These Pumpkin Oreo White Chocolate Cookies are a fun and tasty treat! They’re soft and chewy, blending the flavors of pumpkin, creamy white chocolate, and crunchy Oreos.
Every bite is like a fall celebration! I love sharing these with friends during Halloween; they always disappear quickly. Plus, who can resist that combo of pumpkin and cookies? 🍪🎃
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin works best for this recipe, but you can use homemade puree if you have it! Just make sure it’s pure pumpkin without added spices or sugars.
Oreo Cookies: While Oreos add a nice crunch, you can swap them out for any chocolate cookie you enjoy. Gluten-free chocolate sandwich cookies are a great alternative too!
White Chocolate Chips: If you’re not a fan of white chocolate, feel free to switch it for semi-sweet chocolate chips. Dark chocolate can also provide a nice contrast to the pumpkin flavor.
Spices: The warm spices like cinnamon and nutmeg create that cozy fall flavor. If you don’t have one, you can use a pumpkin spice blend as a substitute in equal amounts.
How Do I Ensure My Cookies Are Soft and Chewy?
The key to soft and chewy cookies lies in a few important steps:
- Don’t overmix the dough after adding the dry ingredients. Mix just until combined to keep cookies tender.
- Be careful not to overbake. Your cookies should look set at the edges but still soft in the center.
- Let cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. This helps them maintain moisture.
These techniques help achieve the soft, gooey texture that makes these cookies delightful. Enjoy baking!
How to Make Pumpkin Oreo White Chocolate Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (240 ml) canned pumpkin puree
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup (200 g) granulated sugar
- 1/2 cup (110 g) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups crushed Oreo cookies (about 15 Oreos)
- 1 cup white chocolate chips or chunks
For Optional Toppings:
- Extra crushed Oreos
- Melted white chocolate (for drizzling)
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prepare and approximately 12 to 15 minutes to bake. Additionally, you’ll want to allow time for the cookies to cool for about 5 minutes on the baking sheet, and further cooling on a wire rack. Plan for around 45 minutes in total to have these scrumptious cookies ready to enjoy.
Step-by-Step Instructions:
1. Preheat the Oven:
First, you’ll want to preheat your oven to 350°F (175°C). While it’s warming up, line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This blend of spices will give your cookies a nice autumn flavor. Once mixed, set this bowl aside for later.
3. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy. This should take about 2-3 minutes. It’s essential for a good cookie texture!
4. Combine in the Wet Ingredients:
Add the egg, pumpkin puree, and vanilla extract into the butter and sugar blend. Mix well until everything is nicely combined and smooth.
5. Combine the Dry and Wet Mixtures:
Gradually add your dry ingredient mixture into the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can lead to tough cookies.
6. Fold in Cookies and Chocolate:
Now, gently fold in the crushed Oreo cookies and white chocolate chips into the cookie dough. Make sure they’re evenly distributed for that delightful combination in every bite!
7. Shape the Cookies:
Using a tablespoon, scoop large mounds of cookie dough onto the prepped baking sheet, spacing them about 2 inches apart to allow for spreading as they bake.
8. Bake the Cookies:
Pop them into the oven and bake for 12 to 15 minutes. They should be lightly golden around the edges and set in the center. Remember, they will continue to cook a little even after you take them out!
9. Cool the Cookies:
Once baked, remove them from the oven and let the cookies cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Decorate (Optional):
If you want to make your cookies extra special, drizzle melted white chocolate over the cooled cookies and sprinkle with extra crushed Oreos. This adds a beautiful finish and even more flavor!
11. Serve and Enjoy:
Let any decorating set for a few minutes, then it’s time to enjoy your delicious Pumpkin Oreo White Chocolate Cookies! Perfect for sharing with family and friends.
These cookies are soft, moist, and filled with the cozy flavors of fall, paired with crunchy Oreos and creamy white chocolate. They’re a delightful treat for any autumn gathering! 🍪🎃
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, make sure to cook and puree it until smooth. Drain excess moisture to avoid watery cookies.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you need to keep them longer, consider freezing them for up to 2 months; just thaw before enjoying!
Can I Substitute Other Types of Chocolate?
Yes! You can swap white chocolate for semi-sweet or dark chocolate chips if preferred. It will change the flavor profile a bit, but will still be delicious!
What If My Dough Is Too Sticky?
If your dough feels too sticky to scoop, you can chill it in the refrigerator for about 30 minutes. This helps firm it up and makes it easier to handle while baking.