Pumpkin Truffles

5 from 4 reviews




  1. In a food processor, grind the Oreos until powdery. Set aside 1-2 tablespoons of crushed Oreos, and mix in a pinch of cinnamon for color.
  2. Pour the majority of the Oreos into a medium bowl and stir in cream cheese, pumpkin puree, and spices until homogenous. Place mix into refrigerator and cool for at least 30 minutes.
  3. Once the truffles are cold, using a rounded tablespoon, roll the dough into balls. Place on a baking sheet lined with waxed paper.
  4. Next, melt the chocolate chips in a small microwave-safe bowl in 30 second increments, stirring well in between each heating.
  5. Using a toothpick or fork, dip balls into melted chocolate and return them to the baking sheet to cool. To garnish, sprinkle the 1-2 tablespoons of Oreos set aside from earlier. Place in freezer until hardened. VoilĂ !


Because of the cream cheese, these truffles should be kept refrigerated for up to 5 days.

If you’re interested in coloring your truffles, I used 2 drops of red food coloring and about 15 of yellow! It gives them a subtle orange tint.