OREO Pumpkin Spice Cookie Balls
48 servings
1h 30min Cook
Ingredient List
- 1 pkg. (8 oz.) brick cream cheese, softened
- 36 OREO Cookies, finely crushed
- 1 tsp. pumpkin pie spice
- 3 pkg. (4 oz. each) white baking chocolate, melted
- 1¼ cups orange color sugar
- 12 pretzel sticks, each broken into 4 pieces
- 2 oz. green candy coating wafers
- ½ tsp. vegetable oil
Nutritional Information
| Calories | 120 |
| Total fat | 6g |
| Saturated fat | 3g |
| Trans fat | 0g |
| Cholesterol | 5mg |
| Sodium | 70mg |
| Total Carbohydrate | 17g |
| Dietary fiber | 0g |
| Total sugars | 14g |
| Protein | 1g |
| Calcium | 2% DV |
| Iron | 2% DV |
- 1Mix cream cheese, cookie crumbs and pumpkin pie spice until blended; roll into 48 (1-inch) balls.
- 2Cover baking sheet with parchment. Dip cookie balls, 1 at a time, in melted chocolate, then roll in colored sugar until evenly coated. Place on prepared baking sheet. Insert 1 pretzel piece into top of each for the pumpkin's stem.
- 3Microwave candy wafers and oil in microwaveable bowl on HIGH 45 sec. to 1 min. or until wafers are completely melted and mixture is well blended, stirring every 30 sec. Spoon into disposable piping bag fitted with decorating tip. Cut small piece off tip of bag; use to add vines to pumpkins as shown in photo.
- 4Refrigerate 1 hour or until firm.