Pumpkin Oatmeal Cream Pie Cookies

These delightful Pumpkin Oatmeal Cream Pie Cookies blend the warm flavors of pumpkin spice with the hearty texture of oats. The creamy filling adds a luscious touch, making them a perfect treat for autumn. They are sweet, satisfying, and bring a comforting balance of traditional cookie elements with a creative twist, while remaining suitable for a variety of dietary preferences.

Ingredients:

• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup powdered sugar
• 2 tablespoons cream cheese, softened
• 1 tablespoon milk

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the rolled oats, flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
3. In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Add the pumpkin puree, vanilla extract, and egg to the butter mixture, mixing until well combined.
5. Gradually stir in the dry ingredients until just combined.
6. Using a tablespoon, drop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes or until the edges are golden brown. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. While the cookies are cooling, prepare the cream filling by mixing the powdered sugar, softened cream cheese, and milk until smooth.
9. Once the cookies are completely cooled, spread a generous amount of the cream filling on the flat side of one cookie and top with another cookie to make a sandwich.
10. Repeat until all cookies are filled. Enjoy your Pumpkin Oatmeal Cream Pie Cookies!