Oatmeal Pumpkin Creme Pies.

These Oatmeal Pumpkin Creme Pies are amazing any time of year! Soft, chewy, and so much sweet pumpkin and cinnamon flavors.

Sally's Baking Addiction Oatmeal Pumpkin Creme Pies - these are amazing any time of year!

You see, I first made these oatmeal cookie sandwiches last month for a bake sale. They were outstanding. Selling them 2 for $1 was an obvious steal.

While they may lack chocolate, a sprinkle, and any sort of candy chunk, these cookies stood their own.  A soft, buttery oatmeal cookie x 2 with a thick layer of ultra creamy pumpkin spiced filling. Major mass appeal.

Sally's Baking Addiction Oatmeal Pumpkin Creme Pies - these are amazing any time of year!

Monotone in color and lacking aesthetic pizazz, I hesitated sharing these cookie sandwiches with you merely beacause I wasn’t satisfied with the photography.  I’m a perfectionist down to my core. Shooting a light brown cookie with light brown orange filling and trying to make it POP on screen has GOT to be hard for just about anyone.

Anyway! Making today’s recipe, you aren’t going to get a cookie sandwich identical to Little Debbie’s Oatmeal Creme Pies (see my homemade version here!). While similarly soft and chewy, my cookies have thick cut oats and plenty of texture. Today’s oatmeal cookies are laced with cinnamon and dark brown sugar. Cinnamon, my kitchen’s disappearing spice, goes into practically everything I bake. Fragrant and sweet, it brings oatmeal cookies warmth and a hint of spice. Plus, it pairs well with the pumpkin spiced filling. :)

I prefer dark brown sugar in my oatmeal cookie recipes. The extra molasses in the sugar spikes these cookies with a more complex depth of flavor. It also helps make the cookies unbelievably soft.

Sally's Baking Addiction Oatmeal Pumpkin Creme Pies - these are amazing any time of year!

The filling. Oh my heavens the filling. A simple mixture of cream cheese, pumpkin, butter, and powdered sugar, this filling is lusciously creamy with a gorgeous mellow orange color. It’s so soft and silky!

Autumn spices like nutmeg, cinnamon, ground cloves & ginger make this pumpkin cream cheese filling usable for nearly everything you bake this fall. In fact, it’s the same recipe I used to frost my brownie cupcakes.

The frosting/filling isn’t as thick as Little Debbie’s creme filling, but I found that adding a touch of flour gives the filling a sturdy texture without over sweetening it. It is the moisture in the pumpkin that makes the the pumpkin cream cheese frosting thinner, but adding a smidge of flour solves the problem without compromising the taste.

A win win in my book.

Sally's Baking Addiction Oatmeal Pumpkin Creme Pies - these are amazing any time of year!

I made the cookies teeny tiny. No real rhyme or reason except that mini foods are the bees knees. My rule is if the food is mini, you’re allowed to eat way more than one. And when pumpkin and cookies are involved, trust me… I definitely want MORE than one!

Oatmeal Pumpkin Creme Pies

Yield: 30 mini sandwiches

Print Recipe

Chewy mini oatmeal cookie sandwiches stuffed with cinnamon-spiced pumpkin cream cheese frosting.


Oatmeal Sandwich Cookies

  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 3/4 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 and 2/3 cups old-fashioned rolled oats
  • 1 cup all-purpose flour

Pumpkin Cream Cheese Frosting

  • 4 oz cream cheese, softened to room temperature
  • 2 Tablespoons unsalted butter, softened to room temperature
  • 1/4 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon nutmeg (or 3/4 tsp pumpkin pie spice)
  • 2 – 2 and 1/2 cups confectioners' sugar, sifted
  • 1/4 cup all-purpose flour (to thicken, as needed)
  • salt, to taste


