Pumpkin Spice Oatmeal Cookie Sandwiches with Maple Cream Cheese Filling
Serves: 28 sandwiches
  • 2 c. all-purpose flour
  • 1⅓ c. oats
  • 1¼ t. baking powder
  • 1½ t. ground cinnamon
  • 1 t. ground ginger
  • ¼ t. ground cloves
  • 1 t. salt
  • ½ t.ground nutmeg
  • 2 sticks (1c.) butter, at room temperature
  • 1 c. packed dark brown sugar
  • 1 c. sugar
  • 1 egg
  • 1 t. vanilla extract
  • 1 (15-ounce) can pumpkin purée
  • Filling
  • 1-8oz. bar cream cheese, at room temperature
  • 1 stick (1/2 c.) butter, at room temp.
  • 2 c. powdered sugar, sifted
  • 2 T. maple syrup
  • ¼ t. vanilla extract
  1. Preheat oven to 350F and line cookie sheet with parchment or silicone baking mat.
  2. Whisk together spices, salt, baking powder, flour, and oats.
  3. In the bowl of a stand mixer beat butter with both sugars until creamy, about 5 minutes. Add egg and vanilla. Reduce speed to low and add half the dry ingredients followed by half the pumpkin. Repeat with flour mix and pumpkin.
  4. Using a cookie scoop place cookies 2" apart on sheets. Bake 12 minutes, rotate sheets in oven and bake another 10 minutes. Remove to cooling rack to cool completely before filling.
  5. Filling Beat butter until lightened in color and creamy. Add cream cheese and beat until smooth. Stir in powdered sugar, vanilla, and maple syrup and beat on low until combined. Pipe onto one cookie and top with another. Sprinkle the edges of filling with cinnamon, if desired.
Recipe by Jellibean Journals at https://jellibeanjournals.com/pumpkin-spice-oatmeal-cookie-sandwiches-maple-cream-cheese-filling/