Pumpkin Oreo Truffles: Easy No-Bake Treat for Fall Parties

With just a few simple ingredients, you can create Pumpkin Oreo Truffles packed with creamy pumpkin flavor, chocolatey goodness, and a festive flair.

This easy no bake pumpkin dessert recipe is perfect for Halloween parties, Thanksgiving dessert tables, or anytime you want a sweet treat without turning on the oven.

You’ll love how quick these come together—and how irresistible they are once chilled and coated in chocolate.

How to Make Oreo Pumpkin Truffles

Before you get started, be sure to print the recipe at the bottom of the post and gather all your ingredients. 

• Finely crush Oreos – A food processor works best, but you can also use a zip-top bag and rolling pin.
• Mix the Oreos with room temperature cream cheese (this makes mixing smoother and helps the truffle base hold together better) and pumpkin pie spice until smooth.
• Roll the mixture into small balls and freeze them for 20–30 minutes so they hold their shape.

• Dip each truffle in melted orange wafers using a fork.
• Transfer the melted green chocolate to a piping bag or zip-top bag with the corner snipped off. Pipe a small dot or swirl on top of each truffle to look like a stem. You can even add a little curl for a vine effect!
• Let them set until firm, then store in the fridge or freezer for a festive treat anytime!

Be sure to also check out these great fall dessert recipes!

• Try a Mini Pumpkin Pie recipe for a perfect bite-sized treat that captures all the cozy flavors of fall. Looking for something fun?
• These Halloween Oreo Ideas are easy no bake treats to enjoy throughout the season.
• Looking for more kid friendly ideas? Fall Snacks for Kids are great for all ages!
• From bite-sized pies to mini bundt cakes, these mini pumpkin recipes are perfect for parties, lunchbox treats, or cozy fall snacking

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Oreo Pumpkin Truffles Recipe

Learn how to make Pumpkin Oreo Truffles with simple ingredients and no oven—great for gifting, parties, or a sweet fall snack.

Print Pin Rate

Course: desserts

Cuisine: American

Keyword: Oreo Pumpkin Truffles, Pumpkin Oreo Truffles

Prep Time: 20 minutes minutes

Additional Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 36

Author: momma lew

Ingredients

• 25 Double-Stuffed Golden Oreos
• 4 oz cream cheese softened
• 2 tsp pumpkin pie spice
• 12 oz package orange candy melts
• ¼ cup green candy melts

Instructions

• Line 2 large baking sheets with parchment paper. 
• Transfer the golden Oreos to a food processor or use a large ziploc and a rolling pin to crush the Oreos. 
• Place in a large bowl.
• Add the pumpkin pie spice and softened cream cheese to the bowl with the crushed Oreos and mix well.  
• The truffle filling should come together and ball up.
• Using a cookie scoop to measure out approximately 1 inch size (or one heaping teaspoon) of truffle mixture and roll into a ball.  
• Set on the prepared baking sheet.  
• Place the entire sheet in the fridge or freezer to chill for about 30 minutes to harden. 
• Once chilled, remove from the fridge/freezer and set aside.  
• Melt your orange candy melts by transferring to a small microwave-safe bowl.
• Heat for 30 second increments at a time and stir well between.  
• Do not overheat as it will scorch the candy melts. 
• Using a spoon, dip truffles in the orange candy melts and coat. 
• Using the tip of the spoon, scoop the ball out and gently tap the spoon against the bowl to tap off the excess chocolate.  
• Gently place on the parchment again and use the tip of the spoon to even out any indents that are left from the spoon. 
• Continue with the remaining oreo balls.
• Once all of the truffles have been dipped in the candy coating, melt the green candy melts.  
• Transfer the melted green to a piping bag or ziploc bag with a small hole cut in the tip.  
• Carefully draw your version of the pumpkin’s stem and leaves on each truffle. Allow to set to harden. 

Notes

Store Oreo truffles in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 2 months.

Make them a day or two in advance and keep them chilled until ready to serve.