Sharing cookies and cream cookies today that will have you so happy! My Pumpkin Cookies and Cream Cookies are simple to prepare and are perfect for pumpkin baking season!
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.
Be sure to try my Churro Pumpkin Scones too! Follow Picky Palate on Instagram for daily recipe inspiration.
Ingredients For Cookies and Cream Cookies
- 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 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.
Once wet ingredients are well combined, add dry ingredients to mixing bowl.
Stir in crumbled Oreo Cookies, stirring into dough.
Scoop dough onto a parchment paper lined baking sheet. Bake at 350 degrees F. for 10-12 minutes, until baked through.
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.
Pumpkin Cookies and Cream Cookies
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
Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
This is two of my favorites combined in one- yum!