Description
Delicious and nostalgic treats combining oats and pumpkin with creamy filling, perfect for fall.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup old-fashioned rolled oats
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- A pinch of salt
- Optional: Chopped nuts, chocolate chips, splash of maple syrup
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, cinnamon, nutmeg, and salt in a mixing bowl.
- Cream the softened butter with both sugars until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Mix until fully integrated.
- Gradually add the flour mixture while mixing on low speed, then fold in the rolled oats.
- Drop rounded tablespoons of dough onto the prepared baking sheet.
- Bake for 12-15 minutes, until the edges are golden brown.
- Prepare the cream filling by beating the softened butter, powdered sugar, vanilla extract, and salt until fluffy and spreadable.
- Spread cream filling on the flat side of one cooled cookie and sandwich with another cookie.
Notes
Store in an airtight container in the refrigerator for up to 5 days or freeze without filling for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 280
- Sugar: 16g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg