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Pumpkin Oatmeal Sandwich Cookies

Pumpkin oatmeal sandwich cookies with tender, spiced oat cookie rounds and a thick cinnamon cream cheese filling. Baked until lightly golden, then sandwiched in pairs for a creamy center.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For oatmeal cookies
  • 1.5 cup flour
  • 2.5 cup rolled oats
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup butter
  • 1 cup brown sugar
  • 0.33 cup pumpkin blotted dry
  • 2 eggs
  • 1 tsp vanilla
For cinnamon cream cheese filling
  • 8 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 2 cup powdered sugar
  • 1.5 tsp cinnamon
  • 1 tsp vanilla
  • 0.25 tsp nutmeg

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the oatmeal cookie dough
  1. Beat the butter and brown sugar until smooth, then add the blotted pumpkin, eggs, and vanilla and mix until combined.
  2. In a separate bowl, mix together the flour, rolled oats, baking soda, pumpkin pie spice, cinnamon, and salt.
  3. Fold the flour mixture into the pumpkin-oat mixture until a thick dough forms, then scoop 2-tablespoon rounds onto a sheet pan.
Bake and cool
  1. Bake at 375F for 10-12 minutes, until the edges look set and lightly golden.
  2. Cool the cookies completely before filling to prevent the cream cheese from melting.
Make the cinnamon cream cheese filling
  1. Beat the softened cream cheese and softened butter until smooth, then beat in the powdered sugar, cinnamon, vanilla, and nutmeg until fluffy.
Assemble the sandwich cookies
  1. Match cookies in pairs by size, then sandwich generously filling between each pair.

Notes

For the best texture, blot the pumpkin well so the dough bakes up sturdy instead of spreading. Store assembled cookies in an airtight container in the refrigerator for up to 4 days; freeze unassembled cookies for up to 2 months and thaw before filling. For a lighter swap, use low-fat cream cheese for the filling (texture will be slightly less rich).