Y'all know by know by now I have a hard love for all things pumpkin-flavored (see here & here & here). When I saw Pumpkin Spice Oreos on the cookie aisle at Target (I'm a frequenter of that aisle, obvi), I had to have them. And not only have them, but figure out a way to double the enjoyment of the cookies by incorporating them into a delicious fall recipe. And not to toot my own horn or anything (toot toot), but I think the goal was accomplished.
These Pumpkin Spice Oreo Blondies are to die for. They're a little more time consuming to prepare than my regular 2 step recipes, but still pretty easy and totally worth it. I will be making these again...and again and again.
It's best to let the bars cool before serving, but I couldn't resist taking just a little bite right out of the oven with a big glass of cold milk. Pure heaven. The Oreos almost melt into this divine pumpkin pie-like texture and the bars taste like my Mom's homemade pumpkin bread- the mix of the two together is enough to make me drool just looking at the screen right now and wishing I hadn't eaten the entire pan in 3 days flat.
I like everything slightly underbaked and gooey, so I pulled this batch out about 6 minutes before they should have been done. But if you like your bars more cakey than doughy, just leave them in the recommended time below. Either way, you can't go wrong. Prepare yourself for a rich, decadent dessert that is perfect for a chilly fall day.
2½ cups all-purpose flour
2½ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup unsalted butter, melted and cooled to room temperature
1 cup dark brown sugar
½ cup granulated sugar
1 tablespoon vanilla extract
1 (15-ounce) can pure pumpkin puree (about 2 cups)
1 cup white chocolate chips
12 Pumpkin Spice Oreos
For Streusel Topping:
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
4-5 crushed Pumpkin Spice Oreos
1. Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan and set aside.
2. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg and salt; set aside.
3. In a large bowl, whisk together the melted butter and both sugars until completely smooth and no lumps remain. Add the egg and vanilla and whisk to incorporate, making sure the egg has been completely mixed in. Add the pumpkin and whisk to fully incorporate. Add the flour mixture to the batter and, using a rubber spatula, fold the mixture until combined and no pockets of flour remain. Fold in the white chocolate chips. Pour the batter into the prepared pan and smooth into an even layer.
4. Take Oreos and press them, one by one, into the batter. Only the top of the Oreo will be showing- the rest will slide smoothly into the batter and rest against the bottom of the pan. You should use about 12 Oreos total (3 rows of 4 cookies).
5. For streusel topping: Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add flour, cinnamon, and crushed Oreos; beat just until blended. Spoon topping evenly over prepared batter.
4. Bake until a thin knife inserted into the center comes out clean, 35 to 40 minutes. Set the pan on a wire rack to cool completely, then cut into squares. Store in an airtight container at room temperature for up to 5 days.
Serve as is or a la mode, and enjoy!
Thanks for stopping by!