These Pumpkin Oreo Cookies are a fun twist on a classic favorite! They mix pumpkin spice with creamy goodness, making each bite a treat for your taste buds.
Who can resist a combo of cookies and pumpkin? I love taking these to gatherings—everyone’s eyes light up when they see them! 🍪✨
They’re super easy to make, too! Just mix, scoop, and bake. You’ll have delicious cookies ready to enjoy in no time. Perfect for fall snacking!
Key Ingredients & Substitutions
Canned Pumpkin Puree: This gives the cookies their moistness and distinct fall flavor. If you don’t have canned, you can use homemade pumpkin puree, just make sure it’s well drained to avoid excess moisture.
All-Purpose Flour: This is essential for the cookie’s structure. If you’re gluten-free, consider using a 1:1 gluten-free flour blend. It works surprisingly well in cookie recipes!
Oreo Cookies: You can use any flavor of Oreos for a fun twist! Gluten-free Oreos are also available for a gluten-free option, and you can even use chocolate sandwich cookies for a different take!
Spices: The blend of cinnamon, nutmeg, cloves, and ginger creates a warm spice profile. If you’re missing one or two, feel free to use pumpkin pie spice instead; it’s a great shortcut!
How Do I Ensure My Cookies Stay Soft and Chewy?
To keep your cookies soft and chewy, pay attention to your baking time. Underbake slightly; they will continue to firm up while cooling. Here’s how:
- Check the cookies at the 12-minute mark. They should look slightly puffed but not fully golden.
- Let them cool on the baking sheet for a few minutes. This helps them set without overbaking.
- If you want extra softness, store the cookies in an airtight container with a slice of bread—this keeps them moist!
How to Make Pumpkin Oreo Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 20 Oreo cookies, roughly crushed (plus extra whole Oreos for topping)
For the Sandwich Topping:
- About 20 whole Oreo cookies for sandwich tops
How Much Time Will You Need?
This recipe will take approximately 15 minutes of preparation time, plus about 12-15 minutes of baking time, and an additional 5 minutes to cool on the sheet. In total, you can expect to spend around 40 minutes to get these delightful cookies ready!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line your baking sheets with parchment paper so your cookies won’t stick.
2. Mix the Butters and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a whisk to cream them together until the mixture is light and fluffy—this will take about 2-3 minutes.
3. Add the Pumpkin and Egg:
Add the egg and canned pumpkin puree to your creamed mixture. Beat everything together until it’s well combined and smooth. The pumpkin will add a lovely flavor and moisture!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and all your yummy spices (cinnamon, nutmeg, cloves, and ginger). This helps evenly distribute the leavening agents and spices before mixing.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to your wet mixture. Mix until everything is just combined; don’t overmix, or your cookies might turn out tough!
6. Fold in the Crushed Oreos:
Now it’s time for the fun part! Gently fold in the roughly crushed Oreo pieces into the dough, making sure they’re distributed throughout the cookie mixture.
7. Scoop the Dough:
Using a tablespoon or a cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheets. Leave some space between each cookie, as they will spread a bit while baking.
8. Top with Oreos:
Press a whole Oreo cookie gently on top of each cookie dough mound. This will give a lovely surprise layer of Oreo goodness in every bite!
9. Bake the Cookies:
Place your baking sheets in the preheated oven and bake for 12-15 minutes. The edges should be lightly golden, and the cookies should be set but still soft in the middle. You want them to be chewy and delicious!
10. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them carefully to a wire rack to cool completely.
11. Make Cookie Sandwiches:
Once the cookies have cooled, you can pair them up to make cookie sandwiches. If you wish, spread a little frosting or sandwich the creamy filling between two pumpkin cookies with an Oreo on top for that extra fun!
12. Enjoy!
Serve your delicious Pumpkin Oreo Cookies and enjoy them with family and friends. They’re perfect for fall gatherings, holidays, or just a sweet treat at home!
These cookies mix the soft pumpkin flavor with the classic crunch of Oreo, creating a delightful twist that everyone will love. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can use fresh pumpkin! Just make sure it’s cooked and pureed until smooth. Drain any excess moisture before using it in the recipe to ensure your cookies don’t turn out soggy.
What Can I Substitute for Pumpkin Spice?
If you don’t have pumpkin spice, use a combination of the individual spices: 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of ginger, and a pinch of cloves. This will give you a similar warm flavor profile!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. To keep them extra soft, place a slice of bread in the container with the cookies to help maintain moisture.
Can I Freeze These Cookies?
Absolutely! You can freeze the baked cookies for up to 3 months. Just place them in an airtight container or a freezer bag. To thaw, simply leave them at room temperature for a few hours or microwave them for about 10-15 seconds.