No-bake pumpkin Oreo truffle balls are the ultimate fall-inspired treat. I make these by combining Golden Oreos with cream cheese and real pumpkin purée, shaping the mixture into balls, then dipping them in melted chocolate or colorful candy coating. Each one is finished with cute decorations like pretzel stick “stems” and green icing to resemble mini pumpkins. They’re festive, fun to make, and even more fun to eat.
Why I Love This Recipe
I love how easy these truffle balls are—no oven, no complicated steps, just simple ingredients that come together quickly. The flavor is everything I want in a fall dessert: rich, spiced, sweet, and creamy with the crunch of a candy shell. Plus, they’re always a hit at parties or as homemade gifts. I can also customize them with different coatings or decorations, which makes them great for Halloween or Thanksgiving gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Golden Oreo cookies (family‑size, about 19 oz / ~48 cookies)
Cream cheese, block, softened (8 oz)
Pure pumpkin purée (½ cup)
Pumpkin pie spice (¾ teaspoon)
White chocolate chips (24 oz) or white chocolate / candy coating
Graham crackers, crushed, for garnish (2 crackers worth)
Pretzel sticks for “stem” (optional)
Orange candy melts or colored candy melts (optional for coating or decoration)
Green icing or leaves decoration (optional)
Directions
I start by pulsing the Golden Oreos in a food processor until they turn into fine crumbs.
Then, I add softened cream cheese, pumpkin purée, and pumpkin pie spice, and mix everything until the mixture is smooth and well blended.
I roll the mixture into small, walnut-sized balls and place them on a parchment-lined baking sheet.
After that, I chill the balls in the fridge or freezer for about 20 minutes to firm them up.
While they’re chilling, I melt the white chocolate or candy coating until smooth.
Once the balls are firm, I dip each one into the melted coating, letting the excess drip off before placing them back on the tray.
While the coating is still soft, I insert a pretzel stick on top to resemble a pumpkin stem, and sometimes I add green icing or tiny leaves for decoration.
Finally, I let the coating set fully—chilling them again helps speed this up—and I store them in an airtight container in the refrigerator.
Servings and Timing
Yield: About 32 truffle balls
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: About 1 hour (includes chilling and setting)
Variations
When I want to change things up, I swap the white chocolate for orange candy melts to give them a brighter pumpkin look. I’ve also tried adding a pinch of cinnamon or nutmeg for extra spice. Sometimes, instead of pretzel sticks, I use chocolate chips for a different stem look. For a Halloween version, I’ve used black icing to draw jack-o’-lantern faces. The possibilities are endless.
Storage/Reheating
I always keep these pumpkin Oreo truffle balls in an airtight container in the refrigerator. They stay fresh for about 5–7 days. I don’t recommend freezing them after dipping, as the coating can crack when thawed. If I need to make them ahead, I freeze the uncoated balls, then dip and decorate closer to serving time. Reheating isn’t necessary—these are best served chilled.
FAQs
How far in advance can I make these truffle balls?
I usually make them up to 3 days in advance. Just keep them refrigerated in a sealed container, and they stay delicious.
Can I use regular Oreos instead of Golden Oreos?
Yes, I’ve tried that before. The flavor changes to more of a chocolate-pumpkin combo, which is tasty too, but I prefer the lighter flavor of Golden Oreos for this recipe.
What’s the best way to melt the chocolate or candy coating?
I like to melt the chocolate in the microwave in short 20–30 second intervals, stirring in between, to avoid burning. A double boiler works great too if I’m doing a big batch.
Do I need a food processor?
Not necessarily. I’ve crushed the Oreos by hand using a zip-top bag and rolling pin before. It takes a bit more effort, but it works if I don’t have a processor handy.
Can I skip the decorations?
Of course. I sometimes skip the decorations when I want a quicker version. They’ll still taste amazing, even without the pumpkin look.
Conclusion
These pumpkin Oreo truffle balls are one of my go-to fall desserts because they’re festive, fun, and full of flavor. I love how easy they are to put together and how much everyone enjoys them. Whether I’m making them for a Halloween party, a Thanksgiving treat, or just a cozy night in, they never disappoint.
No‑bake fall‑themed Oreo truffle‑balls flavored with pumpkin and spices, coated in chocolate or candy melts, shaped / decorated like little pumpkins.
Ingredients
Golden Oreo cookies (family‑size, about 19 oz / ~48 cookies)
Cream cheese, block, softened (8 oz)
Pure pumpkin purée (½ cup)
Pumpkin pie spice (¾ teaspoon)
White chocolate chips (24 oz) or white chocolate / candy coating
Graham crackers, crushed, for garnish (2 crackers worth)
Pretzel sticks for “stem” (optional)
Orange candy melts or colored candy melts (optional for coating or decoration)
Green icing or leaves decoration (optional)
Instructions
Place the Golden Oreos in a food processor and pulse until fine crumbs form. :contentReference[oaicite:0]{index=0}
Add the softened cream cheese, pumpkin purée, and pumpkin pie spice. Pulse / mix until the mixture is well blended and smooth. :contentReference[oaicite:1]{index=1}
Using your hands (or a small scoop), roll the mixture into balls (walnut‑sized or somewhat smaller) and place them on a baking sheet lined with parchment. :contentReference[oaicite:2]{index=2}
Freeze or refrigerate the balls for about 20 minutes so they firm up. :contentReference[oaicite:3]{index=3}
Melt the white chocolate (or candy coating) in microwave (in short intervals) or using a double boiler until smooth. :contentReference[oaicite:4]{index=4}
Dip each chilled ball into the melted chocolate to coat fully. Let excess drip off, place back on the parchment‑lined sheet. :contentReference[oaicite:5]{index=5}
While the coating is still soft, insert a small pretzel stick at the top of each ball for the pumpkin “stem”; optionally decorate with green icing or leaves. :contentReference[oaicite:6]{index=6}
Allow the chocolate/candy coating to set fully (can refrigerate for quicker setting). Store in an airtight container in the refrigerator until serving. :contentReference[oaicite:7]{index=7}
Notes
You can use white chocolate, candy melts, or colored coating depending on what you have. If using white chocolate and want vibrant color, use gel food coloring. :contentReference[oaicite:8]{index=8}
If the mixture is too soft / sticky, chilling helps make rolling easier. :contentReference[oaicite:9]{index=9}
The cream cheese flavor is important—using full‑fat gives richer taste. Reduced‑fat versions may change texture. (optional)
These are best kept chilled; letting them sit out too long softens them. :contentReference[oaicite:10]{index=10}
Decorations (sprinkles, pretzel stems, icing leaves) should be added before coating fully sets. :contentReference[oaicite:11]{index=11}
Nutrition
Serving Size:1 ball
Calories:≈ 222 kcal
Sugar:≈ 20 g
Sodium:≈ 104 mg
Fat:≈ 12 g
Saturated Fat:≈ 6 g
Unsaturated Fat:≈ 4 g monounsaturated + ≈ 2 g polyunsaturated
