These Pumpkin Oreo Truffles are a fun autumn treat! They mix creamy pumpkin filling with crushed Oreos, all covered in chocolate. They’re super sweet and perfect for sharing!
Whenever I make these, I can’t resist sneaking a couple before they’re even ready. Who can blame me? The pumpkin and chocolate combo is simply yummy! 🎃
Making these truffles is a breeze! Just mix, roll, and chill. You’ll be a hit at any fall gathering without spending hours in the kitchen!
Key Ingredients & Substitutions
Oreo cookies: These give a delicious chocolate base. If you want a gluten-free option, use gluten-free chocolate sandwich cookies instead. I find the regular Oreos work perfectly for that classic taste!
Cream cheese: The softened cream cheese provides that rich, creamy texture. You can swap it out for vegan cream cheese if you’re looking for a dairy-free alternative. I personally think reduced-fat cream cheese works just fine too!
Pumpkin puree: Use pure pumpkin puree for the best flavor. Avoid pumpkin pie filling, as it has added sugars and spices. If you don’t have pumpkin puree, mashed sweet potato is a decent substitute!
Orange sanding sugar: This gives the truffles a fun pumpkin color. If you don’t have it, you can use orange sprinkles or even coconut flakes dyed with food coloring for a natural look.
How Do I Make Sure My Truffles Are The Right Texture?
The key to perfect Pumpkin Oreo Truffles lies in the mixing and chilling steps. First, mix the ingredients until just combined—don’t overmix or the texture might become too dense.
- After rolling the truffles, chilling them is crucial. It helps firm up the mixture, so they hold their shape when coated. At least 1 hour is ideal!
- When rolling the truffles in sanding sugar, make sure they are cold so the sugar adheres better.
- If the truffles are too soft to roll, try chilling them a little longer or adding a bit more crushed Oreo to stiffen the mixture. This way, you’ll get smooth, well-formed truffles!
How to Make Pumpkin Oreo Truffles
Ingredients You’ll Need:
- 20 Oreo cookies
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Orange sanding sugar or orange sprinkles, for coating
- White chocolate or candy melts, for drizzling
- Green candy melts or green icing, for pumpkin stems
- Extra crushed Oreos, for garnish
Time Needed:
This recipe takes about 30 minutes of active preparation time. After mixing and rolling, you’ll need at least 1 hour to chill the truffles in the fridge. Altogether, you’re looking at a total of about 1 hour and 30 minutes before you can enjoy these delicious treats!
Step-by-Step Instructions:
1. Crush the Oreos:
Start by placing the Oreo cookies into a food processor. Pulse them until they become fine crumbs. If you don’t have a food processor, you can put the cookies in a zip-top bag and crush them using a rolling pin. It’s a great way to relieve some stress, too!
2. Mix the Filling:
In a large mixing bowl, combine the softened cream cheese, pumpkin puree, pumpkin pie spice, and vanilla extract. Using a spatula or mixer, mix everything until it’s smooth and well blended. The cream cheese should be nice and creamy—this is key for a luscious filling!
3. Combine the Mixtures:
Next, add the crushed Oreo crumbs to the pumpkin cream cheese mixture. Gently fold everything together until you have a uniform, sticky dough that holds together well.
4. Roll the Truffles:
Using your hands (a little messy fun!), take about a tablespoon of the dough and roll it into a ball, roughly 1 inch wide. Place each ball onto a parchment-lined baking sheet so they don’t stick. Keep rolling until all the dough is used up!
5. Chill the Truffles:
Pop the baking sheet into the refrigerator and let the truffles chill for at least 1 hour. This step is super important because it helps the truffles hold their shape and makes them easier to coat.
6. Coat with Orange Sugar:
Once chilled, take each ball and roll it in the orange sanding sugar or orange sprinkles until fully coated. Return them to the baking sheet to set.
7. Drizzle with Chocolate:
Melt the white chocolate or candy melts in a microwave-safe bowl according to the package instructions. Once melted, use a spoon to drizzle the melted chocolate over the coated truffles for a beautiful finish!
8. Add the Pumpkin Stems:
Now, melt the green candy melts and use a piping bag or a small zip-top bag with the corner snipped off to pipe tiny stems on top of each truffle. If you prefer, you can use green icing or small candy decorations instead.
9. Finish with Crushed Oreos:
For a delicious touch, sprinkle a bit of crushed Oreos on top or around the truffles to mimic dirt! This will add a great texture and make them look even cuter.
10. Chill and Serve:
Finally, refrigerate the completed Pumpkin Oreo Truffles until you’re ready to serve them. They taste amazing when chilled and make for a delightful autumn treat!
Enjoy your Pumpkin Oreo Truffles at parties, gatherings, or simply when you’re feeling festive! 🎃
Can I Use Reduced-Fat Cream Cheese?
Yes, reduced-fat cream cheese can be substituted in this recipe! It will still yield a delicious truffle, though it might be a little less creamy than using full-fat cream cheese. Just make sure it’s softened for easy mixing!
How Should I Store Leftover Pumpkin Oreo Truffles?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Make sure to separate layers with parchment paper to keep them from sticking together. They also freeze well for up to a month—just thaw them overnight in the fridge before enjoying!
Can I Make These Truffles Vegan?
Absolutely! To make vegan Pumpkin Oreo Truffles, use vegan cream cheese and ensure the Oreos are certified vegan (most are). For a dairy-free coating, opt for dark chocolate or dairy-free candy melts.
What If My Mixture Is Too Sticky?
If the mixture feels too sticky to roll, try chilling it for an extra 15-30 minutes in the fridge. Alternatively, you can mix in a bit more crushed Oreo to help firm it up for easier rolling.