Pumpkin Decorated Oreos

These Pumpkin Decorated Oreos are incredibly easy to make with kids and look adorable for Halloween! The best part? You just need four ingredients to whip these up.

I love making cute treats with the kids for the holidays – but I don’t love making overly complicated crafty things, because the really stress me out 😅

These seasonally decorated Oreos couldn’t be any easier to make, and they’re perfect if your kids aren’t into monsters and other creepy creatures. My middle child gets scared easily, so she prefers the non-scary treats.

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

Ingredient notes

• Candy melts: If you can’t get a hold of orange candy melts, use 1-2 cups powdered sugar mixed with a couple of tablespoons of water to make a thick glaze (it should have the consistency of thick glue). Color it orange with a few drops of orange food coloring and you’re all set.
• Green sprinkles: You can get really simple or really creative here. If you have some actual leaf sprinkles around, they would look super cute! I just used large nonpareilles, but mini M&Ms would definitely work as well.
• Oreos: Feel free to use regular Oreos, I just prefer the lighter look of the Golden Oreos with the orange color. Maple flavored Oreos would be delicious, too!

Step by step photos

Recipe tips

• There’s no need to completely dip the Oreos into the candy melts! Especially when I make these with the kids, I absolutely prefer just spreading the candy melts on top and slightly down the sides of the cookies. It’s much quicker, easier and less messy. And honestly? A bare back really isn’t that dramatic when it comes to Oreos 😉
• I highly recommend decorating the cookies on a few sheets of baking parchment – makes it much easier to move them around and to keep things less messy.
• I also recommend moving the decorated cookies to a clean sheet of baking parchment twice: Once about 5-10 minutes after decorating them, and once again about 15-20 minutes later. This will remove any pools and drips around the bottom edge and will give you a much cleaner look on the finished product.

Storage tips

Store these in single layers in cookie tins at room temperature for up to a week.

I have tried freezing them before, they were fine. They just look a little dull after defrosting, but are definitely still perfectly edible.

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PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!