Pumpkin Truffles

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 20
Author Chelsea


  • 1 package (16 ounces) regular Oreos
  • 1 package (8 ounces) cream cheese at room temperature
  • 1 bag (12 ounces) Orange Candy Melts
  • 18-20 green M&M candies
  • 18-20 Straight Pretzels
  • Optional: vegetable oil you might want to add some to make the candy melts easier to work with


  1. Pulse the full oreos (no need to separate cream from cookie) in a food processor or blender until it is in crumbs.
  2. Using a hand held mixer, beat the Oreos and cream cheese together until well combined.
  3. Roll the mixture into balls.
  4. Chill the balls, covered tightly, for an hour in the fridge.
  5. Once the balls are chilled, melt the candy melts according to package directions. (This is technically another ingredient, but you may need a teaspoon (or a few) of vegetable oil to get the chocolate thin enough to dip in. Every chocolate is a little different so if needed, I'll just add the oil slowly until it coats the oreo truffles well.)
  6. Place a ball on a fork and then spoon the melted chocolate evenly over the ball. Tap the fork holding the ball to remove excess chocolate.
  7. Break the pretzels into thirds.
  8. Slide the ball carefully onto parchment paper and immediately (it hardens quickly) press a piece of a pretzel into the top of the ball.
  9. Press and hold an M&M at an angle next to the pretzel for about 20 seconds.
  10. Allow to dry.

Recipe Notes

Cook time refers to chilling time.