Description
Delightful fall treats that combine pumpkin and spices with chewy oatmeal cookies and creamy filling.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 cups rolled oats
- 1 cup cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, vegetable oil, egg, and vanilla extract. Mix until smooth and creamy.
- In another bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined. Gently fold in the rolled oats.
- Drop tablespoons of dough onto lined baking sheets, leaving space between each dollop. Bake for 10-12 minutes or until set but still soft. Allow to cool completely on a wire rack.
- While the cookies cool, prepare the cream filling by beating together the softened cream cheese and powdered sugar until fluffy.
- Once the cookies are cool, spread the filling on the flat side of one cookie and sandwich it with another cookie.
Notes
Store cookies in an airtight container in the refrigerator for up to 5 days. Can freeze assembled cookies for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg