These Pumpkin Oreo White Chocolate Cookies are a fun treat! With a soft pumpkin base, crunchy Oreo pieces, and sweet white chocolate, they are simply delightful.
Who knew that pumpkin and cookies could be best friends? I love how quick they are to whip up. Just bake and enjoy the cozy fall flavors anytime!
Key Ingredients & Substitutions
Canned Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. If you don’t have canned puree, you can cook and mash fresh pumpkin or even use butternut squash as a great alternative!
Oreo Cookies: Crush regular Oreos for the classic flavor, but feel free to use any flavored Oreo. Gluten-free Oreos also work well if needed. Just be sure to adjust cooking times as needed — gluten-free cookies may take a little longer to set!
White Chocolate Chips: While white chocolate adds sweetness, you can use semi-sweet chocolate or dark chocolate chips for a richer taste. If avoiding chocolate, try vanilla chips or even caramels!
Pumpkin Pie Spice: If you don’t have this spice mix, you can make your own by combining 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger. This mix really brings that cozy flavor to your cookies!
How Do I Get Soft, Chewy Cookies?
To ensure your cookies come out soft and chewy, several simple techniques can help:
- Measure your flour correctly – use the spoon-and-level method to avoid adding too much flour.
- Don’t overmix once you add dry ingredients. Stop mixing as soon as you see no more flour.
- Keep an eye on baking time! Remove them from the oven when they are just set but not overly browned.
- Let cookies cool on the baking sheet before transferring them to a wire rack. This helps them firm up a bit while retaining moisture.
These tips will help you achieve that perfect cookie texture. Happy baking!
How to Make Pumpkin Oreo White Chocolate Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup crushed Oreo cookies (about 10 Oreos, broken into pieces)
- 1 cup white chocolate chips or chunks
Optional Add-Ons:
- Additional crushed Oreos for topping
- Melted dark or milk chocolate for drizzling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. Plan for a total of about 30 minutes from start to finish, plus a bit of cooling time. You’ll have delicious cookies ready in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper or silicone baking mats to stop the cookies from sticking.
2. Cream the Butters and Sugars:
In a large mixing bowl, take your softened butter, granulated sugar, and brown sugar. Use a hand mixer or a wooden spoon to cream them together until the mixture is light and fluffy. This usually takes about 2-3 minutes!
3. Add Wet Ingredients:
Now, add the egg, pumpkin puree, and vanilla extract to your creamed mixture. Mix everything together until it’s well combined and smooth. You want a nice, even consistency.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Make sure there are no lumps! This mixture adds structure and flavor to your cookies.
5. Mix Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients. Mix just until it’s combined—don’t overdo it! You want to keep your cookies tender.
6. Fold in Extras:
Gently fold in the crushed Oreo pieces and white chocolate chips. Make sure they are evenly distributed throughout the dough, so every bite is a treat!
7. Shape Your Cookies:
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between them. They will puff up while baking!
8. Bake!
Place your cookie sheets in the preheated oven and bake for 12-15 minutes. You’ll know they are ready when the edges start to turn lightly golden and the centers look set but not too firm.
9. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Drizzle & Decorate:
If you’re feeling fancy, drizzle melted chocolate over the cooled cookies. You can also sprinkle some extra crushed Oreos on top for that extra crunch and flavor! Let the chocolate drizzle set before enjoying.
11. Time to Enjoy!
Your delightful Pumpkin Oreo White Chocolate Cookies are ready to munch on! These cookies are perfect for sharing or enjoying all by yourself during those cozy fall evenings. Enjoy every bite!
This recipe yields about 18-24 cookies, depending on the size you make. They are the perfect treat to bring a little warmth to any autumn day!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can cook and mash fresh pumpkin as a substitute. Just make sure to remove excess moisture, as canned pumpkin is more concentrated. One cup of fresh pumpkin should be cooked and blended smoothly to match the texture of canned puree.
What Can I Substitute for White Chocolate Chips?
If you prefer, you can swap white chocolate chips for semi-sweet or dark chocolate chips. For a non-chocolate option, try vanilla chips or even butterscotch chips for a unique twist!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 4 days. If you want them to last longer, you can freeze them! Just place them in a freezer-safe bag and they’ll be good for about 3 months. Thaw them at room temperature when you’re ready to enjoy.
Can I Make the Dough in Advance?
Yes! You can prepare the cookie dough and refrigerate it for up to 3 days before baking. Just make sure to cover it well. Alternatively, you can scoop the dough into balls and freeze them. When ready to bake, you can bake them directly from the freezer, adding a couple more minutes to the baking time.
