Pumpkin Cookie Truffle Pops

Why You’ll Love This Recipe

I like how easy these truffle pops are to prepare, even though they look like they came from a bakery. The Golden Oreos mixed with cream cheese create a smooth, flavorful base, while the pumpkin pie spice and vanilla give them that warm autumn taste I can’t resist. I also enjoy how the candy melts allow me to decorate them into adorable little pumpkins. They’re bite-sized, portable, and perfect for sharing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

14.3 oz package Golden Oreos
8 oz cream cheese, softened (room temperature)
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
16 oz orange candy melts
6 oz green candy melts

Directions

1. I start by crushing the Golden Oreos into fine crumbs using a food processor.
2. Then I mix the crumbs with softened cream cheese, pumpkin pie spice, and vanilla extract until a smooth dough forms.
3. I roll the mixture into small balls and place them on a parchment-lined baking sheet.
4. I chill the balls in the refrigerator for about 1 hour, or until firm.
5. I melt the orange candy melts according to the package directions.
6. I dip each truffle ball into the melted orange candy, coating it completely, and set them back on the parchment paper.
7. While the coating is still wet, I use the green candy melts to pipe little stems and leaves on top to make them look like pumpkins.
8. I let the truffle pops set completely before serving.

Servings and Timing

This recipe makes about 24 truffle pops. It usually takes me around 30 minutes to prepare them, plus an additional 1 hour for chilling.

Variations

Sometimes I swap the Golden Oreos for regular Oreos to create a richer chocolate version. I also like to experiment with different candy melt colors to fit other themes, like white for ghosts at Halloween or red for Christmas. For a spicier fall flavor, I add a pinch more pumpkin pie spice.

Storage/Reheating

I store these truffle pops in an airtight container in the refrigerator for up to 5 days. If I want to keep them longer, I freeze them for up to 2 months, then thaw them in the fridge before serving. I never reheat them since they’re meant to be enjoyed chilled.

FAQs

How do I keep the truffle pops from falling off the sticks?

I dip the stick into a little melted candy before inserting it into the truffle. This helps secure it.

Can I make these without sticks?

Yes, I often just serve them as truffle balls without turning them into pops.

Do I need a food processor to crush the cookies?

No, I sometimes put the cookies in a zip-top bag and crush them with a rolling pin.

Can I use white chocolate instead of candy melts?

Yes, I can, but I find that candy melts are easier to work with and come in more colors.

How do I prevent cracks in the candy coating?

I make sure the truffle balls aren’t too cold when dipping. If they’re rock solid from the freezer, the coating sometimes cracks.

Can I prepare these truffles ahead of time?

Yes, I often make them a day or two in advance and store them in the fridge.

How do I pipe the green leaves neatly?

I use a small piping bag or even a zip-top bag with the corner snipped off.

Can I make them vegan?

Yes, I substitute dairy-free cream cheese and vegan cookies, then use vegan candy coating.

What if my candy melts are too thick?

I add a teaspoon of coconut oil or shortening to thin them out.

Are these safe to leave out at room temperature?

I keep them out for no longer than 2 hours since they contain cream cheese.

Conclusion

I love how these Pumpkin Cookie Truffle Pops combine fun presentation with irresistible flavor. They’re a perfect no-bake treat for fall, easy enough to make with kids, yet impressive enough to bring to a party. Every time I make them, they disappear fast, and I always end up wishing I had made a double batch.

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