Gingerbread Pumpkin Bites

Fall is here! The aroma of Pumpkin, Cinnamon and even Gingerbread is in the air. Did you know that OREO has added a new flavor to their already delicious line of cookies? Yep…Gingerbread!

At first I wasn’t really sure, because honestly, I’m not a huge Gingerbread fan, but I really liked these cookies. And even our oldest son, who absolutely loves OREO cookies and is very “old school” with his taste, loved them.

While they are delicious straight from the package, I just had to whip up a fun treat to share with you…Gingerbread Pumpkin Bites

These cute little bites, shaped like Pumpkins, were easy, they did take some time though. I found the recipe on Kraft Foods and after reading some of the reviews, I did change the instructions a bit to make them easier, I’ve included my tips at the bottom. Let’s get started…

First you need to add the Gingerbread OREO cookies to the Food Processor. I used 15 cookies and got 16 pumpkins.

Crush the cookies until they are fine.

Mix the crushed OREO cookies with cream cheese and form into balls. Pop them in the freezer for about 10 minutes, it makes them easier to handle.

Melt orange candy melts in the microwave, dip the pumpkins then coat with orange sugar. Immediately add the pretzel for the stem.

Tips for you…

1. Use orange candy melt instead of white, then if the colored sugar doesn’t cover the chocolate completely, it’s less noticeable
2. Freeze the pumpkins for about 10 minutes before trying to dip them, they are much easier to handle
3. When you are dipping, use the fork method…learn how by watching this VIDEO 
4. Immediately dip the pumpkin in the colored sugar and use your fingers to mold it a bit
5. Then gently push the pretzel in for the stem – be careful here, the chocolate cracks easily
6. I tried to use melted frosting to prevent the chocolate from cracking when you add the stem, but it didn’t work, so stick to the melted chocolate

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Gingerbread Pumpkin Bites

Yield: 30-32 balls

Prep Time: 20 minutes

Total Time: 20 minutes

A fun no-bake Fall treat. Recipe from HoosierHomemade.com. Adapted from Kraft Foods

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Ingredients

• 1 package Gingerbread OREO cookies
• 6 ounces cream cheese, softened {3/4 of 8 oz pkg}
• 1 bag orange candy melts
• 1 cup orange colored sugar
• Pretzels, broken for the stem {I used dipping sticks, they are a little thicker}

Instructions

1. Break up OREO cookies and place in food processor, crush into fine crumbs
2. Place cream cheese and OREO crumbs in a large bowl and combine well
3. Form into balls and place on a cookie sheet lined with wax paper
4. Freeze for about 10 minutes to make handling easier
5. Melt orange candy melts in the microwave for about 1 minute or until completely melted, stir until smooth
6. Prepare the pretzels by breaking into pieces for the stems and pour colored sugar in a bowl
7. Dip pumpkins in melted orange chocolate, immediately roll in the colored sugar and then add the pretzel for the stem

Notes

You can cut this recipe in half. I used 15 cookies and got 16 balls.
Use a cookie dough scoop to make them uniform in size.

Looking for Gingerbread OREO cookies? You can find them at Walmart! And for more recipes using OREO cookies, visit Kraft Foods.