Ingredients:

• 1 package (8 oz) cream cheese, softened
• 1 package (15.25 oz) Golden Oreos (Note: I used gluten free golden sandwich cookies)
• 12 ounces high quality white chocolate
• 2 Tablespoon pumpkin puree
• 1 1/2 teaspoons pumpkin pie spice
• Orange food coloring
• Large green sprinkles for stem

Instructions:

1. Place cookies (the entire cookies, filling and cookie) in a ziplock bag and gently crush until crumbs are formed.
2. Stir the crumbs with the cream cheese until combined into a sticky mixture.
3. Using your hands, roll into 30-35 balls placing them on a parchment paper lined baking sheet with an edge.
4. Freeze the cake balls for about 30 minutes.
5. Coarsely chop the chocolate and melt according to package directions.
6. Add orange (or combine red and yellow) food coloring to chocolate and stir until pumpkin color is achieved.
7. Working with 1 cakeball at a time, coat in chocolate.
8. Place on a lined baking sheet.
9. Top with large green sprinkle to form a stem while the chocolate is still wet.
10. Refrigerate cakeballs for at least 10 minutes so the chocolate sets. Cakeballs must always be chilled and will stay fresh for up to 5 days in the refrigerator.

Yields about 35 cake balls

Allergen information:

• This recipe is egg free.
• This recipe is gluten free if you use gluten free cookies.
• This recipe is nut free.
• This recipe is vegetarian.

Nutrition information:

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