Delicious Pumpkin Oreo Cookies

Servings 12 large cookies Author Mandy Merriman - Baking with Blondie

Ingredients
1 cup unsalted butter cubed, cold
1 cup brown sugar packed
1/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs cold
1/2 (1/3 after pressing) cup canned pumpkin start with 1/2 cup and squeeze with a cheese
cloth until just the paste remains. discard the liquid.
1 Tablespoon pumpkin pie spice
3 1/2 cup all purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1 teaspoon salt
2 cups large chocolate chips
1 cup oreo crumbles I crushed 10 oreos in a bag and used the crumbles

Instructions
1. Prep two large aluminum cookie sheets with parchment paper.
2. Preheat oven to 410 degrees (yep, that's right!) – not convection.
3. In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's
light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on
high speed.
4. Scrape down the sides of the bowl and then add in the vanilla and eggs one at a time,
whipping up well between each addition. Add in the *pressed pumpkin puree (make sure to
read notes above before adding it in).
5. Add in the pumpkin pie spice, flour, cornstarch, baking soda, and salt and slowly mix together
by hand or on the very lowest mixer speed until just combined (don't overmix!)
6. Reserve 1/8 cup of chocolate chip varieties, then hand stir or lowest-speed-mix the
chocolate chips and oreo pieces into the batter. Split the dough into 12 balls (baseball-sized)
and place 4 on each cookie sheet. Hand-press on the chocolate chips and oreo crumbles on
top for better presentation.
7. Bake for 9-10 minutes. They should be slightly golden, slightly mounded in the middle,
thick/tall, and gooey in the center. Let them cool on the pan for a minute, then carefully
transfer the cookies to a cooling rack to finish cooling. Enjoy!