Pumpkin Oatmeal Sandwich Cookies
Soft, chewy oatmeal cookies with a creamy pumpkin filling, perfect for fall.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Cookie Ingredients
- 1/2 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 cups rolled oats
Filling Ingredients
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the pumpkin puree and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and spices. Gradually add this mixture to the wet ingredients, mixing until just combined. Stir in the rolled oats.
- Cover the dough and chill in the refrigerator for at least 30 minutes to allow the flavors to meld and to firm up the dough.
Baking
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough onto the sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Making the Filling
- In a bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, beating until the mixture is light and fluffy. Stir in the vanilla extract.
Assembling
- Once the cookies are completely cool, spread a generous amount of filling on the flat side of half the cookies. Top with the remaining cookies to form sandwiches. Press gently to secure them together.
Serving
- Serve the cookies immediately or store them as directed below. These cookies pair well with a warm cup of tea or coffee.
Storage
- Store the sandwich cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the assembled cookies in a single layer before transferring them to a freezer-safe bag.
Notes
Pro Tips: For best results, use fresh spices and ensure your butter and cream cheese are at room temperature before starting. Chilling the dough is crucial for preventing the cookies from spreading too much during baking.
Ingredient Substitutions: You can substitute whole wheat flour for a portion of the all-purpose flour for a heartier texture. Use gluten-free oats if needed.
How to Serve: These cookies are perfect with a warm beverage, like coffee or apple cider. They can also be served as a dessert sandwich alongside vanilla ice cream.
Storage & Freshness: Keep the cookies in an airtight container in the fridge for up to five days. Freeze extras for up to three months.
Make-Ahead Tips: Prepare the dough a day in advance and chill overnight for enhanced flavor and convenience.
Ingredient Substitutions: You can substitute whole wheat flour for a portion of the all-purpose flour for a heartier texture. Use gluten-free oats if needed.
How to Serve: These cookies are perfect with a warm beverage, like coffee or apple cider. They can also be served as a dessert sandwich alongside vanilla ice cream.
Storage & Freshness: Keep the cookies in an airtight container in the fridge for up to five days. Freeze extras for up to three months.
Make-Ahead Tips: Prepare the dough a day in advance and chill overnight for enhanced flavor and convenience.