These adorable pumpkin truffles are created with a Golden Oreo base that’s infused with pumpkin pie spice and topped with pretzel stems and frosting leaves.

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Close up side view of two pumpkin Oreo truffles resting in decorative paper grass, pictured with the top truffle with a bite taken out of it, showing off the pumpkin flavored filling.

About Pumpkin Oreo Truffles

Adorably festive, easy to make, and infused with sweet fall flavor, these cute little pumpkin truffles are a must-have dessert for any fall-themed gathering or event.

Why are truffles called “truffles”?

Chocolate truffles as we know them (round chocolate candy with some sort of coating) originated in France in 1895. And at the time, the creators of this confection seemed to feel that this new treat resembled a truffle, which is a type of mushroom. Truffle mushrooms are dark brown, round, and have a textured surface – which does, in fact, look a lot like a candy truffle coated in sprinkles.

What’s in pumpkin Oreo truffles?

To make your own cute little batch of pumpkin truffles, you’ll need to gather the following ingredients:

  • Golden Oreos, salted butter, and cream cheese – Used for the base filling and to help bind the ingredients together to create the smooth texture that truffles are known for. You could also substitute the Golden Oreo cookies for an equal amount of gingersnap cookies or Graham Crackers.
  • Vanilla and pumpkin pie spice – To give these pumpkin truffles a hint of classic pumpkin flavor.
  • Pretzel sticks – For creating cute “pumpkin stems” on top of each truffle.
  • Orange candy melts and white candy melts – Used to coat the truffles in fall-themed colors. You can also substitute this for almond bark.
  • Sprinkles and green frosting – Both are totally optional, but they do give these truffles some sparkle and decorative leaves. You can use store-bought frosting or you can make your own with your choice of food coloring.
Top down view of a bowl filled with paper grass and topped with multiple prepared pumpkin Oreo truffles.

What type of candy melts should you use?

Candy melts (also called melting wafters) are pretty common – you can find them in the baking supply area, and they’re small, flat disks, typically sold by the bag – but I do think there are significant differences in quality depending on the brand of candy melts you buy.

Wilton is by far the most common brand of candy melt, and they are sold in a variety of colors. This makes them a popular pick, since you can buy the exact color you need and can get right to crafting your festive treats. Wilton is simple and easy.

This recipe recommends using Wilton candy melts (or other brands that come in different colors) because it makes things simpler.

However, I’ve not been impressed with the quality of Wilton candy melts and typically look for alternatives. If given the choice, I would highly recommend picking up Ghirardelli brand candy melts and using oil-based food coloring to get the look that you want. You could also use their bar chocolate or chocolate chips. These are my favorite candy melts to work with due to the superior quality and taste.

What tools do you need?

While these truffles look intricate and complicated, they’re surprisingly easy to make. You’ll need standard baking tools and only a few custom (yet optional) decorating tools, such as:

Close up side view of a pumpkin Oreo truffle, showing off the sprinkle and leaf decoration.

How to store Oreo truffles

Truffles should be stored in a sealable container until ready to eat. For best results, storing them in the refrigerator will help them last longer and keep their shape.

When serving, it’s okay to allow truffles to sit on a serving plate and come to room temperature. They should maintain their pretty presentation for up to four to six hours, depending on the temperature of the room.

How long do pumpkin Oreo truffles last?

When stored in a sealed container in the refrigerator, these truffles should last for up to two weeks.

Can you freeze truffles?

Yes, you totally can!

When stored in a sealed container or freezer bag, these truffles should remain good for up to six months.

Notes & tips for pumpkin Oreo truffles

  • To prepare and mix the truffle ingredients, it’s highly recommended you use a food processor.
Close up top down view of a bowl filled with pumpkin Oreo truffles, showing off the different types of sprinkle decorations you can use.

More delicious truffle recipes

Other tasty recipes with pumpkin

How to make pumpkin Oreo truffles

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Using a food processor, pulse the Oreo cookies until they’re nice and crumbly.

Step 2 – Toss the cream cheese, butter, vanilla, and pumpkin pie spice into the food processor, then mix until combined.

Step 3 – Transfer the Oreo mixture to a bowl, cover it with plastic wrap, then chill it until it’s easy to handle and form into shapes.

Step 4 – Before you begin, make sure you have lots of wet cloths or paper towels nearby, because this next part can be messy. Also have another baking sheet or plate handy that you can place the rolled truffles on. When ready, bring the Oreo mixture out and place it on your workspace. Using a cookie scoop or ice cream scoop, scrape out about one tablespoon worth of Oreo mixture (or whatever size you’d like your truffles to be) and place it in your hands. Roll it into a ball, then place the finished ball on the nearby baking sheet. Wipe your hands and then repeat this step until all of the Oreo mixture has been rolled into truffles.

