Pumpkin Oreo Cookies are soft, pillowy pumpkin spice cookies loaded with crushed Oreos and topped with a fluffy Oreo cream cheese frosting. They're the perfect fall treat for anyone who loves cookies and cream as much as they love pumpkin season.

Back in 2022, this was one of the very first recipes I ever shared here on Cake Babe! Chocolate and pumpkin are such a classic pairing, so I thought, why not Oreo and pumpkin? So there you have it, Pumpkin Oreo Cookies! It turned out to be a winning combo, and it's been a reader favorite ever since. But like a lot of my early recipes, it was due for a little glow up. I've cleaned up the instructions, added gram weights, and packed in all my best tips so your batch turns out perfect every single time.

If you're as obsessed with this flavor combo as I am, you have to try my Best Pumpkin Oreo Cake next. And for a cozy fall breakfast, my Pumpkin Chocolate Chip Bread is always a hit.

Why You'll Love Pumpkin Oreo Cookies

Soft and cake-like texture. The pumpkin keeps these cookies incredibly tender and pillowy.
Oreos in every bite. Crushed Oreos are folded into the dough and the frosting for double the cookies and cream flavor.
Easy cream cheese frosting. It whips up in minutes and pairs perfectly with the warm pumpkin spice.
No chilling required. The dough goes straight from the mixer to the oven.
Perfect for fall gatherings. They're great for Halloween parties, Thanksgiving dessert tables, and bake sales.

Ingredient Overview

Here's a quick look at what you'll need and why each ingredient matters. The full measurements are in the recipe card below.

Unsalted butter: Softened butter creams with the brown sugar to create a light, fluffy base. Using unsalted butter lets you control the salt.
Brown sugar: Adds moisture and a rich, caramel-like sweetness that complements the pumpkin.
Egg: Binds the dough together. Room temperature eggs mix in more smoothly.
Vanilla extract: Rounds out the warm spices and adds depth of flavor.
Pumpkin puree: The star of the show. It gives the cookies their flavor, color, and soft texture. Be sure to use pure pumpkin puree, not pumpkin pie filling.
All-purpose flour: Gives the cookies structure. Spoon and level it or weigh it for the most accurate measurement.
Baking powder: Helps the cookies rise tall and stay fluffy.
Pumpkin pie spice and cinnamon: This duo brings all the cozy fall flavor. The extra cinnamon makes the spice really shine.
Oreo cookies: Crushed Oreos go into both the cookie dough and the frosting for a cookies and cream twist.
Cream cheese: Makes the frosting tangy, creamy, and rich. Use full-fat brick-style cream cheese, not the spreadable kind in a tub.
Heavy whipping cream: Just a splash makes the frosting smooth and easy to spread or pipe.

How to Make Pumpkin Oreo Cookies

Prep: Preheat the oven to 350°F and line two baking sheets with parchment paper.
Cream the butter and sugar: Beat the softened butter and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes.
Add the wet ingredients: Beat in the egg and vanilla until smooth, then mix in the pumpkin puree just until combined.
Add the dry ingredients: Mix in the flour, baking powder, pumpkin pie spice, cinnamon, and salt on low speed until no flour streaks remain.
Fold in the Oreos: Gently fold in the crushed Oreos by hand with a rubber spatula.
Scoop: Use a large cookie scoop to portion out 12-14 dough balls, placing 6-7 on each baking sheet pan.
Bake and press: Bake for 15-17 minutes, then gently press each cookie with a flat spatula until it's about ¾ inch tall. Let them cool completely.
Make the frosting: Beat the butter and cream cheese until creamy, then add the powdered sugar, vanilla, cream, and salt. Stir in the Oreo crumbs.
Frost and enjoy: Spread or pipe the frosting onto the cooled cookies and serve.

Common Mistakes

Using pumpkin pie filling instead of pumpkin puree. Pie filling is already sweetened and spiced, which will throw off the flavor and texture.
Using cold butter, egg, or cream cheese. Cold ingredients won't cream properly, leaving you with lumpy dough or frosting.
Scooping flour straight from the bag. This packs in too much flour and makes the cookies dry and dense.
Overmixing the dough. Once the flour goes in, mix only until it disappears. Overmixing creates tough cookies.
Mixing the Oreos in with the mixer. The mixer breaks them down too much and turns the dough gray.
Skipping the press. These cookies don't spread on their own, so pressing them right out of the oven gives them their signature shape.
Frosting warm cookies. The cream cheese frosting will melt and slide right off.

What Are Some Tips for Pumpkin Oreo Cookies?

Bring everything to room temperature first. Set out your butter, egg, and cream cheese about an hour before you start baking. Softened butter traps air when it's creamed with the sugar, which helps the cookies rise and stay fluffy. Room temperature cream cheese whips into a silky, lump-free frosting.
Weigh your flour if you can. A kitchen scale is the most accurate way to measure flour, and it makes a big difference in a moist dough like this one. If you don't have a scale, fluff the flour with a spoon, spoon it into your measuring cup, and level it off with the back of a knife.
Crush the Oreos into varied pieces. Place the Oreos in a zip-top bag and crush them with a rolling pin\
Fold the Oreos in by hand. Adding the Oreos with a spatula at the very end keeps the chunks intact and keeps your dough a pretty pumpkin orange instead of a muddy gray.
Use a cookie scoop for even baking. A 3-tablespoon scoop makes every cookie the same size, so they all bake in the same amount of time. If your dough is sticky, lightly spray the scoop with nonstick spray.
Press the cookies while they're hot. Watch for the edges to look set while the centers still look slightly soft. Press them right away with a flat spatula or the bottom of a measuring cup. If they cool first, they'll crack instead of flattening.
Don't rush the frosting. Beating the butter and cream cheese for a full 4 minutes and then whipping the frosting on medium-high for 2-3 minutes makes it light, fluffy, and pipeable.

