These Pumpkin Oreo White Chocolate Cookies are a tasty treat that combines the flavors of fall with rich cookies. Imagine soft cookies loaded with pumpkin spice, Oreo chunks, and creamy white chocolate!
They smell amazing while baking and are perfect for sharing or enjoying with a cozy drink. I love them warm from the oven, especially when the chocolate is still melty. Yum! 🍪
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree gives these cookies a wonderful flavor and moisture. If you’re out, you can use homemade pumpkin puree or even mashed sweet potato as a substitute, though it will change the flavor slightly.
Butter: Unsalted butter is best for controlling the saltiness in your cookies. If you’re dairy-free, coconut oil or a dairy-free butter alternative works well, keeping the cookies soft and tasty.
Granulated Sugar: Regular granulated sugar adds sweetness, but you can also use brown sugar for a deeper flavor. A mix of granulated and brown sugar can enhance the cookie’s softness and chewiness.
Mini Oreo Cookies: Mini Oreos are perfect for these cookies, but if you can’t find them, regular Oreos can be chopped up instead. You can also use other sandwich cookies if you want a different flavor.
White Chocolate Chips: These add a creamy sweetness. If you prefer dark chocolate or semi-sweet chocolate chips, feel free to swap them in for a different taste.
How Do I Make Sure My Cookies Are Soft and Chewy?
Creating soft and chewy cookies is all about some key techniques. Here are my tips:
- **Don’t Overmix:** After adding the dry ingredients, mix just until incorporated. Overmixing can make your cookies dense.
- **Chill the Dough:** If you have time, chilling the dough for about 30 minutes before baking helps the cookies hold their shape and stay soft.
- **Watch the Time:** Make sure to take the cookies out of the oven just when the edges are set, while the tops are still slightly soft. They’ll continue to firm up as they cool.
- **Store Properly:** Keep your cookies in an airtight container at room temperature to maintain their softness.
With these tips in hand, you’re all set to make these delightful Pumpkin Oreo White Chocolate Cookies! Enjoy the process and the delicious results!
How to Make Pumpkin Oreo White Chocolate Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup mini Oreo cookies, roughly chopped
- 1 cup white chocolate chips
- Additional mini Oreos (for topping)
- White chocolate or vanilla icing for drizzling (optional)
How Much Time Will You Need?
This delightful cookie recipe takes about 20 minutes to prepare and 12-15 minutes to bake. Allow extra time for cooling, and if you drizzle icing on top, let that set for a few minutes before enjoying your cookies!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This will ensure that your cookies bake evenly. While the oven heats up, line a baking sheet with parchment paper to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar. Use a hand mixer or whisk to beat them until the mixture is light and fluffy. This step is essential for getting the right texture.
3. Mix in the Pumpkin and Egg:
Next, add the large egg and canned pumpkin puree to the mixture. Beat everything together until it’s well combined and smooth. The pumpkin gives your cookies that lovely fall flavor and moisture!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt. This helps distribute the baking soda and spices evenly in the cookie dough.
5. Mix Dry Ingredients into Wet Ingredients:
Gradually add the dry mixture to the pumpkin mixture. Mix just until combined; you don’t want to overmix, as that could make your cookies tough.
6. Fold in the Goodies:
Now it’s time to add the fun part! Gently fold in the chopped mini Oreo cookies and white chocolate chips until evenly distributed.
7. Scoop the Dough:
Using a rounded tablespoon, scoop the dough onto your prepared baking sheet. Make sure to space them about 2 inches apart to allow for spreading as they bake.
8. Garnish with Mini Oreos:
Take a few additional mini Oreo pieces and press them gently on top of each cookie dough ball for a decorative touch.
9. Bake Those Cookies:
Slide the baking sheet into the oven and bake for 12-15 minutes. You’ll know they’re done when the edges are set, and the tops are just slightly firm but still soft to the touch.
10. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them hold their shape. Then, transfer them to a wire rack to cool completely.
11. Optional Icing Drizzle:
For an extra sweet touch, melt some white chocolate or use vanilla icing to drizzle over the cooled cookies. Let the drizzle set before you dig in!
Enjoy your Pumpkin Oreo White Chocolate Cookies while they’re fresh! They’re perfect for sharing or keeping all to yourself during the cozy fall season.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to cook, puree, and drain the pumpkin well before using it in the recipe, as excess moisture can affect the texture of the cookies.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking.
Can I Substitute the White Chocolate Chips?
Absolutely! You can use dark chocolate chips, semi-sweet chocolate, or even butterscotch chips if you prefer. Each type will give a different flavor profile, but they’ll all still be delicious!
What If My Dough is Too Sticky?
If your cookie dough feels too sticky, you can add a little extra flour, one tablespoon at a time, until it’s manageable. Chilling the dough for about 30 minutes can also help with stickiness before baking!
