Oreo Pumpkin Chocolate Chip Cookies are big, soft, and chewy cookies that are loaded with pumpkin flavor, Oreo pieces, and chocolate chips! Each batch takes just 10 minutes to bake!
As the leaves begin to fall off the trees, we know it’s time to start collecting pumpkin recipes to get our fall baking underway! And what better way to collect them than with a slice of Pumpkin Cream Cheese Bread while sipping a Pumpkin Spice Latte!
Oreo Pumpkin Chocolate Chip Cookies are an irresistible mash-up of Oreo cookies, chocolate chip cookies, and pumpkin cookies all in one! A great go-to cookie for Fall that everyone will devour in record time!
They even look festive with their light orange color and black topping of chopped-up Oreos! Making it so even the dessert table at gatherings will be pleased to show them off!
About These Oreo Pumpkin Chocolate Chip Cookies
Taste: Each bite is packed with sweet chocolaty Oreos and spiced pumpkin cookies that are studded with chocolate chips! All three flavors rolled into one scrumptious mouthful!
Texture: These cookies start with a soft, chewy base! From there the texture builds with the crunchy Oreo cookies and melty chocolate chips!
All of the delicious pumpkin flavor in these cookies comes from three simple ingredients! A box of pumpkin spice instant pudding mix, pumpkin pie spice, and 100% pumpkin.
If you don’t have any pumpkin pie spice on hand, it’s easy to make your own using pantry staple spices! Simply whisk the ingredients together from my Homemade Pumpkin Pie Spice recipe in just 2 minutes or less.
It even leaves you with leftovers! Allowing you to have an excuse to make more pumpkin recipes that call for pumpkin pie spice!
As for the 100% pumpkin, you’ll want to make sure you don’t accidentally grab a can of pumpkin pie filling! The two are usually found fairly close to each other on the shelf however we want just 100% pure pumpkin.
These easy pumpkin-flavored ingredients combine for a delicious fall treat that you won’t be able to keep your hands off! Another Fall dessert I can’t keep my hands off of is this Pumpkin Cheesecake Pie!
How To Get The Perfect Oreo Pumpkin Chocolate Chip Cookies!
- Baking Sheets – For a quicker baking process I’d suggest using 2 baking sheets. That way one batch can take its time cooling on the baking sheet. While the second pan goes into the oven.
- Cornstarch – The cornstarch is key for these cookies turning out soft and chewy! Therefore, you don’t want to skip it!
- Creaming Ingredients – The final structure of the cookie depends on the creaming of the butter and sugar. So be sure to do it for the full 2 minutes!
- Check The Bottom Of The Bowl – Dry ingredients tend to settle at the bottom of the bowl! Use a rubber spatula to scrape the bottom or even your hands to work the drier bits into the dough. If not, the last few cookies will turn out dry!
How To Store These Pumpkin Cookies
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can place them in the fridge for up to 1 week.
How To Get Perfectly Chewy Cookies
For chewier cookies, use your hands to press the cookie dough balls down on the baking sheet until they’re about 1 inch thick. For a softer, slightly underdone texture, leave the dough as is once it’s scooped out and put on the cookie sheet.
If you’re looking for more cake-like cookies, try my 4-Ingredient Pumpkin Chocolate Chip Cookies made with cake mix!
Frequently Asked Questions
Can I Line My Baking Sheets With Silicone Mats Instead Of Parchment Paper?
Yes, that will work. I do find that parchment paper encourages the cookies to keep their form though. Whereas the mats allow the cookies to spread more. Making for a bit thinner of a cookie.
Can The Powdered Milk Be Left Out Of This Pumpkin Chocolate Chip Cookie Recipe?
Leaving the powdered milk out won’t impact the texture of these cookies but will slightly alter the flavor. However, if you don’t have any powdered milk, it can certainly be left out. The cookies will still be delicious!
What Can I Use If I Don’t Have A Large Cookie Scoop?
A 1/4 measuring cup can be used in place of a large cookie scoop!
Can I Use Double Stuf Oreos In This Recipe?
I only used regular Oreos when testing this recipe. Though I’m sure Double Stuf Oreos would work just fine as well!
