Oh these are delicious. They are a change of pace from your average holiday cookie but no one will complain if you gift these for the holiday.
Everything is better in sandwich form. Duh.
Adapted from Sally’s Baking Addiction
1/2 cup (1 stick) unsalted butter, softened to room temperature
3/4 cup dark brown sugar
1/2 cup sugar
2 tsp vanilla
1/2 tsp baking soda
1/2 tsp cinnamon
1 and 2/3 cups old-fashioned rolled oats
1 cup all-purpose flour
Pumpkin Creme Filling
4 oz cream cheese, softened to room temperature
2 tablespoons unsalted butter, softened to room temperature
1/4 cup pumpkin puree
1 tsp 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
1. In a large bowl of a stand mixer with cream the butter and sugars until smooth. Add the egg and vanilla and mix well.
2. In a medium bowl, sift together baking soda, cinnamon, oats and flour.
3. Slowly add dry ingredients to wet ingredients and mix together until just combined. Do not overmix.
4. Chill the dough for at least one hour in the fridge. ***Important step to avoid flat cookies!
5. Preheat oven to 325F degrees. Line baking sheets with parchment paper or grease.
6. Roll 2 teaspoons of dough into a ball and drop onto un-greased baking sheet or silicone baking mat.
7. Bake for 9 minutes and let cool on baking sheet for a minute or two before transferring to a wire rack.
8. While the cookies are cooling, prepare the pumpkin creme filling.
9. Using a stand mixer with a paddle attachment, beat together the cream cheese, butter, pumpkin, and spices on medium speed until creamy.
10. Add 2-2.5 cups of sifted powdered sugar (add it in portions), tasting occasionally to judge its sweetness. Also add flour for added thickness as needed.
11. Spread a generous amount of frosting on the underside of a cooled cookie and sandwich another cookie on top.
12. Share and Enjoy!
Yum. Yum. Yum.