Get ready to elevate your Halloween treats with these delightful 5-Ingredient Oreo Ball Ghost Cookies! Perfect for parties or a spooky night in, these no-bake goodies combine Oreo’s rich, beloved flavors with a playful ghostly twist. Easy to make and fun to decorate, they’re sure to be a hit with kids and adults alike!

Pumpkin Spice Oreo Ball Ghost Cookies Recipe
If you are having a Halloween party, then these Pumpkin Spice Oreo Ball Ghosts are the perfect party treat to make. Sometimes called Oreo truffles, Oreo balls are made with Oreo cookies, cream cheese, and melted chocolate. These ghost Oreo balls have an added twist of pumpkin spice flavor that makes them perfect for fall.
Oreo cookie balls have always been a favorite in our house and anytime I can find a reason to make them I do.
I wanted to have fun and make one of our favorite treats into a fun Halloween treat, and made these ghost Oreo balls, and the kids loved them.
Halloween Recipes
- Ghost Cupcakes
- Spider Web Cupcakes
- Candy Corn Cupcakes
- Ghost String Cheese
- Ghost Yogurt Banana Pops
- Chocolate Ghost Pops
- Ghost Marshmallow Hot Chocolate
- White chocolate ghost pops

Tips for Making Oreo Balls Recipe
There are some things that will make it easier for you to make this recipe.
- Use regular stuffed Oreo Cookies; while double-stuffed Oreos are amazing, you do not want to use them when you are making Oreo Balls.
- Don’t skimp on the cool time, it is essential to chill the Oreo Cookie and cream cheese mixture to harden up a bit to form the soft, creamy, chocolaty center of the Oreo Balls.
- Use good quality chocolate. Using a higher quality chocolate will give you a better hot chocolate flavor. I recommend Godiva, Ghirardelli, Lindt, or Baker’s brand chocolate.
- Do not use white chocolate chips. Chocolate chips are designed to hold their shape while baking and don’t melt smoothly. You’ll end up with lumpy-looking ghosts.
- White chocolate melting wafers or white candy melts will work well to make the ghosts, but they do not have a lot of flavor.
- I use vanilla Oreo cookies so you don’t see them as much through the white chocolate. Feel free to use whatever type of Oreo cookie you prefer.
- Use candy eyes instead of drawing the eyes on the ghosts with a food coloring marker.
- If you do not have a food processor, you can use a plastic bag and a rolling pin to crush the Oreo cookies. Place the oreo cookies into the ziip close bag and then use the rolling pin to crush oreo cookies by rolling it back and forth until you have cookies crumbs. It is important to make sure that you have fine crumbs so the cookie mixture forms properly when you add the cream cheese.

How come my chocolate isn’t smooth when I’m melting it?
Chocolate can be a little bit tricky to melt. It is important to use a chocolate that melts. Chocolate Chips are designed to hold their shape when in the oven and do not melt well for dipping. Make sure to follow the instructions for the melting chocolate you purchased. If the chocolate starts to look a bit dry after heating it may have seized and can be almost impossible to fix after that. I’d start over but you can try tempering it by adding some freshly melted chocolate and see if that helps or just a tiny bit of coconut oil.
I don’t have a mold, can I still make these cookies?
Yes, you can still make these cookies. To make these cookies without a mold, scoop about a tablespoon of dough into your hand and roll into a ball. Freeze the balls for 15 minutes and then dip them into the melted chocolate, covering them completely. Place the cookie on a cookie sheet covered in parchment paper and allow the chocolate to harden. Once hardened, draw a ghost face on the balls with the edible markers.

How to Store Oreo Ball Ghost Cookies
Store the cookies in an airtight container in the refrigerator till ready to serve.
The cookie dough can be frozen up to 2 months in an air tight container. I would not freeze the finished ghosts as chocolate can look funky after freezing as it goes through some chemical changes.

