Easy Pumpkin Spice Oreo Truffles (Gluten-Free, Dairy-Free, Vegan)
Fall is here, and there’s no better way to celebrate than with these easy Pumpkin Oreo Truffles! If you’re a fan of that classic pumpkin spice flavor but need a treat that checks off all the dietary boxes—gluten-free, dairy-free, nut-free, egg-free, and vegan—you’re in for a treat.
These bite-sized truffles combine the creamy texture of dairy-free cream cheese, the cozy warmth of pumpkin pie spice, and the smooth sweetness of dairy-free white chocolate to create a healthy, indulgent dessert you’ll love.
Why You’ll Love This Recipe
Whether you’re prepping for a holiday party or just looking for a cozy fall snack, these Pumpkin Spice Oreo Truffles are not only delicious but also easy to make and perfect for anyone with food sensitivities or allergies. The best part? They’re plant-based, which means everyone can enjoy them, from vegans to those on a gluten-free diet.
Ingredients You’ll Need:
- 1 package of Gluten-Free Golden Oreos: The base of our truffles! These cookies bring a buttery sweetness without any gluten.
- 1.5 ounces dairy-free cream cheese: Adds creaminess and helps bind the truffles together. Make sure to choose a brand you love that fits your dietary needs. I love using Violife, as it’s also nut-free. But if you need a cream cheese with Paleo ingredients, use Kitehill Cream Cheese, which is Whole30 Approved (but is nut-based). Both of these brands have the best flavor, IMO.
- 2 tablespoons of pumpkin puree: Give these truffles a touch of pumpkin flavor and color with pumpkin puree. I use canned pumpkin puree for simplicity. Then, make a batch of my Paleo Pumpkin Protein Muffins with the leftover!
- 1 tsp of pumpkin pie spice: A cozy blend of cinnamon, nutmeg, and cloves that adds warmth and depth to the truffles. Can’t find pumpkin pie spice at your grocery store? Make your own with a simple recipe like this one.
- 1 package of dairy-free white chocolate: My go-to brand for Dairy-free chocolate chips is Enjoy Life. I prefer the White Chocolate, as it pairs best with the pumpkin flavor. But, I can only find the dairy-free Enjoy Life White Chocolate on Amazon, and it’s cheapest in bulk. Or, use a semi-sweet or milk chocolate chip that works for you. Enjoy Life semi-sweet chips can be found at Walmart and Target.
How to Make These Easy Pumpkin Spice Oreo Truffles
Step 1: Prepare the Oreo Mixture
Start by adding your Gluten-Free Golden Oreos to a food processor. Pulse until they become fine crumbs. If you don’t have a food processor, you can place the cookies in a zip-lock bag and crush them with a rolling pin until finely crushed.
Step 2: Add Pumpkin & Cream Cheese
To the Oreo crumbs, add your dairy-free cream cheese, pumpkin puree, and pumpkin pie spice. I do this in the food processor on high for just 1-2 minutes. You will know it’s done when it comes together into a ball and starts rolling around the food processor. If you don’t have a food processor, mix the cream cheese, pumpkin puree, and pumpkin pie spice with a hand mixer until smooth. Then, add the crumbs and mix on low until just combined. Don’t over-mix!
Step 3: Form the Truffles
Using your hands or a 1 tablespoon cookie scoop, take portions of the mixture and roll them into 1-inch balls. Place them on a lined baking sheet. Once all your truffles are formed, pop the tray in the freezer for about 20 minutes to firm up.
Step 4: Coat with White Chocolate
While your truffles are chilling, melt the dairy-free white chocolate. If you burn chocolate, it gets thick and lumpy, and there’s no going back. For most consistent results, melt your chocolate on low heat on the stove instead of the microwave. If the chocolate isn’t burned but is still too thick, you can add 1-2 tablespoons melted coconut oil to thin it out.
Take the chilled truffles out of the freezer and dip each one into the melted white chocolate, making sure to fully coat them. Place them back on the baking sheet and allow the chocolate to set. For an extra festive touch, sprinkle a pinch of pumpkin pie spice or additional cookie crumbs on top of each truffle before the chocolate hardens (you will have to do this immediately after dipping it).
Step 5: Enjoy!
Once the white chocolate coating has fully set (this may take about 10-15 minutes), your Pumpkin Oreo Truffles are ready to enjoy! Store any leftovers in an airtight container in the fridge, where they’ll keep for up to a week, or freeze them in a sealed container for up to 3 months.
Dipping Tips for Success
Dipping things in chocolate sounds simple but can sometimes be frustrating. Here are some tips for dipping these Peppermint Oreo Truffles from someone who has done it thousands of times.
-
- First, the chocolate consistency should be thin and smooth. If you burn chocolate, it gets thick and lumpy, and there’s no going back. For most consistent results, melt your chocolate on low heat on the stove instead of the microwave. If the chocolate isn’t burned but is still too thick, you can add 1-2 tablespoons melted coconut oil to thin it out.
- Second, make sure the truffles are frozen solid before dipping. This allows them to dip into the hot chocolate without falling apart or sliding off the toothpick.
