Rolo-Stuffed Pumpkin Truffles

Pumpkin and caramel unite to make these surprisingly simple Rolo-Stuffed Pumpkin Truffles! Only 4 ingredients!

When it comes to fall, there’s nothing that excites me more than walking into a store (Target’s my homegirl!) to find so many of my favorite products pumpkin spice-ified. (That’s definitely got to be a word.)

I may not be your basic white girl who starts off all her mornings lounging in Uggs and checkered flannel shirts while drinking her Pumpkin Spice Latte, but I do enjoy my pumpkin-spiced treats. Be it cookies, cakes, cereals, candies, baking products, beverages, dog treats–not for myself, of course 😉 I love them all!

This year, I just HAD to get my hands on some of those tantalizingly sweet Pumpkin Spice Oreos. They had an aura around them that made them impossible to resist. I felt a little late jumping onto the Pumpkin Spice Oreo bandwagon since they actually made their debut last year. But better late than never, right? 

While Oreos will always be one of my favorite cookies (it’s pretty much anti-American NOT to worship the all-important Oreo), I can’t help but be a little disappointed in the blatantly obvious shrunken size of their “Limited edition!” and “New flavor!” packages. I mean look at this, guys…

Seriously, Nabisco? Only 21 Oreos in a package? Not to mention, the price is the same as a traditional package of Oreos which contains a whopping 15 MORE Oreos. That means I’m only getting like 5/8 of a package, really. I normally suck at math, but when it comes to important things like food, I get all “Rain Man” up in that s***.

All right, enough of my economic rant. Back to the real reason why you’re here…

Rolo-Stuffed Pumpkin Truffles.

I just let that sink in for you guys…

Could there ever have been a more perfect pair? Caramel and pumpkin just belong together. Like Laverne and Shirley, Lucy and Ethel…Beavis and Butt-head!

While these aren’t the most perfectly artistic-looking pumpkin truffles (let’s face it, these have “Pinterest fail” written all over them), my hope is that people are distracted by the surprise gooey caramel center that’s hidden inside each one.

It worked for me, at least…

One of my biggest weaknesses has and always will be caramel, so combining it with my all-time favorite fall flavor was a no-brainer.

And just like the classically delicious Oreo truffle that we all know and love, these pumpkin Oreo truffles were, dare I say it, better than the original. Having tasted one or two (more like 10) of the pumpkin spice Oreos (so glad I bought TWO packages), I already knew that these truffles were going to be heavenly. And once I combined the crushed PS Oreos with the cream cheese, my dreams were realized.

Needless to say, I have a new addiction to add to my mile-long list of food obsessions. 

Thank you, Oreo.

Rolo-Stuffed Pumpkin Truffles

Pumpkin and caramel unite to make these surprisingly simple Rolo-Stuffed Pumpkin Truffles! Only 4 ingredients!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Chilling Time 1 hour hr 10 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 20 Truffles

Ingredients

  

• 1 (10.7 oz) package Pumpkin Spice Oreos (21 Oreos)
• 4 ounces cream cheese
• 20 Rolos unwrapped
• 12 ounces orange candy melts
• 2 ounces green candy melts (optional)

Instructions

 

• In a food processor, pulse the cookies until finely crushed. Add the cream cheese and continue pulsing until throughly combined. Refrigerate mixture for 20 minutes.
• Line a baking sheet with wax paper. Using a small cookie scoop or two spoons, scoop out mounds of truffle dough (about the size of a ping pong ball) and place on the lined baking sheet. Chill in the freezer for 10 minutes.
• To stuff the truffles, slightly flatten a truffle mound. Place a Rolo in the center, then wrap the truffle dough around the Rolo by sealing the edges. Roll into a ball to "erase" any seams. (See photo above.) Place back on the baking sheet and repeat with the remaining truffles. Freeze balls for 20 minutes.
• Melt orange candy melts according to package instructions. Dip the truffles into the melted candy melts, then place back onto the baking sheet. Refrigerate for another 10 minutes, or until chocolate is set.
• Melt the green candy melts and decorate the truffles as desired. I used a pastry bag with 2 different tips (Wilton tips #3 and #67) to get the vine and leaves.
• Refrigerate truffles for at least 10 minutes to allow everything to firm and set up. Store truffles in an airtight container in the refrigerator for up to one week. Truffles can also be frozen for up to 3 months.