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.

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.

• 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!

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.

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

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