Ingredients
Equipment
Method
- Place Oreos in a food processor and pulse until fine crumbs form. If no processor, crush in a ziplock bag with a rolling pin.
- Add softened cream cheese to the cookie crumbs and blend until fully combined. The mixture should hold together when squeezed.
- Use a 1-tablespoon scoop to shape mixture into 1-inch balls. Place on a parchment-lined baking sheet and refrigerate for 15 minutes.
- Score vertical lines around each ball with a toothpick to resemble pumpkin ridges. Chill again for 10 minutes to set shape.
- Melt orange candy melts according to package directions (microwave or double boiler) until smooth and pourable.
- Dip each pumpkin ball in melted chocolate, tap off excess, and place back on parchment. Add pretzel stick stem and green leaf decoration immediately.
- Refrigerate 15–20 minutes until chocolate hardens. Store in refrigerator until serving.
Notes
Pro Tips: Use regular Oreos for classic flavor or pumpkin spice Oreos for a fall twist. Always chill between steps for best texture. Don’t use double stuffed Oreos—they make the mixture too soft. Add decorations while chocolate is still wet so they stick properly.
