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Pumpkin Oatmeal Cream Pie Cookies are soft and chewy pumpkin oatmeal cookies with a layer of rich and creamy vanilla filling in between.
Pumpkin Oatmeal Cream Pie Cookies
Pumpkin Oatmeal Cream Pie Cookies are soft and chewy pumpkin oatmeal cookies with a layer of vanilla filling in between. These cookies are a great way to combine the flavors of spiced pumpkin with sweet cream with the texture of oatmeal, resulting in a baked treat that will delight your tastebuds. Here’s how to make Pumpkin Oatmeal Cream Pie Cookies.
- cookie sheets
- measuring cup
- measuring spoons
- parchment paper
- large glass mixing bowl
- hand mixer OR stand mixer
- cooling racks
- cookie scoop
- 1 2/3 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp allspice
- 1 2/cup quick-cooking oats
- 3/4 cup unsalted butter (softened)
- 1 cup brown sugar
- 1/2 cup sugar
- 2/3 cup canned pumpkin puree
- 1 large egg yolk
- 1 tsp vanilla
- 1 cup unsalted butter (softened)
- 4 1/2 cups powdered sugar
- 1/2 tsp salt
- 1/4 cup heavy cream
- 2 tsp vanilla
Preheat the oven to 350 degrees f.
Line the cookie sheets with parchment paper.
Place the flour, baking powder, baking soda, salt, and spices into a large mixing bowl and whisk together.
Add the oats and stir to mix together.
Add the butter and use an electric mixer to beat until it is light and fluffy.
Continue beating as you add in both sugars. Beat for 2 minutes, or until fluffy.
Add the pumpkin, egg yolk, and vanilla and mix until well combined.
Slowly add the flour mixture and mix until just combined.
Use a cookie scoop to form the cookies.
Scoop the cookie dough and roll it into a ball with your hands.
Put the cookie balls onto the cookie sheet, spacing them 2 inches apart.
Flatten the cookie balls into flat cookies using 2 fingers.
Bake at 350 degrees for 9-10 minutes, or until the cookie edges turn golden brown.
Once the cookies have finished baking, remove them from the oven.
Set the cookie sheets aside to cool for 5 minutes and then transfer them to a cooling rack.
Place the butter into a mixing bowl and beat with an electric mixer until it’s fluffy. (About 3 minutes)
Slowly add the powdered sugar and salt to the butter.
Turn the mixer on low.
While the mixer is still on low, add the heavy cream and vanilla, continuing to beat until all of the ingredients are mixed.
Increase the speed on the mixer to medium-high for 2 more minutes, or until light and fluffy.
Scoop the frosting with an ice cream scoop and place the scoop on one cookie.
Place the other cookie on top and press together until the frosting spreads to the edges.
NOTE: Remaining cookies can be stored for up to 3 days.