These Pumpkin Oreo Cookies are a fun twist on a classic treat! With a soft pumpkin-flavored filling sandwiched between two chocolate cookies, they are a real crowd-pleaser.
Who knew pumpkin could be so yummy? I love making these in the fall and sharing them with friends. They disappear faster than I can bake them! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! You can use canned pumpkin or make your own by roasting and blending fresh pumpkin. If you’re not a pumpkin fan, butternut squash purée works well too!
Oreo Cookies: Regular Oreos add a classic chocolate flavor. However, if you prefer a different taste, try using chocolate wafers or any sandwich cookie you enjoy.
Spices: The mix of cinnamon, ginger, nutmeg, and cloves gives these cookies a warm, cozy flavor perfect for fall. If you’re out of something, pumpkin pie spice can replace them all!
Butter: Unsalted butter adds richness to your cookies. If you’re looking for a dairy-free option, use coconut oil or a plant-based butter alternative.
How Do I Get the Cookies to Be Soft and Chewy?
The key to soft and chewy cookies is all about the mixing and baking time. Here are my tips:
- Don’t overmix your dough once the flour is added. Mix just until you see no more flour.
- Check them early—take them out when the edges look set but the centers appear soft. They will continue to firm up on the baking sheet.
- Let them cool fully before frosting to avoid melting your filling.
These tips make sure you get that perfect pumpkin cookie texture that pairs wonderfully with the creamy filling!
How to Make Pumpkin Oreo Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) pumpkin puree (canned or fresh)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 12 Oreo cookies, finely crushed
For the Frosting:
- 1 cup (120g) powdered sugar
- 4 tablespoons (56g) unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk
- Optional: additional crushed Oreos for topping
Time Needed:
This delightful recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Including cooling and frosting time, you will need about 45 minutes in total. Perfect for a cozy baking day!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
First, preheat your oven to 350°F (175°C). This is crucial for getting those cookies baked perfectly. While the oven warms up, line two baking sheets with parchment paper to prevent sticking.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes. Then, add the pumpkin puree, egg, and vanilla extract, mixing until everything is well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. This helps to evenly distribute the baking soda and spices through your dough.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can make your cookies tough.
5. Add Oreos:
Gently fold in the finely crushed Oreo cookies into the dough. This is where the fun begins and you get those yummy chocolate bits throughout your cookies.
6. Scoop the Cookies:
Using a tablespoon or cookie scoop, place dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Bake the Cookies:
Pop the baking sheets into the oven and bake for 10–12 minutes, or until the cookies are set and the edges have a slight golden color. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Make the Frosting:
While the cookies are cooling, you can whip up the frosting. Beat together the softened butter and powdered sugar until smooth and fluffy. Add in the vanilla extract and 2 tablespoons of heavy cream or milk, mixing until creamy. Adjust the consistency with more cream if needed.
9. Assemble the Cookies:
Once the cookies are completely cooled, spread or pipe frosting onto the flat side of one cookie, then sandwich it with another cookie. You can also sprinkle some crushed Oreos on top of the frosting for a tasty garnish!
10. Serve and Enjoy:
Enjoy these soft, pumpkin-spiced cookies right away, or store them in an airtight container for up to 3 days. They make for a perfect treat during the fall season!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, you can roast a pumpkin, scoop out the flesh, and blend it until smooth. Just make sure to use the same amount as specified in the recipe—1/4 cup of pureed pumpkin!
How Can I Make These Cookies Gluten-Free?
To make gluten-free Pumpkin Oreo Cookies, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum to help with texture!
What If I Don’t Have All the Spices on Hand?
No worries! If you’re missing some spices, you can use pumpkin pie spice as a substitute. Just use about 1 teaspoon in place of the combined spices for a similar flavor.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to a month. Just make sure to separate layers with parchment paper to prevent sticking!
