These Pumpkin Oreo Cookies are a tasty twist on the classic treat! With a creamy pumpkin filling sandwiched between two soft cookies, they bring fall flavors to life.
Picture this: a scrumptious pumpkin filling that makes my taste buds sing! I like to enjoy them with a warm cup of tea—perfect for cozy afternoons! ☕🍪
Key Ingredients & Substitutions
Butter: Unsalted butter gives you control over salt levels. If you’re in a pinch, you can use margarine, but the texture might not be as rich. I usually stick with butter for the best flavor!
Pumpkin Puree: Use plain pumpkin puree, not the spiced pie filling. If you can’t find pumpkin, try substituting with mashed sweet potatoes or even butternut squash for a similar taste.
Oreo Cookies: Original Oreos work great for this recipe, but feel free to experiment with flavored ones like pumpkin spice or even mint if you’re feeling adventurous!
Flour: All-purpose flour is key here. You could swap in a gluten-free blend, but be cautious as the texture may vary. I’ve had good luck with 1:1 gluten-free flour blends!
What’s the Best Way to Ensure Soft Cookies?
To achieve soft and chewy cookies, it’s important not to overmix the dough, especially after adding the dry ingredients. This keeps them from getting tough!
- Mix just until the flour is incorporated, then gently fold in the crushed Oreos.
- Keep an eye on baking times. Remove them when they are just set—if you wait until they look fully cooked, they might end up too dry.
- Letting them cool on the baking sheet for a bit helps lock in moisture before transferring them to a wire rack!
How to Make Pumpkin Oreo Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice or ground cloves (optional)
For the Cookies:
- About 24 Oreo cookies (whole or slightly crushed)
- Optional: Extra crushed Oreo pieces for topping
How Much Time Will You Need?
This recipe will take about 20 minutes to prep and around 15 minutes to bake. Plus, you’ll need some time for the cookies to cool, so plan for about 45 minutes in total before you can dig in!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first—preheat your oven to 350°F (177°C). This is the perfect temperature for baking your cookies. Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until everything is light and fluffy. This usually takes about 2-3 minutes.
3. Mix in Pumpkin and Eggs:
Add the pumpkin puree, vanilla extract, and eggs to the mixture. Beat everything together until it’s well combined. You should have a smooth, creamy mixture.
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice (if using). This helps to ensure your spices and leavening agents are evenly distributed.
5. Blend Wet and Dry Ingredients:
Gradually add the dry ingredient mixture into the wet ingredients. Mix just until combined—be careful not to overmix, as this can make the cookies tough!
6. Fold in Oreos:
Gently fold in the crushed Oreos or chopped Oreo pieces, making sure to save some for topping if you’d like. This will give your cookies a delicious crunch!
7. Scoop the Cookies:
Using a tablespoon, scoop cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. This allows room for spreading while they bake.
8. Add the Oreo Center:
Take a whole Oreo cookie and press it gently into the center of half of the cookie dough mounds. This will create a sweet surprise inside each cookie!
9. Cover the Oreos:
Using another scoop of cookie dough, cover each Oreo cookie completely. Make sure it’s sealed, so the Oreo is hidden inside!
10. Optional Topping:
Sprinkle additional crushed Oreo pieces on top of each cookie if you want an extra crunchy topping.
11. Bake the Cookies:
Pop the baking sheets into your preheated oven and bake for 12-15 minutes. You want the edges set and lightly browned while keeping the centers soft. Keep a close eye towards the end!
12. Cool and Enjoy:
Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up a bit.
13. Serve and Enjoy:
Your delicious Pumpkin Oreo Cookies are now ready to be shared (or enjoyed all by yourself)! Perfect for fall gatherings or cozy nights in!
These Pumpkin Oreo Cookies blend warm pumpkin spices with the classic Oreo flavor, creating delightful morsels that are sure to impress. Enjoy every bite!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree instead of pumpkin pie filling, as the filling contains added sugar and spices which could alter the flavor and texture of your cookies. You’ll want that pure pumpkin flavor for the best results!
What’s the Best Way to Store Leftover Cookies?
Store any leftover Pumpkin Oreo Cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them for longer storage, but be mindful that the cookies may become a bit firmer in the fridge.
Can I Freeze These Cookies?
Absolutely! You can freeze the baked cookies or the unbaked cookie dough. If freezing baked cookies, place them in an airtight container between layers of parchment paper for up to 3 months. For dough, scoop the cookie dough onto a baking sheet to freeze, then transfer to a container. Just thaw and bake when you’re ready!
What If My Dough is Too Sticky?
If your cookie dough seems too sticky after mixing, you can gradually add a little more flour, a tablespoon at a time, until it reaches a manageable consistency. If you prefer, refrigerating the dough for 30 minutes can also help make it easier to handle.
