These fun and festive Pumpkin Oreo Balls have a creamy, chocolatey Oreo center and a sweet candy coating, making them bite-sized, cute little pumpkins. They are easy, no-bake treats, perfect for fall parties and Halloween. Gather the kids to help make them; they are as much fun to make as they are to eat.
What we love about these Oreo Pumpkin Balls
If you haven’t made Oreo balls/Oreo truffles before, they are so easy to make. You just crush 36 regular Oreos and combine them with 8 ounces of cream cheese. That’s it! Roll them into 1-inch balls, refrigerate, and then dip in the coating of your choice.
We love these Pumpkin Oreo Balls because they are just so darn cute and festive! We used orange colored candy wafers from the craft store to dip the Oreo balls into, and then topped them with sprinkles, a pretzel stem, and a mini green M&M leaf. They are fun and easy to make; this is a huge kid-friendly activity. They are the perfect fall or Halloween treat for any party, and they taste so good!
Looking for some other fun fall and Halloween treats? Try our Mummy Pretzels, Oreo Cookie Spiders, Pumpkin Patch Cookies, Chocolate Frosted Cookies, Pumpkin Spice Cookies with Cream Cheese Frosting, Glazed Pumpkin Bread, Apple Caramel Bundt Cake, or our Apple Crisp with Brown Sugar & Oat Topping. We also have some fun charcuterie boards! Check out our Fall Themed Charcuterie Board or our Halloween Charcuterie Board.
What you need to make these Pumpkin Oreo Truffles
You will need the following ingredients:
- Regular Oreos (not Double Stuf)
- Cream cheese
- Orange candy melts (I used the Melt Craft brand available at Michael’s craft store)
- Fall-colored nonpareil sprinkles (I found mine at Home Goods, but there are varieties online at Michael’s and Amazon.)
- Pretzels sticks
- Mini green-colored M&Ms
Pumpkin Balls Substitutions
I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- You can use different-shaped sprinkles. I like how small the nonpareils are, but you can use different kinds or different color mixes.
- You can try different filling flavors of Oreos.
- You can use green frosting in place of the green M&Ms.
- You can use white or dark chocolate in place of the orange melting candy wafers.
Step-by-step Instructions
Step 1. Finely crush Oreo cookies in a food processor, or if you don’t have one, use a gallon-sized Ziploc bag with a rolling pin to crush the cookies. Add the cream cheese to the food processor to mix together if your food processor is big enough, or beat together with an electric or stand mixer.
Step 2. Using a small cookie scoop (about 1 tablespoon of dough), roll the dough into 1-inch balls and place them 1-2 inches apart on the baking sheet. Loosely cover the dough and refrigerate for at least one hour or for up to 2 days. You want the balls cold so they don’t fall apart when dipped in the candy melts.
- Step 3. Melt the candy wafers in the microwave according to the package directions. For the dipping, use your second prepared baking sheet. Working in small batches to keep the other Oreo balls chilled, dip an Oreo ball into the melted candy one at a time and turn it as needed to make sure it is completely covered. Using a candy dipping tool, or a fork, gently lift the Oreo ball out with the fork prongs underneath the ball and tap the fork against the side of the cup to help the excess chocolate drip off. If using a fork, take a toothpick and slide it across the top of the fork to release the coated ball and place it on the prepared baking sheet. If using a candy dipping tool, turn it upside down to release it.
Step 4: Immediately sprinkle a few nonpareil sprinkles on top of the coated ball while it is still wet and place a mini-green MandM slightly to the side on the top of the coated ball. Push a pretzel piece into the top of the ball, in the middle next to the green MandM. Working quickly with the melted candy, repeat with the remaining Oreo balls. If the candy starts to harden, you can reheat it for 15 seconds in the microwave and stir. When the orange candy runs out, open the second bag and melt it the same way.
Tips
- These Melt Craft Orange Candy Wafers from Michaels are the ones I used to make the pumpkins.
- I love using a small (1 tablespoon) cookie scoop to scoop the dough and roll into balls. It makes the Oreo balls uniform in size, and it is easy to use.
- If you would like to try using a dipping tool, rather than a fork, this spiral dipping tool is good for Oreo balls.
