Ingredients
Equipment
Method
- Place all Oreo cookies (with cream) into a food processor or blender and pulse until fine crumbs form. Alternatively, crush in a zip-top bag with a rolling pin.
- In a medium mixing bowl, combine softened cream cheese, pumpkin puree, pumpkin pie spice, vanilla extract, and a pinch of salt. Stir until smooth and creamy.
- Add the crushed Oreos to the bowl and mix until fully combined and thick. If too sticky, refrigerate for 10–15 minutes.
- Line a baking sheet with parchment paper. Scoop out 1-inch portions and roll into balls (about 24–28 balls).
- Place the balls on the baking sheet and refrigerate for at least 30 minutes, or freeze for 15 minutes to firm up.
- In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second bursts, stirring between each, until smooth and glossy.
- Dip each chilled ball into the melted chocolate, coating completely. Let excess chocolate drip off, then return to the parchment-lined sheet.
- While chocolate is wet, decorate with crushed Oreos, sprinkles, or drizzle with orange candy melts. Add pretzel pieces or green M&Ms for stems/leaves if desired.
- Refrigerate or freeze the finished balls for 15–20 minutes until chocolate is set.
- Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge.
Notes
Use regular Oreo cookies (not Double Stuf) for the best texture. If your mixture feels too soft, chill it before shaping. You can decorate with colored candy melts or sprinkles for any fall occasion. Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.