I love pumpkin and was looking for a few new recipes to try this fall. I came across Shannah Coe’s recipe from Just Us Four Blog and the combination of oatmeal and pumpkin sounded divine. The layer of pumpkin cream cheese frosting that is sandwiched between two soft and chewy oatmeal cookies is quite delicious. I think the recipe caught my attention because it reminded me of one of our family’s favourites: Aunty Myrna’s Oatmeal Shortbread Cookies. They are similar to today’s recipe, but with a layer of date filling in between. They are indeed a must try as well.
Oatmeal Sandwich Cookies
Cookie Ingredients:
- 1 stick butter, room temperature
- 3/4 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 2/3 cup rolled oats
- 1 cup flour
In a large bowl, cream the butter and sugars together until smooth. Add the egg and vanilla. Mix well. Slowly add in the baking soda and the balance of the cookie ingredients. Stir until just mixed. Play the dough in a sealed container or plastic wrap and place it in the refrigerator to chill for 30 minutes.
Preheat the oven to 325 degrees. Once chilled, create small balls of dough (about 2 teaspoons per ball). Place the balls on parchment lined cookie sheets. Bake for 8 to 10 minutes or until done. (I like mine on the “under baked” side, so I tend to stick to 8 or 9 minutes at the most.) Let the baked cookies cool for 1 minute on the pan before transferring them to a wire cooking rack to cool completely before adding the filling.
Filling Ingredients:
- 12 oz cream cheese, softened
- 1 stick butter, softened
- 2/3 cup pumpkin
- 3 1/2 cups powdered sugar
- 1 tsp cinnamon
- 1 tsp ground nutmeg