Pumpkin Oatmeal Cream Pies

These are insane. I’m not going to sugar coat it. When you’re craving a pumpkin cookie at the height of the fall season, this cookie recipe really scratches that itch. The cookies are gooey, but sturdy enough to withhold the frosting layer. Take your time with these, put on your favorite jazz vinyl, and enjoy. Making them is half the fun!

Maple Cream Filling:

¾ Cup salted butter

3 Cups powdered sugar

3 Tbsp milk

1 tsp maple syrup

Pumpkin Oatmeal Cookies:

1 Cup pumpkin puree

1 ½ Cups AP flour (or GF 1:1)

2 ½ tsp Pumpkin Pie Spice

½ tsp Cinnamon

1 tsp Baking soda

½ tsp Salt

2 ¾ Cups rolled oats

1 Cup salted butter, room temp

1 Cup granulated sugar

¼ Cup + 2 Tbsp brown sugar

1 large egg yolk

1 Tbsp vanilla extract

Instructions:

Add your dry ingredients together in one bowl, and your wet ingredients in a separate bowl for the cookies. Slowly add dry ingredients to your wet ingredients, and then let the cookie dough rest in the fridge for 20-30 mins.

Preheat your oven to 350 degrees F while the dough is resting, and add all of the maple cream filling ingredients to a bowl and mix well.

Bake the cookies for 12 mins (or until sides turn a golden brown color), and then let them cool completely before putting the maple cream in the middle and making them into cookie sandwiches. Makes about 12 cookies. Enjoy!