Description
Soft, chewy pumpkin oatmeal cookies meet a fluffy vanilla cream filling in this irresistible fall dessert. These homemade sandwich cookies are cozy, nostalgic, and perfect for sharing.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg
- 1 cup (240 g) pumpkin puree
- 2 teaspoons (10 ml) vanilla extract
- 2 cups (250 g) all-purpose flour
- 2 cups (180 g) old-fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup (113 g) unsalted butter, softened, for filling
- 2 cups (240 g) powdered sugar
- 1 teaspoon vanilla extract, for filling
- 2 tablespoons (30 ml) heavy cream or milk
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat softened butter, brown sugar, and granulated sugar until light and creamy.
- Mix in the egg, pumpkin puree, and vanilla extract until combined.
- Whisk flour, oats, baking soda, cinnamon, pumpkin pie spice, salt, and nutmeg in a separate bowl.
- Gradually add the dry ingredients to the pumpkin mixture and mix just until combined.
- Scoop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 10 to 13 minutes, until the edges are set and the centers remain soft.
- Cool cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Beat softened butter for the filling until smooth, then gradually add powdered sugar, vanilla, and heavy cream.
- Beat the filling until light and fluffy.
- Pair cookies of similar size and spread or pipe cream filling onto the flat side of one cookie.
- Top with another cookie and gently press to create a sandwich.
- Chill assembled cookies for 15 to 20 minutes before serving.
- Prep Time: 15
- Cook Time: 20
- Category: Cooking
- Cuisine: American