These Pumpkin Oreo White Chocolate Cookies are a sweet treat with a fun twist! They mash up soft pumpkin goodness with crunchy Oreos, and the white chocolate brings it all together.
I can’t resist the combo of pumpkin and chocolate. Honestly, these cookies are like little fall hugs! Perfect for sharing, but I won’t judge if you keep them all to yourself! 😉
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use canned pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices. If fresh pumpkin is available, you can roast and puree it for a fresher taste!
Oreo Cookies: I love using regular Oreos, but you can also try different flavors like Double Stuf or even Mint Oreos for a unique twist. If you’re gluten-free, you can find gluten-free Oreos to use instead!
White Chocolate Chips: These provide a creamy texture. If white chocolate isn’t your thing, semi-sweet chocolate chips or even butterscotch chips make for delicious alternatives!
Spices: The combination of cinnamon, nutmeg, and ginger creates that warm pumpkin flavor. If you’re short on spices, pumpkin pie spice blend works great in place of individual spices!
How Do You Ensure Your Cookies Stay Soft and Chewy?
A few key steps help keep these cookies soft and chewy. First, be careful not to overmix once you combine the wet and dry ingredients. Overmixing can create tough cookies. Mixing until just combined helps preserve tenderness.
- Use room temperature butter for easy creaming with the sugar.
- Don’t skip chilling the dough; if you have time, chill for 30 minutes for thicker cookies that don’t spread too much!
- Check for doneness at around 12 minutes; you want them soft in the center since they will continue to cook a little while cooling.
Following these tips will help you achieve those soft, delicious cookies your family and friends will love! Enjoy baking!
How to Make Pumpkin Oreo White Chocolate Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 cup white chocolate chips
- 10-12 Oreo cookies, roughly chopped (including crumbs)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, along with an additional 12-14 minutes for baking. You’ll be enjoying these tasty cookies in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, prepare your baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer or a whisk to cream together the softened butter and brown sugar. Beat until the mixture is light and fluffy, which usually takes about 2-3 minutes.
3. Mix in the Wet Ingredients:
Add the pumpkin puree, egg, and vanilla extract to your creamed butter and sugar. Mix everything together until well combined and smooth.
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Ensure that the dry ingredients are mixed evenly.
5. Combine Wet and Dry Mixtures:
Gradually add the dry mixture to the wet mixture. Mix just until everything comes together; be careful not to overmix.
6. Fold in the Chocolates:
Gently fold in the white chocolate chips, making sure they are evenly distributed throughout the dough.
7. Scoop the Dough:
Using a cookie scoop or a tablespoon, scoop the dough onto your prepared baking sheets. Be sure to leave about 2 inches of space between each cookie, as they will spread slightly while baking.
8. Add some Oreo Crunch:
On top of each cookie dough ball, lightly press in a few chopped Oreo pieces and some crumbs for added flavor and texture.
9. Bake the Cookies:
Place the baking sheets in the oven and bake for about 12-14 minutes. Look for the edges to be set, but the centers should still be soft—they’ll firm up as they cool.
10. Cool Them Down:
After baking, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
11. Enjoy!
Now that your cookies are cool, it’s time to enjoy these soft, pumpkin-spiced treats with the delightful crunch of Oreo and sweet bursts of white chocolate. Perfect for any occasion!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! To do this, cut a pumpkin in half, scoop out the seeds, and roast it until tender. Then, blend the flesh until smooth and measure out 1 cup for the recipe.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for longer freshness, but they might become a bit firmer.
Can I Freeze the Dough for Later Use?
Absolutely! You can freeze the cookie dough. Scoop the cookies onto a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container for up to 3 months. Bake from frozen, adding an extra minute or two to the baking time.
What Can I Substitute for White Chocolate Chips?
If you’re not a fan of white chocolate, you can use semi-sweet chocolate chips or butterscotch chips as a delicious alternative. Just make sure to adjust the sweetness according to your preference!