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Pumpkin Spice Truffles

Pumpkin Truffles 

A few years ago at a Christmas party, a friend showed me a plate of truffles she had made herself. They were rich, chocolatey, and melt-in-your-mouth amazing. Then she told me the best part – the truffles had only taken her 20 minutes and used just three simple ingredients: Oreos, cream cheese, and melted chocolate. With various flavored Oreos, cream cheeses, and a wide variety of candy melts and chips, the possibilities are almost endless. These pumpkin spice truffles are my fall-flavored take on my friend’s chocolate masterpiece.

      • Pumpkin Spice Truffles

      • 1 package Pumpkin Spice Oreos
      • 8 oz cream cheese, room temperature
      • 3 cups white chocolate chips
      • Crush Oreos in food processor. Pour into mixing bowl and add room-temperature cream cheese. Mix until filling is creamy and you can no longer see individual cookie crumbs. Roll into balls and place on wax paper.
      • In a microwave-safe bowl, melt chocolate chips by microwaving for 30 seconds at a time and stirring until creamy. Use two forks to dip and roll balls of filling in the melted chocolate until completely covered. Remove from coating and return to wax paper. Allow 1-2 hours to harden.


Crushing the Oreos can be done the old-fashioned way – in a bag with the heavy end of a butter knife – but I like any excuse to use my Ninja. I do one sleeve of cookies at a time because I want the crumbs to be very fine.


Making sure the cream cheese is room temperature before attempting to mix it in will make your life easier… Guess what I forgot to do this time! After much vigorous stirring in which I gave up on the wooden spoon and finally employed my hands, the filling ended up looking like this:


I formed mine into little balls about 1/2 inch in diameter. This makes for a pretty good sized truffle once it’s been dipped.


Next came the tricky part. I have no pictures of the melted chocolate or the dipping process because it turns out that white chocolate is super touchy and likes to “seize” up on you. This apparently means that it gets hard and crumbly and gross if you look at it wrong.

To avoid the seizing, you’re supposed to microwave small batches for 30 seconds at a time, stirring in between. This works pretty well as long as you don’t overheat. Once the white chocolate is creamy, you only have a few minutes to dip your truffles before it will cool – and you cannot reheat it without causing chocolate seizures!

I used two forks to drop the truffles into the bowl, swirl them around a little, lift them back out and return them to their wax paper. Here’s the final product:


All you have to do now is wait to eat these guys for about an hour (two, if it’s humid out). Sometimes this is the hardest part of the process!

This is just one version of Oreo truffles I’ve tried. Excellent combinations include peanut butter Oreos, cream cheese, and peanut butter chip coating; regular Oreos, raspberry cream cheese, and vanilla candy coating; and chocolate Oreos, cream cheese, and mint chip coating. If you have a favorite combination, share it below!


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Hi! I’m Diane, mom of two and wife to a pretty great guy. I love to cook and craft. I’m so excited to share my projects with you!

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