Oreo Stuffed Pumpkin Snickerdoodles

Oreo Stuffed Pumpkin Snickerdoodles

What’s better than a regular cookie? A stuffed cookie of course. This month’s cookie is Oreo stuffed pumpkin snickerdoodles! It is pretty easy to make despite the complexity of flavors. You are going to love it! 

The best part about this recipe is the taste obviously and the fact that it is stuffed with an Oreo, but it’s also important to note that each cookie is only 120 calories!! For the size of these cookies you are not going to believe they are this calorie friendly!

I had to do a lot of brainstorming for this recipe, October is easy because of Halloween. I guess you could say the same about November being that Thanksgiving is at the end of the month, but Thanksgiving is about turkey and stuffing, and pie of course, but when I thought of a pie cookie nothing seemed to mesh. So I came up with a cookie still filled with fall flavors and stuffed with a golden Oreo.

healthy pumpkin snickerdoodles

The Oreo stuffed pumpkin Snickerdoodles cookie base is a little bit different from the October cookie but it still has that cakey and fluffy texture. If you have not tried that recipe though I highly recommend you do, it is one of my all time favorite recipes next to this one of course! 

Ingredients:
    • Brummel and Brown Butter: This butter is so good, it does not taste artificial like “I can’t believe..” you know where I am going with that… but still it is low in calories and it bakes great
    • Golden Oreo Thins: I thought the golden Oreos would go better with this recipe, but if you prefer to use regular Oreo thins feel free, either way the cookies will be stuffed with some sort of oreo and taste amazing! 
    • Applesauce: Applesauce is a great substitute when baking to replace things like oils and other ingredients that may make the baked good super high in calories. It does not tamper with the flavor either, it just adds moisture!
    • Pumpkin Puree: As I always say, just purchase the canned pumpkin puree, no sweetener, just plain. This is another great baking substitute to add moisture but in this case we do want some of the flavor since this is a pumpkin snickerdoodle.
    • Vanilla Extract
    • Sugar Free Maple Syrup: I use the same sugar free syrup for the most part, I like the Maple Grove brand the most!
    • Swerve Brown Sugar: This is the best brown sugar, it bakes like normal brown sugar, tastes like it, but has none of the calories!
    • Vanilla Protein Powder: I use one scoop within this entire recipe so there is not a ton, don’t shy away, you can’t taste it, and it adds a boost of protein!
    • Liquid Egg Whites: I buy these in bulk from Costco, they are the best and can be used for so much!
    • Pumpkin Pie Spice and Cinnamon: These spices are super important, I mean it is a pumpkin snickerdoodle afterall!
    • Baking Soda, Baking Powder, and Salt

How to make the Oreo stuffed cookies?

  1. To begin, start by preheating the oven to 350 degrees.
  2. In a large KitchenAid mixer, or using an electric mixer, begin by beating your butter. Once creamy, add in the rest of the wet ingredients.
  3. Once well combined, add in the dry ingredients.
  4. The batter will look similar to a thick pancake batter.
  5. Line a cookie sheet with parchment paper.
  6. Using a medium sized cookie or ice cream scoop, scoop enough of the batter to fill about half of the scoop and place it onto the parchment lined cookie sheet..
  7. Top with one Oreo thin and press down so the batter is surrounding the thin. Top with more batter, just enough to cover the top.
  8. Using a rubber spatula or your fingers, spread the batter to fully cover the cookie and fill in any holes.
  9. Don’t go heavy on adding the batter or else you will run out, this recipe makes 14-15 medium sized cookies.
  10. Bake for 10-12 minutes, don’t over bake! 
  11. Enjoy.

The golden Oreo thin loses it’s crunch once it is baked into the cookie but I do not mind this, it tastes like a sweet creamy core, it’s seriously so yummy! If you don’t love Oreos.. Which is basically unheard of… I also have more ideas about what you can stuff these cookies with below.

Frequently Asked Questions:

Can you freeze stuffed cookies?

You can! Freezing desserts is a great way to keep them fresh if you know you are not going to be able to eat all of them before they go bad. Sometimes I like to share them rather than freezing them, but if you are going to freeze them I highly recommend using a freezer safe ziploc bag, or tightly sealed container to make sure they do not get freezer burn!

How long do stuffed cookies last?

Well it depends on how many people you have in your house haha! If you are sharing them they will last for about a week at room temperature, if you want to store them read the question above for information on freezing them.