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Oreo Pumpkin Chocolate Chip Cookies
- 2 Cookie sheets
- 16 Oreos divided
- 1½ cups unsalted butter softened
- 1 cup granulated sugar
- 1½ cups light brown sugar packed
- ¾ cup 100% pumpkin
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour spooned and leveled
- 1 (3.4oz.) box Pumpkin Spice Instant Pudding Mix unprepared
- 1 tablespoon powdered milk
- 1 tablespoon cornstarch
- 1½ teaspoons salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 cup chocolate chips plus extra for topping before baking
- Preheat oven to 375°F and line 2 large baking sheets with parchment paper and set aside.
- Chop up 12 of the Oreos and set them aside in a bowl. Chop up the remaining 4 Oreos and set them aside in a separate bowl.16 Oreos
- In a large bowl or stand mixer (highly recommend a stand mixer for this recipe) fitted with a paddle attachement, cream together the butter and sugar on medium speed for 2 minutes, scraping down the sides of the bowl halfway through.1½ cups unsalted butter, 1 cup granulated sugar, 1½ cups light brown sugar
- Add the eggs one at a time, mixing after each one just until the yolk is streaky throughout the dough. Add the pumpkin and vanilla extract and mix just funtil combined.2 large eggs, 1 teaspoon vanilla extract, ¾ cup 100% pumpkin
- In a medium mixing bowl, whisk together the flour, pudding mix, powdered milk, cornstarch, salt, pumpkin pie spice, cinnamon, and baking soda. With the mixing beating at low (stir) speed, slowly add the flour mixture. If you have a flour shield for your mixer, I recommend using this as this recipe creates a lot of dough. Increase to medium speed and mix just until combined then remove from the mixer and use a rubber spatula to mix up any loose flour from the bottom of the bowl into the dough.4 cups all-purpose flour, 1 (3.4oz.) box Pumpkin Spice Instant Pudding Mix, 1 tablespoon powdered milk, 1 tablespoon cornstarch, 1½ teaspoons salt, 1 teaspoon pumpkin pie spice, 1 teaspoon baking soda, 1 teaspoon ground cinnamon
- Add the 12 chopped Oreos and chocolate chips and mix at low speed just until combined, be careful not to overmix. You can finish mixing with a rubber spatula or with your hands until the dough is fully combined and the chips are evenly incorporated.1 cup chocolate chips
- Use a large cookie scoop to portion out the dough on the prepared baking sheets, leaving 5 inches between each (about 6 to 8 cookies will fit on a standard cookie sheet). For chewier cookies, gently use your hands to press the cookies dough until they're about 1-inch thick. For a softer, slightly underdone texture, leave the dough as is after scooping. Press the remaining Oreos and some additional chocolate chips (make sure to leave some white chocolate chips for drizzle later) into the top of the cookies.
- Bake the cookies one cookie sheet at a time for 10 to 12 minutes, or until the edges are just turning light brown, the centers should still be very soft and look underdone. Remove from the oven and allow them to cool for 5 minutes on the pan before transferring them to a wire rack to cool completely. Then transfer the cooled cookies to parchment paper.
- This recipe will require 4 batches, I recommend using two cookies sheets so that you can keep things moving since the cookies need to cool on the cookie sheet.
- The powdered milk can be left out as it won’t impact texture, however, it adds so much in terms of flavor even though it seems like a small amount.
- Do not omit the cornstarch, it is key for the soft and chewy texture.
- Creaming the butter and sugar for 2 minutes is important to the final structure of the cookie, do not shortcut this.
- There will likely be some flour that settles in the bottom of the bowl, make sure you get this all mixed in. Do not just start cooking off the dough from the top or you’ll end up with a couple of dry cookies near the end. So use a rubber spatula or your hands to work the drier bits into the dough. Do not just keep mixing in the mixer, this will overwork the dough and won’t be as effective. This was my experience with a stand Artisan 4.5 qt mixer, it may come together just fine with a larger size.
- A large cookie scoop is about 1/4 cup, so you can use a measuring cup to portion out the dough if you don’t have a scoop.
- You could use double stuf Oreos but we used regular ones during testing.