I wasn’t quite sure I wanted to share this recipe because the pumpkin truffles didn’t really turn out to look like pumpkins, but I figured what the heck I should just share the good and the bad. I am not prefect and being a baker of any kind and you always have your mess ups and this was just one of them. I will always have next year to redeem myself!

These somewhat adorable Oreo Treats would be great for Halloween school parties, your own Halloween party, sporting events, or just because snacks. Be sure to check out the other Oreo Halloween Truffles I have on my website: Oreo Nutella Bat Truffles, Oreo Apple Pie Mummy Truffles, and Oreo Red Velvet Bat Truffles.

How To Make Oreo Pumpkin Pie Spice Pumpkin Truffles

First, gather all your ingredients. You will only need 6 ingredients unless you swap out the chocolate chips and coconut oil for melting chocolate, then you will only need 5 ingredients which is even less. Even better in my opinion!

One package of Oreo cookies
6 ounces cream cheese
18 Green M&M’s
18 Preztel Sticks
White Melting Chocolate (I like using Candiquik) OR 1 package of White Chocolate Chips & 2 teaspoons of coconut oil OR 12 ounce bag of Orange Candy Melts
Parchment paper or a silicone baking mat
OPTIONAL: Orange Gel Food coloring (If you are going to use white melting chocolate)

Next, in a food processor, pulse Oreos into fine crumbs.

Add cream cheese and pulse until thoroughly blended.

Using a melon baller, small cookie scoop, or a tablespoon, form the mixture into balls of equal size and place onto a baking sheet lined with parchment paper or a silicone baking mat. Freeze for at least 30 minutes, or until firm.

DO NOT SKIP THIS STEP! You do not want to dip the Oreo Truffles while they are still warm. They will be super hard to work with and you will end up having Oreo Truffle mixture all in your chocolate which you do not want.

Once the Oreo balls are frozen, microwave orange chocolate melts in 15-second intervals until melted and smooth. If you are using white melting chocolate like Candiquik, follow the directions on the package to melt the chocolate and add the orange gel food coloring. If you are using white chocolate chips place them in a microwave safe bowl. Microwave the white chocolate chips in 15-second intervals until melted and smooth. Mix coconut oil and the orange gel food coloring into the white chocolate. Adding the coconut oil to the chocolate chips will help thin out the chocolate making it easier for you to dip the Truffles.

Using a fork or candy tool, dip one Oreo ball in the chocolate. Use a spoon and pour the melting chocolate over the top to make sure it is completely coated, then tap the fork or candy tool on the edge of the bowl to drain the excess chocolate. If using a fork, gently push the truffle ball off of the fork with a toothpick onto parchment paper or a silicone baking mat. If using the candy tool, immediately flip the truffle ball onto the parchment paper or silicone baking mat.

NOTE: When you dip the balls the Oreos can leave some crumbs in the coating. To solve this Oreo crumb mess, you can divide the coating in half into two bowls. Dip the Oreo balls in the first bowl and if some crumbs get in the coating dip it a second time but in the second bowl with no crumb in the coating.

Transfer each truffle back to the baking sheet lined with parchment paper or silicone baking mat. Then immediately (it hardens quickly) press a piece of a pretzel into the top of the ball. Lastly press and hold an M&M at an angle next to the pretzel for about 20 seconds. Allow chocolate to harden.

Truffles can be stored in an airtight container in the refrigerator for 5+ days.

Tips & Tricks

You can use any Oreo cookie you want. The “special edition” Oreos are usually smaller packages than the regular Oreos which will require less cream cheese. So if you want to use regular Oreos you can and you can use a whole package of the cream cheese which is 8 ounces.
When you dip the balls the Oreos can leave some crumbs in the coating. To solve this Oreo crumb mess, you can divide the coating in half into two bowls. Dip the Oreo balls in the first bowl and if some crumbs get in the coating dip it a second time but in the second bowl with no crumb in the coating.
Some of my favorite gadgets to bake with are the Solula Professional 18/8 Stainless Steel Medium Cookie Scoop I got from Amazon. I also love the LARGE baking pan I got from my favorite store Target Wilton Ultra Bake Professional. Lastly, I love using Amazon Basics Silicone Baking Mat instead of parchment paper. They are super easy to clean and they fit perfectly in your baking pan.
A quick tip is to use a good quality chocolate. Trust me, it will make your cookie taste that much better. My favorite go-to chocolate chips are Ghirardelli Chocolate Chips. They are seriously the best chocolate chips.

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Oreo Pumpkin Pie Spice Pumpkin Truffles

By: Tammie

March 22, 2019
18
1 hr
Print this

Ingredients

One package of Pumpkin Pie Spice Oreo cookies
6 ounces cream cheese
18 Green M&M's
18 Preztel Sticks
Parchment paper or a silicone baking mat
White Melting Chocolate (I like using Candiquik)
OR
1 package of White Chocolate Chips & 2 teaspoons of coconut oil
OR
12 ounce bag of Orange Candy Melts
OPTIONAL: Orange Gel Food coloring (If you are going to use white melting chocolate)

Directions

Step 1: In a food processor, pulse Oreos into fine crumbs.
Step 2: Add cream cheese and pulse until thoroughly blended.
Step 3: Using a melon baller, small cookie scoop, or a tablespoon, form the mixture into balls of equal size and place onto a baking sheet lined with parchment paper or a silicone baking mat. Freeze for at least 30 minutes, or until firm. DO NOT SKIP THIS STEP! You do not want to dip the Oreo Truffles while they are still warm. They will be super hard to work with and you will end up having Oreo Truffle mixture all in your chocolate which you do not want.
Step 4: Once the Oreo balls are frozen, microwave orange chocolate melts in 15-second intervals until melted and smooth. If you are using white melting chocolate like Candiquik, follow the directions on the package to melt the chocolate and add the orange gel food coloring. If you are using white chocolate chips place them in a microwave safe bowl. Microwave the white chocolate chips in 15-second intervals until melted and smooth. Mix coconut oil and the orange gel food coloring into the white chocolate.
Step 5: Using a fork, dip Oreo balls in the chocolate. Spoon chocolate over the top to make sure it’s completely coated, then tap the fork on the edge of the bowl to drain excess. (I use a toothpick to gently push the truffle off of the fork).
Step 6: Transfer each truffle back to the baking sheet lined with parchment paper or silicone baking mat. Then immediately (it hardens quickly) press a piece of a pretzel into the top of the ball. Lastly press and hold an M&M at an angle next to the pretzel for about 20 seconds. Allow chocolate to harden.
Step 7: Truffles can be stored in an airtight container in the refrigerator for 5+ days.