Description
Indulge in the perfect fall treat with these soft, chewy pumpkin oatmeal sandwich cookies. Packed with warm spices like cinnamon and nutmeg, and filled with a luscious cream cheese frosting, these cookies are the ultimate cozy dessert. They are quick to prepare, making them ideal for harvest parties or simple seasonal snacking. Your kitchen will be filled with the wonderful aroma of pumpkin patch goodness with every batch you bake.
Ingredients
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1 1/2 cups old-fashioned rolled oats
4 oz cream cheese, softened
1/4 cup butter, softened
1.5 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, beat the softened butter with both sugars until light and fluffy.
Add the pumpkin puree and vanilla, mixing until smooth.
Gradually add the flour mixture into the wet ingredients.
Fold in the rolled oats until just combined.
Scoop tablespoon-sized balls onto the baking sheet.
Bake for 10–12 minutes until the edges are golden.
Let the cookies cool completely on a wire rack.
To make the filling, beat the cream cheese, butter, powdered sugar, and vanilla until creamy.
Pipe or spread the filling onto the flat side of one cookie and top with another.
Notes
Keep these cookies in an airtight container in the refrigerator for up to 5 days since the filling contains cream cheese.
- Prep Time: 15
- Cook Time: 12
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 260
- Sugar: 22g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg