Pumpkin Pie Oreo Truffles
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 24 cookies
  • 1 (16.6 oz) bag golden Oreos or Joe-Joe's Vanilla Creme Cookies*
  • 6 oz cream cheese
  • ½ cup pumpkin puree
  • ¾ tsp cinnamon
  • ½ tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 16 oz white chocolate or almond bark
  1. Pulse golden oreos or vanilla cookies in food processor until finely ground. Add in cream cheese, pumpkin, cinnamon, pumpkin pie spice, and vanilla and pulse until just combined. Place dough in fridge for at least 30 minutes, or until firm enough to work with.
  2. When dough is chilled, use a cookie scoop to place truffles on a cookie sheet lined with parchment. Freeze for 30 minutes.
  3. While truffles are in freezer, melt white chocolate or almond bark using the package's instructions. When ready dip truffles one at a time into chocolate using a fork to tap excess chocolate out. Place on another sheet of parchment. After the chocolate sets, use a plastic bag to drizzle orange-colored white chocolate on truffles if desired.
  4. Store in refrigerator covered for up to ten days or keep in freezer for up to a month.
*I used Trader Joe's joe-joe's vanilla sandwich creme cookies instead of golden oreos because I was trying to avoid high fructose corn syrup. If you decide on TJ's cookies as well, then use the whole package as you would with the oreos!
Recipe by Will Bake for Books at https://www.willbakeforbooks.com/2014/12/pumpkin-pie-oreo-truffles/