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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?
Pumpkin Cream Pie Oreos
Ingredients
Cookies
- 1 cup unsalted butter
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 1 egg
- 1 1/2 cups unbleached all-purpose flour
- 3/4 cup cocoa powder
- 1 tsp kosher salt
- 1/2 tsp baking soda
Pumpkin Pie Filling
- 1 (.25 ounce) package unflavored gelatin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 (14 ounce) can sweetened condensed milk
- 2 eggs, beaten
- 2 cups pumpkin puree or 1 can pumpkin puree
- 1 teaspoon vanilla extract
Cream Filling
- 2 sticks unsalted butter, at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a medium microwave safe bowl, place the butter and chocolate chips in microwave, stirring every 30 seconds until melted. Whisk in the sugar until well combined. Whisk in the vanilla and chocolate. Whisk in the egg until combined.
- In another bowl, whisk flour, cocoa, salt and soda until combined. Stir flour mixture into the chocolate mixture. Beat with a mixer until the dough comes together as a solid.
- Transfer the dough to a sheet of wax paper. Shape into a log about 2 1/2 inches in diameter. Place log along the edge of wax paper and roll. Shape as you roll to maintain a smooth cylinder. Twist ends of paper to secure and help keep the shape compact. Refrigerate at least two hours or until firm. If log settles and flattens on one side, rotate every 15 minutes or so to maintain a round shape. Or you can transfer the dough to a sheet of wax paper. Shape into a log about inches 7 to 8 in diameter. Place log along the edge of wax paper and roll. Shape as you roll to maintain a smooth cylinder. Twist ends of paper to secure and help keep the shape compact. Refrigerate at least two hours or freeze one hour until firm.
- While the dough chills make the pumpkin pie filling. In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Stir the the pumpkin and vanilla until completely smooth. Remove from heat and place in the fridge for one hour.
- Heat oven to 325 degrees and line baking sheet with parchment paper.
- Cut dough in quarter inch thick slices and place on prepared baking sheet. Bake for about 12-18 minutes or until cookies are firm to the touch. Just watch them because it’s hard to tell by looks if they are done especially since they are so dark to begin with. If your cookies are small circles, they will only need 12-15 minutes and if they are bigger circles they will need closer to 18-20 minutes.
- Cool and prepare the cream filling. In a mixer, beat the butter until smooth and creamy. Add sugar and vanilla and beat until smooth.
- Grab the pumpkin pie filling and place it in the bowl of a stand mixer or a large bowl. Beat the filling until smooth and whipped, about 2 minutes.
- To assemble the cookies, spread a little of the pumpkin pie filling on half of all the cookies, be generous with the filling. Now spread the cream filling on the remaining half of the cookies. Sandwich the pumpkin pie cookies with the cream cookies. Now eat them!!
- Store in an airtight container in the fridge or on the counter.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
You can not only double stuff, go ahead and live dangerously – triple stuff!
I’m getting weak in the knees over these babies. Give me all the pumpkin stuffed Oreos!!
Ha! Thank you so much, Stephanie!
So stinkin’ cute! I didn’t believe for a second that you didn’t like oreos. I do agree that the homemade ones taste so much better.
Thanks Chelsea!
I already have too many of your recipes piled that I need to make. Can you just mail me a box of these, please?
Haha! Thanks so much, Becki! If I had any left I totally would!
Fun! I posted a vegan/GF oreo recipe earlier this week, I wouldn’t have thought to pair oreos and pumpkin! You are very creative!
Oh I will have to check those out!
Thank you, Kelly!
What a fun idea Tieghan – just in time for Halloween!
Thank you so much, Jeanette!
These look so incredible! My mouth is watering!
Thanks Carrian!! Wish I could send you some! 🙂
These look phenomenal!
Thank you, Suzan!
I REALLY LOVE that you’ve upgraded the oreo – so much better!
Haha! Love that! Thanks Ali!
You are so creative! Such a genius idea! I love that you added pumpkin!
THANK YOU! It seriously means so much! Thanks Jaclyn! Have a great weekend!
LOVE this recipe, Tieghan! Oreos are near and dear to my heart (read: serious addiction) and I cannot wait to try this recipe for Halloween or Thanksgiving! Thanks for sharing, girl. Pinning!
Thank you so much, Stacey!! Hope you love these and thanks for pinning!
Oh my! These look amazing!!!
Thank you so much, Robyn!
Yowza! That is a serious cookie right there. I love the cool color combo.
Thank you so much, Melanie! The color combo was my favorite too!
oh heck yes! i love homemade oreos and the best part is that you put pumpkin in this!! perfect for halloween!
Thanks so much, Julie!! I thought they would be fun for Halloween too! 🙂
Oh my goodness, I want to make these right now!
You totally should! LOL!
Thanks so much, Jessie!
These are making even a confirmed non-baker like me, want to bake!
Haha! you have to try them!!
Thanks Pam!