Easy no-bake pumpkin spice Oreo balls dipped in white chocolate. A perfect fall or Halloween party treat.
Author:charliehayes
Prep Time:25 min
Cook Time:5 min
Total Time:30 min
Yield:24 balls 1x
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
24 regular Oreo cookies
1 package (8 oz) cream cheese, softened
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1 cup white chocolate chips
1 tablespoon vegetable shortening (optional, for smoother melting)
Orange or black food coloring (optional)
Sprinkles or edible glitter for decorating
Instructions
Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
In a medium bowl, mix the Oreo crumbs, softened cream cheese, pumpkin pie spice, and vanilla extract until well combined.
Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
Freeze the balls for at least 30 minutes until firm.
Melt the white chocolate chips with the vegetable shortening (if using) in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Alternatively, melt using a double boiler.
If desired, stir in food coloring to achieve your desired pumpkin shade.
Dip each frozen Oreo ball into the melted white chocolate, ensuring it is fully coated. Use a fork to lift the balls and let excess chocolate drip off.
Place the coated balls back on the parchment-lined baking sheet.
While the chocolate is still wet, decorate with sprinkles or edible glitter. You can also drizzle with additional melted chocolate.
Refrigerate the pumpkin Oreo balls for at least 15-20 minutes, or until the chocolate has set.
Notes
For best results, ensure your cream cheese is fully softened.
You can make these balls up to a week in advance and store them in an airtight container in the refrigerator.
To make ahead, freeze the rolled balls before dipping in chocolate. Dip them while still frozen for easier handling.