OREO Pumpkin Spice Cookie Balls

12  Ratings
  • 20 min prep
  • 1 hr 30 min total
  • Makes 48 servings.


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OREO Pumpkin Spice Cookie Balls Recipe

Ingredients

  • 1 pkg. (250 g) brick cream cheese, softened
  • 36 Oreo Cookies, finely crushed
  • 1 tsp. pumpkin pie spice
  • 2 pkg. (170 g each) white baking chocolate, melted
  • 1-1/4 cups orange coloured sugar
  • 12 pretzel sticks, each broken into 4 pieces
  • 60 g green candy coating wafers
  • 1/2 tsp. oil

Instructions

  • Mix  cream cheese, cookie crumbs and pumpkin pie spice until blended; roll into 48 (1-inch) balls.
  • Cover  baking sheet with parchment. Dip cookie balls, 1 at a time, in melted chocolate, then roll in coloured sugar until evenly coated. Place on prepared baking sheet. Insert 1 pretzel piece into top of each for the pumpkin's stem.
  • Microwave  candy wafers and oil in microwaveable bowl on HIGH 45 sec. to 1 min. or until wafers are completely melted and mixture is well blended, stirring every 30 sec. Spoon into disposable piping bag fitted with decorating tip. Cut small piece off tip of bag; use to add vines to pumpkins as shown in photo.
  • Refrigerate  1 hour or until firm.

Recipe Tips

How to More Easily Dip the Cookie BallsRoll cream cheese mixture into 48 balls and insert pretzel stick pieces into cookie balls as directed. Place on parchment-covered baking sheet. Freeze 15 min. Remove 12 cookie balls from freezer. Use pretzel "handles" to dip cookie balls in chocolate, then roll in coloured sugar. Return to baking sheet. Repeat with remaining cookie balls. Decorate with melted candy coating as directed.

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Nutrition Information

Makes 48 servings.

Nutrition per serving:

  • Calories 130 
  • Total fat 6 g
  • Saturated fat 4 g
  • Cholesterol 5 mg
  • Sodium 70 mg
  • Carbohydrate 17 g
  • Dietary fiber 0 g
  • Sugars 14 g
  • Protein 1 g
  • Vitamin A 2 %DV
  • Vitamin C 0 %DV
  • Calcium 2 %DV
  • Iron 2 %DV

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