Pumpkin Spice Oreo Ball Ghost Ingredients
- 1 14.3 oz Oreo vanilla cookies
- 8 oz cream cheese, room temperature
- 24 oz White almond bark (I get mine at Aldi) or white chocolate wafers
- 1 tablespoon pumpkin pie spice
- Edible black marker or black royal icing
- Ghost Silicone mold for chocolate (set comes with 2 molds)
How to Make Pumpkin Spice Oreo Ball Ghost Cookies
Melt chocolate in the microwave according to package instructions. (I usually start with 60 seconds, stir, and then continue in 15-30 second increments until it becomes liquid.)
Fill the ghost mold with melted white chocolate to the top rim, then flip it over to allow the chocolate to drip out.

You want the chocolate to make a solid coating; otherwise, they will be too fragile. Scrape excess off the top of the mold.
Place molds on a cookie sheet (a quarter sheet fits the two molds perfectly) and refrigerate until the chocolate hardens.
Place the cookies in a food processor and pulse until they are a fine crumb. You don’t want any chunks of cookie left when you crush the Oreo cookies.

Add the to a medium-sized mixing bowl. Cut the cream cheese into small pieces and add to the bowl.
Add in the pumpkin spice mix (you can adjust the amount depending on how strong you want the flavor.
I love pumpkin spice, so the tablespoon gives a rich pumpkin spice flavor.

Using a pastry cutter, mix all ingredients till well combined. Do not chill.
Once the chocolate has hardened, add the cookie mixture into the mold, pressing gently till full.

Once the mold is filled with cookie dough, turn it over and, starting at one end, gently press down on the top of one ghost to push it out while lifting the mold.

Place cookies on a plate or cookie sheet and, using the Edible Black Marker, fill in the eyes and mouth.
Try not to touch the cookies too much as the heat of your fingers will melt the chocolate and leave marks.

Optional – place a small amount of melted chocolate on an Oreo cookie and adhere ghost to cookie.
Chill for 1 hour before serving.
Oreo Ball Recipes

Pumpkin Spice Oreo Ball Ghost Cookies Recipe
Ingredients
- 14.3 oz Oreo vanilla cookies
- 8 oz cream cheese room temperature
- 24 oz White almond bark I get mine at Aldi or white chocolate wafers
- 1 tablespoon pumpkin pie spice
- Edible black marker or black royal icing
Instructions
- Melt chocolate in the microwave according to package instructions. (I usually start with 60 seconds, stir, and then continue in 15-30 second increments until it becomes liquid.)
- Fill the ghost mold with melted white chocolate to the top rim, then flip it over to allow the chocolate to drip out.
- You want the chocolate to make a solid coating; otherwise, they will be too fragile. Scrape excess off the top of the mold.
- Place molds on a cookie sheet (a quarter sheet fits the two molds perfectly) and refrigerate until the chocolate hardens.
- Place the cookies in a food processor and pulse until they are a fine crumb. You don’t want any chunks of cookie left when you crush the Oreo cookies.
- Add the to a medium-sized mixing bowl. Cut the cream cheese into small pieces and add to the bowl.
- Add in the pumpkin spice mix (you can adjust the amount depending on how strong you want the flavor.
- I love pumpkin spice, so the tablespoon gives a rich pumpkin spice flavor.
- Using a pastry cutter, mix all ingredients till well combined. Do not chill.
- Once the chocolate has hardened, add the cookie mixture into the mold, pressing gently till full.
- Once the mold is filled with cookie dough, turn it over and, starting at one end, gently press down on the top of one ghost to push it out while lifting the mold.
- Place cookies on a plate or cookie sheet and, using the Edible Black Marker, fill in the eyes and mouth.
- Try not to touch the cookies too much as the heat of your fingers will melt the chocolate and leave marks.
- Optional – place a small amount of melted chocolate on an Oreo cookie and adhere ghost to cookie.
- Chill for 1 hour before serving.










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