Pumpkin ball with sprinkles and a green leaf.
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Pumpkin Oreo Balls

You’re going to love these Pumpkin Oreo Balls! They’re bite-sized perfection that makes all pumpkin fans happy. When it comes to getting prepped and ready for fall, these simple pumpkin bites are the best!

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The best part about making Oreo balls is that you can pick them up and pop them right in your mouth. Save yourself some cleaning and don’t use any dishes. Who needs plates when you can make finger desserts?


  • Golden Oreo Cookies
  • Cream cheese
  • Butter
  • Vanilla extract
  • Pumpkin spice
  • Colored candy melts
  • Green icing
  • Pretzel sticks
  • Fall colored sprinkles

*see recipe card for amounts

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How to make Pumpkin Oreo Balls

Step 1: Add the Oreos to a food processor and pulse into fine crumbs.

Step 2: Add the vanilla, pumpkin spice, butter, and cream cheese with the crumbled Oreos and blend together.

Step 3: Use a cookie scoop to scoop out the cookie dough batter. Roll the dough into a ball and place the cookie dough balls onto a baking sheet lined with wax paper.

Step 4: Place a pretzel stick into the top of the Oreo balls. (Be sure that you leave space to dip the balls into chocolate later.)

Step 5: Once all the cookie dough balls are added to the baking sheet, place the baking sheet into the freezer for 30 minutes.

Step 6: Once there are just 5 minutes left of the freezer time, melt the candy melts according to the directions on the packages.

Step 7: Dip and cover and add the sprinkles before the chocolate becomes too hard.

Step 8: Once the pumpkin balls are assembled, add the green leaves by piping them on. Put the balls into the fridge for 20 minutes.

Storage Notes

You can actually store the Oreo balls for up to 3 weeks in the fridge. Just keep them in an airtight container.

I think that these do have a better flavor when they’re at room temperature, so when you’re ready to eat one (or two), just take them out and give them a few minutes to warm up.

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Can I dip the Oreo balls before freezing them?

No, they need to be frozen before being dipped into the chocolate. This helps the chocolate stick and form that perfect crunchy texture.

What is the best way to dip Oreo balls?

I like to use a fork and dip the cookie balls down into the chocolate and then pull it out and let the excess chocolate drizzle off, back into the bowl.


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Pumpkin Oreo Balls in a bowl.
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Pumpkin Oreo Balls

Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Chill Time 50 mins
Total Time 1 hr 40 mins
Servings 32 Servings
Calories 88 kcal
You're going to love these Pumpkin Oreo Balls! They're bite-sized perfection that makes all pumpkin fans happy.


  • 1 Baking Sheet
  • 1 Microwave Safe Bowls
  • 1 Food Processor
  • 1 Wax Paper
  • 1 Inch Cookie Scoop
  • 1 Piping Bag
  • 1 Small Leaf Piping Tip 


  • 48 pcs Golden Oreo Cookies , (one Family Size package)
  • 8 ounce Cream Cheese , (one block), softened
  • 1 tbsp Butter, (softened)
  • 1 tsp Vanilla Extract
  • 1 tsp Pumpkin Spice
  • 16 Ounce Colored Candy Melts , (one orange & one green)
  • 1/2 cup Green Icing , (pre-made)
  • 16 pcs Pretzel Sticks , (each one broken in half)
  • 1 bowl Fall Colored Sprinkles


  • Place golden oreos in a food processor and pulse until they become a fine crumb.
  • Add the cream cheese, butter, pumpkin spice and vanilla to the oreo crumbs and blend together. (you may need to scrape down the bowl as you blend because the mixture can get caught and be sticky, make sure to thoroughly combine all the ingredients so you don’t have pockets of cream cheese).
  • Use a 1 inch cookie scoop to measure out the oreo batter, then roll each into a ball and place them on a baking sheet lined with wax paper.
  • Push each pretzel stick piece into the tops of the oreo balls. (Make sure to leave enough at the top to allow you to dip the truffles in chocolate later.
  • Place the baking sheet in the freezer for 30 minutes.
  • With about 5 minutes left in the chill time, using microwave safe bowls, melt the colored candy melts according to the package directions.
  • Remove the oreo balls from the freezer and begin to coat each one in chocolate.
  • Work in batches and make sure to add the sprinkles before the chocolates harden.
  • Once you assemble all the pumpkin oreo balls, pipe green leaves onto each one and place them in the refrigerator for at least 20 minutes to fully harden.


Storage Instructions:
  • I recommend keeping these refrigerated until you serve them, they taste great at room temperature if you plan to have them sitting out on a platter but keeping them cool until you serve them is best.  If you plan to make little bags to hand out, those can be stored in the refrigerator until you deliver them.  These will keep in the fridge for up to 3 weeks.
Other FAQ suggestions: 
  • Do I really need to freeze the oreo balls before I dip them in chocolate? YES! You really do. Freezing allows the pretzel to adhere to the oreo mixture and harden the truffle so it doesn’t fall off and make a mess in the melted chocolate. Please don’t skip this step.
  • They oreo balls seem a bit oily while I am rolling them, is that normal?  Yes, the oreo ball batter will be quite oily and will settle on the parchment paper, which is exactly what you want it to do, it flattens out the bottom of the oreo ball quite a bit to give it more of a pumpkin shape, instead of being perfectly round.
  • Can I use something other than candy melts? Yes! These work very well with white and chocolate almond bark!


Serving: 32ServingsCalories: 88kcalCarbohydrates: 13gProtein: 0.1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 1mgSodium: 41mgPotassium: 7mgFiber: 0.05gSugar: 11gVitamin A: 11IUVitamin C: 0.03mgCalcium: 1mgIron: 0.1mg
Course Dessert
Cuisine American
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