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.

Print

Pumpkin Oatmeal Cranberry Sandwich Cookies Recipe

Pumpkin Oatmeal Cranberry Sandwich Cookies are soft, chewy, and filled with cream cheese frosting for the perfect fall dessert.

Course Cookies

Cuisine American

Keyword Pumpkin Oatmeal Cranberry Sandwich Cookies

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Chill Time 1 hour hour 20 minutes minutes

Servings 18 servings

Calories 385kcal

Author Jessica & Nellie

Ingredients

• ¾ cup butter softened to room temperature
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• ½ cup + 2 tbsp canned pumpkin puree blotted*
• 1 large egg yolk
• 1 tsp vanilla
• 1 ½ cups quick oats not old fashioned rolled oats!
• 1 ½ cups all-purpose flour
• ½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 2 tsp pumpkin pie spice
• 1 cup dried cranberries

CREAM CHEESE FILLING:

• ½ cup butter softened to room temperature
• 4 oz cream cheese softened to room temperature
• 3 1/2 cups powdered sugar
• 1 tsp vanilla
• ⅛ tsp salt

Instructions

• Whisk the dry ingredients: Combine oats, flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
• Cream the butter and sugars: Beat until light and fluffy, then mix in pumpkin, egg yolk, and vanilla.
• Combine the mixtures: Add the dry ingredients in two batches, mixing until just combined. Fold in the dried cranberries.
• Chill the dough: Refrigerate for at least 1 hour (overnight for best flavor).
• Scoop and roll: Measure 1½ tablespoons of dough per cookie, roll into balls, and chill again for 15–20 minutes.
• Bake: Bake at 350°F for 10–12 minutes, until the edges are lightly golden. Tap the pan on the counter to flatten slightly, then cool completely.
• Make the filling: Beat butter and cream cheese until smooth. Gradually add powdered sugar, vanilla, and salt; mix until fluffy.
• Assemble the sandwiches: Pipe or spread filling on the bottom of half the cookies. Top with remaining cookies and press gently.

Notes

*Blotting the pumpkin: Getting rid of extra liquid in the pumpkin puree keeps the cookies from becoming too cakey. Blotting the pumpkin helps them bake up with the right cookie consistency: crispy around the edges and chewy in the center. To do this, spread the puree onto a small plate and place a folded paper towel over the top, pressing gently so it absorbs the moisture. Repeat about 4-5 more times, using a new paper towel each time.

Nutrition

Calories: 385kcal | Carbohydrates: 60g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 268mg | Potassium: 97mg | Fiber: 2g | Sugar: 46g | Vitamin A: 1553IU | Vitamin C: 0.4mg | Calcium: 36mg | Iron: 1mg

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.

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