What can I make out of my pumpkin?

Pumpkins are so versatile because you can carve them, paint them, and bake with them! Pumpkin puree is great for baking, and I am not only talking pumpkin pie. Using pumpkin puree in recipes adds a lot of moisture and replaces ingredients that are higher in calories like oils. It is an essential ingredient for this recipe.

Do you need to add protein powder to the Oreo stuffed pumpkin snickerdoodles?

Nope, you do not have to. If you do not have any protein powder just add an additional ¼ cup of Kodiak Cake mix. If you have protein powder definitely use it, you can’t taste it!

What if I do not have Kodiak Power Mix?

If you do not have this mix it is really easy to find, most grocery stores carry it and you can find it next to all of the other pancake mixes, if you are trying to make these in a pinch then use flour instead, the macros will vary just a bit!

oreo stuffed pumpkin snickerdoodles

What else can you stuff these cookies with?

If you do not like golden Oreo thins or if you do not have any there are other things you can stuff into these cookies. Some of my ideas are:

  • Fluff: Instead of the Oreo, place a tablespoon of fluff in the center before baking
  • Cream Cheese: You can dollop a tablespoon of cream cheese frosting in the center of the cookie or just regular whipped cream cheese would also be yummy
  • Regular Oreo Thin: If you are not a fan of golden Oreos use regular Oreo thins!
  • Pumpkin Butter: This recipe would be great stuffed with pumpkin butter, yum!
  • Chocolate: You can never go wrong with chocolate, you can use JoJo’s (use my discount code haleynicolefit10) or something as simple as a Hershey Kiss!

If you track macros make sure to search HNFit Oreo Stuffed Pumpkin Snickerdoodles in MFP for easy logging: 120 calories / 4.9 fat / 13.6 carbs / 5.2 protein.

So have I gained your interest? Do you want to make these cookies stuffed with Oreos? I can’t see a reason not to, they are healthy, low carb, low calorie, and stuffed with Oreos! If you make them be sure to leave a review below and tag me in your pictures on Instagram at @haleynicolefit.

oreo stuffed pumpkin snickerdoodle

Other Cookie Recipes you Will Enjoy:
Yield: 14-15

Oreo Stuffed Pumpkin Snickerdoodles

Oreo Stuffed Pumpkin Snickerdoodles
Prep Time 20 minutes
Cook Time 12 minutes 10 seconds
Total Time 32 minutes 10 seconds

Ingredients

Wet

  • ½ cup butter (112 grams)
  • ½ cup applesauce (112 grams)
  • ⅓ cup pumpkin puree (90 grams)
  • ⅓ cup brown sugar swerve
  • 3 tbsp liquid egg whites (46 grams)
  • 2 tbsp sugar free syrup (30 mL)

Dry

  • 1 ½ cup kodiak cakes (159 grams)
  • 1 scoop Vanilla Protein Powder (31 grams)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp pumpkin spice
  • ½ tsp cinnamon

Instructions

    1. To begin, start by preheating the oven to 350 degrees.
    2. In a large KitchenAid mixer, or using an electric mixer, begin by beating your butter. Once creamy, add in the rest of the wet ingredients.
    3. Once well combined, add in the dry ingredients.
    4. The batter will look similar to a thick pancake batter.
    5. Line a cookie sheet with parchment paper.
    6. Using a medium sized cookie or ice cream scoop, scoop enough of the batter to fill about half of the scoop and place it onto the parchment lined cookie sheet..
    7. Top with one Oreo thin and press down so the batter is surrounding the thin. Top with more batter, just enough to cover the top.
    8. Using a rubber spatula or your fingers, spread the batter to fully cover the cookie and fill in any holes.
    9. Don’t go heavy on adding the batter or else you will run out, this recipe makes 14-15 medium sized cookies.
    10. Bake for 8-10 minutes, don’t over bake! 
    11. Enjoy.

Nutrition Information:

Yield:

14-15

Serving Size:

1 cookie

Amount Per Serving: Calories: 120Total Fat: 4.9gSaturated Fat: 1.2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 351mgSodium: 351mgCarbohydrates: 13.6gFiber: 1.4gSugar: 4.6gProtein: 5.2g

Leave a Comment

Your email address will not be published. Required fields are marked *

Skip to Recipe Scroll to Top