These Pumpkin Oreo Cookies are a fun twist on a classic treat! They’re soft, chewy, and packed with that cozy pumpkin flavor, making them perfect for fall.
Every bite is like a little hug from autumn! I love serving these with a cup of hot chocolate. Trust me, they disappear faster than you can say “pumpkin spice”! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for a smooth texture. Avoid pumpkin pie filling, as it contains added sugar and spices. If fresh pumpkin is available, cook and mash it, but canned is much easier.
Granulated Sugar: Regular white sugar is standard, but you could try brown sugar for a deeper flavor. I often mix them for added moisture and taste!
Butter: Unsalted butter is preferred for better control of salt levels. If you’re dairy-free, substitute with coconut oil or a plant-based butter.
Oreo Cookies: Regular Oreos work great, but double-stuffed add extra creaminess. Gluten-free Oreos can also be used for a gluten-free alternative.
How Do I Achieve the Perfect Cookie Texture?
Getting the right texture is key for these cookies. You want them soft and chewy on the inside. Here’s how to nail it:
- Don’t overmix the dough after adding dry ingredients. Stir just until combined.
- When shaping the cookies, gently press the dough around the Oreos without flattening them too much. This helps keep the cookies soft.
- Check the cookies around the 12-minute mark. They should be set and slightly golden at the edges, but still soft in the middle.
Letting them cool on the baking sheet helps them firm up without getting too hard. Enjoy your baking adventure! 🎃
How to Make Pumpkin Oreo Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
For Assembly:
- 24 Oreo cookies (regular or double-stuffed)
- 1/2 cup crushed Oreo cookie crumbs for topping
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare, and then about 12-15 minutes to bake. Don’t forget to allow 5 minutes for cooling on the baking sheet before transferring to a wire rack! So overall, give yourself about 40 minutes to enjoy making these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter and granulated sugar. Use a hand mixer or whisk to make it light and fluffy. This is where the magic begins!
3. Add the Pumpkin and Egg:
Next, beat in the egg and the pumpkin puree. Mix until everything is nicely combined. You’ll see a beautiful orange color starting to form!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This will add all the delightful autumn spices to your cookies.
5. Mix It Together:
Gradually add the dry ingredients to the pumpkin mixture. Gently stir everything together until just combined into a soft dough. Be careful not to overmix—this keeps the cookies tender!
6. Sandwich the Oreos:
Take one Oreo cookie and scoop a rounded tablespoon of the pumpkin cookie dough. Press it on top and then on the bottom, sandwiching the Oreo inside. Gently flatten it just a bit so it holds together well.
7. Place on Baking Sheets:
Arrange your cookies on the baking sheets, about 2 inches apart, so they have room to spread and grow while baking.
8. Add the Crushed Oreo Topping:
Sprinkle some crushed Oreo cookie crumbs on top of each cookie for added crunch and flavor. It’s like a special topping just for them!
9. Bake the Cookies:
Put the cookies in the oven and bake for 12-15 minutes. You want them set and slightly golden around the edges, but soft in the center.
10. Cool and Enjoy:
Once done, let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Now’s the perfect time to grab a glass of milk or your favorite beverage!
These Pumpkin Oreo Cookies are soft, spiced, and have that lovely Oreo surprise inside. Enjoy every delicious bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, just cook, mash, and measure out 1 cup. However, canned pumpkin puree is convenient and ensures a consistent texture.
How Can I Store Leftover Cookies?
Store any 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, layered with parchment paper, for up to 2 months.
Can I Make These Cookies Gluten-Free?
Yes! Simply replace all-purpose flour with a gluten-free 1:1 baking flour. Make sure the Oreo cookies you choose are gluten-free as well for the perfect treat!
What If My Dough Is Too Sticky?
If your dough feels too sticky, you can add a little more flour, a tablespoon at a time, until it reaches a manageable consistency. Just be careful not to add too much, as it can affect the cookies’ texture.