Want to steal the show at your next fallparty? Make these Oreo pumpkin cookie balls. They packed with pumpkin spice for the ultimate treat!
Add the cream cheese, butter, pumpkin spice and vanilla to the oreo crumbs and blend together. (you may need to scrape down the bowl as you blend because the mixture can get caught and be sticky, make sure to thoroughly combine all the ingredients so you don’t have pockets of cream cheese).
Use a 1 inch cookie scoop to measure out the oreo batter, then roll each into a ball and place them on a baking sheet lined with wax paper.
Push each pretzel stick piece into the tops of the oreo balls. (Make sure to leave enough at the top to allow you to dip the truffles in chocolate later.
With about 5 minutes left in the chill time, using microwave safe bowls, melt the colored candy melts according to the package directions.
Once you assemble all the pumpkin oreo balls, pipe green leaves onto each one and place them in the refrigerator for at least 20 minutes to fully harden.
Because the chocolate will be warm and the oreo balls are frozen, I highly recommend working in batches. If you pull all 30 pumpkin balls out of the freezer at once, the ones sitting out on the baking sheet will begin to thaw and not stay as hardened, making it more difficult to coat each one. Only take 10-15 oreo balls out of the freezer at a time.
We recommend keeping these refrigerated until you serve them, they taste great at room temperature if you plan to have them sitting out on a platter but keeping them cool until you serve them is best. If you plan to make little bags to hand out, those can be stored in the refrigerator until you deliver them. These will keep in the fridge for up to 3 weeks.