These Pumpkin Patch Cookies are a fun and easy recipe to turn regular Oreo cookies into colorful and vibrant treat!
A FUN FALL THEMED COOKIE RECIPE
These Pumpkin Patch Cookies are a fun and super simple Fall treat that take only 4 easy-to-find ingredients and transform themselves into cute little pumpkin cookies. With the use of chocolate, Oreos and pumpkin-shaped candies, these can be made quickly and always bring smiles to everyone! Bring these Pumpkin Patch Cookies to your next autumn gathering, serve them up at a Halloween party or place them on the kids table for Thanksgiving!
FREQUENTLY ASKED QUESTIONS:
I used white chocolate baking bars here but I've also used white chocolate melting wafers before. If you can find the orange colored melting wafers, it will save you even more time since you don't have to add food coloring to it. You could also use white chocolate chips or vanilla almond bark (all of these are found in the baking aisle of the grocery store.)
Yes! If you add liquid food coloring to melted chocolate, the chocolate will seize. Basically that means that it will turn that melted chocolate from a liquid state to a thick, globby one. Adding any liquid to melted chocolate will do this.
If you do not have room in your refrigerator for these to cool, you can cool them at room temperature. They will just take longer to cool (about 45 minutes instead of 15 minutes.)
In the microwave or a double-boiler. The double-boiler method helps to give you a bit more time to dip all the cookies without it cooling too fast. A double boiler is simply putting a heat safe metal bowl over a pot of gently simmering water (you don't need much - a couple inches of water will do).
Yes, that is why we did microwave this in intervals. This helps the chocolate not overheat. You may see some semi-solid pieces left but once you stir the chocolate they will melt right in.
These can be stored in an airtight container where they can be kept at room temperature for up to 3-4 days. I do not recommend freezing these.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- Oreo cookies (golden or chocolate)
- white melting chocolate
- orange gel food coloring
- mellowcreme pumpkin candies
HOW TO MAKE PUMPKIN PATCH COOKIES:
Line a large baking sheet with parchment paper and set aside.
Take 3 chocolate Oreo cookies and remove the cream from between the cookies (you can eat the cream or discard.) On a plate or in a Ziploc bag, crush the cookies until it’s a powder. Set aside.
In a small microwave-safe bowl, melt the 8 ounces of chocolate. If using a baking bar, break into smaller pieces. Microwave for 45 seconds, stir, then continue cooking in 15 second intervals until fully melted, stirring in between. Be sure not to overheat the chocolate - do this slowly. Once the white chocolate is completely melted, add the orange food coloring gel. Add a few drops at a time and stir until the desired color is reached.
Using a fork, dip one cookie at a time and into the orange colored chocolate. If it’s not deep enough to submerge, place one side of the cookie in the chocolate, then flip it over so that both sides are covered. Remove the chocolate covered cookie, gently shake the cookie back and forth to remove excess chocolate.
Place the cookie onto the parchment paper. While the chocolate is still wet, sprinkle the chocolate cookie crumbs on top.
Then add the pumpkin candy in the middle.
When done with all the cookies, place cookies in the refrigerator for 10-15 minutes or until the chocolate has hardened and serve.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Pumpkin Patch Cookies
Ingredients
- 18 Oreo cookies (golden or regular)
- 8 ounces white melting chocolate
- orange gel food coloring
- 18 mellowcreme pumpkin candies
Instructions
- Line a baking sheet with parchment paper and set aside.
- Take 3 chocolate Oreo cookies and remove the cream from between the cookies (you can eat the cream or discard.) On a plate or in a Ziploc bag, crush the cookies until it’s a powder. Set aside.
- In a small microwave-safe bowl, melt the 8 ounces of chocolate. If using a baking bar, break into smaller pieces. Microwave for 45 seconds, stir, then continue cooking in 15 second intervals until fully melted, stirring in between. Be sure not to overheat the chocolate - do this slowly.
- Once the white chocolate is completely melted, add the orange food coloring gel. Add a few drops at a time and stir until the desired color is reached.
- Using a fork, dip one cookie at a time and into the orange colored chocolate. If it’s not deep enough to submerge, place one side of the cookie in the chocolate, then flip it over so that both sides are covered. Remove the chocolate covered cookie, gently shake the cookie back and forth to remove excess chocolate.
- Place the cookie onto the parchment paper. While the chocolate is still wet, sprinkle the chocolate cookie crumbs on top.
- Then add the pumpkin candy in the middle.
- Place cookies in the refrigerator for 10-15 minutes or until the chocolate has hardened. Then serve!
Notes
- You can use golden or regular Oreos for this recipe or a mixture of both.
- White chocolate baking bars, white chocolate chips, almond bark or orange candy melts will work. These can usually be found in the baking aisle of the grocery store.
- Make sure you use gel food coloring (not liquid) so the melted chocolate does not seize.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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