These Pumpkin Oreo White Chocolate Cookies are a fun twist on treats! With the flavors of pumpkin and creamy white chocolate, they’re perfect for fall gatherings or cozy nights in.
Baking these cookies makes my kitchen smell amazing! I love how the Oreo bits add a delightful crunch. Just be ready to share—friends will want seconds! 🎃🍪
Key Ingredients & Substitutions
Butter: Unsalted butter is perfect for this recipe, giving you control over the saltiness. If you’re in a pinch, you can use margarine or coconut oil, but the texture may vary slightly.
Pumpkin Puree: Always reach for pure pumpkin puree, not the spiced pie filling. For a different flavor, butternut squash puree works wonderfully as a substitute!
Oreo Cookies: Chopped Oreo cookies are crucial for that chocolate crunch. You could use any chocolate sandwich cookies if you don’t have Oreos, or opt for gluten-free versions if needed.
White Chocolate Chips: Use high-quality white chocolate chips for melting and drizzling. If you prefer dark chocolate, it pairs well with pumpkin too.
How Do I Ensure My Cookies Are Soft and Chewy?
To get those soft and chewy cookies everyone loves, follow these tips! First, don’t overmix the dough; mix until just combined to maintain tenderness. Also, be careful with baking time—take them out when the edges are set but the centers look a bit soft.
- Use room temperature butter for a creamier batter.
- Let the cookies cool on the sheet for a few minutes to finish baking as they cool.
- Drizzling melted white chocolate adds sweetness, enhancing the soft texture!
How to Make Pumpkin Oreo White Chocolate Cookies
Ingredients For Your Delicious Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 package (14.3 oz) Oreo cookies, chopped or crushed
- 1 cup white chocolate chips
- 1/2 cup crushed Oreo pieces for topping
- 1/2 cup white chocolate, melted (for drizzling)
How Much Time Will You Need?
This recipe takes approximately 15 minutes to prep and about 12-15 minutes to bake. Including the cooling time, you’ll need around 30-40 minutes before you can enjoy your cookies. Perfect for those cozy fall days!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). This ensures your cookies bake evenly. Line your baking sheets with parchment paper or silicone baking mats—it helps prevent sticking!
2. Cream the Butters and Sugars:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is important for creating a nice texture!
3. Add Pumpkin and Mix:
Next, add the pumpkin puree, egg, and vanilla extract to your butter-sugar mixture. Mix well until everything is fully combined and smooth. You’ll love how it smells!
4. Combine the Dry Ingredients:
In another bowl, whisk together your flour, baking soda, baking powder, salt, and spices: cinnamon, nutmeg, ginger, and cloves. This mixes the dry ingredients evenly.
5. Mix It All Together:
Gradually add the dry mixture to the wet mixture, mixing just until everything is combined. Be careful not to overmix—this keeps your cookies tender!
6. Fold in the Goodies:
Gently fold in the chopped Oreo cookies and white chocolate chips. This is where the fun happens, combining flavors and textures!
7. Scoop the Dough:
Using a cookie scoop or spoon, drop rounded tablespoon-sized balls of dough onto your prepared baking sheets. Keep them about 2 inches apart to give them space to spread while baking.
8. Bake Away:
Pop them into your preheated oven and bake for 12-15 minutes. They’re ready when the edges are set and the tops look slightly firm.
9. Cool Down:
After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then carefully transfer them to a wire rack to cool completely.
10. Drizzle and Top:
Once your cookies are cool, drizzle the melted white chocolate over them and sprinkle with crushed Oreo pieces for a pretty finish.
11. Enjoy!
Let the white chocolate set for a bit, then grab your cookies and enjoy! They make the perfect treat with warm spices, crunchy Oreos, and sweet white chocolate—delicious!
Can I Use a Different Type of Chocolate?
Absolutely! If you’re not a fan of white chocolate, you can substitute it with dark chocolate or semi-sweet chocolate chips. Just be sure to adjust the amount to your taste preference.
Can I Make These Cookies Gluten-Free?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for the regular flour. Just make sure the blend you choose contains xanthan gum for the best texture.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just make sure to layer them with parchment paper to prevent sticking!
Can I Add Nuts or Other Mix-Ins?
Definitely! Chopped nuts like walnuts or pecans, or even dried cranberries, can add extra flavor and texture. Just don’t add too much, as it might change the cookie’s structure.
