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.
Servings: 18 servings
Calories: 385kcal
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