Pumpkin Oreo Swirl Cookies
Some of our all-time favorite recipes have come from our love of cinnamon roll swirl cookies, the classic cinnamon roll swirl, Oreo cinnamon roll cookies, pumpkin cinnamon roll cookies, strawberries and cream roll cookies, and more. So naturally, the ultimate test was combining three fan favorites to create something completely new: the Pumpkin Oreo Cinnamon Roll Cookies. Using a classic cinnamon-sugar cookie as the base, we swirled on an Oreo spread and topped it with pumpkin frosting, turning three beloved flavors into one perfect fall mashup! The result was a fun, flavor packed cookie that, although unsure of at first, became one of our favorite creations!
Choose Your Swirl
One of the best parts about these pumpkin Oreo cinnamon roll cookies is how customizable they are. You can swirl the Oreo spread right into the center for that classic cinnamon roll look, spread it on top for a bold cookies-and-cream moment, or go all in and do both (like we did!). Each option gives a slightly different bite, but they’re all equally delicious and fun to make. It’s one of those recipes where you really can’t go wrong, so you get to choose your own Oreo to pumpkin ratio and make each cookie your own!
These pumpkin Oreo cinnamon roll cookies are the perfect way to bring a fall twist to one of everyone’s favorite flavors. Mixing classic Oreo cookies into a seasonal dessert makes them extra fun and totally unexpected, which is exactly what makes them so special. To take them over the top, you can decorate the tops with sprinkle of crushed Oreos for a little crunch and extra chocolatey flair. They are festive, delicious, and guaranteed to stand out on any fall dessert table!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are rich, chewy, and perfectly spiced!
Once you have all of the ingredients ready to go, you’re officially set up for pumpkin Oreo cinnamon roll cookie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best cookies possible!
Pumpkin Oreo Swirl Cookies
Ingredients
- 1 cup butter
- 1 1/3 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 2 1/4 cups All-Purpose Flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 5 crushed Oreos
- 1/4 cup canned pumpkin
- 1/2 cup brown sugar
- 1/2 cup butter
- 3 cups powdered sugar
- 1/2 cup canned pumpkin
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tbsp heavy cream or milk
- 1 tsp vanilla extract
Method
- Preheat oven to convection 350 degrees Fahrenheit and line baking trays with parchment paper.
- In a stand mixer fitted with the paddle attachment, beat butter and granulated sugar on medium speed until light and fluffy (1–2 minutes).
- Mix in egg and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, and cinnamon.
- Gradually fold dry ingredients into the wet mixture until dough forms.
- Crush Oreos by hand or in a food processor.
- In a small bowl, mix together brown sugar, crushed Oreos, and canned pumpkin until combined.
- Scoop ~⅓ cup of cookie dough and flatten slightly in your hand. Add 1 tsp of the Pumpkin Oreo mixture into the center, then fold dough around it and roll into a ball.
- Place cookie dough balls on the prepared tray, leaving space between each.
- Bake for 12-13 minutes, until edges are lightly golden.
- Optional: For perfectly round cookies, use a circular cookie cutter or glass to gently swirl around each fresh cookie as soon as it comes out of the oven.
- Let cookies sit on the tray for 10 minutes before transferring to a cooling rack.
- In a stand mixer, beat butter until creamy and pale. Add powdered sugar gradually until incorporated.
- Mix in drained pumpkin (drain using a cheesecloth), pumpkin pie spice, salt, cinnamon, and heavy cream. Whip on high speed until light and fluffy.
- Add more oreo mixture on top (optional) and swirl pumpkin spice frosting on top of oreo mixture.
- Optional: sprinkle with extra crushed Oreos for garnish.
- Enjoy fresh or store in an airtight container in the fridge for up to 8 days.
Nutrition
Private Notes
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