PUMPKIN OATMEAL CRANBERRY SANDWICH COOKIES

Pumpkin Oatmeal Cranberry Sandwich Cookies feature soft, chewy pumpkin oatmeal cookies studded with tart dried cranberries and filled with a smooth, tangy cream cheese frosting. Every bite combines cozy pumpkin spice with creamy sweetness and a hint of tart fruit for the perfect fall treat.

Recipe Highlights

• Perfectly chewy and soft: The combination of quick oats and blotted pumpkin puree creates a chewy texture that holds its shape beautifully.
• Just the right sweetness: Brown sugar and pumpkin pie spice give a warm, caramel flavor without overpowering the pumpkin.
• That tangy cream cheese filling: Sweet, creamy, and a little tangy to balance the cookie’s spice.
• A fall favorite twist: Tart cranberries add a pop of flavor and color to every bite.
• Freezer-friendly and make-ahead: Chill the dough overnight and freeze the filled cookies for up to six months.

Ingredients in Pumpkin Oatmeal Cranberry Sandwich Cookies

FOR THE COOKIES:

• Butter – Softened to room temperature so it blends smoothly with the sugars and helps create a tender, chewy cookie texture.
• Light brown sugar – Adds rich molasses flavor and keeps the cookies soft and moist.
• Granulated sugar – Balances the flavor and adds a bit of crispness to the edges.
• Pumpkin puree – Use canned pumpkin that’s been blotted to remove excess moisture for the perfect cookie consistency.
• Egg yolk – Helps bind the dough and adds richness without making the cookies cakey.
• Vanilla extract – Enhances the pumpkin and spice flavors with a touch of warmth.
• Quick oats – Not to be confused with old-fashioned oats; these give the cookies their soft, chewy texture.
• All-purpose flour – Provides structure and ensures the cookies hold their shape.
• Baking powder and baking soda – Work together to help the cookies rise and stay soft.
• Salt – Balances sweetness and deepens flavor.
• Ground cinnamon and pumpkin pie spice – Create that signature pumpkin spice aroma and cozy fall flavor.
• Dried cranberries – Add a tart, chewy contrast to the sweet, spiced dough.

FOR THE CREAM CHEESE FILLING:

• Salt – Just a pinch brings all the flavors together.
• Butter – Softened to room temperature for smooth blending.
• Cream cheese – The key to a rich, tangy filling that pairs perfectly with the pumpkin cookies.
• Powdered sugar – Sweetens the filling and gives it that classic, fluffy frosting texture.
• Vanilla extract – Adds depth and sweetness to balance the tanginess of the cream cheese.

Helpful Tips & Variations

Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful instructions.

• Blot the pumpkin puree: Too much liquid makes cakey cookies. Blot with paper towels several times until thicker and less watery.
• Don’t overmix the dough: This keeps the cookies soft instead of tough.
• Add-ins to try: chopped walnuts, pecans, white chocolate chips, or toasted coconut for extra texture.
• Uniform cookies = perfect sandwiches. Weigh or measure the dough evenly for a consistent size and appearance.
• Quick fix for cold butter or cream cheese: Microwave in 10-second bursts until soft but still cool to the touch.

Storage & Make-Ahead Tips for Pumpkin Oatmeal Cranberry Sandwich Cookies

• Store in an airtight container in the fridge for up to 1 week or freeze up to 6 months.
• Let cookies come to room temperature before serving (about 30 minutes from fridge, 1 hour from freezer).
• The cookie dough and filling can both be made ahead — chill the dough overnight and soften the frosting before assembling.

FAQs

Can I use old-fashioned oats instead of quick oats?
Not recommended. Quick oats absorb moisture more evenly, keeping the cookies chewy without falling apart.

Do I really have to chill the dough?
Yes! Chilling prevents spreading and lets the flavors deepen, especially the spices and pumpkin.

What if I don’t have a piping bag?
Use a zip-top bag with the corner snipped off — it works just as well for filling the cookies neatly.

Can I skip the filling?
Sure! These cookies taste amazing on their own, but the tangy cream cheese frosting takes them over the top.

How do I keep them from getting soggy in the fridge?
Line the storage container with parchment paper between layers and avoid sealing until cookies have cooled completely.

More delicious pumpkin cookie recipes to try:

• Rolled in cinnamon and sugar, Pumpkin Snickerdoodles are soft, chewy cookies packed with pumpkin flavor—one of the best fall desserts!
• Full of pumpkin flavor and oats, No-Bake Pumpkin Cookies come together in minutes without ever turning on the oven.
• Soft, chewy, and topped with a sweet cinnamon sugar icing, Glazed Pumpkin Oatmeal Cookies are the perfect fall treat.
• Bursting with pumpkin and warm ginger spice, Soft Pumpkin Gingersnap Cookies are simple to make and loved for their chewy texture.
• Pumpkin Oatmeal Chocolate Chip Cookies are moist, flavorful cookies loaded with pumpkin, oats, and melty chocolate chips.

Pumpkin Oatmeal Cranberry Sandwich Cookies bring together chewy oatmeal cookies, tangy cream cheese filling, and tart cranberries for the perfect fall dessert.