Go Back

Pumpkin Oatmeal Sandwich Cookies

Pumpkin oatmeal sandwich cookies with thick cinnamon cream cheese filling—baked to tender edges and a soft, oat-forward bite. Bake, cool completely, then sandwich generous filling for a cookie-with-center effect in every pair.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For oatmeal cookies
  • 1.5 cup flour
  • 2.5 cup rolled oats
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup butter
  • 1 cup brown sugar
  • 0.33 cup pumpkin blotted dry
  • 2 eggs
  • 1 tsp vanilla
For cinnamon cream cheese filling
  • 8 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 2 cup powdered sugar
  • 1.5 tsp cinnamon
  • 1 tsp vanilla
  • 0.25 tsp nutmeg

Equipment

  • 1 sheet pan

Method
 

Make the oatmeal cookie dough
  1. Beat the butter and brown sugar until smooth. Add the blotted pumpkin, eggs, and vanilla and mix until combined, with a cohesive, thicker batter.
Combine dry and bake
  1. In a separate bowl, whisk together the flour, rolled oats, baking soda, pumpkin pie spice, cinnamon, and salt. Fold the dry mixture into the pumpkin mixture until no dry streaks remain.
Shape and bake
  1. Scoop the dough into 2-tablespoon rounds and place them on a sheet pan with spacing between cookies. Bake at 375F for 10-12 minutes, until the tops look set and the edges are lightly golden.
Cool completely before filling
  1. Transfer the cookies to a rack and cool completely. The cookies must be fully cool so the filling won’t melt or slip.
Make the cinnamon cream cheese filling
  1. Beat the cream cheese and softened unsalted butter until smooth. Add powdered sugar, cinnamon, vanilla, and nutmeg and beat until fluffy and spreadable.
Assemble sandwich cookies
  1. Match cookies in pairs by size and shape. Spread generous filling on one cookie and sandwich with the second cookie to form 12 sandwich cookies, pressing gently so the filling reaches the edges without spilling.

Notes

For clean sandwich cookies, cool the baked cookies completely before assembling; if needed, chill them 15 minutes so they firm up. Store assembled cookies in the refrigerator up to 4 days in an airtight container. Freeze unfilled baked cookies up to 2 months, then thaw and make the sandwiches with fresh filling. If you want a lower-sugar option, use a powdered sugar substitute for the filling while keeping the same beaten, fluffy texture.