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Pumpkin OREO Cookie Balls | Mommyhood's Diary

Pumpkin OREO Cookie Balls

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 18


  • 36 cups OREO Cookies finely crushed (about 3 )
  • 8 oz cream cheese, softened
  • 1 (12oz) packet of white candy melt
  • 1 tablespoon cacao butter (optional)
  • 1/4 cup mint chocolate chips
  • Orange sugar for sprinkling
  • Green licorice laces to make tendrils trimmed into shorter pieces


  • Line a rimmed baking sheet or a big plate with waxed paper. Set aside.
  • In a food processor mix the OREO cookies and cream cheese until well combined.
  • Shape into 20 balls. Slightly press, with your thumb, in the top of the each ball to flatten them and create a kind of pumpkin shape. Use a toothpick to create ridges on outside of pumpkin cookie balls.
  • Freeze 10 min.
  • Mix candy melt and cacao butter, if using, following the packet instruction.
  • Dip cookie balls in the melted mixture; place in the prepared baking sheet.
  • Place a chocolate chip to make pumpkin stems and sprinkle with orange sugar.
  • Insert green laces to make the tendrils. Refrigerate for 10 -15 min.


To easily coat OREO cookie balls with the melted chocolate, add balls, in batches, to a bowl of melted chocolate. Use 2 forks to roll cookie balls in chocolate until evenly coated. Remove cookie balls with forks, letting excess chocolate drip back into the bowl.
I served them on a bed of more crushed OREO.
Adding cacao butter when melting chocolate helps to keep the mix smoother for longer.
Keep OREO cookie balls in an air-tight container in the refrigerator.