Pumpkin Oreo Balls
Easy no-bake pumpkin oreo balls decorated with orange chocolate, pretzel sticks, and green leaf icing decorations.
- Yield: 24 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- 36 Oreo cookies
- 8 oz cream cheese (softened)
- 12 oz orange candy melts
Instructions
- Pulse Oreo cookies in a food processor until finely crumbled.
- Mix in cream cheese until well combined.
- Scoop into 1-inch balls. Refrigerate on a parchment-covered baking sheet for 15 minutes.
- Use a toothpick to score lines into the Oreo balls to resemble pumpkins. Place back into the refrigerator for 10 minutes.
- In the meantime, melt orange candy wafers over a double boiler or in the microwave according to package directions.
- Dip pumpkin oreo balls into melted chocolate, shake off excess, and place back on lined baking sheet. Immediately decorate with a small pretzel stick and leaf icing decoration.
- Refrigerate until ready to serve.
Notes
For best results, ensure cream cheese is fully softened before mixing. Store finished pumpkin Oreo balls in the refrigerator until serving. These can be made ahead and kept refrigerated for up to 3 days.
Nutrition
- Calories: 180
- Sugar: 15
- Sodium: 120
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
- Cholesterol: 10
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