Description
Soft oatmeal cookies with pumpkin flavor and a creamy filling. A fall dessert that is easy to make.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1 1/2 cups rolled oats
- For filling: 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk flour, baking soda, salt, and pumpkin pie spice.
- In a large bowl, beat butter, granulated sugar, and brown sugar until creamy.
- Add egg and vanilla extract. Beat well. Mix in pumpkin puree.
- Gradually add the flour mixture. Stir in oats until combined.
- Drop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart.
- Bake for 10 to 12 minutes until edges are set. Cool on sheets for 5 minutes, then transfer to a wire rack.
- For filling, beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Beat until fluffy.
- Spread filling on the flat side of one cookie. Top with another cookie. Repeat.
- Refrigerate for 30 minutes before serving.
Notes
- You can use quick-cooking oats instead of rolled oats.
- Store cookies in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 320
- Sugar: 28g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg