Ingredients:

  • 1 cup (90g) old-fashioned rolled oats
  • 1 ½ cups (180g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) packed brown sugar
  • ½ cup (120ml) pure pumpkin puree
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ cup (120g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 4 oz (120g) cream cheese, softened
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper.
  2. In a bowl, combine oats, flour, baking powder, baking soda, spices, and salt. Whisk until blended.
  3. In a mixing bowl, cream butter and brown sugar until fluffy, about 2-3 minutes.
  4. Beat in pumpkin puree, egg, and vanilla extract. Mix until smooth.
  5. Gradually blend in the dry ingredients into the wet mixture until combined.
  6. Scoop tablespoons of dough onto prepared cookie sheets, spacing them 2 inches apart.
  7. Bake for 15-18 minutes. Cookies should be golden and slightly firm to the touch. Let cool on sheets for 5 minutes before transferring to a wire rack.
  8. In a bowl, combine softened butter, powdered sugar, cream cheese, and vanilla extract. Beat until smooth and fluffy.
  9. Once the cookies are cool, spread or pipe the cream filling onto the flat side of one cookie, top with another cookie, and gently press together.