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Ingredients
Scale
- 1 cup (225–240g) pumpkin puree
- 2 and 1/4 cups (191g) old-fashioned whole rolled oats
- 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice (store-bought or homemade)
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1 and 1/2 cups (180g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pumpkin pie spice (store-bought or homemade)
- Pinch of salt, to taste
Instructions
- Blot the pumpkin puree to remove excess moisture.
- Preheat the oven to 350°F (177°C) and prepare baking sheets.
- Whisk together dry ingredients: oats, flour, baking soda, salt, spices.
- Cream together butter, granulated sugar, and brown sugar until fluffy.
- Add egg yolk and vanilla, then mix in blotted pumpkin.
- Combine wet and dry mixtures until smooth.
- Scoop dough onto prepared baking sheets, flatten slightly.
- Bake for 14–16 minutes until lightly browned.
- Cool cookies on a rack.
- Beat cream cheese and butter for the filling, then add remaining ingredients.
- Spread filling on half the cookies, top with remaining cookies.
Notes
Blotting the pumpkin puree is essential to avoid overly moist cookies.
Flatten cookies slightly before baking to help maintain shape.
Store leftovers in an airtight container to keep them fresh.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 12
- Sodium: 150
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
- Cholesterol: 25