2 hours 35 minutes
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.
‣ 48 Golden Oreos, roughly one family-sized package ‣ 8 ounces cream cheese, softened ‣ 2 tablespoons salted butter, softened ‣ 1 teaspoon vanilla extract ‣ 1 teaspoon pumpkin pie spice ‣ 16 pretzel sticks, each one broken in half ‣ 8 ounces orange candy melts, * ‣ 8 ounces white candy melts ‣ sprinkles, for decoration (optional) ‣ 1/2 cup green frosting
Using a food processor, pulse the Oreo cookies until they’re nice and crumbly.
Toss the cream cheese, butter, vanilla, and pumpkin pie spice into the food processor, then mix until combined. Once done, 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.
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 and place it in your hands. Roll it into a ball, then place the finished ball on a baking sheet
Insert a pretzel stick into the top of each truffle, creating a “pumpkin stem.”
Insert a pretzel stick into the top of each truffle, creating a “pumpkin stem.” Once done, place the rolled truffles back in the freezer for about 30 minutes.
Melt the candy melts in a microwave-safe bowl until nice and smooth. Holding a truffle by their pretzel “pumpkin stem”, dip it into the melted candy, gently twisting them to coat. If you’re using sprinkles, decorate the top of each truffle while the candy is still wet.