  1. Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and sugars together on medium-high speed until smooth. Add the egg and vanilla and mix well. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, whisk the baking soda, cinnamon, oats, and flour. Add the dry ingredients to the wet ingredients, then mix together until just combined. Do not overmix.
  2. Chill the dough for at least one hour (and up to 1 day) in the refrigerator. Cookies will be very flat if the dough is not cold-- so don't skip this step.
  3. Preheat oven to 325°F (163°C). Line a cookie sheet with parchment paper or a silicone baking mat. Roll 2 teaspoons of dough into a ball and place onto prepared sheet. Bake for 9 minutes and let cool on cookie sheet for a minute or two before transferring to a wire rack.
  4. While the cookies are cooling, prepare the pumpkin frosting. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese, butter, pumpkin, and spices on medium speed until creamy. Add 2 - 2 and 1/2 cups of sifted confectioners sugar depending how sweet you’d like it. If frosting is much too thin, add in the flour to thicken it. Add salt to cut the sweetness, if you prefer.
  5. Spread a generous amount of frosting on the underside of a cooled cookie and sandwich another cookie on top. Cookies stay fresh for up to 5 days in an airtight container in the refrigerator.
  6. Make ahead tip: You can prepare the cookies and filling 2 days in advance-- keep the cookies covered tightly at room temperature and the filling covered tightly in the refrigerator. Cookies freeze well, up to 2-3 months. Thaw overnight in the refrigerator before enjoying.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

A few similar recipes for your dessert-loving tastebuds…

Homemade Oatmeal Creme Pies

Little Debbie Oatmeal Cream Pies by sallysbakingaddiction.com

Mini Pumpkin Cinnamon Sugar Muffins

Mini Cinnamon Sugar Pumpkin Muffins

White Chocolate Pumpkin Snickerdoodles

Simple Pumpkin Snickerdoodle Cookies

See more pumpkin recipe ideas. There are plenty!

Sally's Baking Addiction Oatmeal Creme Pies with a creamy pumpkin filling!


78 Responses to “Oatmeal Pumpkin Creme Pies.”

  1. #
    Aimee @ ShugarySweetsposted October 4, 2012 at 6:46 am

    So glad you didn’t hold back any longer! These cookies sound amazing!!


  2. #
    Liz (Little Bitty Bakes)posted October 4, 2012 at 6:58 am

    Yum!! I actually have a pumpkin whoopie pie recipe that’s a pumpkin cookie and cream cheese frosting. I should take my pumpkin cookie and fill it with your pumpkin cream cheese icing — double pumpkin!


    • Sallyreplied on October 4th, 2012 at 7:05 am

      in my world, there is NEVER too much pumpkin. doubling up in your recipe sounds like a fab idea :)


  3. #
    Colleen @ What's Baking in the Barbershop?!posted October 4, 2012 at 7:09 am

    If I saw these at a bake sale, I would probably buy them ALL! Holy delicious! Oatmeal and pumpkin are two of my favs :)


    • Sallyreplied on October 4th, 2012 at 7:32 am

      colleen, i actually ran out of them at the sale… i should’ve made more!


  4. #
    Laraposted October 4, 2012 at 7:48 am

    First off, the pictures “pop”….they look wonderful. (the picture thing makes blogging a little tough…atleast for me) Secondly, I can’t wait to make them!! Yum!!


  5. #
    Elaineposted October 4, 2012 at 8:24 am

    I dunno what you are talking about, because I think your pictures turned out amazing! I’m still working on my photography skills, and I have a longggg ways to go. Any helpful tips? :)


    • Sallyreplied on October 4th, 2012 at 3:13 pm

      Thanks Elaine! That means a lot- photos that I’m unhappy with make me feel defeated at times, so I’m glad you approve! email me anytime to discuss photography – basically just practice A LOT and invest in a DSLR – more of my personal photo/camera details are here: http://sallysbakingaddiction.com/faq/


  6. #
    Hayley @ The Domestic Rebelposted October 4, 2012 at 9:48 am

    1) I LOOOOVE that these are miniature. So cute, and I’m totally tempted to make the oatmeal cookie batch when I get home from work because don’t YOU ever get oatmeal cookie cravings on Thursday nights?! 😉
    2) That filling in a word: luscious. I neeeeed.
    3) 2 for $1!? Why wasn’t I at that art show!? I would have bought them all!
    4) I totally understand your photography meltdown. I made a banana bread a couple weeks ago and was SO annoyed with the pictures, I had to come up with an excuse to make it again to “photograph it right.” Perfectionism and brains..haha.


    • Sallyreplied on October 4th, 2012 at 3:16 pm

      Hayley, thank you my dearest – I’m glad you can side with me on the photography thing. Having photos not turn out as expected is such a bummer – ruins my day! especially if it’s a star recipe. And I LOVE things teeny tiny too – an excuse to keep eating them.


  7. #
    Karlyposted October 4, 2012 at 10:04 am

    Um, your pictures make me drool. These look amazing!


