Homemade Pumpkin Oreos

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

Course: Cookies
Cuisine: American
Prep Time: 30 minutes
Cook Time: 9 minutes
Total Time: 39 minutes
Servings: 12 servings
Calories: 305kcal
Homemade Pumpkin Oreos, soft cake-like chocolate cookies with pumpkin cream cheese filling, a taste of fall!
Print Recipe

Ingredients

Cookies:

  • 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

Instructions

  • 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!

Nutrition

Calories: 305kcal | Carbohydrates: 36g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 282mg | Potassium: 118mg | Fiber: 1g | Sugar: 17g | Vitamin A: 21.6% | Vitamin C: 0.3% | Calcium: 3.3% | Iron: 9.1%

Step by Step Directions

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.

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.

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.

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.

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.

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.

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.

Spread filling evenly on the cookies or use a piping bag.

Top with another cookie, serve and enjoy!

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:

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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20 Comments at Homemade Pumpkin Oreos

  1. Thank for linking up these delicious looking cookies to Wonderful Wednesday blog hop a couple weeks ago. I am adding them to my Cookie Roundup for this Sunday, 10/05/14.

    Blessings,
    Diane Roark

  2. Thank You soo much for sharing this!! I was looking for a new, yummy recipe for fall and (as a huge Oreos junkie I am) this seems to be EXACTLY what I’m looking for! Can’t wait to try it out! ?
    Have a lovely day ahead ❤️
    Bea

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