Pumpkin Oreo Cookies- chewy pumpkin flavor base filled with crush chunks of Oreo's. They are chewy, soft, and all around just amazing.
Just like my coffee cake cookies, these Pumpkin Oreo Cookies are just like them! (My pumpkin coffee cake cookies are still number one in my heart!)
You can find my pumpkin coffee cake cookies here:
To find more of my other fall related desserts, here are some you definitely need to try.
- Truly The Best Pumpkin Chocolate Chip Blondies
- The Most Splendid Caramel Pumpkin Sheet Cake
- The Greatest Pumpkin Snickerdoodle Cake
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Why you will love this recipe
- Pumpkin and oreo- you won't be disappointed by this combo trust me.This recipe uses pumpkin puree, and is filled with pumpkin pie spice and a dash more of cinnamon.
- Easy to make- They are incredibly easy to make and take no skill whatsoever to create.
- Delicious- If being easy isn't enough, they are ridiculously tasty.
Ingredients you will need for this recipe
This recipe doesn't require too many ingredients, but here are some you might not have on hand! For a full list of ingredients, check out the recipe card below for the full list.
- Pumpkin puree- Remember to buy the puree, not the pumpkin PIE mix.
- Unsalted butter- Don't you go buy that salted butter. It will totally change the flavor of the cookies and make them EXTRA salty.
- Pumpkin pie spice - You can find this in the same isle as all of the spices.
- Light brown sugar- You can use dark brown sugar if you only have it, I prefer light!
- Oreo- I used regular oreo, but feel free to used double stuf.
Step by step instructions- Pumpkin Oreo Cookies
Step 1: Prep your pan. Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside.
Step 2: Cream the butter and the sugar. In a stand-size mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar together until light and fluffy. About 3 minutes.
Step 4: cream the egg. Add in the egg yolk and continued to beat on medium-speed for about 30 seconds.
Step 5: add the pumpkin and vanilla. Add the pumpkin and vanilla extract, mix on low just until incorporated
Step 6: Add the dry ingredients. On the lowest speed, add in the flour, salt, baking powder, pumpkin pie spice, crushed oreos, and mix just until there are no more flour streaks.
Step 7: Scoop the dough. Using a large cookie scooper, scoop out 6 equally sized cookie dough balls.
Step 8: Add the garnish. If you want to add the garnish, top extra oreos on top.
Step 9: Bake and EAT!! Bake for 14-16 minutes, and let them completely cool until serving.
Expert Baking tips
- Creaming the cold butter and sugar is really important. Under creaming will result in a flat and spread cookie.
- Sift your dry ingredients for the best results
- Don't over mix the flour. Over mixing the gluten can cause a dry cookie.
- Here are my favorite parchment paper liners
FAQ- Pumpkin Oreo Cookies
Can I make these into smaller cookies?
Yes, you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet. Bake for 8-11 minutes.
Can these cookie dough balls be frozen?
Yes, they can. Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for up to 6 months. You don't even have to thaw them before you bake. You can freeze them with the crumb on top too!
Can I chill the cookie dough overnight?
Yes! I recommend scooping them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Get your oven up to temp and place them on a cookie sheet to bake. You want them cold.
Storing and freezing
Store these Pumpkin Oreo Cookies at room temperature in an airtight container up to 5 days.
Freezing Pumpkin Oreo Cookies
You can freeze the cookie dough balls or fully baked cookies. Make sure they are in an airtight container, then they can be stored for up to 6 months.
I'm sure you'll love this recipe, if you try it, remember to leave review and rate it for me!
Recipe
Pumpkin Oreo Cookies
Ingredients
Pumpkin cookie
- ½ Cup Butter unsalted chilled and cubed
- ½ Cup Granulated sugar
- ⅓ Cup Light Brown sugar packed
- 1 Egg yolk
- ¼ cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 1 ⅔ Cup All-Purpose flour
- ¾ teaspoon Salt
- 1 teaspoon Baking powder
- 1 teaspoon Pumpkin pie spice
- 8 crushed oreo chunks
Instructions
For the cookies
- Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside.
- In a stand size mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar together until light and fluffy. About 3 minutes.
- Add in the egg yolk and continued to beat on medium speed for about 30 seconds.
- Add the pumpkin and vanilla extract, mix on low just until incorporated
- On the lowest speed, add in the flour, salt, baking powder, pumpkin pie spice, and the crushed Oreo's. Mix just until there are no more flour streaks.
- Using a large cookie scooper, scoop out 6 equally sized cookie dough balls. Place them on the prepped baking sheet. I crushed two more oreos and topped them for a garnish, this part is totally optional.
- Bake for 14-16 minutes, and let them completely cool until serving.
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