Description
Delight in these festive Halloween Pumpkin Cookies, featuring Oreo cookies dipped in vibrant orange white chocolate and topped with pretzel stems and green candy ‘leaves’ for a fun, spooky treat perfect for fall celebrations.
Ingredients
Scale
Cookies
- 30-40 Oreo cookies
Chocolate Coating
- 1¾ cup white chocolate bark or chips
- 1-2 tsp orange food coloring
- 3 Tbsp coconut oil, more as needed
Toppings
- ¼ cup green milk candy coated chocolates (such as milk chocolate M&Ms)
- ¼ cup pretzel pieces
Instructions
- Prepare Ingredients: Gather all the ingredients. Carefully cut the green M&Ms in half using a sharp knife and set them aside in a small bowl. Break the pretzels into small pieces to resemble pumpkin stems and set aside.
- Melt Chocolate: Place the white chocolate and coconut oil in a large microwave-safe bowl. Microwave for 30 seconds, then add the orange food coloring and stir well. Continue microwaving in 30 second increments until the chocolate is smooth, thin, and runny, adding more orange food coloring as needed.
- Dip Cookies: Line a baking sheet with parchment paper and keep it nearby. Hold a cookie with a fork and gently dunk it into the orange chocolate, tapping the fork on the edge of the bowl to remove excess chocolate. Wipe the fork along the bowl edge before setting the cookie on the parchment paper. Repeat for all cookies.
- Add Toppings: Place one small pretzel piece on the top of each dipped cookie to create a stem. Next, carefully position two green M&M halves on either side of the pretzel to mimic pumpkin leaves. Using a toothpick or knife, gently draw lines on the chocolate to give the cookie a pumpkin-like texture.
- Chill: Place the cookie sheet in the fridge or freezer for about 10 minutes to allow the chocolate to harden completely. Once set, the cookies are ready to enjoy.
Notes
- Any round sandwich cookie will work, such as JoJos or other flavors of Oreos.
- You can substitute peanut butter cups for sandwich cookies if preferred.
- The number of cookies varies depending on the thickness of the white chocolate coating.
- Additional coconut oil may be needed to thin the chocolate for dipping.
- Canola oil can be used instead of coconut oil but may require refrigeration to solidify.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
