These Pumpkin Oreo Cookies are a fun twist on the classic! They have a yummy pumpkin spice flavor and creamy filling, making them perfect for fall.
Who wouldn’t want to enjoy a cookie that tastes like autumn? 🍂 I like to share them with friends over coffee—it just makes everything cozier together!
Key Ingredients & Substitutions
Flour: All-purpose flour is standard here. If you’re gluten-free, try a 1:1 gluten-free flour blend instead, which works well in cookies without changing the taste too much.
Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling, for accurate flavor and texture. If you have fresh pumpkin, roast or steam it and blend until smooth.
Spices: The mix of cinnamon, nutmeg, ginger, and cloves creates a warm, inviting flavor. If you don’t have all of these, you could use just pumpkin pie spice, which contains many of them.
Oreos: Regular Oreos work great, but double stuff gives a creamier filling. There are also gluten-free Oreos available if you need a gluten-free option!
How Do I Ensure My Cookies Stay Soft and Chewy?
Keeping cookies soft and chewy makes all the difference! Here are a few tips to help you achieve that perfect texture:
- Don’t overmix the dough after adding the flour. Mix until just combined to keep your cookies tender.
- Watch the baking time closely. Cookies should look slightly underbaked when you take them out—around the 12-minute mark works for most ovens.
- Let the cookies rest on the baking sheet for about 5 minutes before moving to a rack. This residual heat helps them finish cooking softly.
By following these tips, you’ll create incredibly soft cookies that are bursting with pumpkin flavor and Oreo goodness! Enjoy sharing them with family and friends, or keep them all to yourself—no judgment here!
How to Make Pumpkin Oreo Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
For the Filling:
- About 24 Oreo cookies (regular or double stuff)
- Additional crushed Oreos (optional, for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 12-15 minutes to bake. Plus, you’ll want to allow for some cooling time—about 5 minutes on the baking sheet. So, set aside around 30-40 minutes total for this delicious adventure!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper or a silicone baking mat. This keeps your cookies from sticking and makes cleanup a breeze!
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Give them a good whisk to blend them evenly, then set this bowl aside for later.
3. Cream the Butters and Sugars:
In a large bowl, using a mixer (or just your trusty spoon if you don’t have one), cream together the softened butter, granulated sugar, and brown sugar. Mix for about 2-3 minutes until it’s light and fluffy, right before your eyes!
4. Add Egg and Pumpkin:
Now, beat in the egg. Next, add the vanilla extract and pumpkin puree to the mixture. Mix until everything is combined nicely—it’s starting to smell amazing, isn’t it?
5. Combine Wet and Dry Ingredients:
Gradually add your dry flour mixture to the wet ingredients. Mix on low speed just until everything is combined. You don’t want to overmix; that’s the secret to tender cookies!
6. Fold in Crush Oreos:
If you want bits of Oreo goodness in your dough, gently fold in some crushed Oreos at this stage.
7. Shape Your Cookies:
Scoop about 1.5 tablespoons of pumpkin cookie dough onto your baking sheet for each cookie. Press gently in the center of each mound and place one Oreo on top. Use another small scoop of pumpkin dough to cover the Oreo, pressing slightly to encase it. You can sprinkle some crushed Oreos on top if you like!
8. Bake the Cookies:
Time to bake! Place your cookies in the oven and bake for 12-15 minutes or until the edges are set and you feel a slight springiness in the center. You want them soft, so be careful not to overbake!
9. Cool Down:
After baking, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This step is crucial to keeping them soft!
10. Enjoy!
Your Pumpkin Oreo Cookies are ready to enjoy! Pair them with a glass of milk or your favorite fall beverage, and share them with family and friends—or keep them all to yourself; we won’t tell!
These cookies combine the soft, spiced pumpkin flavor with the classic crunch and creaminess of Oreo cookies, making them a perfect autumn treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast or steam it until tender, then puree it until smooth. Just make sure to measure out 1/2 cup for this recipe!
What Should I Do If My Cookies Are Too Flat?
If your cookies spread too much, there might be too much butter or not enough flour. Ensure your measurements are accurate. You can also chill the dough for 30 minutes before baking to help with this issue!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a freezer bag for up to 3 months. Just thaw at room temperature before enjoying!
Can I Add More Spices or Adjust the Recipe?
Definitely! Feel free to adjust the spice amounts based on your preference. Adding a bit of allspice or even a pinch of cardamom can enhance the flavor even more. Just remember to keep the ratios balanced!
