Advertisements
RSS Feed

Pumpkin-stuffed Oreos

pumpkin stuffed oreos

Why have plain old pumpkin pie, when you can have these Oreos- filled with pumpkin and dipped in white chocolate?!?

Admission: I don’t like pumpkin pie. I never have and probably never will. I don’t like pumpkin spice anything either. The best way to ruin a Starbucks drink is to add pumpkin spice. Ew.

So I made these for you. All of you lovers of pumpkin out there! I also distributed these to as many pumpkin-addicted friends as possible, to get their thoughts. They LOVED them. I like that they are cute. Cute is always good.

pumpkin filled oreo

Like that photo, pumpkin people??? 🙂 I bet you do…. If you love pumpkin pie- you will go crazy over these fun little cookies!

Here is how we made them (printable recipe here)

INGREDIENTS: (makes about 20 cookies- but see notes at end of recipe)

  • 1 (15 oz) can of pumpkin
  • 1 (14 oz) can of sweetened condensed milk
  • 3 eggs 
  • 1 1/2 teaspoons of pumpkin spice seasoning
  • 1/2 teaspoon salt
  • 1 refrigerated pie crust
  • 1-2 boxes of Oreo Thins in vanilla (see notes)
  • 1-2 bags of Wilton’s Candy Melts in white (see notes)

DIRECTIONS:

  • Preheat oven to 375F degrees.
  • Place pumpkin, condensed milk, TWO eggs (save one), pumpkin spice, and salt into a medium mixing bowl and blend well using a whisk.
  • Pour into a baking dish (a pie plate works perfectly!)
  • Bake at 375 for 45-50 minutes- until a toothpick inserted into the center comes out clean. 
  • Remove from oven, spoon into a clean mixing bowl and blend until fairly smooth (it’s pumpkin, so it won’t be creamy smooth- but without big lumps).
  • Freeze for 30 minutes- until chilled through.
  • While baking /freezing pumpkin, make pie crust toppers.
  • Unroll pie crust and use a small cookie cutter to cut shapes out. Place these on a parchment paper-covered cookie sheet.
  • Separate remaining egg and keep just the white. Use a brush to coat top of each pie piece with egg-white. (I added a bit of orange and green food coloring in separate bowls to give them a hint of color- but this is optional!)
  • Bake at 375F for 7-8 minutes. Keep an eye on them! Mine got a little too brown.  I just popped these in while my pumpkin was still baking. Cool on counter.
  • Place 1/2 of Oreo Thins on a small cookie sheet. 
  • Scoop cooled pumpkin on top of each and gently press second Oreo on top.

pumpkin pie cookiesimg_0116

  • Freeze for at least 30 minutes (until pumpkin in the center is fairly hard).
  • Melt Candy Melts in a bowl the microwave in 30 second increments, stirring until smooth.
  • Set a pumpkin-stuffed Oreo into candy melts and spoon over the top and sides. 
  • Remove using a fork. Tap against edge of bowl to drain excess away and gently slide onto parchment paper. 
  • Before candy hardens, place a pie piece on top and sprinkle with a little pumpkin spice seasoning. 
  • Allow candy to fully harden ( a couple of hours).
  • Serve in a pie plate- or bag them up in cute cello bags with ribbon. 
  • Enjoy!

Pumpkin pie oreos

My thoughts: Honestly, these take a little time. You bake a pie and then turn it into cookies. Everyone loved the HUGE amount of pie filling in each cookie- but if you haven’t done much dipping in chocolate before, I highly recommend you get a second box of Oreo Thins and put less in between each cookie. The hardest part of this process was coating such a tall cookie in white chocolate. If I made these again I would use less pumpkin filling to make that easier. If you do this, you will need a second bag of candy melts as well.

pumpkin-oreo3

See… half that amount would still be enough! Once these were hardened, I placed them in little cello bags and tied them with ribbon. They were still yummy (to my pumpkin loving friends) several days later. Because of the moist pumpkin filling, I recommend you serve these fairly soon after making them though. Within a few days. Enjoy!!!  ~r

Pumpkin filled oreos

Other fun recipes for Thanksgiving! (click on a photo to see the recipe)

Pecan Pie CupcakesTepee CupcakesHoney cut-out cookiesPeanut butter cup cheesecake

Advertisements

About Ruthanne

Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing! www.easybaked.net

4 responses »

  1. Oh how I always adore your sweet treats Ruthanne!

    Reply
  2. So cute! A.

    Sent from my iPhone

    >

    Reply
  3. Pingback: A New Year’s Collection of Top Recipes on Easybaked!! | eASYbAKED

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: