These Oreo Crunch Pumpkin Snickerdoodle Cookies are the ultimate fall treat—soft, chewy, and packed with warm pumpkin spice flavor and chunks of Oreo cookies. Rolled in cinnamon sugar and topped with a crunchy Oreo crumble, they’re as fun to make as they are to eat.
The Best Oreo Pumpkin Snickerdoodle Cookies You’ll Make This Fall
These soft and chewy pumpkin snickerdoodle cookies are loaded with Oreo pieces for an extra crunch in every bite. Rolled in cinnamon sugar and baked to perfection, they combine classic fall spices with chocolatey indulgence. Perfect for cozy autumn mornings, holiday cookie swaps, or any time you crave a sweet seasonal treat.
Ingredients in Oreo Crunch Pumpkin Snickerdoodle Cookies
- Oreo cookies, broken into pieces: Adds chocolatey crunch and texture throughout the cookie—make sure not to crush them into crumbs.
- Butter (melted and softened): Provides richness and helps create a soft, chewy cookie base.
- Granulated and dark brown sugar: Granulated sugar adds sweetness, while brown sugar contributes moisture and deep caramel flavor.
- Egg: Binds ingredients together and adds structure while keeping cookies soft.
- Pumpkin puree: Adds moistness, subtle sweetness, and signature fall flavor.
- Maple syrup: Enhances the pumpkin flavor and adds natural sweetness.
- All-purpose flour: Forms the structure of the cookie.
- Cream of tartar: Gives cookies a tangy flavor and contributes to their chewy texture.
- Baking soda: Helps the cookies rise and spread slightly.
- Salt: Balances sweetness and enhances overall flavor.
- Spices (cinnamon, nutmeg, ginger): Infuse the cookies with warm, classic fall flavors.
- Cornstarch: Helps create a tender, soft cookie texture.
- Cinnamon sugar coating: Adds a sweet, slightly crisp exterior and enhances the snickerdoodle flavor.
Instructions
- In a small bowl, stir 6 tbsp of sugar and 2 teaspoons of cinnamon, mix and set aside.
- Oreo crunch
- Mix the melted butter and Oreo chunks, ensuring all the pieces are evenly coated in butter.
- Place on a greased baking sheet and bake in the oven at 400 for about 6-8 minutes. They will still feel soft but harden up as they cool.
- Cookies
- In the bowl of a stand mixer, cream together the sugar, brown sugar and butter in a small bowl until light and fluffy (about 3-4 minutes)
- Mix the pumpkin puree with the maple syrup and add to wet ingredients until well blended
- Add the egg and mix well-combined
- In a large bowl, whisk together flour, cream of tartar, baking soda, spices, cornstarch and salt
- Add the dry ingredients and mix until a dough starts to form – don’t overmix
- Using a large cookie scoop, place cookie dough onto a greased baking sheet or lined with parchment paper. Roll each piece into a ball and then roll in the cinnamon sugar mixture. Ensure they are 2 inches apart because they will spread as they bake.
- Using your thumb, gently press a dent into the top of each cookie dough ball and fill it with the Oreo crunch topping.
- Place in the refrigerator for at least 30 minutes
- Bake in the preheated oven on the center rack at 350 for about 14-16 minutes. Remove the cookies from the oven when they still look undercooked in the middle, as they will continue cooking on the baking sheet. Allow the cookies to cool for about 10 minutes before transferring them to a wire rack to cool completely.
Q&A
Why is the cream of tartar essential in snickerdoodles?
It gives their signature soft and fluffy texture and tangy flavor. Without cream of tartar, snickerdoodles would not have their distinctive texture and flavor and would taste more like an essential sugar cookie instead.
What is a substitute for cream of tartar in snickerdoodles?
You won’t get the same distinctive tangy flavor as with cream of tartar, but if you’re in a pinch, you can use baking powder, lemon juice, or vinegar.
Color—The bottoms should be light golden brown. The tops will remain fairly light, so don’t wait for them to brown.
Edges and Center – The edges of the snickerdoodles should look set, but the centers should still be soft and puffy.
Baking Time – It’s better to take them out before they look done vs. being overbaked
Why are my Snickerdoodles sour?
Too Much Cream of Tartar – If you accidentally add too much cream of tartar, this could cause an overly sour taste. Be sure to measure your ingredients carefully.
Old Cream of Tartar—Cream of Tartar can lose its potency over time. If your cream of tartar is old, it may not react with the baking soda as it should, which could result in a sour taste.
Substitutions—Substituting the cream of tartar with another acid, like lemon juice or vinegar, could also result in a more sour flavor.
Oreo Crunch Pumpkin Snickerdoodle Cookies
Ingredients
- Oreo crunch
- 8-10 Oreo sandwich cookies crushed up into small pieces making sure not to crush them into crumbs. I use my hands to break them apart.
- 2 tbsp melted butter
- Cookies
- ¾ cup white sugar
- ¾ brown sugar packed
- ½ cup pumpkin puree
- ¾ cup unsalted butter softened
- 1 tbsp maple syrup
- 1 large egg at room temperature
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ tsp nutmeg
- ¼ tsp ginger
- 1 tsp cinnamon
- 2 tbsp cornstarch
- Coating:
- 6 tablespoons white sugar
- 2 teaspoons ground cinnamon
Instructions
- In a small bowl, stir 6 tbsp of sugar and 2 teaspoons of cinnamon, mix together and set aside.
- Oreo crunch
- Mix the melted butter and Oreo chunks together, making sure all of the pieces are evenly coated in butter.
- Place on a greased baking sheet and bake in the oven at 400 for about 6-8 minutes. They will still feel a bit soft but will harden up as they cool.
- Cookies
- In the bowl of a stand mix cream together the sugar, brown sugar and butter in a small bowl until light and fluffy (about 3-4 minutes)
- In a small bowl, stir the pumpkin with the maple syrup, add to wet ingredients and mix until well combined
- Add the egg and mix well combined
- In a large bowl, whisk together flour, cream of tartar, baking soda, spices, cornstarch and salt
- Stir in the flour mixture until a dough starts to form – don’t overmix
- Using a large cookie scoop, place cookie dough onto a baking sheet. Roll each piece into a ball and and then roll in the cinnamon-sugar coating. Make sure they are 2 inches apart because they will spread as they bake
- Using your thumb, gently press a dent into the top of each cookie and fill it with the Oreo crunch topping.
- Place in the refrigerator for at least 30 minutes
- Bake in the preheated oven on the center rack at 350 for about 14-16 minutes minutes. Remove from the oven when they still look a bit undercooked in the middle, as they will continue cooking on the baking sheet. Allow cookies to cool for about 10 minutes before transferring to a wire rack to cool completely.
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