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!
2packages chocolate cake mixI used Devil's Food Cake
4eggs
2/3cupoil
Ganache:
1cupgood quality chocolate chips or chopped chocolate
1/4cupmilk or cream
Frosting:
4ozfull fat cream cheese(1/2 8 oz/250g package)
1/4cupcanned pumpkin
1/2tsppumpkin pie spice
4cupsicing sugar
Instructions
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.
Notes
*Because of the cream cheese, the cookies will need to be stored in the refrigerator. For this reason I use a softer ganache and softer frosting, so that they are the right consistency out of the fridge. The cookies will be easier to assemble if the ganache and frosting have chilled.