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 pure 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 (spoon & leveled)
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 each: ground ginger, ground cloves, and ground nutmeg (or 3/4 teaspoon pumpkin pie spice)
- 2 – 2 and 1/2 cups confectioners’ sugar, sifted
- 1/4 cup heat-treated all-purpose flour* (as needed to thicken)
- salt, to taste
- 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.
- 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.
- 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.
- 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 heat-treated 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 5 days in an airtight container in the refrigerator.
- Make Ahead & Freezing Instructions: 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.
- Heat Treated Flour: See note/instructions above recipe or purchase it online.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: oatmeal pumpkin creme pies, pumpkin creme pies