Ingredients
Scale
- 1 ½ cups of canned pumpkin puree (not pumpkin pie filling)
- 2 cups of crushed Oreo cookies
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
- Chocolate chunks or melts for coating
- Additional crushed Oreos for garnish (optional)
Instructions
- In a large mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gradually fold in the pumpkin puree and cinnamon (if using). Mix well until fully combined.
- Gently stir in the crushed Oreos until evenly distributed.
- Using a spoon or cookie scoop, form the mixture into small balls or press into a lined dish to create bars. Refrigerate for at least 1 hour.
- Melt the chocolate chunks or melts according to package instructions. Dip each truffle into the melted chocolate or pour over the bars. Garnish with crushed Oreos if desired and chill until chocolate hardens.
Notes
- These truffles are best stored in an airtight container in the refrigerator for up to 5 days.
- For a festive touch, garnish with additional crushed Oreos or drizzle with caramel sauce.
- You can substitute gluten-free cookies for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece (about 30g)
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg