Super Easy Crusty No-Knead Pumpkin Bread Bowls
Would you believe me if I told you I did not like Oreos?
Probably not, considering I have made peanut butter dipped Oreos, chocolate dipped homemade peanut butter Oreo mocha ice cream sandwiches and more recently these peanut butter cup cookies and cream salted caramel popcorn bars.
And I mean, that was all within the last ten months.
You also probably wouldn’t believe me because, I mean who the heck does not like Oreos?
Well me, but only sorta.
When I say I don’t like Oreos, I really only mean the store-bought ones. But that’s only since I started making homemade Oreos. Store-bought Oreos? Sure they are good and actually they are really good in treats like these gooey chocolate Oreo crunch butter cake bars because they hold up a million times better when being stuffed INTO something and baked again, but when eating them alone?
Sub par, they have nothing and I mean nothing on a homemade Oreo.
Basically what I am saying is, I am a homemade baked goods brat.
Just a straight up, spoiled rotten brat. Seriously, don’t try to feed me store-bought Oreos. Either hand me a bucket of peanut butter to dip those suckers in (YES!! Do this) or stuff them in something homemade and awesome.
I was planning on waiting until closer to Thanksgiving to post these, but then I made them and just plain freaked out at their awesomeness.
Ok fine, and their cuteness.
Plus, they are kind of fun for Halloween. Orange and black?
Yeah, so Halloween.
And since we are on the Halloween subject, you should know that it has been snowing here.
Half the day yesterday and it is predicted to continue on all day today. I kind of love it. To me it screams cozy, snuggle in and bake cookies weather. The kind of weather that reminds me of when my mom and I (and probably a handful of brothers + friends) would bake chocolate chip cookies on a cold rainy October Cleveland day (swap the rain for snow here though, it never rains in October).
Those were the best days, especially when those days fell on a Friday. Friday meant no school for two whole days.
That was a big fat AWESOME in my brain.
Making these is no harder than making any other cookies, they just require some time to chill in the fridge.
If you can make cookies and do some stirring, you can make these.
The pumpkin pie filling is actually true pumpkin pie filling.
Oh yes, oh yes, it is incredible. Seriously, I could eat that stuff with a spoon. SO good.
I made my own pumpkin purée by roasting a sugar pumpkin and puréeing it in my food processor. If you have time, do this!! It is a trillion times better and seriously so easy. Plus, so worth it.
The rest is pretty simple.
Oreo meets pumpkin pie and they make one heck of a cookie. I just really don’t even know what else to say. Just do it. Do it now. Make them over and over and over again until December twenty-fifth when you have decided you just can’t take anymore pumpkin. Does that happen?
Oh and the best part about making your own Oreos?
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You can not only double stuff, go ahead and live dangerously – triple stuff!
1) Shouldthe butter be melted, cooled, and then demented with chocolate chips?
2) How much gelatin do you need. 1 oz or 0.25?
Hi Heather! Yes, the butter does not need to be melted, it will melt with the chocolate chips. You need .25 ounces of gelatin. Recipe has been fixed! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Inspired cake recipe : VANILLA CAKE
Thank you! xTieghan
These would be perfect for a fall themed baby shower I am hosting. Could the chocolate cookies be made ahead of time and frozen?
Hi Patti, yes the cookies can be made ahead and frozen, then thawed. It will work great! 🙂 Let me know if you have other questions. Enjoy!
Thanks! Made the cookie part last weekend and they did freeze beautifully. Now a question about the pumpkin layer. I have a 1 oz box of gelatin with 4 packets of .25 oz each in it. Do I use all 4 packets?
Hi! Just use 1 packet of gelatin. Please let me know if you have any other questions. Hope you love this recipe! Thank you! ?
If you were making just the traditional homemade Oreo part, would you recommend using the same cream filling?
OMG these look amazing me and my mom are making these for our Halloween party thanks so much
I just have a quick question before I try this recipe, the first paragraph you have written place the butter and chocolate chips in microwave, whisk in sugar, whisk in vanilla and again chocolate. I am not sure about the second time you mention chocolate in your first paragraph.
