These cookies and cream cookies are a favorite every pumpkin season. My Pumpkin Cookies and Cream Cookies are easy to make and perfectly spiced for autumn baking.
If you enjoy pumpkin treats, try the Churro Pumpkin Scones recipe for another seasonal favorite.
Cookies and Cream Cookies
These Pumpkin Cookies and Cream Cookies are soft, flavorful, and studded with Oreo pieces — an easy crowd-pleaser for fall gatherings.
Why You’ll Love This Recipe
- Perfect For Fall Baking. The pumpkin and warm spices make these cookies ideal for autumn dessert tables.
- Great For Gifting. Packaged up, these cookies make a thoughtful homemade gift for friends and family.
- Simple To Make. The recipe is straightforward and forgiving, with step-by-step instructions to guide you.
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Ingredients For Cookies and Cream Cookies
Below are the ingredients you’ll need to make these pumpkin cookies. Quantities and full instructions are included in the recipe card at the bottom of the page.
- Salted Butter – Softened; unsalted can be substituted.
- Granulated Sugar – Adds sweetness and structure.
- Light or Dark Brown Sugar – Adds moisture and depth of flavor.
- Large Eggs – Use large eggs for consistent texture.
- Pure Vanilla Extract – For best flavor use pure vanilla.
- Canned Pumpkin – Use pure pumpkin puree, not pumpkin pie filling.
- All-Purpose Flour – The main dry ingredient.
- Instant Vanilla Pudding Mix – Adds tenderness and a slightly creamy flavor.
- Kosher Salt – Balances the sweetness.
- Baking Soda – Helps the cookies rise.
- Oreo Cookies – Crumbled into the dough and whole Oreos pressed on top after baking.
How To Make Cookies and Cream Cookies
Preheat and prepare. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter and sugars. In a large bowl, beat the softened butter with granulated and brown sugars until light and combined, about 2 minutes.
Add eggs and vanilla. Mix in the eggs and vanilla until fully incorporated.
Stir in pumpkin. Add the canned pumpkin and mix until combined.
Add dry ingredients. Add the flour, instant vanilla pudding mix, kosher salt, and baking soda. Mix until a dough forms.
Fold in Oreos. Stir in the crumbled Oreo pieces until evenly distributed throughout the dough.
Scoop onto baking sheet. Use a medium cookie scoop to place dough balls on the prepared sheet, about 1 inch apart.
Bake. Bake 10–12 minutes, until the cookies are set and lightly browned at the edges.
Finish with whole Oreos. Immediately after removing the cookies from the oven, press a whole Oreo into the center of each warm cookie. Allow the cookies to cool completely before serving so they set up nicely.
How To Store Pumpkin Cookies and Cream Cookies
Serve these cookies at room temperature for the best texture and flavor during pumpkin season.
How To Store Leftovers
Store leftovers in an airtight container at room temperature for up to 3 days. Be aware that the whole Oreos pressed on top will soften when stored.
Try More Pumpkin Recipes
- Churro Pumpkin Scones
- Soft Pumpkin Cookies
- Pumpkin Buttermilk Waffles
Pumpkin Cookies and Cream Cookies
Equipment
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Oven
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baking sheet
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parchment paper
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Bowl
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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
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Preheat oven to 350 degrees F. and line a cookie sheet with parchment paper.
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Place butter and sugars into a large mixing bowl and beat until well combined, about 2 minutes. Stir in eggs and vanilla until combined, then add pumpkin. Add flour, pudding mix, salt, and baking soda and stir until dough forms. Fold in crumbled Oreo cookies. Use a medium cookie scoop to place dough on the prepared sheet about 1 inch apart. Bake 10–12 minutes until set. Remove from oven and immediately press a whole Oreo on top of each cookie. Let cool completely before serving.
Nutrition
