These Pumpkin Oreo Cookies are a fun twist on a classic favorite! Soft pumpkin-flavored cookies with a creamy filling, they are perfect for fall or any cozy day.
Trust me, the pumpkin really makes these cookies stand out. I love enjoying them with a warm cup of tea. They disappear faster than you can say “pumpkin spice”! ☕🍪
Key Ingredients & Substitutions
Butter: Softened unsalted butter is key for a rich flavor and smooth texture. If you’re looking for a healthier option, coconut oil could work, but it may change the flavor a bit.
Granulated & Brown Sugar: The mix of both sugars gives the cookies a great sweetness and moisture. You can swap light brown sugar for dark brown sugar for a more robust flavor.
Pumpkin Puree: Use canned pumpkin puree—it’s pure pumpkin and not the spiced stuff. If you’re feeling adventurous, roasted fresh pumpkin can also work! Just make sure it’s pureed smoothly.
Flour: All-purpose flour is perfect for these cookies. If you’re gluten-free, you can use a 1:1 gluten-free flour blend, which usually does a great job at mimicking the texture of standard flour.
Oreo Cookies: Regular Oreos are best for the crunch, but feel free to try other flavors like pumpkin spice or mint! You can also substitute with gluten-free sandwich cookies if needed.
How Do I Get My Cookies to Stay Soft and Chewy?
Keeping these Pumpkin Oreo Cookies soft and chewy is all about the baking time and ingredients. Here are some tips:
- Don’t overmix the dough once you add the dry ingredients. Mix just until combined.
- Watch the baking time closely. The cookies should be set at the edges but still soft in the center when you take them out.
- Letting them cool on the baking sheet helps maintain softness before transferring them to a wire rack.
By following these tips, your cookies will remain wonderfully soft! Enjoy making these delightful treats!
How to Make Pumpkin Oreo Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup (180g) canned pumpkin puree (not pumpkin pie filling)
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Oreo Surprise:
- 20 Oreo cookies (regular size)
- 1/2 cup (90g) crushed Oreo pieces or mini Oreo cookies for topping
How Much Time Will You Need?
This recipe takes about 20 minutes for prep and around 12-15 minutes for baking. After baking, allow an additional 5 minutes for cooling on the baking sheets, then let them cool completely. You’ll have delicious cookies ready in about 40 minutes!
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butters and Sugars:
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar. Mix until the mixture becomes light and fluffy, which should take about 2-3 minutes.
3. Mix in Pumpkin Ingredients:
Now, add in the egg, vanilla extract, and pumpkin puree. Beat these together until everything is fully combined and smooth.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. This will evenly distribute all your spices and leavening agents.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the pumpkin mixture. Mix it gently until just combined, making sure not to overmix—you want soft, chewy cookies!
6. Shape the Cookies:
Scoop about 2 tablespoons of dough for each cookie and place them on the lined baking sheets. Flatten each dough ball slightly to help them bake evenly.
7. Add the Oreo:
Gently press one Oreo cookie into the center of each flattened dough ball. This will give your cookies that delightful surprise!
8. Bake Your Cookies:
Place the baking sheets in the oven and bake for 12-15 minutes. Look for lightly golden edges while the centers remain soft.
9. Add Toppings:
Immediately after removing the cookies from the oven, sprinkle crushed Oreo pieces on top of each cookie while they are still warm. This helps them stick well!
10. Cool Before Serving:
Let the cookies cool on the baking sheets for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
11. Make the Cookie Sandwiches:
Once cooled, take two cookies and spread the cream from an Oreo onto the back of one, then gently press it against another cookie to make a delightful sandwich.
12. Enjoy:
Serve these tasty Pumpkin Oreo Cookies at your next gathering or simply enjoy them for yourself. They’re perfect with a cup of coffee or tea!
Enjoy your soft, pumpkin-scented treats with a crunchy Oreo surprise! These cookies will surely be a hit for fall festivities!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
No, it’s best to use pure canned pumpkin puree for this recipe. Pumpkin pie filling contains added spices and sweeteners that can alter the flavor and texture of the cookies.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days to keep them soft. If you want to extend their freshness, you can refrigerate them for up to a week.
Can I Freeze These Cookies?
Absolutely! You can freeze the cookies either before or after baking. If freezing baked cookies, place them in an airtight container with layers of parchment paper in between. They can be frozen for up to 3 months. To enjoy, simply thaw at room temperature or warm them in the oven!
Can I Make These Cookies Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free flour blend, and make sure your Oreo cookies are gluten-free as well. This way, you’ll still get that great texture and taste!