The Messy Baker Blog

Homemade Oreo Cookies with Pumpkin Buttercream

Creamy pumpkin buttercream sandwiched between two crunchy chocolate cookies. Prepare for a sandwich cookie addiction!
Homemade Oreo Cookies with Pumpkin Buttercream | www.themessybakerblog.com -8882

We’re all familiar with the classic Oreo cookie, right? I don’t buy a ton of store-bought cookies, but when I do, it’s always that classic blue box of Oreos.

There’s something about that crunchy chocolate cookie stuffed with sweet vanilla cream that drives the tastebuds wild. I can easily pound back a box of Oreos in no time. If I’m not careful, it can be done in one day–no lie. My favorite way to eat an Oreo is, of course, dunked in cold, creamy milk.

Dunk. Eat. Repeat. That’s how I roll.

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I’ve made homemade Oreos in the past, way before this little slice of the Interweb was born. I found the recipe in one of my many cookbooks and couldn’t resist the urge to make them. Homemade Oreos anytime I want? Oh, you bet I’m gonna make that happen.

As soon as my teeth cracked through that crunchy cookie layer and hit sweet cream filling, I was sold. I even did the nice thing and shared them with my peeps. Everyone adored these cookies. They were all everyone would talk about for months to follow.

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So, here I am, baking up another crunchy batch of homemade Oreo cookies; only this time I stuffed them with creamy pumpkin buttercream.

The buttercream filling tastes just like pumpkin pie. As I was smearing the cream on the cookies, I was doing my fair share of sampling. I had all I could do to fight the urge not to take the bowl to a discrete corner of my house and lick it clean.

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The method for baking and filling these cookies is quite simple.

You start by making the dough, which can be whipped up with just a bowl and a whisk. Place the bowl in the fridge and chill for 10 minutes. Remove the chilled dough from the fridge and transfer to a large piece of plastic wrap. Shape into a 2-inch log and place the dough back in the refrigerator to chill for at least 4 hours. You want the dough to be very firm so it’s easy to slice.

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Take the log out of the fridge and unwrap it. Cut the dough into 1/8-inch thick rounds and place on a parchment or silicone-lined baking sheet. Bake and cool completely.

The pumpkin buttercream can be whipped up while the cookies are baking. There are only five ingredients that make up the buttercream: butter, pumpkin puree, vanilla extract, pumpkin pie spice, and confectioner’s sugar. Whip it together with a handheld mixer or in the bowl of your stand mixer.

Divide the cooled cookies into pairs, matching them according to size and shape. Spread the pumpkin buttercream onto the bottom of one cookie and top with the other. Repeat until all the cookies are filled.

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The hardest thing to do is fight the urge to power eat these chocolate filled cookies. Enjoy!

5.0 from 2 reviews
Homemade Oreo Cookies with Pumpkin Buttercream
 
Prep time
Cook time
Total time
 
Homemade Oreo Cookie recipe adapted from Flour
Author:
Serves: 24 Cookies
Ingredients
Cookies
  • 2 sticks unsalted butter, melted and cooled
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate chips, melted and cooled
  • 1 egg
  • 1½ cups all-purpose flour
  • ¾ cup cocoa powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking soda
Pumpkin Buttercream
  • 2 sticks unsalted butter, at room-temperature
  • 4 tablespoons pumpkin puree
  • ¾ teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1½ cups confectioner's sugar
Instructions
  1. In a large bowl, whisk together butter, sugar, melted chocolate, and vanilla extract until well combined. Add the egg and whisk until thoroughly incorporated.
  2. In a small bowl, whisk together flour, cocoa powder, kosher salt, and baking soda. Using a rubber spatula, stir the flour mixture into the chocolate mixture until thoroughly incorporated. Place the bowl in the refrigerator for 10 minutes to allow the dough to firm up.
  3. Transfer the dough to a large piece of plastic wrap. Using your hands, shape the dough into a log, about 11-12 inches long and 2 inches in diameter. Wrap the log with the plastic wrap, twirling the ends closed. Refrigerate for 4 hours, or until firm. The dough can be made ahead and stored in the refrigerator for up to 1 week or in the freezer for up to 1 month.
  4. Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment or a silicone mat.
  5. Cut the dough into ⅛-inch-thick slices, placing them 2 inches apart on the prepared baking sheet.
  6. Bake, one sheet at a time, for 12-15 minutes, or until the cookies are firm to the touch. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Pumpkin Buttercream
  1. In the bowl of your stand mixer, cream butter until smooth. Add pumpkin puree, pumpkin pie spice, and vanilla; whisk until smooth and thoroughly combined. Slowly whisk in the confectioner's sugar until smooth and creamy.
  2. Spread the filling onto the bottom of one cookie. Top with the second cookie and press together gently to spread the filling toward the edges. Repeat until all the cookies are filled.

