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Pumpkin Oatmeal Sandwich Cookies

Pumpkin oatmeal sandwich cookies with spiced oat rounds and a thick cinnamon cream cheese filling. Bake until the edges set, cool completely, then sandwich generously for a soft, cake-like bite.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 sandwich cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For oatmeal cookies
  • 1.5 cup flour
  • 2.5 cup rolled oats
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup butter
  • 1 cup brown sugar
  • 0.3333333333 cup pumpkin (blotted dry) Blot well so the dough bakes up instead of steaming.
  • 2 eggs
  • 1 tsp vanilla
For cinnamon cream cheese filling
  • 8 oz cream cheese Softened.
  • 0.25 cup unsalted butter Softened.
  • 2 cup powdered sugar
  • 1.5 tsp cinnamon
  • 1 tsp vanilla
  • 0.25 tsp nutmeg

Equipment

  • 1 sheet pan

Method
 

Make the oatmeal cookie dough
  1. Beat butter and brown sugar until smooth. Add the blotted pumpkin, eggs, and vanilla, and beat until evenly combined.
  2. In a separate bowl, whisk flour, rolled oats, baking soda, pumpkin pie spice, cinnamon, and salt. Fold the flour mixture and oats into the pumpkin mixture until a thick dough forms.
  3. Scoop 2-tablespoon rounds onto a sheet pan with spacing between them. Bake at 375°F for 10–12 minutes, until the edges look set and the centers are slightly soft.
  4. Cool the cookies completely on the pan before filling, so the sandwiches don’t melt or slide.
Make the cinnamon cream cheese filling
  1. Beat the cream cheese until smooth and lump-free. Add softened butter, powdered sugar, cinnamon, vanilla, and nutmeg, then beat until fluffy.
Assemble the sandwich cookies
  1. Match cookies in pairs by size and shape. Sandwich generous filling between each pair and press lightly to spread to the edges without squeezing out.

Notes

Pro tip: blot the pumpkin very well before mixing—excess moisture can turn the dough cakey instead of cookie-like. Store assembled cookies in the refrigerator up to 5 days in an airtight container; let them sit 10 minutes at room temperature for the creamiest filling texture. Freezing is not recommended for assembled sandwiches, but you can freeze baked, cooled cookies for up to 2 months and assemble after thawing. Dietary swap: use gluten-free 1:1 baking flour if you want gluten-free cookies (the oats can stay as-is if certified GF).