Ingredients

The following ingredients have 4 Servings
  • 8 ounces cream cheese (room temperature)
  • 1 pkg golden Oreo cookies (about 36 cookies) (15.25 ounces)
  • 1 tsp pumpkin pie spice
  • 1½ cups white chocolate chips
  • 2-3 tsp coconut oil
  • ½ cup orange candy melts
  • 1 tbsp leaf shaped sprinkles

Instruction

  • Place the Oreos in the food processor & pulse until you have medium-fine crumbs.
  • Add the cream cheese and pumpkin spice. Pulse together until fully combined.
  • Scoop tablespoon-size portions & roll them into balls & place them onto a parchment-lined baking sheet or plate.
  • Freeze for a minimum of 2 hours but preferably overnight.
  • Once the truffles are frozen, place the white chocolate chips and coconut oil in a microwave-safe bowl & melt in the microwave for 1-2 minutes, on 50% heat until melted and smooth.
  • Take truffles one by one & dip into the melted white chocolate to coat. Then return each truffle to the baking sheet.
  • Melt the orange candy melts in the same manner & then transfer the melted chocolate to a piping bag or squeeze bottle. You can also drizzle it over with a spoon if you don't have a piping bag or squeeze bottle.
  • Pipe design over truffles & top with the sprinkles before the chocolate cools and hardens.
  • Keep refrigerated - store in an airtight container.