These Pumpkin Oreo White Chocolate Cookies are soft, chewy, and full of yummy flavors! The mix of pumpkin, chocolate, and creamy white chocolate makes them a perfect treat for fall.
Every bite is like a cozy hug! I like to enjoy them with a warm drink. You just can’t go wrong with a cookie this good. Give them a try and watch them disappear! 🍪
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the sweetness. If you’re out or prefer a lighter option, coconut oil or vegetable oil can work as substitutes.
Pumpkin Puree: Make sure to grab pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices. You can replace it with applesauce if you want a different flavor or a lower-calorie option.
Oreo Cookies: Crushed Oreos add great flavor. Use any flavor of Oreo you like, such as the classic, double-stuffed, or even seasonal flavors like pumpkin spice for an extra kick!
White Chocolate Chips: If you’re not a fan of white chocolate, feel free to swap in semi-sweet chocolate chips or dark chocolate for a different taste. Some prefer using butterscotch chips, too!
What’s the Best Way to Ensure Soft Cookies?
To get soft, chewy cookies, pay attention to how you measure flour and the baking time. Here are some tips:
- When measuring flour, spoon it into the measuring cup and level it off instead of scooping directly from the bag. This prevents adding too much flour.
- Don’t overmix your dough once you add the dry ingredients. Mix just until combined to keep the cookies soft.
- Set a timer for the lower end of the baking time. Cookies continue to cook a bit while cooling, so take them out when the edges are set but the centers look slightly underbaked.
How to Make Pumpkin Oreo White Chocolate Cookies
Ingredients You’ll Need:
For the Cookie Base:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
For the Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
For the Mix-ins:
- 1 cup crushed Oreo cookies (about 10-12 Oreos)
- 1/2 cup white chocolate chips or white chocolate chunks
Optional Toppings:
- White chocolate or vanilla icing for drizzling
- Extra white chocolate chips for topping
How Much Time Will You Need?
This cookie recipe takes about 15 minutes to prepare and around 12-15 minutes to bake. Allow an additional 5 minutes for cooling on the baking sheet, then a bit longer on the wire rack. In total, you’ll need about 40 minutes before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly. Line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine 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.
3. Mix in Pumpkin and Vanilla:
Add the pumpkin puree and vanilla extract to the butter and sugar mixture. Mix well until everything is thoroughly combined and smooth.
4. Prepare the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures that all the dry ingredients are evenly mixed.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the pumpkin mixture, mixing just until combined. Be careful not to overmix; some lumps are okay!
6. Fold in Cookies and Chocolate:
Gently fold in the crushed Oreo cookies and white chocolate chips, making sure they are evenly distributed throughout the dough.
7. Scoop the Dough:
Scoop spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart. If you’d like, you can flatten them slightly with the back of a spoon.
8. Add Extra Chocolate Chips:
If you want, press a few extra white chocolate chips into the tops of each cookie for a decorative touch.
9. Bake the Cookies:
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden but the centers are still soft. Trust your nose—they’ll smell amazing!
10. Cool the Cookies:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
11. Drizzle with Icing:
If you like, once the cookies are completely cooled, drizzle some white chocolate or vanilla icing over the tops for a sweet finish.
12. Serve and Enjoy!
Now it’s time to enjoy your delicious Pumpkin Oreo White Chocolate Cookies! Perfect for sharing (or keeping all for yourself!). Happy baking!
Can I Use Canned Pumpkin Instead of Fresh?
Absolutely! Canned pumpkin puree works perfectly for this recipe and is a convenient option. Just ensure you’re using pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
How Long Do the Cookies Last?
Stored in an airtight container, these cookies will stay fresh for up to 5 days at room temperature. For longer storage, you can freeze them for up to 3 months. Just thaw them at room temperature or in the microwave when you’re ready to enjoy!
Can I Make These Cookies Vegan?
Yes! To make a vegan version, substitute the butter with a vegan butter or coconut oil, and use flax eggs or applesauce instead of regular eggs. Check that your Oreo cookies are vegan-friendly as well, as some contain dairy.
What Variations Can I Try?
Feel free to experiment with different mix-ins! You can use chocolate chips, peanut butter chips, or even add chopped nuts for extra texture. Adding a bit of sea salt on top before baking can also enhance the flavor!
