Ingredients

The following ingredients have 4 Servings
  • 19 oz Golden oreos (family size pack)
  • 7 oz Cream cheese (softened)
  • ½ cup Pumpkin Puree
  • ¾ tsp Pumpkin pie spice
  • 24 oz White chocolate chips
  • 2 graham crackers (crushed into crumbs)

Instruction

  • Add the golden oreos to a food processor and pulse until fine crumbs form.
  • Add the softened cream cheese, pumpkin puree, and pumpkin pie spice into the food processor. Pulse again in the food processor until well blended. As soon as fully combined, stop pulsing as you don’t want to overmix.
  • Use your hands to form the pumpkin mixture into balls the size of a walnut. Roll in your hands until smooth. Place each truffle on an unlined cookie sheet.
  • Once all the truffles are formed, put the cookie sheet in the freezer for about 20 minutes.
  • Once the truffles have hardened a bit, remove them from the freezer. Put the chocolate chips in a microwavable bowl and microwave for 30 seconds. Stir and microwave again for another 30 seconds. Repeat until the chocolate is completely melted.
  • Drop the truffle in the melted white chocolate and use two spoons to turn the truffle until fully coated. Place each chocolate-coated truffle on the ungreased baking sheet. Top each truffle with a sprinkling of graham cracker crumbs.
  • Once all of the truffles are coated in white chocolate and placed on the cookie sheet, leave them on the countertop to cool & set. If you're pressed for time, you can put them in the fridge instead. Enjoy!