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Oreo Pumpkin Chocolate Chip Cookies

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!

  • Prep20 min
  • Cook10 min
  • Total1 hr
  • Yield26 cookies
  • Calories385

Ingredients Steps Notes

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!

About These Oreo Pumpkin Chocolate Chip Cookies

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!

Ingredients For Oreo Pumpkin Chocolate Chip Cookies

  • Oreos
  • Unsalted Butter
  • Granulated Sugar
  • Light Brown Sugar
  • 100% Pumpkin
  • Large Eggs
  • Vanilla Extract
  • All-Purpose Flour
  • Box of Pumpkin Spice Instant Pudding Mix
  • Powdered Milk
  • Cornstarch
  • Salt
  • Pumpkin Pie Spice
  • Ground Cinnamon
  • Baking Soda
  • Chocolate Chips

Pumpkin Flavor!

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.

How to Make Oreo Pumpkin Chocolate Chip Cookies

  1. Preheat the oven and line baking sheets with parchment paper.
  2. Chop up a portion of the Oreos and transfer them to a bowl. Chop up the additional Oreos and set them aside in a bowl as well.
  3. Cream the butter and sugar together, scraping the sides of the bowl down halfway through.
  4. Add the eggs in one at a time, mixing after each addition. Then mix in the pumpkin and vanilla extract until fully combined.
  5. Whisk the flour, pudding mix, powdered milk, cornstarch, salt, pumpkin pie spice, cinnamon, and baking soda together in a bowl. Slowly add this mixture of dry ingredients to the wet ingredients.
  6. Mix in the chopped Oreos and chocolate chips.
  7. Portion out the Oreo Cookie Dough and transfer it onto the prepared baking sheet. Press the additional chopped Oreos and chocolate chips on top of the mounds of dough.
  8. Bake the cookies until the edges are just turning brown with centers that still appear soft.
  9. Remove the cookies from the oven and allow them to cool on the pan before transferring them to a wire rack to finish cooling completely.

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.

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.

More Yummy Pumpkin Cookie Recipes:

Steps

  1. Preheat oven to 375°F and line 2 large baking sheets with parchment paper and set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

Notes

  • 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.

Nutrition

  • Calories385
  • Carbs52g
  • Protein4g
  • Fat18g
  • Saturated fat11g
  • Fiber1g
  • Sugar35g
  • Sodium235mg

Estimates per serving, when a serving size is listed.

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