Frequently Asked Questions

Here are answers to the questions I get asked most about these Pumpkin Oreo Cookies.

Can I use Golden Oreos or flavored Oreos? Yes! Golden Oreos make a fun vanilla version, and seasonal flavors like Pumpkin Spice Oreos work great too.
Can I use Double Stuf Oreos? You can. The extra filling makes the cookies a little sweeter and softer.
Why are these cookies cakey instead of chewy? Pumpkin puree adds a lot of moisture, which creates a soft, cake-like texture. That's what makes these cookies so tender and pillowy.
Do I need to chill the dough? Nope! This dough goes straight into the oven.
Can I make these without a stand mixer? Absolutely. A hand mixer works just fine for both the cookie dough and the frosting.
What can I use instead of pumpkin pie spice? Make your own by mixing cinnamon, ginger, nutmeg, and a pinch of cloves.
Can I skip the frosting? Sure! The cookies are delicious on their own, or you can dust them with powdered sugar instead.

Storing and Freezing

Store frosted Pumpkin Oreo Cookies in an airtight container in the refrigerator for up to 4-5 days. Because of the cream cheese frosting, they should be kept chilled. Let them sit at room temperature for about 15 minutes before serving if you prefer them a little softer, or enjoy them cold straight from the fridge.

You can freeze both baked and frosted cookies! Let the frosting set in the fridge first, then wrap each cookie in plastic wrap and then in aluminum foil. Freeze for up to 2 months and thaw overnight in the refrigerator. You can also freeze the dough balls before baking. Place the scooped dough balls on a parchment-lined baking sheet and freeze until firm, then transfer them to a freezer bag for up to 2 months. Bake straight from frozen, adding 2-3 extra minutes to the bake time, and press them as usual once they come out of the oven.

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Recipe

Pumpkin Oreo Cookies

Molly Murphy

chewy pumpkin flavor base filled with crush chunks of Oreo's. They are chewy, soft, and all around just amazing.

5 from 2 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings cookies

Ingredients

For the cookies:

½ cup unsalted butter softened to room temperature 113g
1 cup pumpkin puree 245g
1 cup brown sugar packed 210g
1 egg at room temperature
2 teaspoons vanilla extract 8g
2 cups all-purpose flour spooned and leveled 240g
2 teaspoons baking powder 8g
2 teaspoons pumpkin pie spice 8g
¾ teaspoon cinnamon 2g
¾ teaspoon salt 4.5g
10 oreo cookies crushed

For The Cream Cheese Frosting

2 Regular oreo's crushed into a fine crumb
4 ounces cream cheese softened
½ cup unsalted butter softened 113g
1 tablespoon heavy whipping cream 115g
¼ teaspoon vanilla extract
2 cups powder sugar 240g
Pinch of salt

Instructions

For the Cookies:

Preheat the oven to 350°F (175°C) and line two baking sheet with parchment paper. Set it aside.
In a stand mixer fitted with the paddle attachment, cream the softened the butter and brown sugar on medium-high speed until the mixture becomes light and fluffy (about 2-3 minutes). With a rubber spatula, scrape down the sides and bottom of the bowl.
½ cup unsalted butter softened to room temperature 113g, 1 cup brown sugar packed 210g
Add the egg and vanilla, and beat on medium speed until the mixture is smooth (about 30 seconds). Add the pumpkin puree and mix on medium just until combined. Scrape the sides and bottom of the bowl.
1 egg at room temperature, 2 teaspoons vanilla extract 8g, 1 cup pumpkin puree 245g
Add the flour, baking powder, pumpkin pie spice, cinnamon, salt, and crushed oreo cookies. Mix on low speed just until combined and no more flour streaks, Avoid overmixing.
2 cups all-purpose flour spooned and leveled 240g, 2 teaspoons baking powder 8g, 2 teaspoons pumpkin pie spice 8g, ¾ teaspoon cinnamon 2g, ¾ teaspoon salt 4.5g, 10 oreo cookies crushed
Use a large cookie scoop (I used a 3 tablespoon scoop) to portion out 12-14 equally sized cookie dough balls and place 8 on the prepared baking sheets.
Bake the cookies for 15-17 minutes. They should be tall and not spread at all. Once the edges are baked and middle is slight soft, pull the cookies out of the oven, and use a flat spatula gently press the cookies until the are about ¾ inch tall. Let them cool completely while you make the frosting.

For the Cream Cheese Frosting:

Place the Oreo cookies in a food processor or blender and pulse until the Oreos are finely ground.
2 Regular oreo's crushed into a fine crumb
In a medium-sized bowl using a hand electric mixer, combine the butter and cream cheese. Cream on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
4 ounces cream cheese softened, ½ cup unsalted butter softened 113g
With the mixer on low speed, add the powdered sugar, followed by the vanilla, heavy whipping cream, and salt. Beat on low just until mixed. Then turn the mixer to medium-high speed and beat the mixture for 2-3 minutes.
1 tablespoon heavy whipping cream 115g, ¼ teaspoon vanilla extract, 2 cups powder sugar 240g, Pinch of salt
With the rubber spatula, gently stir in the cookie crumbs until you start seeing gray streaks.

Assembly:

Once the cookies are completely cooled, spread or pipe the oreo cream cheese frosting onto the cookies.
Serve at room temperature or cold!

Keyword pumpkin, oreo, cookie, fall

Tried this recipe?Let us know how it was!

The Most Original Pumpkin Oreo Cookies