This post may contain affiliate links, please see our privacy policy for details.
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!
Chocolate and pumpkin is quickly becoming my favorite part of fall! Love these cookies!!
Thanks Gaby! I had to work a little chocolate into the pumpkin. 🙂
Oreos are my all time favorite…sorry, but I adore the store-bought ones haha When I was pregnant, I could demolish a package of double stuffed oreos dunked in a jar of peanut butter in about three days. (sometimes less!) oops!
These look killer though! I definitely agree that homemade is fabulous! LOVE this combo!!
Oreos in PB is the BEST thing ever. Love it! LOL!
Thanks so much, Alaina!
Welll well my little creative genius, you have done it again! These are perfect for Fall and even more perfect for stuffing my face with 😀
Ha! Thank you so much, Mimi!
I just want to point out that this recipe came just in time for Canadian thanksgiving (which is Monday, the 14th this year, but most people celebrate on Saturday or Sunday). So thank you for not waiting until closer to American thanksgiving. I am from the U.S., but live in Canada, so I think I will make these twice 😉
YES! So happy to have gotten this posted in time for the Canadian Thanksgiving! I hoe you LOVE them! Oh and happy Thanksgiving!
These are so pretty looking! Yay, for pumpkin Oreos!
Thank you! 🙂
Those are the cutest things ever! I love making homemade Oreos and I can’t wait to try this twist on them. 🙂
Thank you so much, Allison!!
I am on the hunt for a homemade Oreo cookie recipe. I cannot wait to try this recipe. While I enjoy your lovely photos, I would appreciate more photos of the process. Especially rolling up in the wax paper and cutting. Do you use a knife or dental floss? Thanks!
Hey Susan!
First thank you so much! I am happy you are excited about these!! Second, I actually have some shots of the process. I will add them to the post for you now. I kind of forgot that I took them. I make so much and photograph so much, that I forget about some of the photos! LOL! Oh and either dental floss or a knife will work great. I used a sharp knife though.
Thanks so much and I hope the photos help!
Once again, your creativity is mindblowing! Pinned! And I agree with you – I think Oreos are way better suited to working INTO recipes than just eaten alone. I mean, for a crust, baked into bars, etc. they’re great. But why would you sit down to a storebought tube when you can have…anything else OR these homemade ones. AMAZING!
Thank you, thank you, thank you!! For pining and for such nice comments every single day! You are always so supportive!
Oh and glad we are on the same page about Oreos. I was worried I was going to offend some people (and I kind of did), but most agree!
Mouth watering photos! Looks delicious!
Thank you so much, Amanda! That means so much from you! Seriously! 🙂
You’d think that since I love Oreos so much, I would’ve made homemade ones by now, but I haven’t. This might be the recipe to change that. My favorite cookie stuffed with pumpkin? What could be better?
Ya have to make some of your own. SO good!!
Thanks so much, Colleen!
I actually LOVE oreos but have yet to find a homemade version that blows me away. I’ll have to give these a go.
I love the homemade Oreos, but they are totally different from the store bought. Much softer and the fillings a different in some way. But If you like pumpkin pie you love these! Plus, they are pretty fun! Thanks Ashley!
Holy moly! I am in love with those!!!
Thanks Jocelyn!
I’ve only made homemade oreos once and it was the regular kind. Evidently I am missing out!
Thanks Erin! You have got to try these!
How cute are these oreo bites. Love the photos too!
Thanks so much, Meagan!
Um, these look UNREAL! I have literally been pinning everything you are posting. Thanks for being so creative and inspiring!
Haha! Thank you so much for pinning! 🙂