Pumpkin Cookies and Cream Cookies

These cookies and cream cookies are a crowd favorite for pumpkin baking season! My Pumpkin Cookies and Cream Cookies are simple to prepare and are perfect for pumpkin baking season!

If you love pumpkin recipes like we do, be sure to try our Churro Pumpkin Scones too!

Cookies and Cream Cookies

My Pumpkin Cookies and Cream Cookies are about to become a new favorite in your home! So simple to prepare with the just right pumpkin spice.

Why You’ll Love This Recipe

• Great For Fall Baking. This fun pumpkin cookie is great for all of your Fall Baking.
• Gifting. We love making this cookie recipe to gift to family and friends.
• Easy To Make. With my step by step instructions and photos, you’ll have no trouble making this pumpkin cookie recipe.

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Ingredients For Cookies and Cream Cookies

Here are the ingredients you’ll need to make pumpkin cookies and cream cookies at home. See the recipe card located at the bottom of the page for full details and instructions.

• Salted Butter– I use salted butter for most of my recipes, unsalted works fine too.
• Granulated Sugar– This fine white sugar gives the cookies their sweetness.
• Light Brown Sugar– Light brown sugar also add sweetness to the cookies.
• Large Eggs– Use large eggs for consistency.
• Pure Vanilla Extract– For best tasting results, use pure vanilla.
• Canned Pumpkin– Make sure you get canned pumpkin, not pumpkin pie filling.
• All-Purpose Flour– Flour is the main dry ingredient.
• Kosher Salt– Kosher salt is a coarse salt.
• Baking Soda– Baking soda helps the cookies rise.
• Oreo Cookies– Oreo Cookies get pressed on top of the pumpkin cookies.

How To Make Cookies and Cream Cookies

Preheat Oven and Prepare Cookie Sheet. Preheat oven to 350 degrees F. and line a cookie sheet with parchment paper.

Cream Butter and Sugars. Place butter and sugars into a large mixing bowl and beat until well combined, a good 2 minutes.

Eggs and Vanilla. Stir in eggs and vanilla, mixing until well combined.

Pumpkin Puree. Add pumpkin stirring to combine.

Dry Ingredients. Add flour, pudding mix, salt, and baking soda.

Oreo Cookies. Stir until dough forms then stir in crumbled Oreo cookies.

Scoop Dough Onto Cookie Sheet. Use a medium cookie scoop to scoop dough onto prepared cookie sheet placing 1 inch apart.

Bake. Bake for 10-12 minutes, until baked through.

Press Oreo Into Warm Cookies. As soon as cookies are removed from the oven, press a whole Oreo Cookie into cookie. Let cool completely before serving.

How To Store Pumpkin Cookies and Cream Cookies

Serve cookies room temperature for any occasion during pumpkin season!

How To Store Leftovers

Store any leftovers in an airtight container on the counter top for up to 3 days. Note that Oreo will get soft when stored in a container.

Try More Pumpkin Recipes

• Churro Pumpkin Scones
• Soft Pumpkin Cookies
• Pumpkin Buttermilk Waffles

Pumpkin Cookies and Cream Cookies

These Pumpkin Cookies and Cream Cookies are everything you want in a pumpkin cookie! Soft, sweet and packed with Oreo pieces.

Course: Dessert

Cuisine: American

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 36

Calories: 151kcal

Author: Jenny

Cost: $35

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Equipment

• Oven
• baking sheet
• parchment paper
• Bowl
• cookie scoop

Ingredients

• 2 sticks salted butter softened
• 3/4 cup granulated sugar
• 3/4 cup dark or light brown sugar packed
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup canned pumpkin such as Libby’s
• 2 1/2 cups all-purpose flour
• 3.4 ounce box instant vanilla pudding mix
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 15 whole Oreo Cookies crumbled into small pieces
• 30-36 whole Oreo cookies to press into hot baked cookies

Instructions

• Preheat oven to 350 degrees F. and line a cookie sheet with parchment paper.
• Place butter and sugars into a large mixing bowl and beat until well combined, a good 2 minutes. Stir in eggs and vanilla, mixing until well combined. Add pumpkin stirring to combine. Add flour, pudding mix, salt, and baking soda. Stir until dough forms then stir in crumbled Oreo cookies. Use a medium cookie scoop to scoop dough onto prepared cookie sheet placing 1 inch apart. Bake for 10-12 minutes, until baked through. Remove from oven and immediately press a whole Oreo Cookie on top of each cookie. Let cookies cool completely before serving.

Nutrition

Calories: 151kcal | Carbohydrates: 29g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 187mg | Potassium: 58mg | Fiber: 1g | Sugar: 17g | Vitamin A: 543IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 2mg

Keywords: Cookies and Cream, cookies and cream cookies, pumpkin cookies