We are having a competition at work for the best use and inventive of all the pumpkins we have grown and this one looks awesome so I want to make sure I do it right. I have printed out 4 of your pumpkin recipes (pumpkin & broccoli pizza, pull apart pumpkin cinnamon bread and molten chocolate one) and need to try them all out to see which one will get me the first prize 🙂 wish me luck
HI! I am sorry, that is a typo and I took it out. No second chocolate now! 🙂
Hope one of the recipes gets first prize, how fun!! THANKS!!
I know that this is SUPER long but I’m so exhausted from baking 1 million things today & these cookies really pissed me off which is totally my fault. So I’m sharing with you what I did wrong or whatever.
My problems with these cookies (they’re still kinda awesome though) & please don’t be offended just trying to give my honest opinion & “constructive criticism”:
#1) The recipe is written really poorly. I mean this in the nicest way possible, maybe it could just use a look-over & a few tweaks to make it better understandable to the reader/baker. For example, step 1 says to add the chocolate & then the egg. I didn’t know what that was even talking about because the “chocolate” part was step 2 (& yes I read the whole recipe 1st but I cant remember everything 😉 ). It was also confusing to me that the freezing parts were in one single step. If it was me, I would’ve had them in separate steps to avoid any mix-up. Maybe I’m just really stupid, I don’t know, but I just felt like the recipe could be organized better.
#2) That damn cookie dough (Lol I’m frustrated): I could not (for the life of me) get this dough to be the right consistency. It was soooo crumbly. I had to substitute 1/4 stick of butter with margarine (the best kind), but I really do not think that is what caused this. Before I began to roll it out (still in mixing bowl), there was just the biggest puddle of oil at the bottom. When I picked up dough, it literally could’ve been dripping in oil. I know this sounds like something I did wrong, but I swear you guys I did it exactly the way I was directed (minus the margarine part). I feel like something was not absorbing the butter well enough (& yes I added the flour etc. correctly). Once I rolled it out is when it began to get crumbly & crackly. Now, I will say that where I live, the weather right now is so dry, like zero humidity, so I’m thinking that took a big part. Once it was all ready to cut, it completely crumbled as I cut into it. Luckily, ended up using a cookie roller w/ wet hands to roll it out & a cookie cutter to make the circles. So tedious, not what I was expecting to have to do the night before Thanksgiving. Anyways, I probably made them too thick because they were like rock hard to roll which runs into my last complaint that I will get to of them being too rich (they baked beautifully though, also easy to overcook if you’re a ditz like me 😉 ).
#3) The pumpkin filling: Perfect flavor, but it was waaayyy too runny to turn into filling. I added an extra pack of gelatin* & put it in the freezer for a half an hour (could probably do 1 extra hour max). After that, it was SO perfect! There was SO much leftover though. Literally I could make a half of a pumpkin pie.
#4) The cream filling: It was so heavenly (& simple)! Literally sent from the Gods. Just a little leftover, but not really because I ate it.
#5) The final result: In the end, my cookies were too rich. I know that cutting the cookies out too thick had a huge part in it, but at the same time I made 20 cookies (technically 40) which is more than the recipe provided for, so I’m surprised. My cookies were a little hard too (I probably overcooked… 15 min is how long they were in). I’ve never thought of myself to be sensitive to richer desserts. So, I am keeping them in an airtight container in the fridge overnight, hoping that tomorrow the super-soft whipped filling with be a matchable consistency to the cookies.
I really do appreciate this recipe though, even though I’m burnt I had a blast making these!! Sorry if I offended in any way, that’s definitely not what my intentions were. I use a lot of your recipes (repeatedly), and this is the very first one I’ve ever had a problem with. Thank you!!!
I’m so glad I found your comment. This recipe is so poorly written, I don’t even know where to start. It would have been good to have gone through this and edited it before posting.
I am really sorry you had trouble with this recipe.