Pumpkin Oreo Truffles

All you need to make Pumpkin Oreo Truffles is chocolate sandwich cookies, pumpkin puree, pumpkin pie spice, and chocolate!

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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 pumpkin puree and add a little pumpkin spice!

These pumpkin Oreo truffles ended up being softer than when made with cream cheese, like cake balls, but it did not bother my taste buds in the slightest. Pumpkin and chocolate is basically the fall version of peanut butter and chocolate or me.

You could always reduce the pumpkin puree to 1/2 cup if you would like them to be firmer. I also think these would’ve been phenomenal dipped into white chocolate. Yum!

PUMPKIN OREO TRUFFLES

Print

Yield: Approximately 3 dozen Prep Time: 2 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3/4 cup pumpkin puree
• 1 pkg Oreo cookies
• 1 tsp pumpkin pie spice
• 1 lb chocolate bark + 1 Tbsp shortening (optional), melted over double-broiler
• Various toppings

Directions

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.

Post updated 11/13/2024, photo above is the original.