Ingredients
Scale
- 2 cups of crushed Oreo cookies
- 1 cup of canned pumpkin puree
- 8 oz of cream cheese, softened
- 1 teaspoon of pumpkin pie spice
- 1 teaspoon of vanilla extract
- 12 oz of Semi-sweet chocolate or melting wafers
- Optional: crushed graham crackers or sprinkles for decoration
Instructions
- Start by crushing the Oreo cookies until fine crumbs using a food processor or by crushing in a zip-top bag with a rolling pin.
- In a mixing bowl, combine the crushed cookies, canned pumpkin, softened cream cheese, pumpkin pie spice, and vanilla extract. Mix thoroughly until a uniform dough forms.
- Using a small cookie scoop or your hands, shape the mixture into 1-inch diameter balls. Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
- Meanwhile, melt the semi-sweet chocolate or melting wafers in a double boiler or microwave, stirring until smooth.
- Dip each chilled truffle into the melted chocolate, ensuring full coverage. Remove with a fork, letting excess drip off, then place back on the parchment paper. Decorate with sprinkles or crushed graham crackers if desired.
- Refrigerate the coated truffles for 20-30 minutes until the chocolate sets. Serve and enjoy your festive fall treat.
Notes
- Ensure the pumpkin puree is smooth and not too moist for best dough consistency.
- Decorate with festive toppings like fall sprinkles or chopped nuts for extra texture.
- Keep the truffles refrigerated in an airtight container for up to one week, or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle (about 20g)
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg