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Pumpkin Oreo Balls

These no-bake Pumpkin Oreo Balls turn Oreos, cream cheese, and orange candy coating into tiny pumpkins that look far more complicated than they really are. Add pretzel stems and green candy leaves, and everyone will assume you spent all afternoon being festive.
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Prep Time 50 minutes
Course Dessert
Servings 24 Oreo Balls

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 36 regular Oreo cookies not Double Stuf
  • 8 ounces full-fat brick-style cream cheese softened
  • 12 ounces orange candy melts
  • 24 small pretzel-stick pieces
  • 24 green candy leaves or green M&M’s

Instructions

  • Crush the Oreos: Place the Oreo cookies in a food processor and pulse until they form very fine crumbs with no large cookie pieces remaining.
    36 regular Oreo cookies
  • Mix the Filling: Add the softened cream cheese to the Oreo crumbs. Process or stir until the mixture is smooth, thick, and evenly combined with no visible streaks of cream cheese.
    8 ounces full-fat brick-style cream cheese
  • Shape the Balls: Use a tablespoon-size cookie scoop to divide the mixture into 24 portions. Roll each portion between your hands to form a smooth 1-inch ball.
  • Chill the Balls: Arrange the Oreo balls on a baking sheet lined with parchment paper. Refrigerate them for 15 minutes so they become firm enough to shape.
  • Make the Pumpkin Grooves: Use a toothpick to gently press several shallow vertical grooves around each Oreo ball. Do not cut too deeply, or the balls may crack while being dipped.
  • Chill Again: Return the shaped Oreo balls to the refrigerator for another 10 minutes. Keeping them cold will help them hold their shape in the warm candy coating.
  • Melt the Candy Coating: Place the orange candy melts in a deep microwave-safe bowl. Microwave according to the package directions, stirring frequently, until completely melted and smooth.
    12 ounces orange candy melts
  • Dip the Oreo Balls: Place one chilled Oreo ball at a time into the melted candy coating. Lift it out with a fork or dipping tool and gently tap off the excess coating.
  • Decorate the Pumpkins: Place each dipped Oreo ball back on the lined baking sheet. Immediately add a small pretzel piece for the stem and a green candy leaf or green M&M before the coating begins to harden.
    24 small pretzel-stick pieces, 24 green candy leaves or green M&M’s
  • Chill and Serve: Refrigerate the finished Pumpkin Oreo Balls until the candy coating is firm. Keep them refrigerated until ready to serve, and do not leave them at room temperature for more than 1 hour