  8. #
    Jen @ Savory SImpleposted October 4, 2012 at 10:30 am

    Those cookies look incredibly delicious! I would certainly buy them from you at a bake sale :)


  9. #
    Meghan @ After the Ivy Leagueposted October 4, 2012 at 11:07 am

    I can’t believe you almost didn’t share these cookies with us. They’re like pumpkin oats in cookie form, don’t think it could get much better than that. And they look absolutely perfect for fall!


  10. #
    Jen @ Jen's Favorite Cookiesposted October 4, 2012 at 11:23 am

    This recipe looks heavenly! (And so do the photos!) I am just a little mad you didn’t share them sooner! 😉


  11. #
    amy @ fearless homemakerposted October 4, 2012 at 11:24 am

    These look just fantastic! Coincidentally, I was thinking of making homemade oatmeal creme pies this weekend. Might have to change up my plans + make these instead!


  12. #
    Ari @ Ari's Menuposted October 4, 2012 at 11:27 am

    Oatmeal sandwich cookies with a pumpkin cream cheese filling have literally been on my weekend to do list all week! Good minds…. :)


  13. #
    Averie @ Averie Cooksposted October 4, 2012 at 11:48 am

    Seeing those browned butter milky way cookies at the end…I still need those!

    And how did you know I LOVE LOVE Little Debbie OCPs? I mean, I used to be able to take down a box of those things practically when I was in h.s. after sports practice! I love them! But you’s so right, lacking in texture and real oomph. Sort of bendable and very soft yet textureless.

    What you did with these is amazing! From the dark brown sugar to the filling (pumpkin + cream cheese!) to making them mini. Just awesome. And your writing is really pretty in this post, too!


  14. #
    Helenaposted October 4, 2012 at 12:19 pm

    I LOVE your blog! So fun and fresh!
    I can’t wait to try some of these recipes – baking is one of my totally most favorite things in the whole-wide-world! 😉 Only problem is I am trying to slim down a little and if I make something I end up eating WAY too much. :/ You said in one of your posts that you don’t want to bore us with too much health-nut-ish food – but I will be your forever friend if you “bore” me with it every once in awhile. 😉 Keep up the great work with the awesome and fun blog!


    • Sallyreplied on October 4th, 2012 at 3:32 pm

      Hi Helena! What a sweet comment, thank you from the bottom of my heart! Knowing you enjoy reading my posts, the pictures, and even the healthy stuff is why this is so much fun. thank you so much for the support :)


  15. #
    Ashley @ Wishes and Dishesposted October 4, 2012 at 12:26 pm

    This has to be the best looking dessert I’ve seen all week!!!


    • Sallyreplied on October 4th, 2012 at 3:40 pm

      “best” dessert?? what a compliment coming from a food blogger… thanks ashley!


  16. #
    Aliposted October 4, 2012 at 12:43 pm

    Mmmm, I don’t care how monochromatic these are– They still look AMAZING! I actually really love Little Debbie’s oatmeal cream pies, but these take those to a whole new level! They look about a million times better.
    I was a tad disappointed at first seeing these just because I thought they were pumpkin whoopie pies, and I’ve seen SO many of those lately, but no, oatmeal pumpkin cream pies is a fantastic idea. I can’t wait to make them. :)


  17. #
    Chung-Ah | Damn Deliciousposted October 4, 2012 at 12:46 pm

    Monotone in color?! Dude, these are amazing looking. I seriously just want to shove my hand through the computer screen and grab some of these out!


  18. #
    Ashley @ Kitchen Meets Girlposted October 4, 2012 at 12:50 pm

    Sally, you silly girl. If even ONE of my pictures turned out as great as yours did in this post, I’d be thrilled!! Oatmeal cookies are actually my favorite, and with a pumpkin filling? Yes, please, I’ll take a dozen.


    • Sallyreplied on October 4th, 2012 at 3:45 pm

      ashley! thank you so much, you are so supportive when it comes to my photography, that means A LOT!!


  19. #
    Cassieposted October 4, 2012 at 1:57 pm

    Sally these are great! I love the oatmeal cookie/pumpkin combo. Looks fantastic!


