Description
These Halloween Pumpkin Cookies are a festive and fun treat made by dipping Oreo cookies in orange-colored white chocolate, then decorating with pretzel stems and green candy pieces to resemble pumpkins. Perfect for Halloween parties or seasonal snacking.
Ingredients
Scale
Main Ingredients
- 30-40 Oreo cookies
- 1¾ cup white chocolate bark or chips
- 1-2 tsp orange food coloring
- 3 Tbsp coconut oil, more as needed
- ¼ cup green milk candy coated chocolates, like milk chocolate m&ms
- ¼ cup pretzel pieces
Instructions
- Prepare Ingredients: Gather all ingredients. Carefully cut the green m&ms in half with a sharp knife and set aside in a small bowl. Break pretzels into small pieces to use as stems and set aside.
- Melt Chocolate: Place white chocolate bark or chips and coconut oil in a large microwave-safe bowl. Microwave for 30 seconds, stir, then add orange food coloring. Continue microwaving in 30-second increments, stirring after each, until the chocolate is smooth and runny. Add more coloring if desired.
- Dip Cookies: Line a cookie sheet with parchment paper. Holding a cookie on a fork, gently dunk it into the orange chocolate until fully coated. Tap the fork on the bowl edge to remove excess chocolate, then wipe the fork on the edge before placing the cookie on the parchment.
- Decorate Cookies: While the chocolate is still wet, place a small pretzel piece on top of the cookie as the pumpkin stem. Then carefully position two green m&m halves on each side of the pretzel near the top. Use a toothpick or knife to scrape lines vertically on the chocolate for a pumpkin texture.
- Set and Chill: Place the cookie sheet in the fridge or freezer for about 10 minutes to harden the chocolate. Once firm, the cookies are ready to serve and enjoy!
Notes
- Any round sandwich-style cookie can be used instead of Oreos, such as JoJos or peanut butter cups if preferred.
- The number of cookies you can coat depends on how thick or thin the melted white chocolate is.
- You may need more coconut oil to thin the chocolate; canola oil can be used but may require refrigeration to harden.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg
