Ingredients:

  • 1 package (15.35 oz / 435g) Oreo cookies, crushed
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 8 oz (227g) cream cheese, softened
  • 1 tsp (5g) ground cinnamon
  • ½ tsp (2.5g) ground nutmeg
  • ¼ tsp (1g) ground ginger
  • 1 tsp (5ml) vanilla extract
  • 1 cup (170g) white chocolate chips or almond bark
  • 2 tbsp (15g) crushed graham crackers for garnish (optional)

Instructions:

  1. Prepare Ingredients: Gather and measure all ingredients. Crush Oreo cookies in a food processor or by hand until finely ground.
  2. Make the Filling: In a mixing bowl, combine crushed Oreos, pumpkin puree, softened cream cheese, ground cinnamon, nutmeg, ginger, and vanilla extract. Mix until well combined and smooth.
  3. Form the Balls: Using a cookie scoop or spoon, scoop about a tablespoon of the mixture and roll into a ball. Place formed balls onto a parchment-lined baking sheet.
  4. Chill: Refrigerate the balls for at least 30 minutes to firm up.
  5. Melt the Coating: While chilling, melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  6. Coat the Balls: Dip each pumpkin ball into the melted chocolate, allowing excess to drip off. Place back on the parchment-lined sheet.
  7. Garnish (Optional): If desired, sprinkle crushed graham crackers on top before the chocolate sets.
  8. Chill Again: Refrigerate again until the chocolate coating hardens.
  9. Serve: Enjoy chilled or at room temperature.