- Thrid, use the toothpick method . Many people use two forks when dipping. Which works, but is finicky IMO. I just insert a toothpick into each frozen truffle and dip them into the melted chocolate. Once the chocolate is cooled and solid, then remove the toothpick and cover the hole with a dab of leftover melted chocolate with the back of a spoon or clean finger.
- Finally, use the cup method. Once the chocolate is melted, I line a mug with a sandwich-sized ziplock bag (see below!). Pour the melted chocolate into the bag. This creates a nice deep well to dip your truffles into. Plus, when you are done dipping, you can use the leftover chocolate to create decorative squiggles on top.
Why These Truffles are the Perfect Fall Treat
These Pumpkin Oreo Truffles are the ultimate guilt-free indulgence. Not only are they dairy-free and gluten-free, but they’re also egg-free, nut-free, and completely plant-based. That means they’re suitable for those with food allergies or anyone following a vegan or plant-based diet. And the best part? They’re incredibly easy to make and no-bake, which means you’ll be enjoying these sweet little bites of fall in no time!
Make-Ahead and Storage
One of the best things about these truffles is that they’re easy to make ahead of time. They store well in the fridge for up to a week, or in the freezer for up to 3 months. If you’re hosting a party or meal prepping for the week, these truffles are the perfect make-ahead dessert.
Final Thoughts
If you’re looking for an easy, healthy, and allergy-friendly treat this fall, these Pumpkin Oreo Truffles are a must-try. With their gluten-free, dairy-free, and vegan ingredients, they fit a wide range of dietary needs without compromising on taste. Plus, they’re fun to make and even more fun to eat! Give them a try this season, and you’ll see why they’re quickly becoming a fall favorite.
Other Pumpkin Recipes You’ll Love!
I’m actually not a big fan of pumpkin, but here are some fall pumpkin recipes we love! All of them are gluten-free and dairy-free.
- Paleo Pumpkin Sugar Cookies
- Paleo Pumpkin Spice Ice Cream
- Paleo Pumpkin Cupcakes
- Paleo Pumpkin Protein Muffins
- Paleo Pumpkin Waffles
Pumpkin Oreo Truffles (Gluten-free + Dairy-free)
Equipment
- Food processor Can make these without it, but makes it so much easier!
Ingredients
- 30 Gluten-free Golden Oreos 1 12oz package
- 1.5 ounces dairy-free cream cheese cut into small pieces
- 2 tablespoons canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 cup dairy-free white chocolate chips
Instructions
- Add the Gluten-Free Golden Oreos to a food processor. Pulse until they become fine crumbs. If you don’t have a food processor, you can place the cookies in a zip-lock bag and crush them with a rolling pin until finely crushed.
- To the Oreo crumbs, add your dairy-free cream cheese, pumpkin puree, and pumpkin pie spice. I do this in the food processor on high for just 1-2 minutes. You will know it's done when it comes together into a ball and starts rolling around the food processor. Don't over-mix!If you don't have a food processor, mix the cream cheese, pumpkin puree, and pumpkin pie spice with a hand mixer until smooth. Then, add the crumbs and mix on low until just combined.
- Using your hands or a 1-tablespoon cookie scoop, take portions of the mixture and roll them into 1-inch balls. Place them on a lined baking sheet. It should make 20 medium or 25 small truffles. Once all your truffles are formed, pop the tray in the freezer for about 20 minutes to firm up.
- While your truffles are chilling, melt the dairy-free white chocolate. If you burn chocolate, it gets thick and lumpy, and there’s no going back. For most consistent results, melt your chocolate on low heat on the stove instead of the microwave. If the chocolate isn’t burned but is still too thick, you can add 1-2 tablespoons of melted coconut oil to thin it out.
- Take the chilled truffles out of the freezer and dip each one into the melted white chocolate, making sure to fully coat them. Place them back on the baking sheet and allow the chocolate to set, adding any decorative toppings immediately. For an extra festive touch, sprinkle a pinch of pumpkin pie spice or additional cookie crumbs on top of each truffle before the chocolate hardens (you will have to do this immediately after dipping it or it won't stick!).
- Once the white chocolate coating has fully set (this may take about 10-15 minutes), your Pumpkin Oreo Truffles are ready to enjoy! Store any leftovers in an airtight container in the fridge, where they’ll keep for up to a week, or freeze them in a sealed container for up to 3 months.
Um, WOWSA! These truffles are better than any cookie or donut ever. Such a delicious dessert. LOVE!
Hooray! I’m so glad you loved them and thought they were delicious. Thank you for the review!
So easy and just delish! They didn’t last long in my freezer! I wish I could get them to look as pretty as Autumn’s, but I will keep trying because let’s be honest, nobody in my family cares what they look like. They’re insanely easy and so very good!! I made the chocolate ones last night and they were a huge hit as well!
Woohoo! I’m thrilled you enjoyed them, and it was a win for your family. So easy and good. And you’ll have them looking pretty in no time. Cheers to all the delicious truffles : ). Thanks for sharing!
Oh. My. Goodness. These pumpkin Oreo truffles are my new favorite!!!! I need these every fall!!!
I’m so thrilled these were a fast fall favorite! YIPPEE!! Glad they are ones you need every year. Thanks for the review!