Frequently Asked Questions
| Can Pumpkin Oreo Balls be made in advance? |
| Oreo Balls can last up to 2 weeks stored in an airtight container in the fridge and can absolutely be made in advance. You can roll the balls and store them in advance before dipping them, and dip them the day you are serving them or the day before. You can also store the finished Oreo balls in an airtight container in the fridge for up to two weeks; however, the pretzels will start to slightly soften. |
| How do I store Pumpkin Oreo Balls? |
| a. Store the Oreo Balls in an airtight container in the fridge in a single layer for up to 2 weeks. I use a Tupperware container and use waxed paper to separate the layers if I need to stack them so they don’t stick together. b. These freeze really well and can be stored in an airtight container in the freezer for up to 2-3 months. Thaw in the fridge overnight before serving. |
Pumpkin Oreo Balls
These fun and festive Pumpkin Oreo Balls have a creamy, chocolatey Oreo center and a sweet candy coating, making them bite-sized, cute little pumpkins. They are easy, no-bake treats, perfect for fall parties and Halloween. Gather the kids to help make them; they are as much fun to make as they are to eat.
30
minutes2-48
hours40-44
Oreo ballsIngredients
36 Regular Oreo cookies
8 ounces Full-fat brick cream cheese, softened
Two 12-ounce packages of orange candy wafers for melting
Fall-colored nonpareil sprinkles
Pretzel sticks (about 15), broken in 3rds
40 Green M&M’s Milk Chocolate Minis (I had plenty in a 9.40- ounce Sharing Size package of M&M’s minis)
Directions
- Line 2 baking sheets with parchment paper, one to use when making the Oreo balls, and one to use when dipping them.
- Finely crush Oreo cookies in a food processor, or if you don’t have one, use a gallon-sized Ziploc bag with a rolling pin to crush the cookies.
- Add the cream cheese to the food processor to mix together if your food processor is big enough, or beat together with an electric or stand mixer.
- Using a small cookie scoop (about 1 tablespoon of dough), roll the dough into 1-inch balls and place them 1-2 inches apart on the baking sheet. Loosely cover the dough and refrigerate for at least one hour or for up to 2 days. You want the balls cold so they don’t fall apart when dipped in the warm melted candy
- Melt the candy wafers in the microwave in a 2-cup measuring cup (it’s a nice size for dipping) according to the package directions, making sure to heat in 15-30 second intervals at a lower power. Wait 3-5 minutes for the candy to cool so it’s not too hot when dipping.
- For the dipping, use your second prepared baking sheet. Working in small batches to keep the other Oreo balls chilled, dip an Oreo ball into the melted candy one at a time and turn it as needed to make sure it is completely covered. Using a candy dipping tool, or a fork, gently lift the Oreo ball out with the fork prongs underneath the ball and tap the fork against the side of the cup to help the excess chocolate drip off. I lightly drag the bottom of the Oreo ball over the measuring cup to release extra coating on the bottom of the Oreo ball. If using a fork, take a toothpick and slide it across the top of the fork to release the coated ball and place it on the prepared baking sheet. If using a candy dipping tool, turn it upside down to release it.
- Immediately sprinkle a few nonpareil sprinkles on top of the coated ball while it is still wet and place a mini-green MandM slightly to the side on the top of the coated ball. Push a pretzel piece into the top of the ball, in the middle next to the green MandM. Working quickly with the melted candy, repeat with the remaining Oreo balls. If the candy starts to harden, you can reheat it for 15 seconds in the microwave and stir. When the orange candy runs out, open the second bag and melt it the same way.
- Place the baking sheet in the fridge to set for about 1 hour. Serve immediately or place in an airtight container in the fridge for up to 2 weeks.
Notes
- Sprinkle the dipped Oreo balls with sprinkles and add the mini M&M right after dipping, while the melted candy is wet, to make sure the sprinkles stick to the melted candy.
- To prevent the candy from overheating, always melt the candy at 50% power in your microwave. After the first 30 seconds of heating, only heat in 15-second intervals and stir well in between each interval. The candy continues to melt while being stirred.
- If the candy starts to thicken while you are dipping, reheat for 10-15 seconds, stir, and continue dipping. Never add liquids to the candy melts, as it can cause the candy to seize. If needed, you can add 1-2 teaspoons of vegetable shortening to the candy to thin.
- Either waxed paper or parchment paper can be used to line your baking sheets. I slightly prefer the parchment paper. I definitely recommend using either to ensure the Oreo balls don’t stick to the pan and for easier cleanup.
