Pumpkin Oreo Cookies

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5 from 2 votes

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

Course Dessert

Cuisine American

Keyword pumpkin, oreo, cookie, fall

Servings cookies

Author Molly Murphy

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!