These Double Chocolate Pumpkin Cheesecake Oreos are made with easy chocolate cake mix cookies, pumpkin cream cheese frosting and dark chocolate ganache. They are make ahead and freezer friendly!
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?
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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
- 4 oz full fat cream cheese (1/2 8 oz/250g package)
- 1/4 cup canned pumpkin
- 1/2 tsp pumpkin pie spice
- 4 cups icing sugar
- 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 with an electric mixer until smooth. Add pumpkin and pumpkin pie spice and beat until smooth and fluffy. Gradually add in icing sugar until you reach your desired consistency.
- Assembly: 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.
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