Ingredients
Scale
- 1 package (14 oz) of Oreos cookies, crushed into fine crumbs
- ½ cup of canned pure pumpkin (not pie filling)
- 8 oz of cream cheese, softened
- 1 teaspoon of pumpkin pie spice
- 1 teaspoon of vanilla extract
- Chocolate melts or chocolate chips for coating
- Optional: sprinkles or edible decorations resembling fall themes
Instructions
- Start by crushing the Oreos into fine crumbs. You can do this using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- In a large bowl, mix the softened cream cheese, canned pumpkin, vanilla extract, and pumpkin pie spice until smooth and well combined.
- Add the crushed Oreos to the pumpkin mixture and stir thoroughly until uniform and sticky enough to roll into balls. Adjust mixture consistency as needed.
- Use your hands or a small cookie scoop to form the mixture into bite-sized balls. Place them on a parchment-lined baking sheet.
- Refrigerate the formed balls for at least 30 minutes to firm up.
- Melt the chocolate melts or chips until smooth, then dip each ball into the chocolate coating. Return to parchment-lined sheet and decorate with sprinkles if desired.
- Refrigerate the coated balls for 15-20 minutes until set before serving.
Notes
- You can use vegan or dairy-free cream cheese as a substitute for a dairy-free version.
- Adjust the mixture by adding more pumpkin if too dry, or more crushed Oreos if too wet.
- For best presentation, decorate with fall-themed sprinkles or edible decorations.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian, Nut-Free
Nutrition
- Serving Size: 1 ball (about 1 inch diameter)
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 11mg