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Pumpkin Oreo Balls

Pumpkin Oreo balls with a pumpkin spice Oreo cream cheese center, coated in smooth melted white chocolate and finished with crushed Oreo topping. The recipe chills, freezes, and then dips so the centers stay neat and the coating firms up for a clean bite.
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Prep Time 25 minutes
Cook Time 10 minutes
chilling + freezing 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings: 30 balls
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin spice Oreos
  • 1 package (14.3 oz) pumpkin spice Oreos Use regular Oreos if pumpkin spice isn’t available.
  • crushed Oreos for topping For coating tops after dipping; amount as needed.
Pumpkin Oreo cream cheese center
  • 8 oz cream cheese, softened Softened for easy mixing.
  • 0.5 cup pumpkin puree Blot dry before mixing to prevent a loose filling.
  • 1 tsp pumpkin pie spice
  • 0.5 tsp cinnamon
White chocolate coating
  • 12 oz white chocolate or orange candy melts For dipping/coating.
  • orange food coloring (optional) Optional for a pumpkin-orange coating tint.

Equipment

  • 1 sheet pan
  • 1 food processor

Method
 

Prep Oreo crumbs and make filling
  1. Blot the pumpkin puree dry, then crush the entire package of pumpkin spice Oreos (including filling) into fine crumbs in a food processor.
  2. Beat the softened cream cheese until smooth, then add the blotted pumpkin puree, pumpkin pie spice, and cinnamon.
  3. Fold the Oreo crumbs into the cream cheese mixture until fully combined, then refrigerate for 30 minutes so it firms up.
Form and chill the balls
  1. Scoop the mixture into 1-inch balls, then freeze for 20 minutes to help them hold shape for dipping.
Melt and dip
  1. Melt the white chocolate or orange candy melts until smooth, and stir in orange food coloring if desired.
  2. Dip each ball, letting the excess drip, then top immediately with crushed Oreos before the chocolate sets.
  3. Refrigerate until firm, about 30 minutes, so the coating fully sets before serving.

Notes

Pro tip: blot the pumpkin puree very well (paper towels) so the center stays thick and scoopable. Store in the refrigerator up to 5 days in an airtight container; freeze balls after coating for up to 2 months (thaw in the fridge). For a lighter option, use low-fat cream cheese—texture may be slightly softer but still works with freezing before dipping.