Honestly & truly ~ its nothing but a pumpkin festival at my house right now.
Or as my friends & I like to refer to it as “fall festival.”
We buy or eat something pumpkin, we put it on Facebook and use the hashtag #fallfestival.
We buy a Pumpkin Spice Latte and we take a selfie and use the hashtag #fallfestival.
Its finally “cool” enough to wear a sweater in the morning, and we say #fallfestival
I’m sure you’re getting the idea. Anything Fall, anything pumpkin ~ its #fallfestival.
I know, we’re weird. But we love Fall.
So…that leads me to my newest creation. Pumpkin Oreo Cheesecake Cookies. #fallfestival.
Trust me when I say, if you like Pumpkin Cheesecake – you will not only like these cookies, you’ll LOVE them. The crushed up Oreo cookies put them over the top in my book. But I love the combination of pumpkin and chocolate together. Do you?
Again…
#fallfestival
I’ve made a similar version of the “cheesecake batter” before. Come have a peek at my cute little Pink Oreo Cheesecake Cookies. They turned out fabulous as well. But I had the idea to try them with pumpkin when I made the “pink” version early Spring.
So you can basically say, this is a recipe that’s been months in the making. 😉
Ingredients
- 4 ounces cream cheese, softened
- 8 tablespoons salted butter, at room temperature
- 1 8oz can of pumpkin puree
- 1 teaspoon of vanilla
- 11/2 teaspoon of pumpkin pie spice
- 1/2 cup sugar
- 1/2 cup of brown sugar
- 11/4 cup of all-purpose flour
- 10 Oreo cookies, broken into pieces
Instructions
- In a large mixing bowl, or in a stand up mixer beat cream cheese, butter and pumpkin puree until light and fluffy, scraping down the sides as needed.
- Add the sugar, brown sugar, pumpkin pie spice, and vanilla and beat well.
- Add in flour, a small amount at a time, using your hand mixer or stand up mixer on low. Mix well. Fold in oreos until evenly distributed.
- Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
- 30 minutes prior to baking, preheat oven to 350 degrees (F).
- Use a non stick cookie baking sheet or line with parchment paper, add about 2 tablespoons of dough and add about 12 cookie dough balls per baking sheet.
- Bake for approx 10-12 minutes. Each oven varies. (my oven baked them in 11 minutes - so keep your eye on them)
- Cool on baking rack. Cookies will be nice, very moist and so delicious.
- Store in air tight container.
Here’s a new thing I’ve noticed this year…(and you can bet I shared it with my friends ~ #fallfestival)
Libby’s finally got smart & made a smaller can of pumpkin! Perfect for all of our recipes that call for a smaller amount. (this recipe uses the entire smaller can = no waste!)
While baking I do keep the extra dough in the fridge and pull it out each time I’m ready to fill the baking sheet. If I didn’t snack on the dough while I’m making it, this recipe will make approximately 30 cookies. 😉 But it can be easily be doubled!
I promise, these cookies make me think of the Cheesecake Factory Pumpkin Cheesecake, but with an oreo cookie crust. So D I V I N E.
Again, I’ve gotta say it…#fallfestival
Also, these are a perfect Mommy breakfast with a big cuppa coffee or a Fall selfie accessory. 😉
Just saying. #fallfestival