Oreo Pumpkin Cookie Dough Bars

A Layer of Cookie Dough, Pumpkin Bread, and Oreos

This recipe blew me away. It is super easy to make especially if you use store-bought cookie dough. The flavors of the pumpkin bread mixed with the Oreos and cookie dough are just so delicious.

 Trust me whoever you make this for will absolutely love it. You can’t tell this is vegan whatsoever. I highly recommend trying. This tastes even better warmed up with a scoop of ice cream on top!

Vegan butter: you can use any vegan butter of your preference. If you aren’t vegan traditional butter also works. Be sure it is MELTED.

Sugar: I used coconut sugar. Any GRANULATED sugar will work. Liquid sweetener will NOT work.

Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan traditional milk also works.

Pumpkin pie spice: if you don’t have pumpkin pie spice you can do 1 teaspoon of cinnamon and a pinch of ginger and cloves. This can be adjusted to how much spice you want.

All-purpose flour: a gluten-free 1:1 all -purpose flour will also work.

Almond flour: I haven’t tested any other flours; however, oat flour should work. The measurements may be different so add slowly.

Cookie dough: I used store-bought cookie dough to make it easier. I will link a recipe to one of my cookie recipes. Any cookie dough will work.

Oreos: you can replace the Oreos with whatever cookies you want or omit completely.

Ingredients:

• Vegan butter

• Sugar

• Pumpkin puree

• Nondairy milk

• Baking powder

• Pumpkin pie spice

• All- purpose flour

• Almond flour

• Chocolate chips

• Cookie dough

• Oreos

Recipe:

• 3 tablespoons vegan butter

• 1/3 cup sugar

• ½ cup pumpkin puree

• ¼ cup nondairy milk

• 2 teaspoons baking powder

• 2 teaspoons pumpkin pie spice

• 2/3 cup all-purpose flour

• 1/3 cup almond flour

• Optional: 2/3 cup chocolate chips

• 1 package of cookie dough

• 6-10 crushed Oreos

Directions:

1.   Preheat your oven to 350 degrees Fahrenheit.

2.   Line a baking pan with parchment paper or spray with cooking spray.

3.   Place the cookie dough into the baking pan and press down to ensure it is completely even, set aside.

4.   In a small bowl melt the butter.

5.   Add to a larger bowl along with the sugar, pumpkin puree, and nondairy milk. Stir well.

6.   Add in the baking powder, spice, all-purpose flour, and almond flour. Stir until a batter is formed. If you are adding chocolate chips, fold them in.

7.   Add this batter on top of the cookie dough. Smooth it out so it’s even.

8.   Add the crushed Oreos on top.

9.   Bake for 40-45 minutes or until a toothpick comes out clean.

Allow to completely cool before slicing into it. If you choose to add frosting, make sure it is also completely cooled.

Be sure to store this in the refrigerator or freezer. The bread should last up to 5 days in the refrigerator. You can prep a large batch and store in the freezer. It should last for a month minimum.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!