will help you to easily combine all the ingredients together and give you the perfect texture. If you don't have a mixer, you can crush the cookies inside a large gallon bag using a heavy-bottomed pot or a rolling pin.

Then mix everything together in a large mixing bowl. You will have a chunkier texture, but your pumpkin balls will still taste great.

Refrigerate before shaping into balls. This will allow the cookie mixture to firm up enough so that you can roll them into balls and then dip them into the chocolate. Otherwise, you will have a mess and they won't hold their shape.

Reheat chocolate as needed. The melted chocolate can start to harden as you are dipping the truffles. If it does, just pop the bowl back into the microwave and reheat for 10 - 20 seconds until it's smooth and melted again.

Frequently asked questions

Storage

Store pumpkin balls in the air tight container in the fridge for u to 5 days. You can freeze them as well. Freeze in the freezer safe containers or ziplock bag for up to 3 months.

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