These Pumpkin Spice Oreo Truffles are perfect for the fall season – they are easy to make and only take four ingredients.
Our house absolutely loves No Bake Oreo Truffles! It all started when a neighbor used to make holiday cookies and bring them over to our house in a large container every year. One of our favorite treats from the box is the No Bake Oreo Truffles. They are so delicious and something that I have never made. However, when our neighbor moved away I knew that I had to start making them myself!
These Pumpkin Spice Oreo Truffles are a spin-off of the original No Bake Oreo Truffles recipe you can find here. These truffles have a decadent, chocolate and pumpkin spice Oreo filling surrounded by a candy coating and decorated for the season. The best thing is these Pumpkin Spice Oreo Truffles is that they only take a couple of ingredients, which makes them easy to make.
Pumpkin Spice Oreo Truffles
To a food processor, add Oreo cookies (including the creme center) and crush until cookie crumbs. If you don’t have a food processor, you can add the cookies to a Ziploc bag and crush them with a rolling pin. Then add the softened cream cheese and pumpkin pie spice to the food processor and combine.
Using a cookie dough scoop, scoop the mixture to form a ball and then roll it between your hands until it’s smooth. Place on parchment paper or wax paper lined cookie sheet. Then place the truffles into the freezer for 15 minutes.
Add the almond bark to a microwave-safe bowl and melt according to the package instructions. Stir. Dip each Oreo Truffle into the melted almond bark and shake off excess before placing back on the parchment paper/wax paper. Add sprinkles or pumpkin pie spice immediately.
Let the Oreo Truffles set for about 10 minutes at room temperature before storing them in an airtight container in the refrigerator. They can be stored in the refrigerator for up to two weeks (if they last that long).
Pumpkin Spice Oreo Truffles
Ingredients
- 36 Oreos, regular
- 1 block cream cheese
- 1 tsp pumpkin pie spice
- vanilla almond bark
Instructions
- To a food processor, add Oreo cookies (including the creme center) and crush until cookie crumbs. If you don’t have a food processor, you can add the cookies to a Ziploc bag and crush them with a rolling pin.
- Then add the softened cream cheese and pumpkin pie spice to the food processor and combine.
- Using a cookie dough scoop, scoop the mixture to form a ball and then roll it between your hands until it’s smooth. Place on parchment paper or wax paper lined cookie sheet. Then place the truffles into the freezer for 15 minutes.
- Add the almond bark to a microwave-safe bowl and melt according to the package instructions. Stir. Dip each Oreo Truffle into the melted almond bark and shake off excess before placing back on the parchment paper/wax paper. Add sprinkles or pumpkin pie spice immediately.
- Let the Oreo Truffles set for about 10 minutes at room temperature before storing them in an airtight container in the refrigerator. They can be stored in the refrigerator for up to two weeks (if they last that long).
