Ingredients
Scale
- 24 Oreo cookies (or your favorite brand)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 8 oz cream cheese, softened
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- White chocolate or melting chocolate for coating
- Optional: chopped nuts or sprinkles for garnish
Instructions
- Crush the Oreos into fine crumbs using a food processor or by sealing them in a bag and crushing with a rolling pin.
- In a mixing bowl, combine cookie crumbs, canned pumpkin, softened cream cheese, pumpkin pie spice, and vanilla extract. Mix thoroughly until smooth and dough-like.
- Shape the mixture into bite-sized balls using your hands or a small cookie scoop. Place them on a parchment-lined baking sheet.
- Chill the formed truffles in the refrigerator for at least 30 minutes to set.
- Melt white chocolate in 30-second intervals until smooth. Dip each chilled truffle into the melted chocolate and place back on the parchment paper.
- Add optional garnishes like chopped nuts or sprinkles. Let the coating set at room temperature or in the refrigerator.
Notes
- Use full-fat cream cheese for richer flavor and better consistency.
- Chill the mixture if it feels too sticky to work with easily.
- Adjust the pumpkin spice to your taste preference.
- For vegan options, substitute with plant-based cream cheese and white chocolate.
- Experiment with different coatings like crushed chocolate Oreos for added texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle (about 15 grams)
- Calories: 110 Kcal
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg