Last fall, my kids went rogue with a bag of sprinkles and accidentally created the cutest Halloween snack. We’ve made these Pumpkin Oreo Balls every year since. They’re no-bake, four-ingredient magic. Quick to prep, fun to decorate, and perfect for little hands.
Why You’ll Love These Pumpkin Oreo Balls
No oven. No fuss. Just mix, chill, dip, and decorate. These little bites are sweet, creamy, and coated in rich chocolate.
Kids love making them. (Mine turned half into spooky eyeball monsters!) You can dress them up for a party or pop them in lunchboxes for a festive surprise.
They’re also a hit on dessert trays next to our cozy Pumpkin Bread recipe. If you need quick Halloween treats, this one’s a keeper.
Print
Pumpkin Oreo Balls – Easy No-Bake Halloween Treats
- Prep Time: 20 mins
- Cook Time: 0 mins
- Total Time: 50 mins
- Yield: 24 balls 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Festive, fun-to-make no-bake treats using just 4 ingredients. These Pumpkin Oreo Balls are perfect for Halloween parties, dessert trays, or edible gifts. Kid-friendly and easy to customize.
Ingredients
36 Oreos
8 oz cream cheese, softened
10 oz Ghirardelli dark chocolate melting wafers
10 oz Ghirardelli white vanilla melting wafers
Halloween-colored sprinkles
Candy eyeballs (optional)
Instructions
1. Crush the Oreos into fine crumbs using a food processor or a zip-top bag and rolling pin.
2. Mix the crushed Oreos with softened cream cheese until fully combined.
3. Scoop the mixture and roll into small balls.
4. Place balls on a parchment-lined baking sheet and chill in fridge or freezer for 30 minutes.
5. Melt the dark chocolate wafers in a microwave-safe bowl.
6. Dip half the chilled balls into the dark chocolate and top with Halloween sprinkles.
7. Melt the white vanilla wafers in a separate bowl.
8. Dip the remaining balls into the white chocolate, then decorate with sprinkles and candy eyeballs.
9. Chill all dipped balls until the chocolate is fully set.
10. Store in an airtight container in fridge or freezer until ready to serve.
Notes
Chill the balls before and after dipping for best texture.
Avoid dipping frozen balls directly into hot chocolate to prevent cracking.
Use oil-based coloring if you want to tint the white chocolate orange.
Perfect for kids to help decorate.
Wrap in clear bags for easy edible gifts.
Nutrition
- Serving Size: 1 ball
- Calories: 214
- Sugar: 19g
- Sodium: 132mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.01g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 11mg
Ingredients You’ll Need
- Oreos – classic or flavored
- Cream cheese – softened, room temp
- Ghirardelli melting wafers – dark and white
- Halloween sprinkles – orange, black, purple
- Candy eyes – not required, but ridiculously fun
Optional add-ons? Use green icing for stems, or roll in crushed pretzels for a salty twist.
Quick Swaps
- No candy melts? Use white chocolate chips with a bit of coconut oil.
- No food coloring? Stick with the dark chocolate dip—it’s still spooky-cute.
- Want more no-bake ideas? Try our Oreo Tiramisu Cheesecake next.
How to Make Pumpkin Oreo Balls
1. Crush the Oreos
I toss them in a food processor. You can also use a bag and rolling pin—old-school works!
2. Mix with cream cheese
Use a hand mixer or strong spoon. Mix until it’s one big dark ball of dough.
3. Roll into balls
I use a small cookie scoop. Roll by hand if you want rustic vibes.
4. Chill
Pop them on a lined tray. Freeze for 20–30 minutes. Don’t skip this—it’s what makes them easy to dip.
5. Melt chocolate
Use a microwave-safe bowl. Stir every 30 seconds. Do the dark first, then the white.
6. Dip and decorate
Half go in dark chocolate with sprinkles. The rest get white chocolate, candy eyes, and chaos.
7. Chill again
Back in the fridge they go until set. Then devour.
Jessica’s Tips (From My Messy Kitchen)
- Let kids help: I set up a “sprinkle station” and let them go wild.
- No cracks: Don’t dip frozen balls into hot chocolate. Let them warm slightly.
- Use a fork: Or a skewer. It makes dipping way less messy.
- Double batch tip: They disappear fast. Freeze extras for surprise treats later.
These are great to serve with hot coffee, especially alongside chocolate-dipped yogurt clusters on a snack tray.
Storage & Serving
- Fridge: Store in an airtight container. Good for 5–7 days.
- Freezer: Up to 2 months. Thaw in fridge overnight.
- Serve in cupcake liners: Makes them easy to grab.
- Gifting? Wrap in clear bags with a ribbon. Instant edible joy.
I once handed these out to neighbors instead of cookies—and I got three text requests for the recipe before bedtime.
FAQ – Pumpkin Oreo Balls
Q: Can I use flavored Oreos?
Yes. Pumpkin spice or Golden Oreos work great.
Q: Can I make them ahead?
Totally. Freeze up to two weeks ahead.
Q: Can I skip the candy melts?
Yep. Use white chocolate chips and a few drops of oil + food coloring.
Q: Do they need to be refrigerated?
Yes. Keep chilled until serving.
Q: Can I freeze them?
Absolutely. They freeze beautifully.
Want More Halloween Treats?
We love fast, no-bake sweets. Try Oreo Tiramisu Cheesecake or our Greek yogurt clusters for something a little lighter. Want cozy fall flavors? Don’t miss this Pumpkin Bread—I bake it every October.