Double Pumpkin Cookies

I am a tad bit embarrassed of my love of pumpkin food in November.  Let’s be honest, it’s a total cliche.  Especially since I’m an American (and Irish mockery of American pumpkin obsession is legendary.)  But still, when I was in the US, I was constantly searching for pumpkin-based products to bring home.  Not everything was successful (no pumpkin spice Fudge Stripes or Twinkies), but I did find some goodies I brought home.  (More on some of those later!)

But the quickest and easiest to whip up for a Beardy Husband meeting was definitely a double pumpkin cookie.  I haven’t seen Candy Corn Oreos this year, but I did see some Pumpkin Spice Oreos, so I thought I’d do a bit of a cheeky take off of the Picky Palate Oreo-stuffed chocolate chip cookies.  With lots and lots of pumpkin.

Double Pumpkin Cookies (adapted from the Food Network)


225g unsalted butter

200g brown sugar

200g granulated sugar

2 large eggs

1 teaspoon vanilla extract

225g pumpkin puree

385g plain flour

2 teaspoons pumpkin pie spice

1/4 teaspoon bicarbonate of soda

1/4 teaspoon baking powder

White chocolate chips and M&Ms to taste

1 bag Pumpkin Spice Oreos

IngredientsMix together the butter and sugars.  Mix in pumpkin puree, vanilla extract and eggs.

Mix in pumpkin puree and eggsSift in dry ingredients.

Sift in dry ingredientsMix in white chocolate chips and M&Ms.

Mix in white chocolate chipsScoop cookie dough over a Pumpkin Spice Oreo and place on a lined baking sheet.

Place on a lined baking sheetBake cookies at 170 for about fifteen minutes (until golden brown.)  Allow to cool slightly before removing from the baking sheet.

Double Pumpkin Cookies


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