  20. #
    Jocelyn @BruCrew Lifeposted October 4, 2012 at 2:50 pm

    I adore oatmeal creme pies…I am so glad you did hold these back from us any longer!!! I am just drooling thinking about that pumpkin filling inside those yummy looking oatmeal cookies!!! This has to be the best cookie I have seen of the season:-)


    • Jocelyn @BruCrew Lifereplied on October 4th, 2012 at 2:51 pm

      *whoops* I meant I’m glad you did NOT hold back any longer:-)


  21. #
    alexandra @ sweet betweens [blog]posted October 4, 2012 at 3:07 pm

    I like to think I’m an ‘expert’ in all things dessert sandwiches [whoopie pies, cookie sandwiches,etc.] – only because they’re pretty much my favorite thing to eat in the whole world. But I’ve never ever EVER made a pumpkin creme filling look so spice-ful and pumpkin-y as this does! I’m saving this and scrambling for the ingredients to make them this weekend [if I can wait that long]. This looks delicious!


  22. #
    Laura Dembowskiposted October 4, 2012 at 3:50 pm

    I can’t believe you almost didn’t share these, Sally! They look delightful. What’s not to like about oatmeal cookies with filling that involves pumpkin?!? I go through cinnamon like crazy too, which is good because of all its health benefits.


    • Sallyreplied on October 4th, 2012 at 4:41 pm

      thank you Laura! i’m glad i posted the recipe then. :)


  23. #
    Nicole @ Lapetitebakerposted October 4, 2012 at 4:32 pm

    You’re photos are outstanding. They make me want to lick the screen which is the whole point of food photography. Oatmeal cookies with pumpkin filling? Sounds delicious!


  24. #
    Dorothy @ Crazy for Crustposted October 4, 2012 at 8:49 pm

    These are fabulous Sally! And for a “beginner” in photography, you’re pretty darn good! :)


  25. #
    Hannahposted October 4, 2012 at 9:30 pm

    Wowza- these look SO tasty… I must try them ASAP!


  26. #
    Mercedesposted October 4, 2012 at 9:45 pm

    I don’t care what it looks like, don’t ever hide anything this delicious from us again! I cannot wait to make these and bring them to work! What a perfect fall combination!


  27. #
    luv what you doposted October 4, 2012 at 11:04 pm

    Sandwhich cookies are the best. So creative to do pumpkin frosting with the oatmeal cookies. They look like mini cookie whoopie pies. I love them!


  28. #
    Back For Secondsposted October 5, 2012 at 12:06 am

    Tiny foods totally rock and these are adorable! I bet they sold out in a flash!


  29. #
    baker streetposted October 5, 2012 at 1:54 am

    Cinnamon goes into everything I bake too! i love the pumpkin-y filling you used, it surely takes oatmeal cookies up a notch. :)


  30. #
    Sallyposted October 5, 2012 at 3:12 pm

    cookies for breakfast – now that’s something I can get on board with! :)


  31. #
    Erin @ Texanerin Bakingposted October 5, 2012 at 6:20 pm

    These are yours?! I just saw them on Pinterest and ooh-ed and aah-ed. And they definitely pop. They even stood out on Pinterest! I tried something similar, but without the powdered sugar in the frosting. Yeah. Didn’t work. These look way better! :)


  32. #
    Reeniposted October 5, 2012 at 9:35 pm

    I don’t think your pictures lack for anything Sally! Their deliciousness is clear! I’ve always wanted to recreate Little Debbie’s Oatmeal Pies – I love that you did it with pumpkin.


  33. #
    Stephanie @ Eat. Drink. Love.posted October 6, 2012 at 12:53 am

    How dare you hide these cookies from me! They look so good! So much better than Little Debbie!


  34. #
    Reginaposted October 6, 2012 at 8:17 am

    This has to be the most interesting recipe for oatmeal and pumpkin that I’ve seen. Wonderful idea and pictures do look enticing! Gotta give this a try…


    • Edreplied on October 7th, 2012 at 3:35 pm

      Wow wow wow….that looks sooo good and I think the cream pie cookies will be perfect for our Halloween party!


      • Sallyreplied on October 7th, 2012 at 5:11 pm

        I plan to make them for a halloween party I’m going to – everyone seems to love them!

  35. #
    Jenna@LittleKitchenBigFlavorsposted October 6, 2012 at 10:18 pm

    Love it! Since it’s getting harder to pretend it’s summer still… I am about to go on a pumpkin baking binge – and this may be a new addition to my must make list.


  36. #
    Julie @ Table for Twoposted October 8, 2012 at 1:30 pm

    the filling alone on these cute babies have me drooling!! i love the creaminess of it and who could pass up pumpkin creme filled cookies sandwiches anyway?!


  37. #
    Audra@The-Baker-Chickposted October 8, 2012 at 10:35 pm

    I know what you mean about making brown and beige desserts pop- I always worry about that too. I can tell you though that these look amazing and there is no need to worry about your pictures- these are wonderful!! I love that pumpkin filling something fierce.


  38. #
    Heather@French Pressposted October 8, 2012 at 11:11 pm

    OK – seriously you cannot take a bad photo of your creations – everything you make looks amazing


  39. #
    Liaposted October 13, 2012 at 3:44 pm

    I usually use quick oats for everything. Would those work here? Figured I’d ask before I go food shopping for the rest of the ingredients!


    • Sallyreplied on October 13th, 2012 at 4:15 pm

      Hi Lia! Yes, you may use quick oats in these cookies. However, the cookies won’t have as much texture. I hope you enjoy!


  40. #
    Mariaposted October 16, 2012 at 9:23 am

    Mmm these look so good and so cute too!


  41. #
    Debposted October 16, 2012 at 11:34 pm

    These have great flavor. I think the dough needs to be chilled overnight because mine spread alot even after an hour of chiling. I also think the filling could use chilling (hey, that rhymes :)) to firm it up too. I really liked these!


    • Sallyreplied on October 17th, 2012 at 5:19 am

      I chilled my dough, but not overnight! Great suggestion to chill the filling too. I’m so glad you enjoyed these Deb!


  42. #
    Tonetteposted October 20, 2012 at 10:35 pm

    I fell for your Oatmeal Pumpkin Creme Sandwiches!


    • Sallyreplied on October 21st, 2012 at 6:55 am

      So glad! I love these oatmeal sandwich cookies. Thanks Tonette!


  43. #
    Areshaposted October 25, 2012 at 11:38 am

    Yup, added flour and salt. I may have added too much pumpkin, now that I think about it, so maybe that’s why it was runny…


    • Sallyreplied on October 25th, 2012 at 12:29 pm

      Pumpkin does have that effect on frostings/dips/spreads. That’s why I had to add some flour and more powdered sugar (cut with salt) to thicken it back up. Let me know if you try it again, Aresha. Thanks!


  44. #
    Erin Mposted October 28, 2012 at 10:28 pm

    I just made these and they were FANTASTIC!! I’m not really a fan of pumpkin but these were delicious, the oatmeal cookies themselves were great even without the frosting! I could definitely taste the difference with the dark brown sugar, I’ll have to use it more often. Thank you for all your great recipes my BF and his roommates can’t get enough of the baked goods I make them :)


  45. #
    Briana Wposted November 19, 2012 at 10:03 am

    I made just the cookies last night as a “test run” before making them for Thanksgiving treats. I added dark chocolate chips to half the batter and butterscotch chips to the other half. Let me just say they were the best thing I have EVER baked. Your tips were all spot on and they came out perfect. Great recipe and great directions! Can’t wait to make them again tomorrow and take a shot at the filling :)


    • Sallyreplied on November 19th, 2012 at 10:05 am

      Hi Briana! Thats SO wonderful to hear! I am beyond excited that you made these. I am obsessed with these cookies and need to make them one more time this pumpkin season. Thank you so much for letting me know how they turned out for you! Happy Thanksgiving!


  46. #
    Aliciaposted September 26, 2013 at 1:27 pm

    I was going to try making these this weekend – they look delicious! Would I be okay to substitute light brown sugar if I don’t have dark or would it change to taste too much? Also, how do I know if the dough is overmixed?


    • Sallyreplied on September 26th, 2013 at 2:31 pm

      Hey Alicia! For the dough, just mix it until no more flour pockets remain, so more than that. Don’t stand there mixing and mixing and mixing unless you have to. And yes, you can use light brown sugar instead. Enjoy! Have a great weekend.


      • Aliciareplied on September 26th, 2013 at 9:38 pm

        Thank you! I can’t wait to make these!

