Description
Soft, chewy pumpkin oatmeal cookies sandwiched with a luscious cream cheese filling — the perfect fall dessert that’s cozy, spiced, and irresistible.
Ingredients
Scale
- For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup pumpkin purée (not pumpkin pie filling)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
- For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare: Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper.
- Mix the Wet Ingredients: In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and creamy (about 2 minutes). Add egg, vanilla, and pumpkin purée. Mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Gradually add dry mixture to wet, stirring until just combined.
- Add the Oats: Stir in oats until evenly distributed. Dough should be soft and slightly sticky.
- Scoop and Bake: Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing 2 inches apart. Bake 11–13 minutes until edges are set and centers slightly soft. Cool 5 minutes on pan, then transfer to a wire rack to cool completely.
- Make the Cream Cheese Filling: Beat cream cheese and butter until smooth. Add vanilla and salt, then gradually mix in powdered sugar until fluffy and thick.
- Assemble: Spread or pipe filling onto one cookie and sandwich with another. Chill briefly before serving for the best texture.
Notes
Store cookies in an airtight container in the fridge for up to 4 days. For extra flavor, add a drizzle of caramel or sprinkle with sea salt. These cookies also freeze beautifully for up to a month.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg