Halloween Oreo Truffles
These no-bake truffles take the classic Oreo-and-cream-cheese treat in a cozy autumn direction: a gingersnap and pumpkin spice filling, a dark chocolate shell, and a simple pumpkin-orange drizzle. They're rich, warmly spiced, and just festive enough for a Halloween spread without any fussy decorating.
These no-bake truffles take the classic Oreo-and-cream-cheese treat in a cozy autumn direction: a gingersnap and pumpkin spice filling, a dark chocolate shell, and a simple pumpkin-orange drizzle. They're rich, warmly spiced, and just festive enough for a Halloween spread without any fussy decorating.
Ingredients
8 ingredients- Calories
- 135 kcal
- Fat
- 7g
- Carbs
- 16g
- Protein
- 1.5g
Whole recipe (30 servings): 4050 kcal
- 36 Oreo cookies (regular, filling included)
- 8 ounces cream cheese, softened at room temperature
- 1/2 cup finely crushed gingersnap cookies (about 10 cookies)
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon fine salt
- 12 ounces dark chocolate melting wafers (or semisweet chocolate chips)
- 4 ounces orange candy melting wafers
- 1 teaspoon coconut oil or vegetable shortening (optional, for thinning chocolate)
Method
7 steps- Line a large baking sheet with parchment paper. In a food processor, pulse the Oreo cookies (including filling) until they are fine crumbs. Add the crushed gingersnaps, pumpkin pie spice, and salt; pulse briefly to combine.
- Add the softened cream cheese and pulse until the mixture comes together into a thick, uniform dough. If you don't have a food processor, crush the cookies in a zip-top bag with a rolling pin, then mix everything in a bowl with a sturdy spoon.
- Scoop the mixture into 1-inch balls (about 1 tablespoon each) and place on the prepared baking sheet. You should get about 30 truffles. Chill in the refrigerator for 20 minutes, until firm enough to handle.
- Melt the dark chocolate melting wafers in a microwave-safe bowl in 30-second bursts, stirring after each, until smooth. If using chocolate chips, add the coconut oil or shortening to help it melt smoothly. Let the melted chocolate cool for 2–3 minutes.
- Dip each chilled truffle into the dark chocolate, using a fork to lift it out and tap off excess. Return to the baking sheet. Work in batches, keeping the remaining truffles chilled. Let the chocolate set at room temperature for about 15 minutes, or refrigerate for 10 minutes.
- Melt the orange candy wafers in a small microwave-safe bowl in 30-second bursts, stirring until smooth. Transfer to a small zip-top bag, snip a tiny corner, and drizzle over the set truffles in thin zigzags. Let the drizzle set for 10 minutes before serving.
- Store truffles in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10 minutes before serving for the best texture.
Recipe notes
Helpful tips
- For a more pronounced pumpkin flavor, add 1/4 teaspoon of pumpkin pie spice to the melted orange drizzle.
- If the truffle mixture is too soft to roll, chill it for 10–15 minutes before scooping.
- Use a fork to dip and tap off excess chocolate for a smooth, even coating.
Equipment
- Food processor (optional)
- Large baking sheet
- Parchment paper
- Microwave-safe bowls
- Small zip-top bag
- Fork or dipping tool
Storage
Keep in an airtight container in the refrigerator for up to 5 days. Freeze for up to 1 month; thaw overnight in the refrigerator.
Additional tips
- Contains dairy, gluten, and soy. Chocolate may seize if overheated; melt in short bursts and stir well. Keep truffles chilled until serving to prevent softening.
Recipe inspiration
Inspired by Amanda's Cookin' & Crafts
Estimated nutrition
Per serving: 135 calories
Fat: 7 g · Carbs: 16 g · Protein: 2 g
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