Pumpkin Oatmeal Cookies 

These pumpkin oatmeal cookies are made from spiced chewy pumpkin oatmeal cookies sandwiched together with a maple cream cheese buttercream.

Make brown butter the day before or about 1-2 hours before you plan to make the cookies. Lay 2-3 paper towels across a wide, shallow bowl. Scoop pumpkin puree onto the paper towels to absorb excess water into the paper towels.

Step 1:  

In a medium mixing bowl, whisk together the flour, spice blend, baking soda and salt.

Step 2:  

In a seperate mixing bowl cream the brown butter and sugars together until well combined. Mix in the egg yolk, pumpkin and vanilla extract until well combined. 

Step 3:  

On the lowest mixing setting or by hand, stir in the dry ingredients to the wet until just combined. Add the oats, stirring until just combined. Cover the cookie dough with pastic wrap. Chill in the fridge for at least 1-2 hours or up to overnight.

Step 4:  

Using a small or medium cookie scoop, or tablespoon sized spoon, scoop cookie dough into 1 1/2 " (40g) sized balls. Bake the cookies at 375 F (190 C) for 10-12 minutes.

Step 5:  

Make the maple cream cheese filling by creaming together cooled and softened brown butter with the room temperature cream cheese until creamy and well combined. Mix in powdered sugar, vanilla etxract, ground cinnamon, maple extract, milk and salt until smooth and well combined. 

Step 6:  

Apply the desired amount of frosting to the bottom of one cookie. Apply the bottom of another cookie to the frosted side of the first cookie. Gently press together and enjoy!

Step 7:  

Get the recipe by clicking the button below!