Ingredients
Scale
- 1 (15 oz) can of pumpkin puree
- 2 packages (about 24 oz) of chocolate sandwich cookies (like Oreos)
- 8 oz cream cheese, softened
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips or melting chocolate
- Optional: orange or white chocolate for drizzling
Instructions
- Use a food processor or place the Oreos in a zip-top bag and crush them with a rolling pin until finely ground.
- In a large mixing bowl, combine crushed Oreos, pumpkin puree, softened cream cheese, pumpkin pie spice, and vanilla extract. Mix thoroughly until smooth.
- Use a cookie scoop or your hands to form small balls (about 1 inch in diameter) and place them on a parchment-lined baking sheet.
- Refrigerate for at least 1 hour until firm.
- In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring until smooth.
- Dip each truffle into the melted chocolate using a fork, allowing excess to drip off, then place back on the parchment. Optionally, drizzle with contrasting melted chocolate.
- Refrigerate for an additional 30 minutes until the chocolate is set.
Notes
- Store in an airtight container in the refrigerator for up to one week.
- For longer storage, freeze the truffles for up to 3 months, individually wrapping them in plastic wrap.
- Enhance presentation with a sprinkle of cinnamon or a mini cookie on top.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle (about 20 g)
- Calories: 160 Kcal
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg