I’ve been hiding cookies from you.
You see, I first made these oatmeal cookie sandwiches last month for a bake sale.
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.
Monotone in color and lacking aesthetic pizazz, I hesitated sharing these cookie sandwiches with you merely beacause I wasn’t satisfied with the photos. I’m a perfectionist down to my core.
I know I’m pretty new to this whole photography thing, but 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.
Making today’s recipe, you aren’t going to get a cookie sandwich identical to Little Debbie’s Oatmeal Creme Pies. While similarily soft and chewy, my cookies have thick cut oats and plenty of texture. I love your sandwiches Little Debbie, but sometimes a gal needs some texture in her cookie!
The 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.
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 sooo 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.
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 wayyyy more than one. And when pumpkin and cookies are involved, trust me… I definitely want MORE than one!
Filling two perfect oatmeal cookies with a creamy pumpkin frosting is probably the best 3-for-1 deal I can think of, so despite the lackluster photos, today I give you… heaven.
makes 30 mini sandwiches
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 3/4 cup dark brown sugar
- 1/2 cup sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 and 2/3 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 4 oz cream cheese, softened to room temperature
- 2 tablespoons unsalted butter, softened to room temperature
- 1/4 cup pumpkin puree
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp nutmeg (or 3/4 tsp pumpkin pie spice)
- 2 – 2.5 cups powdered sugar, sifted
- 1/4 cup flour (to thicken, as needed)
- salt, to taste
- In a large bowl of a stand mixer with paddle attachment or with a handheld mixer, cream the softened butter and sugars until smooth. Add the egg and vanilla and mix well. Slowly stir in the baking soda, cinnamon, oats, and flour. Mix together until just combined. Do not overmix.
- Chill the dough for at least one hour in the fridge. Cookies will be very flat if the dough is not cold.
- Preheat oven to 325F degrees.
- Roll 2 teaspoons of dough into a ball and drop onto ungreased baking sheet or silicone baking mat. Bake for 9 minutes and let cool on baking sheet for a minute or two before transferring to a wire rack.
- While the cookies are cooling, prepare the pumpkin frosting. Using a handheld or stand mixer with a paddle attachment, mix the cream cheese, butter, pumpkin, and spices on medium speed until creamy. Add 2-2.5 cups of sifted powdered 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.
- 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 7 days in an airtight container at room temperature.
*The cookies will be very soft and may appear undone after only 9 minutes in the oven, but they will firm up as they cool.
Recipe source: sallysbakingaddiction.com
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