These Pumpkin Oreo White Chocolate Cookies are a fun twist on classic treats! With the warm taste of pumpkin and bits of Oreo mixed in, they are chewy and oh-so-decadent!
Honestly, who can resist that delicious combination? I love making a big batch and sharing them with friends, but I usually save a few for myself. They disappear fast! 😄
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use canned pumpkin puree and not pumpkin pie filling. If you want a healthier option, homemade pumpkin puree works great too! Simply bake a pumpkin until soft, then puree it.
Sugars: The combination of granulated and brown sugar adds depth to the cookies. If you’re looking to cut down on sugar, consider using coconut sugar or a sugar substitute, but note it may slightly change the texture.
Unsalted Butter: I always prefer unsalted butter so I can control the saltiness. If you’re dairy-free, coconut oil or a vegan butter substitute works well.
Oreos: Any flavor of Oreos can work in this recipe, not just the classic! Try using pumpkin spice Oreos for an extra seasonal touch or even mint Oreos for a fun twist!
White Chocolate Chips: If you’re not a fan of white chocolate, you can swap with semi-sweet chocolate chips or dark chocolate chunks to balance the sweetness.
How Do You Achieve the Perfect Cookie Texture?
Getting the right cookie texture can be tricky. Here are some tips to help you create cookies that are chewy on the inside and slightly crisp on the outside:
- Don’t Overmix: Once you combine the dry and wet ingredients, mix just until everything is incorporated. Overmixing can make cookies tough.
- Chill the Dough: If you have time, chilling the dough for 30 minutes can help the cookies spread less and maintain a thick texture.
- Watch the Bake Time: Keep an eye on the cookies while they bake. They should be golden around the edges but still slightly soft in the middle.
- Cool Properly: Allow them to cool on the baking sheet for a few minutes before transferring. This helps them firm up while staying soft inside.
With these tips and insights, you’re well on your way to enjoying delicious Pumpkin Oreo White Chocolate Cookies that everyone will love! Happy baking!
How to Make Pumpkin Oreo White Chocolate Cookies
Ingredients You’ll Need:
- For the Cookie Dough:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- For the Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- For the Mix-Ins:
- 1 1/2 cups Oreos, roughly chopped or broken into chunks
- 1 cup white chocolate chips
How Much Time Will You Need?
This recipe takes approximately 20 minutes to prepare and about 12-15 minutes of baking time. Don’t forget to let your cookies cool for a few minutes before diving in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, you can line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butters and Sugars:
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and packed brown sugar. Use a hand mixer or a fork to beat the mixture until creamy and smooth, ensuring all the sugars are mixed in well.
3. Mix in the Wet Ingredients:
Next, add in the egg, pumpkin puree, and vanilla extract. Continue mixing until everything is fully combined and smooth—this will create the delicious moisture in your cookies!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. This mixture blends all the dry ingredients evenly and helps the spices distribute throughout the cookies.
5. Mix Dry & Wet Mixtures:
Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently. Mix just until everything is combined, making sure not to overmix, or your cookies could be tough.
6. Add the Goodies:
Gently fold in the chopped Oreos and white chocolate chips. If you want, set aside a few Oreo pieces to sprinkle on top of the cookies before baking for extra flair.
7. Scoop the Dough:
Using a cookie scoop or a spoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Add Oreo Chunks:
If you saved some Oreo pieces, press a few onto the top of each cookie dough ball for decoration. It always makes them look extra tasty!
9. Bake the Cookies:
Now it’s time to bake! Place the baking sheets in the oven and bake for 12-15 minutes, until the edges of the cookies are set but the centers are still soft. Be careful not to overbake; we want these to be chewy!
10. Cool and Enjoy:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Now, get ready to serve and enjoy your chewy, pumpkin-spiced cookies with delicious Oreo chunks and creamy white chocolate in every bite!
These cookies are the perfect treat to welcome fall or simply enjoy throughout the year! Happy baking! 🍪🌟
Can I Use Different Types of Pumpkin Puree?
It’s best to use canned pumpkin puree for consistency, as it’s specifically made for baking. If you want to make your own, roast a sugar pumpkin until soft and then puree it. Just avoid using pumpkin pie filling, as it contains added sugars and spices that could alter the flavor of your cookies.
Can I Substitute the White Chocolate Chips?
Absolutely! If you prefer semi-sweet or dark chocolate chips, they can be a great alternative. You might also try using butterscotch or peanut butter chips for a different flavor profile!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can refrigerate them, but be sure to let them come to room temperature before eating—this will help retain their chewy texture!
Can I Freeze the Cookie Dough?
Yes! You can freeze the cookie dough by scooping it into balls and placing them on a baking sheet to freeze individually. Once frozen, transfer them to a zip-top bag. When you’re ready to bake, just bake them straight from the freezer, adding a couple of extra minutes to the baking time.
