I know, I’m way behind.
Most food bloggers have been posting pumpkin recipes since the end of August. There are a couple of reasons why it’s taken me so long to jump on board.
#1. Summer here is so fleeting, I like to live in the moment a little and enjoy it while it lasts. Which totally explains why I post rich, hearty, comforting meals all throughout the summer….
#2. I’m not pumpkin’s biggest fan.
It’s not that I hate pumpkin or I won’t try something if it’s pumpkin, it’s just not something I wait for every year, you know? Fall also means apples and grapes, and I would take either of those over pumpkin.
Now, don’t go thinking I would share something with you that wasn’t absolutely delicious, or that I would share something with you that I hadn’t even sampled myself. I tried them, and I enjoyed them.
That being said, if I’m offered a slice of apple pie or a slice of pumpkin pie, I’m going for the apple every time.
This is another recipe adapted from my grandma’s cookbook. I know cream cheese frosting isn’t a traditional oreo filling, but it’s the way I’ve always made them, and we’ve been going nuts for them ever since I was little. I thought it would be easy enough just to make some oreo cookies with pumpkin cream cheese frosting, but I really wanted to add a slather of chocolate ganache.
I mean, more chocolate is always better, right?
*Remember to save this recipe to your recipe box by clicking the Save Recipe button below!*
Double Chocolate Pumpkin Cheesecake Oreos
- 2 packages chocolate cake mix (I used Devil's Food Cake)
- 4 eggs
- 2/3 cup oil
- 1 cup good quality chocolate chips or chopped chocolate
- 1/4 cup milk or cream
- 1 8oz package cream cheese
- 5 cups icing sugar
- 3/4 cup canned pumpkin
- 1/2 tsp cinnamon
For the cookies:
- In a stand mixer, combine all 3 ingredients and beat until cookie dough comes together (it will easily).
- Scoop into 1" balls and bake at 350 degrees F for 8-10 minutes, until the tops appear dry and cookies are slightly puffed (they will settle down).
- Set aside to cool.
For the ganache:
- In a small pot, combine chocolate and milk or cream. Cook and stir over low heat just until smooth.
- Set aside to cool to room temperature.
For the frosting:
- Beat cream cheese in a stand mixer until smooth. Add icing sugar, pumpkin and cinnamon and beat until smooth and fluffy. If frosting is too thin, add another ½-1 cup of icing sugar.
- Make sure you have an even number of cookies.
- Spread ganache on half of the cookies. Spread frosting on the other half.
- Place on a baking sheet lined with wax paper and place in the freezer for 1 hour*.
- Stick a cookie with ganache and a cookie with frosting together and gently press together. Store in the refrigerator or freezer.