Homemade Pumpkin Oreos, soft cake-like chocolate cookies with pumpkin cream cheese filling, a taste of fall!
I have a confession to make, I’m not a huge pumpkin lover. The best thing I ever ate pumpkin wise was my swirled pumpkin cheesecake from last year.
BUT, pair pumpkin with chocolate and that’s a totally different story! These homemade “Oreos” are bursting with both chocolatey and pumpkin goodness! Even I couldn’t eat just one, now that’s saying a lot!
The recipe for the pumpkin filling is from Food Network.
Homemade Pumpkin Oreos
- 2 Cups all-purpose flour
- 1/2 Cup cocoa powder unsweetened
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 Cup vegetable shortening
- 1 Cup granulated sugar
- 1 egg + 1 egg yolk
- 1 tsp vanilla extract
- 1/2 Cup hot water
- 1/2 Cup milk
Pumpkin Cream Cheese Filling:
- 4 oz cream cheese softened
- 4 Tbls butter unsalted, softened
- 1/4 Cup puree pure pumpkin
- 1/4 tsp ground cinnamon
- pinch of salt
- Preheat oven to 350 degrees. Place the flour, cocoa, baking soda and salt in a bowl, mix to combine and set aside. Cream together the 1/2 Cup shortening with the granulated sugar with a hand mixer (or stand mixer) on medium speed for 3 minutes. Add in the eggs, 1 tsp vanilla extract, and beat for an additional minute until combined. On low speed, mix in 1/3 the flour mixture and combine thoroughly. Add in the milk and combine. Add in another 1/3 of the flour, mix to combine. Add in the hot water, mix to combine. Finally, add in the remaining flour and thoroughly mix. Use a spatula to scrap down the sides of the bowl between additions.
- Place tablespoon sized dollops on to parchment or silicone lined baking sheets. Bake for 8-9 minutes until cookies look set. Place baking sheet on wire rack for 5 minutes to cool. Place cookies directly on wire rack to cool completely.
- While the cookies are cooling, make the filling. Cream together the cream cheese and butter until combined. Add in the remaining ingredients and whip on medium speed for 3 minutes until fluffy. Spread filling evenly on the cookies or use a piping bag. Top with another cookie, serve and enjoy!
Step by Step Directions
YUMMM, I love the addition of cinnamon in the filling, give it that extra warmth fall desserts have!
I really hope you liked today’s Halloween series recipe! Don’t forget to check out Parrish’s recipe for Halloween Cookies and Scream Bark:
If you enjoyed today’s yummy recipe, check out these others by clicking on the images!
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- 4th of July Party Idea + Chicken Salad with Cranberries - June 25, 2020