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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

Pumpkin Pie Spice Cookies

Pumpkin Pie Cutout cookies!

These cute little pumpkin cutout cookies are chock-full of pumpkin spices and capture the tastes of fall in every bite!

I really dislike pumpkin pie. This time of year it is found everywhere! I’ve discovered that it is truly the pumpkin I dislike though- not the spices. These cookies offer all the yummy spices of pumpkin pie without a hint of actual pumpkin… plus they are cute as can be! These cookies can be cut into any shape you like and decorated accordingly. I had a hard time not eating them all up before  I decorated them- so use frosting…or don’t…. maybe just cut them in circles and add a few sugar sprinkles to make them really easy!

Pumpkin Pie Cutout CookiesHere’s how we made the cookies- and how we decorated them. (printable recipe)

INGREDIENTS:

  • 2 sticks (1 cup) unsalted butter (softened)
  • 1 1/2 cups of granulated sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1 teaspoon of butter flavoring
  • 3 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 2 Tablespoons of pumpkin spice seasoning

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • In a large mixing bowl, cream together butter and sugar until smooth.
  • Add eggs, vanilla and butter flavoring and mix well.
  • Add all dry ingredients and mix until able to knead into a firm ball of dough (add additional flour if necessary).
  • Roll out on a floured counter with a flour coated rolling pin to desired thickness.
  • Cut using a large (I used a 6″) round cookie cutter
  • Use a knife or pizza cutter to divide circle into even triangle “pie” pieces.
  • Place cookies on ungreased cookie sheets and bake at 350F degrees for 8 to 10 minutes.
  • Slide baked cookies onto parchment paper to cool completely.
  • To decorate, use royal icing (so it will harden into a firm shell) my recipe for that is here.
  • Use thicker icing to outline the shape of the cookie and then flood the inside of the outline with thinner icing.

Pumpkin Pie Cut-out CookiesPumpkin Pie Cutouts CookiesPumpkin Pie Cutout cookies

  • Allow icing to harden up and then make the “crust” by using royal icing colored to match the cookies and swirling a loose “m” pattern across the end of each cookie.
  • Use a star tip to add a little white icing as “whipped cream”

Note: I wanted to add some cute factor to these yummy cookies and saw sugar cookies done as slices of pie on a REALLY fun blog called sweetsugarbelle.com. She does a GREAT job of showing the decorating process step-by-step, and I highly recommend you visit her site if you decide to make these cookies in slice form. The hardest part is the crust. I’m NOT a cake decorator and I really had to practice to get the crust to look acceptable. Her pictures and instruction were a big help! Plus the rest of this site is so addictive. Beautiful creations! Love it!

Slice of Pumpkin Pie CutoutsMy thoughts: YUM. Seriously yummy cookies. If you are up for a challenge make them into pie slices, but if you just want some simply delicious and EASY cookies just cut these into fun fall or Christmas shapes and sprinkle with a little colored sugar. Don’t omit that butter flavoring- you can find it with other flavors and extracts at the grocery- it adds such a yummy flavor!  Hope you get a chance to try these!!! Enjoy! ~r


Pumpkin Spice CookiesOther fun Thanksgiving recipe ideas~ click on a photo to see the recipe:

Cinnamon Upside Down Cakes!!Red velvet cookies with cream cheese icing!!Cinnamon Roll Cheesecake!!Brownie Oreo Cookie Cup

Pumpkin Pie Dip

Try a new twist on the pumpkin pie this Thanksgiving: crisp squares of pie crust ready to dunk in a creamy pumpkin pie dip!  This is the perfect Thanksgiving party dessert recipe!!!

INGREDIENTS:

  • 2 refrigerated pie crusts
  • 1 box (8oz.) Philadelphia Cream Cheese (softened)
  • 1/3 cup of brown sugar
  • 1 cup of canned pumpkin
  • 1/2 t. pumpkin pie spice
  • 1 tub of Cool Whip
  • Cinnamon and granulated sugar – enough to dust crust squares.

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Unroll pie crusts on a cutting board and using a knife or pizza cutter slice into squares.

  • Place pieces of crust on a cookie sheet, spray with cooking spray and dust with sugar and cinnamon.
  • Bake at 350 degrees for 20-22 minutes- until light brown and toasted.
  • Remove from oven and cool.
  • Place softened cream cheese in a bowl and cream it with the brown sugar until smooth.
  • Add pumpkin and pumpkin pie spice and mix with a mixer on medium until smooth and creamy.
  • Fold in 1/2 tub of Cool Whip.
  • Place in a serving dish and top with remaining Cool- Whip.  Dust with cinnamon.
  • Serve dip with crispy cinnamon crust squares– YUM!

 

My thoughts:  Again, pumpkin is not a flavor I enjoy– I did taste test this though, and went back for seconds!  This was a HUGE hit both times I served it and I had so many people ask for the recipe I decided to post this earlier than intended so I don’t get mobbed.  If you want to try a unique twist on the traditional pumpkin pie, this is it!  Make a practice round before Thanksgiving and try it out on your friends– they will love you!  ENJOY!!!  r-

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