Step 5 – Insert a pretzel stick into the top of each truffle, creating a “pumpkin stem.”

Step 6 – Place the rolled truffles back in the freezer for about 30 minutes.

Step 7 – Melt the candy melts in a microwave-safe bowl until nice and smooth.

Step 8 – Holding a truffle by their pretzel “pumpkin stem”, dip it into the melted candy, gently twisting them to coat. Use a fork to lift the truffle out of the candy, shake off any excess, then place them back on the baking sheet. If you’re using sprinkles, decorate the top of each truffle while the candy is still wet. Repeat this step until all the truffles are coated and decorated.

Step 9 – Let coating set for at least 30 minutes.

Step 10 – Add the green frosting to a pastry bag with a small leaf-shaped tip, then pipe a leaf or two at the base of each pretzel “pumpkin stem.”

Step 11 – Transfer the truffles to the refrigerator to let all the decorations completely set.

Step 12 – Serve and enjoy!

Recipe Details

Close up side view of two pumpkin Oreo truffles resting in decorative paper grass, pictured with the top truffle with a bite taken out of it, showing off the pumpkin flavored filling.
5 from 1 vote

Pumpkin Oreo Truffles

35 minutes prep + 2 hours Chilling Time
166 kcal
Yields: 32 truffles
These adorable pumpkin truffles are created with a Golden Oreo base that's infused with pumpkin pie spice and topped with pretzel stems and frosting leaves.



  • Using a food processor, add Oreo cookies. Pulse until cookies become a fine crumble.
    48 Golden Oreos
  • Add cream cheese, butter, vanilla, and pumpkin pie spice to food processor, then pulse until combined.
    8 ounces cream cheese, 2 tablespoons salted butter, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice
  • Transfer Oreo mixture to a bowl, then wrap bowl with a piece of plastic wrap. Transfer bowl to refrigerator and chill until mixture is easy to scoop and can hold a shape, anywhere from 15 minutes to 1 hour.
  • When ready to work, prepare your work area by having a baking sheet or plate lined with parchment paper nearby for rolled truffles. Also have plenty of wet cloths or paper towels handy for cleanup. Bring Oreo truffle mixture out from freezer, then use a spoon (or cookie scoop or ice cream scoop) to scrape out about 1 tablespoon of dough. Roll mixture between your hands to form a ball, then place finished ball on nearby baking sheet. Repeat this step until all mixture has been used.
  • Push a pretzel stick into top of each truffle, creating a “pumpkin stem.” NOTE: Make sure to leave enough length at top to allow you to use stem as a handle for dipping and coating truffles.
    16 pretzel sticks
  • Transfer rolled truffles to freezer and allow to chill for 30 minutes.
  • When ready to decorate, place each color of candy melt in its own microwave-safe bowl. Microwave for 30-second intervals, stirring in between, until candy is smooth. If using sprinkles, place them nearby.
    8 ounces orange candy melts, 8 ounces white candy melts
  • Remove truffles from freezer. Drop 1 truffle in melted candy and use pretzel "pumpkin stem" to gently toss and coat. Use a fork to lift truffle out of candy and gently shake to remove excess candy, then return truffle to parchment paper-covered baking sheet. Repeat this setup until all truffles are coated, alternating orange and white coating as desired. If using sprinkles, garnish truffles while candy is still wet.
  • Allow candy to set until firm, about 30 minutes.
  • Add green frosting to a pastry bag with a leaf-shaped piping tip (such as 352). Pipe a decorative leaf or two at the base of each pretzel "pumpkin stem."
    1/2 cup green frosting
  • Transfer finished truffles to refrigerator to fully set, about another 30 minutes.
  • Serve immediately.


* Instead of using candy melts in specific colors, you can substitute 8 ounces orange candy melts for an additional 8 ounces white candy melts (for a total of 16 ounces of white candy melts) and use oil-based food coloring to reach the color you want. Be sure you’re using oil-based food coloring and not water-based. Water-based food coloring will cause the mixture to seize, progressively becoming harder to stir, and it won’t be salvageable.


Serving: 1truffle | Calories: 166kcal | Carbohydrates: 20g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 9mg | Sodium: 114mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 117IU | Vitamin C: 0.02mg | Calcium: 13mg | Iron: 0.4mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy