These Pumpkin Oreo White Chocolate Cookies are a tasty treat! They combine pumpkin flavor with the crunch of Oreos and creamy white chocolate for a delightful bite.
Every time I make these, my kitchen smells amazing. Plus, who can resist the fun combination of cookies? It’s like a party in your mouth! 🎉
Key Ingredients & Substitutions
Canned Pumpkin Puree: Use pure pumpkin puree for the best flavor and moisture. If you’re out, you can use homemade pumpkin puree or even mashed sweet potatoes, though the taste will be different.
Unsalted Butter: This adds richness to the cookies. If you need a dairy-free option, try using coconut oil or vegan butter instead.
Granulated and Brown Sugar: These sugars provide sweetness and depth. You can replace brown sugar with coconut sugar for a healthier twist, but note that it may alter the flavor slightly.
Oreo Cookies: For a gluten-free version, look for gluten-free chocolate sandwich cookies. This still gives you that familiar crunch and taste!
White Chocolate Chips: If you’re not a fan of white chocolate, dark chocolate or semi-sweet chocolate chips work just as well. You can also skip the chocolate if you’d like to keep it lighter.
How Do I Get My Cookies to Be Soft and Chewy?
The trick to soft and chewy cookies is not to overbake! Here’s how to achieve that perfect texture:
- Keep an eye on your cookies in the oven. They should look set around the edges but remain soft in the middle.
- Let them rest on the baking sheet for about 5 minutes after baking. This allows them to continue cooking slightly before moving them to a wire rack.
- Storing them in an airtight container with a slice of bread can help retain moisture and keep them soft longer!
How to Make Pumpkin Oreo White Chocolate Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 cups 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 (optional)
- 1 cup white chocolate chips
- 15 Oreo cookies, chopped into small pieces, plus extra for garnish
For the Glaze (optional):
- White chocolate or vanilla glaze for drizzling
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prepare and 12-15 minutes to bake. Including cooling time, you’re looking at around 30-45 minutes total before you can dig in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that heats up, line two baking sheets with parchment paper so that your cookies won’t stick.
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 usually takes about 2-3 minutes of mixing.
3. Add Pumpkin Mixture:
Next, add the pumpkin puree, egg, and vanilla extract to the butter-sugar mix. Stir well until everything is fully combined, and there are no lumps.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, spices (cinnamon, nutmeg, ginger, and cloves). This step ensures that your leavening agents and seasonings are evenly distributed.
5. Combine Wet and Dry Mixes:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
6. Add Chips and Cookies:
Fold in the white chocolate chips and chopped Oreo cookies. This adds a delicious crunch and flavor throughout the cookies.
7. Scoop the Dough:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the lined baking sheets. Make sure to leave about 2 inches of space between each blob of dough to allow for spreading.
8. Bake the Cookies:
Place your baking sheets in the preheated oven and bake for 12-15 minutes. You want the edges to be set and lightly golden while the center remains soft.
9. Cool Them Down:
After baking, take the cookies out of the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely.
10. Optional Glaze:
If you’d like, prepare a simple white chocolate or vanilla glaze. Once the cookies are cool, drizzle the glaze over the top and sprinkle with extra crushed Oreos for a handsome garnish!
11. Enjoy:
Let the glaze set for a bit, and then you’re ready to enjoy these delightful, soft, and flavorful cookies full of pumpkin goodness, Oreo crunch, and creamy white chocolate!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can use fresh pumpkin! Just make sure to cook and puree it until smooth before using. Drain any excess moisture to avoid making the cookies too wet.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. To keep them soft, you can add a slice of bread to the container!
Can I Freeze These Cookies?
Absolutely! You can freeze the baked cookies for up to 3 months. Just let them cool completely before placing them in a zip-top freezer bag. To thaw, leave them at room temperature or microwave for a few seconds.
What Can I Substitute for White Chocolate Chips?
If you prefer not to use white chocolate, feel free to substitute with milk chocolate or semi-sweet chocolate chips. You can also use butterscotch or peanut butter chips for a fun twist!
