Ingredients
Scale
- 1 ½ cups All-purpose flour
- 1 cup Rolled oats
- 1 cup Pumpkin puree
- ¾ cup Brown sugar
- ½ cup Granulated sugar
- 1 tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- 1 tsp Ground cinnamon
- ½ tsp Ground nutmeg
- 1 large Egg
- ½ cup Unsalted butter (1 stick)
- 8 oz Cream cheese
- 1 cup Powdered sugar
- 1 tsp Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the pumpkin puree and egg until well combined.
- Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
- Drop spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-15 minutes, or until the cookies are lightly golden around the edges. Allow to cool on the sheets for a few minutes before transferring to wire racks.
- In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Spread a generous amount of filling on the flat side of one cookie and top it with another cookie, flat side facing the filling.
Notes
Ensure your butter is at room temperature for easier mixing. Don’t overmix the batter.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 10g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin, oatmeal, cream pies, fall dessert, autumn recipes