These Pumpkin Spice Truffles are the perfect Fall and Thanksgiving dessert. Made by combining golden Oreos with cream cheese, pumpkin pie spice, and white chocolate. These warm and sweet truffles are seriously amazing!
We all know that just a pinch of pumpkin spice makes everything better - these Oreo pumpkin truffles are no exception!
This no-bake treat can be prepped in just 15 minutes and is the perfect festive addition to all your fall and winter gatherings.
Kids and adults alike will love the sweet, tangy, and warm flavors of these chocolate-dipped truffles.
Each bit sized truffle is coated in a crunchy layer of white chocolate that covers a chewy ball of pumpkin spice, crushed golden Oreo, and cream cheese. The result is a chewy, creamy, sweet truffle that is packed full of warm fall flavors.
Fall is the time for all things Pumpkin flavored. And if you need more pumpkin recipes here are a few of our favorites.
Ingredients To Make Pumpkin Spice Truffles
See printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Golden Oreos - When crushed, these vanilla-flavored sandwich cookies form a moldable base for these pumpkin truffles.
- Cream Cheese - At room temperature. Will help to hold all the other truffle ingredients together.
- Pumpkin Spice - Use a premade blend or your own mix of cinnamon, ginger, nutmeg, cloves, and allspice.
- White Melting Chocolate - Coats your finished truffles in a layer of sweet, chocolatey goodness!
You can shape each one of your pumpkin spice truffles around a stick or straw and turn them into pumpkin truffle cake pops! Once you’ve shaped the truffles, freeze and dip them as normal. And voila! You’ve got a mess-free, handheld treat perfect for kid’s birthday parties!
Not a huge fan of white chocolate? Feel free to dip these pumpkin cream cheese truffles in any flavor of melting chocolate you like. You can even find colored melting chocolates at some craft stores or specialty grocery stores!
If these pumpkin spice truffles don't have enough pumpkin flavor for you then try adding some pumpkin purée to your truffle dough!
Just keep in mind that the extra moisture from the pumpkin might make the center of your truffles extra gooey and messy. To combat this, you can add some additional crushed Oreos or powdered sugar.
In addition to topping these truffles with a pinch of pumpkin spice, you can also top them with a drizzle of dark chocolate or mix some white chocolate with orange food gel to create a fun drizzle.
How To Make Pumpkin Truffles
Using an electric hand mixer, combine the crushed golden Oreos, cream cheese, and pumpkin spice into a smooth batter.
Divide and shape the mixture into 15 balls then place the truffles on a parchment-lined baking sheet and allow them to chill in the freezer until hard.
While the pumpkin truffles are freezing, melt the white chocolate in the microwave until drizzly and smooth.
Dip the frozen truffles in the white melting chocolate, being sure that each truffle is completely coated. I like to dip my truffles in the chocolate using a fork to make returning them to the baking sheet easier.
Return the pumpkin spice truffles to the freezer until the chocolate coating has completely hardened.
Recommended Tools. Here are a few kitchen items that come in handy when making this recipe. (Affiliate links).
How To Store Truffles
I recommend placing any leftover Oreo pumpkin cream cheese truffles in an airtight container in the refrigerator. When stored properly, these homemade truffles will stay good in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Since cream cheese doesn’t freeze solid, you can enjoy these truffles straight from the freezer! Or if you’re not a fan of crunchy chocolate, you can let your leftover truffles come up to room temperature before eating.
- If you’re storing these pumpkin truffles in a hard-sided container, layer them with a few sheets of parchment or wax paper. This will help to keep the truffles from sticking to one another.
- While it is not completely necessary to use room temperature cream cheese, it will make mixing the cream cheese and Oreo together much easier. Cold cream cheese is a bit stiffer so it will take you longer to break it up and incorporate it with the crushed cookies.
- Freezing the truffle balls the first time helps solidify their shape and also helps the chocolate set up faster when you coat your truffles.
- Decorate your finished truffles by topping them with some additional crushed Oreos or festive sprinkles before the chocolate hardens.
- Not a fan of golden Oreos? Try using crushed gingersnaps or Nilla wafers as the base of your truffles! You will want to add about 2 tablespoons of extra cream cheese to make up for the lack of frosting provided by the Oreos.
Frequently Asked Questions
Yes! Because these truffles have dairy in them and are coated in a layer of chocolate, they won’t stay good if stored at room temperature.
They’ll be fine if they sit out for an hour, but any longer than that and your truffles might start to melt or even turn sour! In fact, I like to store my pumpkin cream cheese truffles in the freezer and enjoy them cold!
You can always find me enjoying a few of these Oreo pumpkin truffles alongside a tall glass of milk. However, if a warm drink is more your style, you could pair them with a mug of hot chocolate or coffee.
I find that these warm and sweet pumpkin truffles are the perfect addition to any fall or winter dessert spread! They are great for parties or gifting to neighbors and friends.
I hope you enjoy these Pumpkin Spice Truffles! If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!
Pumpkin Spice Truffles Recipe
- 25 golden Oreos, crushed
- 8 ounce block cream cheese, room temperature
- 2 teaspoons pumpkin spice
- 1½ cups white melting chocolate
- In a medium sized mixing bowl, use an electric hand mixer to combine the cream cheese, crushed Oreo, and pumpkin spice until combined.
- Use a spoon or your hands to divide the mixture into 15 evenly sized balls and place them on a baking sheet lined with wax or parchment paper. Freeze the truffle balls for 30 minutes.
- After you have frozen the truffle balls, microwave the chocolate on 30-second intervals until smooth and dip each ball in the white chocolate.
- Return the truffles to the baking sheet, top them with a sprinkle of pumpkin spice if desired, and return them to the freezer for another 30 minutes.
- Serve and enjoy!