• Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.
• In a food processor, grind the 10 Oreos until finely crushed. In a medium bowl, mix the crushed Oreos, flour, corn starch, cocoa powder, baking soda, baking powder, and salt then set aside.
• In a stand mixer bowl, cream the softened butter, brown sugar, and granulated sugar until light and creamy.
• Add in the egg and the vanilla and mix again until combined. Scrape the bowl when needed.
• Add in the dry mixture and mix until the dry mixture disappears. Then using a large cookie scoop, scoop out 8 equally sized cookie dough balls, roll in the crushed Oreos cookies, place on a baking sheet and flatten to about 1.5 inches in thickness, and bake the cookies for 10 minutes. Let the cookies cool down fully on the baking sheet.

Make the buttercream frosting

• Cream the butter, and cream cheese together until creamy.

  Add in the powdered sugar, pumpkin puree, and vanilla and whip on medium speed until light and fluffy. This takes a few minutes. Add the orange food coloring and stir if you want the orange color.
• Frost the cookies then top then top each cookie with the crushed Oreos.