Fun Fall Flavor
Once Fall hits I go into pumpkin spice over drive. Everything from baking, cooking, drinking, and household items seems to be inspired by sweet cinnamon spice and pumpkin. I made these little delicacies for one of my dinner parties and they were an absolute smash! What really makes them incredible is the cream cheese filling. My goodness, tantalizingly creamy and smooth with autumn spices to boot. I even had some left over filling that I'm storing in the fridge right now to use as the icing on some cupcakes I'm going to make for Fall.
Oatmeal Sandwich Cookies
- 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 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 cups powdered sugar, sifted
- 1/4 cup all-purpose flour (to thicken, as needed)
- salt, to taste
1. 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 over mix.
2. Chill the dough for at least one hour in the fridge. Cookies will be very flat if the dough is not cold.
3. Preheat oven to 325F degrees. 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 with a paddle attachment, mix the cream cheese, butter, pumpkin, and spices on medium speed until creamy. Add 2 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. I actually used about 1/2 cup flour to thicken it up to where I liked 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.