Fall is here, and you know what that means – pumpkin everything! I love baking this time of year, especially when I can bring together classic fall flavors with something fun and unexpected. Today, I’m sharing two cookie recipes that combine cozy pumpkin spice with the crunchy goodness of Oreo cookies. Get ready for some seriously delicious pumpkin Oreo cookie creations!
You’ll find detailed steps for two amazing pumpkin Oreo cookie recipes, one with a special white chocolate addition. Both are simple to make and perfect for sharing (or keeping all to yourself!).
Jump to Recipe:
Pumpkin Oreo Cookies for Fall Baking
These Pumpkin Oreo Cookies are a cozy treat perfect for autumn. They bring together soft pumpkin spice dough with crunchy bits of Oreo for a comforting bite.
Key Ingredients & Tips
- Pumpkin Puree: Make sure you use 100% pumpkin puree, not pumpkin pie filling, for the best texture and flavor in your cookies.
- Crushed Oreos: For visible chunks in your cookies, break Oreos by hand or pulse them lightly in a food processor. You don’t want them to turn into fine crumbs.
- Chilling the Cookie Dough: This step is important! Chilling helps the cookie dough hold its shape and stops the cookies from spreading too much while baking.
What You Need for Pumpkin Oreo Cookies
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 large egg
- 1/2 cup (120g) pumpkin puree
- 1 teaspoon vanilla extract
- 1 3/4 cups (210g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup crushed Oreo cookies
⏱️ Time: 25 minutes prep, 10 minutes bake, 30 minutes chill🍽️ Yields: 18 cookies
How to Make Pumpkin Oreo Cookies
Step 1: Mix Dry and Wet Ingredients
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Set these dry ingredients aside. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Step 2: Combine and Add Oreos
Beat the egg into the butter mixture, then stir in the pumpkin puree and vanilla extract until everything is well combined. Gradually add the dry ingredients to the wet ingredients, mixing until they are just combined. Be careful not to overmix the dough. Gently fold in the crushed Oreo cookies.
Step 3: Chill and Bake Cookies
Cover the cookie dough and chill it in the refrigerator for at least 30 minutes. This helps prevent spreading. Scoop dough balls onto the prepared baking sheet, leaving some space between each one. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
📝 Final Note
These pumpkin Oreo cookies store well in an airtight container at room temperature for up to 3-4 days. They are great for packing in lunchboxes or sharing with friends.
Pumpkin Oreo White Chocolate Chip Cookies
Take your fall baking up a notch with these Pumpkin Oreo White Chocolate Cookies. The classic pumpkin-Oreo combination gets a sweet boost from creamy white chocolate chips.
Key Ingredients & Tips for Pumpkin White Chocolate Cookies
- White Chocolate Chips: Using good quality white chocolate chips or chopped white chocolate bars will give you the best flavor and melt in these cookies.
- Folding in Mix-ins: Add the crushed Oreos and white chocolate chips at the very end of mixing the dough. This stops them from breaking up too much.
- Do Not Overbake: For soft, chewy cookies, take them out of the oven when the edges are just set and the centers still look a little soft. They will firm up as they cool.
What You Need
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 large egg
- 1/3 cup (80g) pumpkin puree
- 1 teaspoon vanilla extract
- 1 3/4 cups (210g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup crushed Oreo cookies
- 3/4 cup white chocolate chips
⏱️ Time: 25 minutes prep, 10 minutes bake, 30 minutes chill🍽️ Yields: 18 cookies
How to Make Pumpkin Oreo White Chocolate Cookies
Step 1: Cream Butter and Sugars
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large mixing bowl, beat the softened butter with both granulated sugar and light brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Step 2: Add Wet and Dry Ingredients
Add the egg, pumpkin puree, and vanilla extract to the creamed butter mixture, mixing until everything is smooth and fully combined. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Slowly add these dry ingredients to the wet mixture, mixing until just combined.
Step 3: Fold in Mix-ins and Bake
Gently fold in the crushed Oreo cookies and white chocolate chips. Cover the dough and chill it for 30 minutes to help prevent spreading. Scoop spoonfuls of dough onto your prepared baking sheet. Bake for 10-12 minutes. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
📝 Final Note
Letting these cookies cool completely will help the white chocolate set and make them easier to handle and enjoy. You can store them in an airtight container for a few days.
