Description
Soft, chewy pumpkin oatmeal cookies sandwiched with tangy cream cheese frosting. The perfect nostalgic yet upgraded fall dessert.
Ingredients
For the Oatmeal Cookies:
1 cup unsalted butter, softened
1 cup dark brown sugar, packed
½ cup granulated sugar
1 large egg + 1 egg yolk
1 teaspoon vanilla extract
¾ cup pumpkin puree (not pumpkin pie filling)
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3 cups old-fashioned rolled oats
For the Cream Cheese Filling:
½ cup unsalted butter, softened
4 oz cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
A pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the egg, egg yolk, and vanilla extract. Mix in the pumpkin puree.
4. In another bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon.
5. Gradually add dry ingredients to wet ingredients. Fold in oats.
6. Drop rounded tablespoons of dough onto baking sheets, 2 inches apart.
7. Bake 10-12 minutes, until edges are set. Cool 5 minutes, then transfer to wire rack to cool completely.
8. Beat softened butter and cream cheese until smooth. Gradually add powdered sugar, vanilla, and salt. Beat until fluffy.
9. Spread or pipe filling onto one cooled cookie, then top with another to form a sandwich.
Notes
Store in an airtight container in the refrigerator for up to 5 days.
Cookies can be frozen for up to 2 months; thaw in refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cream pie
- Calories: 420
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 65 mg