Homemade Oreo Cookies with Pumpkin Buttercream
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.
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.
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.
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.
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.
The hardest thing to do is fight the urge to power eat these chocolate filled cookies. Enjoy!
- 2 sticks unsalted butter, melted and cooled
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips, melted and cooled
- 1 egg
- 1 1/2 cups all-purpose flour
- 3/4 cup cocoa powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- Pumpkin Buttercream
- 2 sticks unsalted butter, at room-temperature
- 4 tablespoons pumpkin puree
- 3/4 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 1/2 cups confectioner’s sugar
- In a large bowl, whisk together butter, sugar, melted chocolate, and vanilla extract until well combined. Add the egg and whisk until thoroughly incorporated.
- 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.
- 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.
- 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.
- Cut the dough into 1/8-inch-thick slices, placing them 2 inches apart on the prepared baking sheet.
- 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.
- 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.
- 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.