Giant delicious pumpkin Oreo cookies cookies with pumpkin puree, chocolate chips, and bits of Oreos all around. This fall cookie not only tastes like it’s perfect for autumn baking, but also looks perfect for it, too, with the orange/black combo! They come together in less than 30 minutes (including baking time) and the texture is truly something you’ll fall for in that first gooey bite. They are positively scrumptious!

How to get the best pumpkin oreo flavor in cookies?

For the pumpkin flavor, I used canned pumpkin, but there’s a trick to it! Make sure to squeeeeeeeeeze out all the juice and leave the pumpkin pulp to use right into the cookie dough. The extra liquid makes the cookies super wet and hard to manage, so squeezing out all the juice with a cheesecloth or strong paper towel really helps.

To further the pumpkin flavor, I’ve added a bit of pumpkin spice! You can make your own if you don’t want to purchase it all in a bottle. But I’ve noticed I’ve used pumpkin spice enough in so many recipe during the fall baking season, it’s worth it to just get the bottle.

If you’d prefer to have just a pumpkin chocolate chip cookie without the oreos, I used my base recipe here to create my oreo version we have today.

For the oreos – I don’t pulse them into a powder or anything. I leave them in huge chunks by smashing the oreo cookies in a bag with a rolling pin. That way the crumbs all stay contained in the bag before adding them to the cookie dough, and you don’t have to get a cutting board and knife dirty. Easy peasy! I used regular oreos, but you can use double stuffed or mini if you’d like.

Tips for giant cookie perfection

Here’s a few tips for making sure these cookies come out perfectly every time (which isn’t that hard because these are basically fool proof!)

  • Yes, 410 degrees on traditional (not convection bake) oven setting is perfect. Seems high, but trust me, it’s essential to nailing the toasted outside & gooey inside texture.
  • No need to mix together your dry ingredients beforehand. Just toss them right in and mix them together.
  • Eggs need to be cold, and same with your butter.
  • Make sure to completely cream together the butter and sugar before adding in the eggs and vanilla.
  • Press the add-ins below the cookie dough line. That way they don’t burn in the oven.
  • Reserve a few chocolate chips to press onto the outside of the cookie for a better cookie-look. Although, they will taste exactly the same either way 
  • I make mine the size of a baseball, but you can make them smaller to get 12 like we have here! They should flatten out slightly. If they flatten out all the way, your baking soda isn’t fresh enough. I’ve also noticed they flatten slightly as they cool, too.
  • No need to chill the cookies! That’s the best part!

The end result was PERFECTION! They were HEAVENLY!

How to store these cookies?

I store mine at room temperature in a 9×13 glass dish with a fitting lid.

Can I freeze these cookies?

Yes! Just individually wrap them in plastic wrap a couple times, freeze, and they will stay fresh for weeks.

That’s it! I can’t wait for you to try my new Delicious Pumpkin Oreo Cookies! If you’d like to check out more of my cookie recipes, there’s a TON here just waiting for you.

As always, if you make my cookies, I’d love to see it! Make sure to tag me on Instagram @bakingwithblondie or #bakingwithblondie so I can join in on the fun. 🙂

Happy Baking!

xo, Mandy

Get the Recipe: Delicious Pumpkin Oreo Cookies

Servings: 12 large cookies
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Ingredients
 

  • 1 cup unsalted butter, cubed, cold
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs, cold
  • 1/2 (1/3 after pressing) cup canned pumpkin, start with 1/2 cup and squeeze with a cheese cloth until just the paste remains. discard the liquid.
  • 1 Tablespoon pumpkin pie spice
  • 3 1/2 cup all purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups large chocolate chips
  • 1 cup oreo crumbles, I crushed 10 oreos in a bag and used the crumbles

Instructions
 

  • Prep two large aluminum cookie sheets with parchment paper.
  • Preheat oven to 410 degrees (yep, that's right!) – not convection.
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
  • Scrape down the sides of the bowl and then add in the vanilla and eggs one at a time, whipping up well between each addition. Add in the *pressed pumpkin puree (make sure to read notes above before adding it in).
  • Add in the pumpkin pie spice, flour, cornstarch, baking soda, and salt and slowly mix together by hand or on the very lowest mixer speed until just combined (don't overmix!)
  • Reserve 1/8 cup of chocolate chip varieties, then hand stir or lowest-speed-mix the chocolate chips and oreo pieces into the batter. Split the dough into 12 balls (baseball-sized) and place 4 on each cookie sheet. Hand-press on the chocolate chips and oreo crumbles on top for better presentation.
  • Bake for 9-10 minutes. They should be slightly golden, slightly mounded in the middle, thick/tall, and gooey in the center. Let them cool on the pan for a minute, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!
Author: Mandy Merriman – Baking with Blondie