These Pumpkin Oreo Cookies are a fun twist on the classic sandwich cookie, all with a pumpkin spice flavor that feels like a warm hug! Yum!
Making these cookies is a blast. I love how the pumpkin gives them a soft, chewy texture that’s perfect for fall. Perfect for sharing or enjoying with a cup of coffee! ☕️
Key Ingredients & Substitutions
Flour: All-purpose flour works great for these cookies, but if you’re looking for a gluten-free option, you can use a gluten-free flour blend instead. Just make sure it has a binding agent like xanthan gum!
Pumpkin Purée: Make sure to use plain canned pumpkin purée and not the spiced pumpkin pie filling. If you want to try something new, sweet potato purée can be a good substitute for a different flavor.
Spices: The mix of cinnamon, nutmeg, ginger, and cloves gives a cozy flavor! Feel free to adjust the amounts based on your taste. You can use pumpkin pie spice instead if you want to simplify the spice blend.
Oreo Cookies: Regular Oreos are perfect, but if you prefer a different flavor, try using the mint or double-stuffed Oreos for a fun twist. You can also use any cream-filled sandwich cookie
Butter: Although unsalted butter is recommended for control over the saltiness, you can substitute with margarine or coconut oil if you need a dairy-free version.
How Do I Get the Perfect Texture for my Cookies?
Achieving the perfect texture is essential, and here are a few tips:
- Make sure your butter is softened to room temperature, so it mixes well without being too melted.
- Don’t overmix your dough! Once you combine wet and dry ingredients, mix just until no dry flour is visible. This keeps the cookies tender.
- Watch your baking time! Take them out when they just start to get golden on the edges but are still soft in the center.
Following these steps will help you create cookies that are soft, chewy, and oh-so-delicious!
How to Make Pumpkin Oreo Cookies?
Ingredients You’ll Need:
Baking Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
Mix-ins and Optional Filling:
- 12 Oreo cookies, coarsely crushed (reserve a few for topping)
- 1/2 cup powdered sugar (optional, if making extra filling)
- 2 tablespoons unsalted butter (optional, for extra filling)
- 1 teaspoon vanilla extract (optional, for extra filling)
How Much Time Will You Need?
This recipe takes approximately 15 minutes to prepare and 12-15 minutes to bake. Allow an additional 5 minutes for cooling on the pan and longer if you’re making the optional filling. Overall, you should be able to enjoy these delicious cookies in about 40 minutes!
Step-by-Step Instructions:
1. Preheat & Prepare:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line a baking sheet with parchment paper to prevent sticking. Easy cleanup!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all your lovely spices—cinnamon, nutmeg, ginger, and cloves. This gives the cookies a wonderful aromatic flavor. Set this bowl aside for now.
3. Cream the Butter and Sugars:
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Then, add in the egg and mix until it’s all well combined.
4. Add Pumpkin and Vanilla:
Next, mix in your pumpkin puree and vanilla extract, blending until everything is smooth and creamy. The pumpkin will give your cookies that lovely moisture!
5. Combine Mixtures:
Gradually add the dry ingredient mixture into your wet ingredients. Mix just until everything comes together; don’t overmix! Gently fold in those crushed Oreo pieces to give your cookies a delightful crunch.
6. Shape the Cookies:
Using a tablespoon, drop rounded balls of dough onto your prepared baking sheet, spacing them about 2 inches apart. For an extra touch, sprinkle a few larger Oreo pieces on top of each dough ball and gently press them in.
7. Bake and Cool:
Pop those cookies into the oven and bake for 12-15 minutes or until the edges are set and lightly golden. Once done, let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
8. (Optional) Make the Filling:
If you want to add some filling, in a small bowl, mix together powdered sugar, butter, and vanilla extract until smooth. This sweet filling adds extra deliciousness!
9. Assemble and Enjoy:
Once the cookies have cooled completely, spread the filling on the flat side of one cookie, then sandwich it with another cookie. Enjoy your amazing Pumpkin Oreo Cookies, perfect for sharing or indulging yourself!
These cookies are sure to be a hit with family and friends, blending the cozy flavors of fall with the classic goodness of Oreos. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer to use fresh pumpkin, just roast and puree it until smooth. Make sure to strain out any excess moisture to avoid altering the cookie dough’s texture.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to a month. Just make sure to separate layers with parchment paper to prevent sticking!
Can I Make These Cookies Ahead of Time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for about 15-20 minutes before scooping and baking, as it may be too firm straight out of the fridge.
What If I Don’t Have All the Spices on Hand?
No worries! You can use store-bought pumpkin pie spice as a substitute for all the individual spices listed. Typically, 2 teaspoons of pumpkin pie spice will suffice for this recipe!
