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No-Bake Pumpkin Spice Oreo Balls Dipped in White Chocolate

No bake pumpkin spice Oreo balls combine fine Oreo crumbs, cream cheese, and pumpkin pie spice into soft, creamy centers. Chill them until firm, then dip in smooth white chocolate for a crisp coating.
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Prep Time 20 minutes
Cook Time 2 minutes
Chilling time 1 hour 15 minutes
Total Time 1 hour 37 minutes
Servings: 32 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Oreo balls
  • 1 package (14.3 oz) Oreo cookies
  • 1 block (8 oz) cream cheese softened
  • 1 tsp pumpkin pie spice
For the white chocolate coating
  • 16 oz white chocolate melting wafers

Equipment

  • 1 food processor
  • 1 baking sheet
  • 1 microwave

Method
 

Make the Oreo balls
  1. Line a baking sheet with parchment paper.
  2. Pulse the Oreo cookies in a food processor until they become fine crumbs.
  3. Add the cream cheese and pumpkin pie spice, then process until the mixture is evenly combined.
  4. Roll the mixture into 1-inch balls, making about 32, and arrange them on the prepared baking sheet.
  5. Refrigerate the balls for 1 hour, until firm.
Dip and set
  1. Place the white chocolate melting wafers in a microwave-safe bowl and microwave at 50% power in 20-second bursts, stirring after each, for 1 to 2 minutes total, until smooth.
  2. Dip each chilled ball in the melted white chocolate and let the excess drip back into the bowl.
  3. Return each dipped ball to the parchment-lined sheet.
  4. Refrigerate for 15 minutes, until the coating is set; keep refrigerated until serving.

Notes

For a smooth coating, dip the balls while thoroughly chilled. Store covered in the refrigerator for up to 5 days; freeze for up to 2 months. For a dairy-free swap, use dairy-free cream cheese and dairy-free white chocolate melting wafers.