These Pumpkin Oreo White Chocolate Cookies are a fun twist on classic treats! They combine pumpkin spice with Oreo bits and creamy white chocolate, creating a tasty and festive snack.
They’re soft, chewy, and so delicious that you’ll want to save some for later, but good luck with that! I usually end up polishing off the batch in one go. 😂
Making these cookies is a breeze. Just mix everything together, scoop, and bake—easy peasy! Perfect to enjoy with a warm cup of coffee or hot chocolate!
Key Ingredients & Substitutions
Pumpkin Puree: Always use 100% pumpkin puree, not pumpkin pie filling, to control the sweetness and spices. If you don’t have pumpkin puree, mashed sweet potatoes or butternut squash can work as great substitutes!
Oreo Cookies: The classic Oreo gives this recipe a delightful crunch and flavor. If you’re looking for a gluten-free option, try gluten-free chocolate sandwich cookies instead for a similar taste and texture.
White Chocolate Chips: They add sweetness and creamy texture. If you’re not a fan, dark chocolate or milk chocolate chips can be swapped in for a different flavor profile.
Pumpkin Pie Spice: This adds warmth to the cookies. If you don’t have it, mix 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp ginger as a substitute. I love adding a pinch of cloves for an extra kick!
What’s the Best Way to Cream Butter and Sugar?
Creaming butter and sugar is a key step for fluffy cookies. Here’s how to do it perfectly:
- Ensure your butter is softened at room temperature—it should be pliable but not melted.
- Use a stand mixer or hand mixer on medium speed to beat the butter until it looks light and fluffy, about 2-3 minutes.
- Add in both sugars, and continue mixing until well combined. The mixture should look creamy and airy.
- This step helps incorporate air into the dough, which results in puffier cookies when baked.
How Do I Ensure My Cookies Stay Soft?
To get those delightfully soft cookies, follow these tips:
- Don’t overbake! Pull them out when the edges are just set, and they will continue to cook on the baking sheet.
- Use a room-temperature egg—this will help in blending the dough evenly.
- Add a little more pumpkin puree if the dough seems too dry. The moisture will keep them tender.
- Store the cookies in an airtight container with a slice of bread. This tricks the cookies into staying soft longer!
How to Make Pumpkin Oreo White Chocolate 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 cup (245g) pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups (312g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 1/2 cups crushed Oreo cookies (about 15-18 Oreos)
- 1 cup white chocolate chips
For the Optional Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This cookie recipe will take about 20 minutes for prep and around 15 minutes for baking. With cooling time, you should allow about an hour before enjoying warm cookies fresh from the oven!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Baking Sheets:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream Butter and Sugars:
In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Beat them together until the mixture is light and fluffy, which should take about 2-3 minutes. This step is important as it adds air to your dough!
3. Add Pumpkin and Egg:
Next, mix in the pumpkin puree, egg, and vanilla extract. Stir everything together until well combined. Your batter should have a smooth consistency at this point!
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. This mix will add structure and flavor to your cookies.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet pumpkin mixture. Stir until just combined—don’t worry if there are a few lumps; overmixing can lead to tough cookies!
6. Fold In Oreo and White Chocolate:
Now, gently fold in the crushed Oreo cookies and white chocolate chips. Make sure they are evenly distributed throughout the dough, so every cookie gets that delicious flavor.
7. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie to allow for spreading during baking.
8. Bake Your Cookies:
Bake your cookies in the preheated oven for 12-15 minutes. They should be lightly golden around the edges, while the centers may still look a bit soft—this is perfect for a chewy texture!
9. Cool the Cookies:
Allow the cookies to cool on the baking sheet for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.
10. (Optional) Prepare the Glaze:
If you’d like to add a sweet glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle it over the cooled cookies for an extra touch of sweetness!
11. Serve and Enjoy!
Your Pumpkin Oreo White Chocolate Cookies are now ready to be enjoyed! They’re perfect for sharing or for a cozy night in with your favorite beverage.
With a delightful mix of pumpkin spice, Oreo crunch, and creamy white chocolate, these cookies make for an irresistible fall treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, prepare it by roasting and puréeing it until smooth. Just make sure it’s well-drained to avoid excess moisture in your cookies.
Can I Make These Cookies Gluten-Free?
Yes! Substitute all-purpose flour with a gluten-free flour blend that measures 1:1. This way, you can still enjoy these delightful cookies even if you’re avoiding gluten!
How Do I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 5 days. If you want to keep them longer, pop them in the freezer for up to 3 months—just thaw at room temperature before enjoying!
Can I Add Nuts or Other Mix-ins?
Of course! Chopped pecans or walnuts would be a great addition for some crunch. You can also experiment with different types of chocolate chips if you want to mix things up!
