Description
Soft, spiced pumpkin oatmeal cookies sandwiched with a sweet cream cheese filling for a delightful fall treat.
Ingredients
Scale
For the Crust:
- 1 cup canned pumpkin puree
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 3/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, oats, cinnamon, nutmeg, ginger, baking soda, and salt. Set aside.
- In another bowl, cream together 1/2 cup butter and brown sugar until fluffy. Beat in pumpkin, egg, and 1 tsp vanilla.
- Gradually mix dry ingredients into wet ingredients until just combined. Drop rounded tablespoons of dough onto prepared sheets.
- Bake for 10-12 minutes until edges are lightly golden. Cool completely on wire racks.
- For filling, beat cream cheese and 2 tbsp butter until smooth. Gradually add powdered sugar and 1/2 tsp vanilla, beating until creamy.
- Spread filling on flat side of one cookie and top with another to form a sandwich. Repeat with remaining cookies.
Notes
You can customize the seasonings to taste.