These Pumpkin Oreo White Chocolate Cookies are a delightful treat! They mix creamy white chocolate with crunchy Oreo bits and cozy pumpkin spice for a fun twist.
When you take a bite, you’ll taste fall in every nibble. I love baking these cookies for cozy gatherings. They disappear faster than you can say “pumpkin spice latte!” 🎃
Key Ingredients & Substitutions
Butter: Unsalted butter is key for controlling the cookie’s saltiness. If you need a dairy-free option, you can use coconut oil instead; it adds a subtle coconut flavor!
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices. If pumpkin isn’t available, mashed banana or applesauce can work as a substitute for moisture, but then you’ll lose the pumpkin flavor.
Oreo Cookies: Chopped Oreos give a nice crunch. If you want a gluten-free option, you could use gluten-free sandwich cookies, or any chocolate cookie can work in a pinch.
White Chocolate: White chocolate chips add sweetness and creaminess. If you’re not a white chocolate fan, you could replace them with dark chocolate chips or even semi-sweet chocolate for a richer flavor.
How Do I Get the Perfect Texture for My Cookies?
Texture is everything in cookies! Focusing on this will make a big difference. Here are some tips:
- Measure your flour correctly; too much flour makes cookies dry. It’s best to spoon flour into your measuring cup and level it off with a knife.
- Don’t overmix the dough once you add the dry ingredients; mix just until everything is combined to keep them soft.
- Chilling the dough for 30 minutes in the fridge can improve texture and help the cookies hold their shape while baking.
Remember, every oven is a bit different, so start checking your cookies at the lower end of the baking time for perfect softness!
How to Make Pumpkin Oreo White Chocolate Cookies
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg
- 1 cup (227g) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 3 cups (375g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup white chocolate chips or chunks
- 15 Oreo cookies, roughly chopped (plus extra for garnish)
- White chocolate or vanilla frosting, for drizzling
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, with an additional 12-15 minutes for baking. Be sure to set aside about 5 minutes for cooling on the baking sheet before transferring the cookies to a wire rack to cool completely. Overall, you can expect a total of around 45-50 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first, preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly. While that’s heating up, line your baking sheets with parchment paper to prevent sticking.
2. Cream the Butters and Sugars:
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and light brown sugar. Using a hand mixer, cream these ingredients together until the mixture is light and fluffy. This will take about 2-3 minutes. It’s this step that adds air to your cookies for a nice texture!
3. Mix in the Wet Ingredients:
Beat in the egg, and then add the pumpkin puree and vanilla extract. Continue mixing until everything is well combined and smooth. You’ll start to smell that lovely pumpkin aroma!
4. Combine Your Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This ensures that your leavening agents and spices are well distributed. Slowly add this dry mix to the wet ingredients, mixing just until combined. Avoid over-mixing as it can toughen the cookies.
5. Fold in Chocolate and Oreos:
Now, gently fold in the white chocolate chips and chopped Oreo cookies. Make sure they are evenly distributed throughout the dough for that crunchy surprise in every bite!
6. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop dough balls onto the prepared baking sheets, leaving about 2 inches between each one to allow for spreading when baking.
7. Bake Your Cookies:
Place the baking sheets in the oven and bake for about 12-15 minutes. You’re looking for the edges to turn golden and the centers to look slightly set but still soft.
8. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up before you transfer them to a wire rack to cool completely.
9. Drizzle and Garnish:
After the cookies are completely cooled, drizzle them with white chocolate or vanilla frosting. Feel free to sprinkle some extra crushed Oreo cookie pieces on top for an added touch!
10. Serve and Enjoy:
Now you’re ready to enjoy these delightful cookies! Serve them at gatherings, or keep them all to yourself—you deserve it!
Your Pumpkin Oreo White Chocolate Cookies are now complete, bringing together the rich flavors of fall and sweet treats in a deliciously chewy cookie.
Can I Use Canned Pumpkin for This Recipe?
Absolutely! Canned pumpkin puree is perfect for this recipe. Just make sure it’s plain pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. They can also be refrigerated for about a week, but allow them to come to room temperature before enjoying.
Can I Freeze the Dough for Later Use?
Yes! You can freeze the cookie dough in individual scoops. Place them on a baking sheet to freeze first, then transfer to a freezer bag. When you’re ready to bake, just add 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, feel free to use dark or milk chocolate chips instead for a different flavor profile. Just keep in mind that it will change the sweetness slightly!
