Pumpkin Patch Cookies are made with chocolate-covered Oreos, Oreo crumbs and candy pumpkins. They’re not only cute but delicious Halloween or Fall treat.
These adorable Pumpkin Patch Cookies are the perfect cookie to make for your kid’s Halloween school party! I know my kids still think these Pumpkin Cookies are so cute and are tasty.
If your family loves celebrating Halloween and other holidays with fun foods, you should make a batch of these cookies and maybe have them help if they’re old enough.
With the cookie crumbles sprinkled on top to look like dirt, and the pumpkin candies, these are just the best festive Fall/Halloween cookie treats to make.
I’ve been making holiday desserts for years and these have been a fun addition to add to our baking list. They are simple, no bake and you can make as many as you want!
We are a fan of all desserts, but sometimes the easiest ones are the most requested! These get requested a lot each year and for good reason, who doesn’t love dressed up Oreos?
If you are in a hurry or want something easy to make to bring to a gathering, have at your next party or just to munch on around the house, you have to make these Pumpkin Patch Cookies.
Some of our other favorite festive cookie recipes we have on our site include: Gingerbread Men Cookies, Cosmic Brownie Cookies, and Red, White, and Blue Cookies.
WHY THIS RECIPE WORKS:
- Great for Halloween parties, fall festivals, school parties, etc.
- You only need 4 ingredients.
- Super easy to make if you’re looking for something quick and no bake!
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)
Oreos (chocolate or golden)
White melting chocolate
Orange gel food coloring
Mellowcreme pumpkin candies
HOW TO MAKE PUMPKIN PATCH COOKIES, STEP BY STEP:
- Line a baking sheet with parchment paper and set aside.
- Take 2-3 Oreos and remove the cream from between the cookies. On a plate or in a ziptop bag, crush the cookies until it’s a powder, place in a bowl.
- In a small microwaveable bowl, melt the 8 ounces of chocolate (if using a baking bar, break into small pieces). Microwave for 1 minute, stir, then continue heating in 15 second intervals until melted, stirring in between. Be sure not to overheat the chocolate.
- Once the white chocolate is completely melted, add the orange food coloring. Add a few drops at a time and stir until the desired color is reached.
- Take one chocolate or golden Oreo cookie at a time and submerge it 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 by scooping it up with a fork. Gently shake the cookie back and forth to remove excess chocolate and to get a smooth surface.
- 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 and serve.
HOW ELSE CAN I MELT THE CHOCOLATE?
Instead of using the microwave and worrying that the chocolate will seize, you can use also use a double boiler. We love using the double boiler for chocolate, it’s pretty much foolproof.
DO I HAVE TO USE WHITE CHOCOLATE?
If you’re looking for other things to use, orange candy melts can be used for the white chocolate with orange food dye if you’re looking to save a step. Candy melts have a vanilla flavor so keep that in mind if you make the swap.
WHAT CAN I DO TO PREVENT OVERHEATING THE CHOCOLATE?
Anytime you have to melt chocolate, everyone tends to worry about overheating it since it can be tedious heating and stirring the chocolate. To prevent this from happening, make sure you stop microwaving the chocolate once it’s mostly melted- not fully melted.
When the chocolate still has chunks in it, that’s when you stop it and stir it until the rest of the chunks start to melt too. The heat from what already melted will help the rest of it finish melting.
HOW TO STORE:
These cookies are best kept at room temp in an airtight container on the counter where they will keep for up to 4 days.
I don’t recommend freezing these as they tend to collect water when frozen and then will sweat away the chocolate when they are defrosted.
TIPS AND TRICKS:
- Make sure you don’t overheat the chocolate, see my prevention tips on that above.
- Feel free to use a double boiler if you don’t want to microwave the chocolate or have to worry about it hardening again.
- You can swap the white chocolate out if needed, see my tips above.
- DO NOT use liquid food coloring in melted chocolate, only gel. Using liquid food coloring will make the chocolate more likely to seize.
- If you want to cool and harden the cookies at room temp, you can, it just takes a while, like 40-50 minutes.
- Always store these in an airtight container so they don’t dry out.
- Depending on what shade of orange you want, you will most likely need to adjust the amount of food coloring. Add as much as needed to reach your desired shade of orange.
- If the chocolate starts to thicken and becomes too thick to dip, put it back in the microwave for another 5-10 second interval so you can melt it again before stirring it back up.
Looking for a fun Fall or Halloween dessert that looks festive and tastes delicious? This easy Pumpkin Patch Cookie recipe is just what you need to make.
If you like this recipe you might also like:
If you’ve tried these PUMPKIN PATCH COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Pumpkin Patch Cookies
Ingredients
- 18 Oreos chocolate or golden
- 8 ounces white melting chocolate I used two 4-ounce white chocolate baking bars
- Orange food coloring
- 18 mellowcreme pumpkin candies
Instructions
- Line a baking sheet with parchment paper and set aside.
- Take 2-3 Oreos and remove the cream from between the cookies. On a plate or in a ziptop bag, crush the cookies until it’s a powder, place in a bowl.
- In a small microwaveable bowl, melt the 8 ounces of chocolate (if using a baking bar, break into small pieces). Microwave for 1 minute, stir, then continue heating in 15 second intervals until melted, stirring in between. Be sure not to overheat the chocolate.
- Once the white chocolate is completely melted, add the orange food coloring. Add a few drops at a time and stir until the desired color is reached.
- Take one chocolate or golden Oreo cookie at a time and submerge it 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 by scooping it up with a fork. Gently shake the cookie back and forth to remove excess chocolate and to get a smooth surface.
- 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 and serve.
Notes
- Make sure you don't overheat the chocolate, see my prevention tips on that above.
- Feel free to use a double boiler if you don't want to microwave the chocolate or have to worry about it hardening again.
- You can swap the white chocolate out if needed, see my tips above.
- DO NOT use liquid food coloring in melted chocolate, only gel. Using liquid food coloring will make the chocolate more likely to seize.
- If you want to cool and harden the cookies at room temp, you can, it just takes a while, like 40-50 minutes.
- Always store these in an airtight container so they don't dry out.
- Depending on what shade of orange you want, you will most likely need to adjust the amount of food coloring. Add as much as needed to reach your desired shade of orange.
- If the chocolate starts to thicken and becomes too thick to dip, put it back in the microwave for another 5-10 second interval so you can melt it again before stirring it back up.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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