Pumpkin Oreo Cookies – a chewy pumpkin cookie base packed with crushed Oreo pieces. Soft, tender, and irresistibly flavorful.
These Pumpkin Oreo Cookies follow the same comforting idea as my pumpkin coffee cake cookies — a spiced, pumpkin-forward dough with lots of Oreo crunch folded in. They stay soft and chewy while delivering warm fall spice and the classic chocolate-cookie bite from Oreos.
If you love pumpkin cookies, my pumpkin coffee cake cookies are a favorite of mine and a great companion recipe.
For more seasonal baking ideas, try the other fall desserts I recommend — they pair beautifully with these cookies.
- Truly The Best Pumpkin Chocolate Chip Blondies
- The Most Splendid Caramel Pumpkin Sheet Cake
- The Greatest Pumpkin Snickerdoodle Cake
Why you will love this recipe
- Pumpkin and Oreo: The pumpkin puree and pumpkin pie spice create a soft, cozy base that pairs perfectly with crunchy Oreo pieces.
- Easy to make: The recipe is straightforward and requires no advanced baking skills.
- Delicious: Tender, chewy cookies with bright pumpkin flavor and chocolate cookie texture make these a crowd-pleaser.
Ingredients you will need for this recipe
This recipe uses common pantry ingredients with a few pumpkin-specific items. The full ingredient list is available in the recipe card below.
- Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling.
- Unsalted butter: Use unsalted butter so the sweetness and spices remain balanced.
- Pumpkin pie spice: Adds warm, familiar fall spice — you can substitute a mix of cinnamon, ginger, nutmeg, and allspice if needed.
- Light brown sugar: I prefer light; dark brown sugar also works and will add a deeper molasses note.
- Oreos: Regular Oreos are used here, but Double Stuf or another variety is fine if you prefer more cream center.
Step-by-step instructions – Pumpkin Oreo Cookies
Step 1: Prep the pan. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Step 2: Cream the butter and sugars. In a stand mixer fitted with the paddle attachment, beat the chilled, cubed unsalted butter with the light brown sugar and granulated sugar until light and fluffy, about 3 minutes.
Step 3: Add the egg yolk. Add the egg yolk and beat on medium speed for about 30 seconds until incorporated.
Step 4: Add pumpkin and vanilla. Mix in the pumpkin puree and vanilla extract on low speed until combined.
Step 5: Add the dry ingredients. On the lowest speed, add the all-purpose flour, salt, baking powder, pumpkin pie spice, and crushed Oreos. Mix just until no flour streaks remain — do not overmix.
Step 6: Scoop the dough. Using a large cookie scoop, portion the dough into six even balls and place them on the prepared baking sheet. If desired, press a few extra crushed Oreo pieces on top as a garnish.
Step 7: Bake and cool. Bake 14–16 minutes, until the edges are set and centers remain soft. Allow cookies to cool completely on the baking sheet before serving.
Expert baking tips
- Cream the butter and sugars thoroughly: Proper creaming traps air that helps the cookies rise and keeps them from spreading too flat.
- Sift dry ingredients: Sifting helps remove lumps and ensures even distribution of baking powder and spices.
- Mix gently once flour is added: Overmixing develops gluten and can make cookies tough or dry.
- Use parchment paper for easy release and even baking.
FAQ – Pumpkin Oreo Cookies
Can I make these smaller?
Yes. Use a small cookie scoop to make about 12 cookies per sheet and reduce the bake time to 8–11 minutes. Keep an eye on them so they stay soft.
Can I freeze the cookie dough?
Yes. Scoop the dough into balls and freeze on a tray, then transfer to an airtight container or freezer bag for up to 6 months. Bake from frozen — add a minute or two to the bake time if needed. You can also freeze fully baked cookies.
Can I chill the dough overnight?
Yes. Scoop the dough into balls, wrap or cover them, and chill overnight. Bake them cold; chilling helps control spread and deepens the flavor.
Storing and freezing
Store baked Pumpkin Oreo Cookies in an airtight container at room temperature for up to 5 days. Reheat briefly in a low oven or microwave if you prefer them warm.
Freezing Pumpkin Oreo Cookies
Freeze either the raw dough balls or fully baked cookies in an airtight container for up to 6 months. Thaw baked cookies at room temperature or warm them slightly before serving.
If you make this recipe, please leave a review and let me know how they turned out — I’d love to hear your feedback!
Recipe
Pumpkin Oreo Cookies
Molly Murphy
Pin Recipe
Ingredients
Pumpkin cookie
- ½ Cup Butter, unsalted chilled and cubed
- ½ Cup Granulated sugar
- ⅓ Cup Light brown sugar, packed
- 1 Egg yolk
- ¼ cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 1 ⅔ Cup All-purpose flour
- ¾ teaspoon Salt
- 1 teaspoon Baking powder
- 1 teaspoon Pumpkin pie spice
- 8 Crushed Oreo chunks
Instructions
For the cookies
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Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
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In a stand mixer fitted with the paddle attachment, cream the butter with the brown and granulated sugars until light and fluffy, about 3 minutes.
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Add the egg yolk and beat on medium speed for about 30 seconds.
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Stir in the pumpkin puree and vanilla extract on low speed until combined.
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On the lowest speed, add the flour, salt, baking powder, pumpkin pie spice, and crushed Oreos. Mix just until there are no flour streaks remaining.
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Using a large cookie scoop, form 6 even dough balls and place them on the prepared sheet. Optional: press a few extra crushed Oreos on top for garnish.
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Bake 14–16 minutes. Let cookies cool completely on the baking sheet before serving.
Tried this recipe?
Let us know how it was!