Oatmeal Pumpkin Creme Sandwiches
Make soft pumpkin oatmeal cookies filled with sweet vanilla creme for a cozy fall sandwich cookie in about 40 minutes.
Prep: 25 minutes
Cook: 12 minutes
Total: 37 minutes
Ingredients
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup unsalted butter, softened, for creme
- 1 1/2 cups powdered sugar, for creme
- 1 teaspoon vanilla extract, for creme
- 2 tablespoons heavy cream, for creme
Instructions
Instructions
- Heat the oven to 350°F and line baking sheets with parchment.
- Whisk the flour, baking soda, cinnamon, and salt in a medium bowl.
- Beat the butter and sugars until light and fluffy. Beat in the egg, pumpkin, and vanilla.
- Mix in the dry ingredients just until combined, then fold in the oats.
- Drop rounded tablespoons of dough onto the prepared sheets, leaving room to spread.
- Bake for 10 to 12 minutes, until the centers are set. Cool completely.
- Beat the creme butter, powdered sugar, vanilla, and heavy cream until smooth and fluffy.
- Spread creme on the flat side of half the cookies and top with the remaining cookies.
Notes
Cool the cookies completely before filling so the creme stays thick.
Store assembled cookies covered in the refrigerator.