Pumpkin Oreo Truffles

by Erin

After a great win over Penn State this past Saturday, you wouldn’t think I could have asked for more from the weekend (other than not pulling a tendon in my foot). But Hurricane Sandy had other plans for me, in the name of an extended weekend in State College! I was scheduled to leave on a flight Sunday evening, but my first flight was delayed so much that I would’ve missed my connection in Atlanta. Thankfully Delta let me reschedule my flight for the next day. Upon waking up however, my Monday flight had already been cancelled. Now the plan is to leave this afternoon, with a connection in Detroit. Not that I mind the extended mini vacation, I am just worried about my cat, Brady. So hopefully while you read this I am on a flight back to Memphis.

Despite all my traveling dilemmas, I still have a treat for you today in preparation for Halloween tomorrow! I am sure you are familiar with Oreo truffles. The combination of cream cheese and crushed Oreos is nearly perfection. Nearly, only because I may have discovered an even better way to make these treats – substitute the cream cheese for canned pumpkin puree! The truffles ended up being softer than when made with cream cheese, but it did not bother my taste buds in the slightest. You could always reduce the puree to 3/4 cup if you would like them to be firmer. I also think these would’ve been phenomenal dipped into white chocolate. Yum!


Makes approximately 3 dozen


3/4-1 cup pumpkin puree

1 pkg OREO cookies

1 tsp pumpkin pie spice

1 lb chocolate bark + 1 Tbsp shortening, melted over double-broiler

Various toppings


  1. Finely crush cookies in a food processor (or place in a ziplock bag) and mix in pumpkin puree and pie spice until well blended.
  2. Shape into 1-inch balls and place on a wax paper-lined cookie sheet. Place in freezer for 15 minutes.
  3. Roll in melted chocolate using two forks and remove, allowing excess to drip off; place back on sheet. Sprinkle with desired toppings.
  4. Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.

Source: Adapted from Oreo Truffles.

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Elaine @ Cooking to Perfection November 8, 2012 - 4:10 pm

Oh I love that you added some pumpkin pie spice to this! I love pumpkin and chocolate together, so that sounds delicious. And you can never go wrong with truffles, especially with the holidays coming up! :)

amy @ fearless homemaker October 31, 2012 - 10:37 am

YUM, these look so delicious! And I love the sprinkles – too cute! Are you back to Memphis now? And is Bradycat okay? I hope so!

spiffycookie October 31, 2012 - 10:49 am

Yes, back in Memphis last night and Bradycat was extremely happy to see me!

Tracey October 30, 2012 - 7:46 pm

Yikes, hope you made it home ok finally and that Brady is doing well :) These truffles sound amazing, and they’re so festively decorated- love it!

sally @ sallys bakingaddiction October 30, 2012 - 7:41 pm

cream cheese and chocolate and oreos and pumpkin spice. Sometimes I really wonder how something can be so insanely delicious without peanut butter. OH MY GOSH they look incredible. Love the little sprinkles Erin! :)

Jennifer @ Peanut Butter and Peppers October 30, 2012 - 6:02 pm

Your truffles look amazing! I love oreos! What a great way to use them!

Ruby October 30, 2012 - 11:26 am

Hello there, those truffles look so cute. I’ve never tried making truffles out of oreo cookies. White chocolate sounds like a good idea!

Stacy @ Cupcake Crusaders October 30, 2012 - 9:04 am

These look awesome! On Friday we posted about Chocolate Pumpkin Spice Cake Truffles and yesterday we posted about Halloween Oreo cupcakes, but these combine the best of both worlds! Also, the coating for our chocolate on the Chocolate Pumpkin Spice Cake Truffles was too thick, so we’ll have to try adding the shortening to the chocolate like to did to get a smooth finish. Thanks!


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