Oatmeal Pumpkin Sandwich Cookies

We are now officially into fall, so its time to think in terms of a bit of pumpkin. I had not considered pumpkin as part of a sandwich cookie before, but oatmeal with pumpkin and cream cheese makes good sense to me. There’s more to oatmeal cookies than the recipe on the Quaker Oats box. In fact there’s a lot of amazing combinations out there but first a bit of food history.

Oatmeal cookies evolved from oatcakes, a type of plain flatbread made centuries ago by the British and the Scots. Raisins and nuts were added to the mix somewhere around the Middle Ages to make them tastier. When oatmeal cookies became elevated to the ranks of ‘health food’, a recipe for them appeared on containers of Quaker Oats. These recipes were circulated widely and oatmeal cookies were soon common in households throughout North America.

An important part of these cookies lies in the spices. Rather than using a pre-made ‘pumpkin pie spice’, I like to give them a personal touch by using my own combination. This way, you can control the flavor better. Feel free to adjust the spice mix to suit your taste or just simply go with cinnamon.

Print Recipe
Oatmeal Pumpkin Sandwich Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
SANDWICH COOKIES
Ingredients
Cookies
Servings
SANDWICH COOKIES
Ingredients
Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Spice Mix
  1. In a small bowl, whisk together spice mix combination from recipe notes & set aside.
Cookies
  1. In a large bowl, whisk together flour, baking powder, baking soda, salt & 1 1/2 tsp spice mixture; add oatmeal & pumpkin seeds; mix together.
  2. In a bowl, using a hand mixer, cream butter until light & fluffy. Add sugars & beat until fluffy, about 2 minutes. Add pumpkin puree, egg yolk & vanilla; mix to combine. Add flour mixture, mixing ONLY until combined. Place dough in refrigerator & chill for 30 minutes.
  3. Preheat oven to 350 F. Line 2 cookie sheets with parchment paper. Scoop dough into 2 tsp sized balls & place on cookie sheet. Press with a dampened for to flatten a bit. Bake for 10-15 minutes or until done but not browned. Allow to cool for 1 minute before transferring to a wire cooling rack.
Filling
  1. In a bowl, beat together cream cheese & butter until smooth. Add in pumpkin & mix until fully incorporated. Add remaining spice mixture & powdered sugar about 1/4 cup at a time, allowing each prior amount to fully mix into the filling before adding more.
  2. Spread or pipe filling on half of the cooled cookies & top with remaining cookies. This recipe makes 5 dozen filled cookies so you may want to freeze some.
Recipe Notes
  • ┬áSpice Mixture Recipe (2 1/8 tsp):
  • 1 tsp cinnamon
  • 1/4 tsp EACH nutmeg & cloves
  • 1/8 tsp EACH ginger, cardamom & white pepper
  • 1/4 tsp ground star anise