Oatmeal Pumpkin Sandwich Cookies
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Oatmeal cookies are Mathlete’s favorite. He doesn’t like a bunch of stuff in them and is always happy when I make them. I was making him a batch recently and decided to add some pumpkin cream cheese filling for those of us that like a little more oomph to our cookies. Man, I can’t even describe how fast these oatmeal pumpkin sandwich cookies flew off the plate!
These cookies start with a super soft oatmeal cookie and then you spread in the most delicious pumpkin cream cheese frosting. The result: the perfect fall cookie. Although, honestly, I’d eat them any time of year.
What You’ll Need:
Cookie:
1 stick butter, room temperature
3/4 cup brown sugar
1/2 cup sugar
1 egg
1 tsp vanilla
1/2 tsp baking soda
1 tsp cinnamon
1 2/3 cup rolled oats
1 cup flour
Filling:
12 oz cream cheese, softened
1 stick butter, softened
2/3 cup pumpkin
3 1/2 cups powdered sugar
1 tsp cinnamon
1 tsp ground nutmeg
Let’s Make It:
1) In a mixer bowl, cream together butter and sugars for cookies until smooth. Add egg and vanilla and mix well. Slowly add in baking soda and remaining cookie ingredients. Stir until just mixed. Place dough in the refrigerator and chill for 30 minutes.
2) Preheat oven to 325 degrees. Roll dough into 2 tsp sized balls and place on parchment lined cookie sheets. Baked for 8 – 10 minutes or until done. Let cool for 1 minute on the pan and then transfer to a wire cooling rack.
3) Meanwhile, beat together cream cheese and butter until smooth. Add in pumpkin and mix until full incorporated. Add in cinnamon and nutmeg. Add powdered sugar, about 1/4 cup at a time, allowing each prior amount to fully mix into the frosting before adding more.
4) Spread frosting on half of the cooled cookies and top with the remaining cookies.
What is your favorite cookie? Do you like them simple or with lots of different flavors?
Catch the #CreativeBuzz this fall and check out all the amazing pumpkin related ideas that my fellow bloggers are sharing today!
1. Pumpkin Pie Spiced Monkey Bread – This Silly Girl’s Life
2. Coastal Anchor Pumpkin – Crafts by Courtney
3. Dollar Store Painted Pumpkins – All Things with Purpose
4. Cinnamon Swirl Pumpkin Pancakes – Made to be a Momma
5. Terra Cotta Pumpkin Fall Decor – Seven Thirty Three
6. Pumpkin Embroidery – Do Small Things with Love
7. Cream Puff Pumpkins – Play, Party, Pin
8. Oatmeal Pumpkin Sandwich Cookies – Just Us Four
9. Dipped Pumpkin Decor – Sugar Bee Crafts
10. Pumpkin Cake with Milk Chocolate Icing – Handmade in the Heartland
11. Burlap Mini Garden Flag with Painted Pumpkins – A Glimpse Inside
- 1 stick butter, room temperature
- 3/4 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 2/3 cup rolled oats
- 1 cup flour
- 12 oz cream cheese, softened
- 1 stick butter, softened
- 2/3 cup pumpkin
- 3 1/2 cups powdered sugar
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- In a mixer bowl, cream together butter and sugars for cookies until smooth. Add egg and vanilla and mix well. Slowly add in baking soda and remaining cookie ingredients. Stir until just mixed. Place dough in the refrigerator and chill for 30 minutes.
- Preheat oven to 325 degrees. Roll dough into 2 tsp sized balls and place on parchment lined cookie sheets. Baked for 8 - 10 minutes or until done. Let cool for 1 minute on the pan and then transfer to a wire cooling rack.
- Meanwhile, beat together cream cheese and butter until smooth. Add in pumpkin and mix until full incorporated. Add in cinnamon and nutmeg. Add powdered sugar, about 1/4 cup at a time, allowing each prior amount to fully mix into the frosting before adding more.
- Spread frosting on half of the cooled cookies and top with the remaining cookies.
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