 

   

14 Responses to “Homemade Oreo Cookies with Pumpkin Buttercream”

  1. #
    1
    Julia — November 1, 2013 at 12:28 pm

    When it comes to store-bought Oreos, I’m a classic Oreo eater too. No double stuf…no mint…just regular plain jane Oreos. I’ve never tried making them homemade and your version looks amazing with that pumpkin buttercream! Have a great weekend, lady!

    Reply

  2. #
    2
    Stefanie @ Sarcastic Cooking — November 1, 2013 at 3:33 pm

    OMG you just made my cookie monster oreo loving husband’s day! I love that this is slice and bake so I can keep it in the freezer and bake off cookies whenever I want!

    Reply

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    3
    Stephanie @ Eat. Drink. Love. — November 2, 2013 at 2:12 am

    I’d take a batch of these over the packaged stuff any day! :)

    Reply

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    4
    Laura Dembowski — November 2, 2013 at 8:43 am

    Jennie, these look soooooo good! Love the pumpkin buttercream. Have you tried the Candy Corn Oreos? Oh and now that it’s Christmas time you have to get the Gingerbread ones (only at Wal Mart). Best store bought cookies ever!

    Reply

  5. #
    5
    Kayle (The Cooking Actress) — November 2, 2013 at 11:01 am

    MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!! These look SOOO good Jennie!

    Reply

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    6
    Anna @ Crunchy Creamy Sweet — November 2, 2013 at 3:45 pm

    Yummers! Who could say no to these beauties? Pinning!

    Reply

  7. #
    7
    Kate | Food Babbles — November 4, 2013 at 12:52 pm

    As if homemade Oreos weren’t good enough, you added that crazy good pumpkin buttercream. I’m in heaven! I love chocolate and pumpkin together. My kids would go nuts for these! Gotta give them a try soon.

    Reply

    • Jennie replied November 4th, 2013 at 8:54 pm

      Thanks, Kate. They are so addictive. I took them to a party and they were gone in no time.

      Reply

  8. #
    8
    mjskit — November 5, 2013 at 1:11 am

    Just having “Oreo” in the name makes these cookies irresistible! What a creative and delicious twist with the pumpkin creme filling! I still would have to lick the filling out before eating the cookies. :)

    Reply

    • Jennie replied November 6th, 2013 at 6:47 pm

      MJ, these cookies are addictive. The pumpkin buttercream takes them over the top. Thanks!

      Reply

  9. #
    9
    Nancy @ gottagetbaked — November 5, 2013 at 6:01 pm

    Jen, thank you thank you thank you! I’ve polished off two boxes of Oreo cookies in the past month all by myself (ain’t no shame in that) but the thought of making my own Oreos with whatever flavoured fillings I want is amazing! I can’t wait to make and devour these!

    Reply

    • Jennie replied November 6th, 2013 at 6:45 pm

      You are going to love these, Nancy. I love double stuffing them with the pumpkin butter.

      Reply

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    10
    shannon — November 7, 2013 at 6:09 pm

    i can’t even let myself look at these right now. seriously, i would eat them all. and i wouldn’t even care, which makes them even more dangerous to keep around the house. i love them; homemade oreos are the BEST, but with pumpkin buttercream? so much delicious going on.

    Reply

    • Jennie replied November 12th, 2013 at 10:39 am

      I never care, Shannon. That’s my problem. I’m always feeding my face. It’s my favorite thing to do. Thanks!

      Reply

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