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Pumpkin Oreos

Author: Lisa Longley


  • 1 cup all purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup cocoa powder
  • 1 egg
  • 3/4 cup brown sugar packed
  • 1/2 cup melted butter cooled
  • 1/4 cup milk chocolate chips melted


  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
  • In a mixer, cream together the brown sugar and the butter until fully combined. Slowly mix in the vanilla, then the egg, then the melted chocolate.
  • Slowly add in the flour mixture a little at a time until fully combined. Chill in the refrigerator for at least one hour.
  • Preheat your oven to 350 degrees. Line a baking sheet with parchment paper or a silicon mat and set aside.
  • Make one inch sized dough balls and space them approximately two inches apart. Push them down lightly and bake for 7 to 10 minutes, rotating the pan halfway through baking.
  • Let cool on the pan for about two minutes before cooling completely on a wire rack.
  • Let the cookies cool completely before spreading pumpkin buttercream frosting between them and making a cookie sandwich.
  • Store in an airtight container.


Keep the dough in the refrigerator, prior to baking.
Resist the urge to put the dough on a hot pan right out of the oven, run it under cold water before doing another round of cookies.