Cookies

Pumpkin Pie Oreos

Welcome to the spookiest month of the year! These cookies are ready for Halloween. Week 41: Pumpkin Pie Oreos

 

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Guys, I found another way to increase my daily intake of pumpkin. *happy dance* The filling is essentially pumpkin pie custard so I could extend the season for these until Thanksgiving.

 

Oreos are one of the only store-bought cookies that I liked as a kid (snobby cookie kid, I know.) You can’t really tell what’s in the mysterious filling, so I never considered making them from scratch. Why mess with perfection, right? But I’m so glad I did.

 

I found the recipe on Half Baked Harvest’s blog and immediately had to try it. The cookies are perfectly crisp and crunchy on the first day, and are a little softer and more like cake the second day. Both are good! It goes from being an oreo to a kind of whoopie pie – win-win situation if I ever heard one.

 

The day began with a trip to the pumpkin patch to pick the most colorful and happy gourds. I love how many shapes and sizes there are! I had to restrain myself from buying the whole bin of perfectly round, tennis-ball sized pumpkins. They’re just so cute.

 

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I started with mise en place since there were so many ingredients and three different elements involved: cookie dough, pumpkin filling and buttercream filling.

 

 

There are two kinds of chocolate in the cookie shells: milk chocolate chips and dark cocoa powder. The dark chocolate did the trick, giving it a yummy rich cocoa flavor. The dough looks a bit like used coffee grounds, doesn’t it?

 

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Not the most appealing to look at, but the smell was delish.

 

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All rolled up and ready for the freezer! Or the fridge if you have a lot of time to kill. But why prolong the waiting time until fresh oreos are in your mouth?

 

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I had 3/4 ounce of gelatin on hand and it called for 1 whole ounce for the pumpkin filling. I risked it, and it worked beautifully!

 

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After cooling in the fridge for an hour, I could turn it upside down without the slightest wobble. Magic!

 

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The dough roll got sliced into disks and baked until firm. I might cook them longer next time for extra crispiness.

 

 

Ready to assemble! I whipped the pumpkin filling so it would be spreadable. There was about 3 times the amount of pumpkin filling as buttercream, but it worked in my favor: now I have enough to make a second batch of cookies.

 

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The buttercream made them taste more like a classic oreo, but next time I might only do the pumpkin filling – it’s THAT good.

 

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Enjoy with a glass of pumpkin-spiced sparkling apple cider (it exists! the world has gone pumpkin crazy! There’s even a PSL-scented deodorant)

 

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Happy munching!

 

 

Recipe from: https://www.halfbakedharvest.com/double-stuffed-pumpkin-pie-oreos/

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