Description
Delicious pumpkin oat cookies filled with a creamy frosting, perfect for fall treats.
Ingredients
Scale
- 120 grams pumpkin puree
- 120 grams old-fashioned oats
- 150 grams brown sugar
- 170 grams unsalted butter (softened)
- 1 large egg
- 120 grams all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 180 grams powdered sugar
- 100 grams cream cheese (optional, for tangy filling)
- 1 tablespoon milk (as needed for consistency)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream butter and brown sugar until fluffy.
- Add pumpkin puree, egg, and vanilla extract, and mix until combined.
- In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Slowly add dry ingredients to wet ingredients and stir to combine.
- Fold in oats until fully mixed.
- Scoop tablespoon-sized dough rounds onto baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes or until edges are golden. Let cool completely.
- In a clean bowl, beat butter (and cream cheese, if using), powdered sugar, and vanilla until fluffy.
- Add a splash of milk to thin the filling, if needed.
- Match cookie pairs by size and spread or pipe cream filling on one side.
- Sandwich together and chill until ready to serve.
Notes
- Store cookies in an airtight container.
- These cookies can be frozen for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 grams
- Sodium: 50 mg
- Fat: 7 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 25 mg