  47. #
    Sarahposted November 26, 2013 at 10:12 pm

    I just finished baking over 100 of these little cookies today! :) I am making them for my family Thanksgiving so I did a test run yesterday first so my roomies could have some thanksgiving treats as well. First of all, they LOVED them. Everyone said amaaazing things about them. I am happy I made a test batch though because I found that my cookies were a little bigger than I had wanted them which required taking a lot of bites out of the sandwich-like cookies and the frosting would kind of ooze out and make a mess. (Totally worth it though) So today I only used 1 teaspoon of dough to make miniature cookies and they turned out perfecttt after I baked them for 7 and a half minutes! I also didn’t chill the dough today and they didn’t flatten on me (perhaps because I used whole wheat flour? I’m not sure…) Hope my family enjoys them as much as I do on Thursday! My new favorite cookie dessert recipe :) Thanks for sharing!


    • Sallyreplied on November 27th, 2013 at 10:43 am

      100 of these cookies?? Can I come to your Thanksgiving?

      Whole wheat flour is much heavier than all-purpose and I always have a hard time with my cookies spreading using WW over all-purpose. I’m sure they’re still amazing though! Happy Thanksgiving Sarah!


  48. #
    Caitlinposted January 13, 2014 at 5:39 pm

    AHH! Let me just say that these little Oatmeal Pumpkin treats are amazing! I made them and they are simply delicious! Of course, I would have eaten them all myself, but I decide to bring them to work and share the love. They were a hit! Plus I love anything Pumpkin so you can’t go wrong :)


  49. #
    Hayleyposted July 27, 2014 at 10:14 am

    I noticed that you updated the pictures on this. Maybe it is hard to shoot them but they look even more adorable now! They still looked good before but now they seem to be more photogenic 😉


  50. #
    Mickeyposted September 2, 2014 at 11:55 pm

    Have you ever tried using gluten free flour in this recipe?


    • Kaylynreplied on October 8th, 2014 at 9:24 pm

      I just tried using GF flour in these and they didn’t turn out quite as well as I would have liked. I would definitely chill the dough overnight and probably add about 1/4 – 1/2 C more flour (and the respective amount of xanthan gum). They tasted fine, but turned my baking sheets into one giant and very crispy cookie.


  51. #
    Tinaposted September 9, 2014 at 2:59 pm

    Can you freeze the pumpkin cookie and than add creme filling when you unthaw the cookie?


    • Sallyreplied on September 9th, 2014 at 6:38 pm

      I’m sure that would be fine.


  52. #
    Lindaposted October 8, 2014 at 3:37 pm

    These look amazing. The only question I have is could light brown sugar be used in place of the dark brown? Thanks.


    • Sallyreplied on October 12th, 2014 at 8:09 pm

      Light brown sugar would be just fine Linda.


  53. #
    Lexieposted October 22, 2014 at 9:59 pm

    so, I traditionally bring in baked goods the last practice before a debate–just as a little motivation. our first debate is tomorrow, so yesterday I made these and today I brought them in. and…well. to say they were a hit would be a wild understatement. I enacted a “one-only” policy because there were exactly enough for each member to have one. people rushed up to me the minute they’d eaten them, exclaiming that it was the best thing they’d eaten. one kid said–and I quote–“after this, every other cookie I eat will just taste like ashes.” he’s a bit prone to dramatics.

    anyways, one kid took to guarding the tub, making sure no one took two in the hope that there would be leftovers, while another directed every incoming member to that corner, insisting “you really have to try these. you have to. eat it.” when I announced that those who wanted could take seconds, the last five or six sandwiches were gone in five seconds.

    basically, these were incredible, and INCREDIBLY popular. your instructions were perfect, and the results were amazing. as per usual, of course.


    • Sallyreplied on October 23rd, 2014 at 9:26 am

      Thank you for brightening up my morning. Reading “after this, every other cookie I eat will just taste like ashes” made me laugh. And smile. So happy to hear it Lexie! Thank you so much for reporting back. I love these cookies!


  54. #
    Jennyposted December 11, 2014 at 9:17 pm

    These cookies are amazing! I made them for my sons first birthday party and all the adults & kids raved about them. Thank you for the tasty recipe.


  55. #
    NaomiKposted August 17, 2015 at 9:54 pm

    I made a double batch of these today and they turned out great! For some reason I have a TON of filling left over. I guess I used a lot less between the cookies than I thought! In any case, my plan is to turn it into a cheesecake tomorrow. Since it has all the basics of a great cheesecake anyway I’m going to whip up some eggs and add them and put it in a graham shell and see how it goes! Thanks for a great recipe!


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