This recipe for Pumpkin Pie Truffles is made with a secret ingredient… Golden Oreo Cookies! Only 4 base ingredients and dipped in white chocolate! Perfect fall flavor.
Don’t forget to check out some of my other fun flavors like my Christmas Gingerbread Truffles!
Here is the deal. I am completely obsessed with Oreo Truffles. They are so stinken easy to make and always a crowd favorite. I always use them for cute characters or seasonal flavors.
But these pumpkin pie Oreo truffles are easily my all-time favorite.
The flavor screams fall all the way to my stomach. Because no way am I sharing these little dreamboats.
Ingredients for pumpkin oreo truffles:
Originally I wanted to grab a bag of Pumpkin Oreo cookies. It is such an obvious flavor that I assumed they made it. Turns out… They don’t. Or at least they don’t every year? I’m a little fuzzy on the in’s and out’s of their seasonal go-to’s.
SO, I reached for my good ol’ standby: Golden Oreo’s.
A few other items you need… Pumpkin puree (not pie filling!!), pumpkin pie spice, cream cheese, and candy melts.
How to make pumpkin cheesecake truffles:
I feel like I should start with a disclaimer. The texture of these is not like the typical truffle. It is 100% the texture of pumpkin pie. Which I don’t hate.
- Place your vanilla sandwich cookies into a food processor or high powered blender. Pulse until fine crumbs.
- Add the cookie crumbs, pumpkin puree, cream cheese, and pumpkin pie spice to a mixing bowl. Use a hand mixer and beat at low speed until fully combined and the dough forms.
- Using a scoop, or measuring spoon, create your truffles. I like to make mine about 1-1/2 to 2 tablespoons. Place them on a parchment lined tray and place in the freezer for 15 minutes.
- While the truffles are chilling, melt your candy melts or white chocolate according to the package directions. I like to do this in a tall measuring cup.
- Remove the truffles from the freezer. Roll in your clean hand to form a smooth ball. Dip in the chocolate and place back onto the parchment lined baking tray.
- Immediately add sprinkles or cookie crumbs for decorations.
- Allow the truffles to set and enjoy!
Looking for more than just pie? Check out this list of 25 Easy Thanksgiving Desserts!
Tips for dipping truffles in chocolate:
I have made these so many times, so the tips below are things I have learned through trial and error. Hopefully they will help you dip your truffles quickly and easily!
- If you chocolate is too thick for dipping, add a small spoonful of shortening. This helps to thin out the mixture making it cover the truffles evenly.
- Work quickly. The chocolate will start to set almost immediately. So having your toppings ready to go will help speed up the process.
- Not sure how to cleanup? Dried chocolate cleans out of glass quickly with a little soap and hot water.
Tips to make perfect Pumpkin Pie Truffles:
Really, all you need to know about making these truffles will be in the step by step instructions. However, I do have just a few tips!
- You are using pumpkin, so it is best to keep these stored in the refrigerator in a secure container.
- Taste the “dough” before you form your balls. If you need a touch more pumpkin pie spice, add it before you form the truffles.
- I like to keep the truffles in the refrigerator while I dip them in chocolate. I work with 4 or 5 at a time to keep them chilled.
Want even more pumpkin goodness added to your menu? Try my pumpkin milkshake recipe!
Like this recipe? You will love my Slow Cooker Pumpkin Pie and Pumpkin Cheesecake Bars!
Pumpkin Pie Truffles
Ingredients
- 20 Golden Oreo Cookies or vanilla sandwich cookies
- 2 to 4 tablespoons pumpkin puree*
- 4 oz cream cheese
- 1/4 teaspoon pumpkin pie spice
- White candy melts or white chocolate
Instructions
- 1. Place your vanilla sandwich cookies into a food processor or high powered blender. Pulse until fine crumbs.
- 2. Add the cookie crumbs, pumpkin puree, cream cheese, and pumpkin pie spice to a mixing bowl. Use a hand mixer and beat at low speed until fully combined and the dough forms.
- 3. Using a scoop, or measuring spoon, create your truffles. I like to make mine about 1-1/2 to 2 tablespoons. Place them on a parchment lined tray and place in the freezer for 15 minutes.
- 4. While the truffles are chilling, melt your candy melts or white chocolate according to the package directions. I like to do this in a tall measuring cup.
- 5. Remove the truffles from the freezer. Roll in your clean hand to form a smooth ball. Dip in the chocolate and place back onto the parchment lined baking tray.
- 6. Immediately add sprinkles or cookie crumbs for decorations.
- Allow the truffles to set and enjoy!
Notes
Nutrition
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