Can I use candy melts instead of white chocolate?

Yes, candy melts are actually easier to work with than baking chocolate. They melt smoothly, don’t seize as easily, and hold their color better when you add orange food coloring. If you’re making a big batch of Orange Sugar Cookie Pumpkins , candy melts can save you time and frustration.

Do I have to use Oreos for this recipe?

Not at all. Oreos are my go-to, but any sandwich-style cookie will work. You can even use homemade sugar cookies if you prefer. Just make sure the cookies are sturdy enough to hold up when dipped in the melted coating.

Can I make these cookies gluten-free?

Yes. Simply swap regular Oreos for a gluten-free sandwich cookie. Most major grocery stores carry gluten-free options now, and they work perfectly for these Orange Sugar Cookie Pumpkins .

What if I don’t have orange food coloring?

You can create orange by mixing red and yellow food coloring. Gel coloring works best since it won’t thin out the chocolate. If you’re out of both, you can also buy pre-colored orange candy melts and skip the coloring step entirely.

How far in advance can I make Orange Sugar Cookie Pumpkins?

You can make them up to three days ahead and store them in an airtight container at room temperature. If you want to prepare them even earlier, freeze them for up to three months. They thaw beautifully and taste just as fresh.

Orange Sugar Cookie Pumpkins Simple Family Recipe

Description

Festive no-bake Halloween cookies made from Oreos dipped in orange-colored chocolate, decorated with pretzel stems and candy leaves. Fun, quick, and perfect for spooky season!

Ingredients

Scale

30 to 40 Oreo sandwich cookies (or any sugar sandwich cookie)
1 ¾ cups white baking chocolate or chips
3 tablespoons coconut oil (plus more if needed)
1 to 2 teaspoons orange gel food coloring
¼ cup green candy-coated chocolates (like M&Ms), cut in half
¼ cup broken pretzel sticks

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Instructions

Slice green M&Ms in half and break pretzel sticks into small stem-sized pieces. Place in bowls for decorating.
Melt white chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring each time. Add orange gel coloring until desired shade.
Line a baking sheet with parchment paper. Dip each Oreo into orange chocolate, shake off excess, and place on tray.
Press a pretzel piece on top for the stem and add two halved green M&Ms as leaves. Use a toothpick to draw pumpkin-like lines.
Chill in fridge or freezer for 10 minutes until hardened. Serve and enjoy!

Notes

If chocolate is too thick, add extra coconut oil. Candy melts can be used instead of white chocolate. Cookies can be stored in an airtight container for up to one week or frozen for up to 3 months.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 100
Sugar: 12g
Sodium: 70mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 1g
Cholesterol: 2mg