Yep, we eat a lot of pumpkin and squash around here in the fall. And these delicious pumpkin oatmeal sandwich cookies (whoopie-pie like) are a delicious treat to make with fresh pumpkin puree or canned pumpkin. Enjoy!
Delicious, fresh pumpkin oatmeal sandwich cookies!
Pumpkin Oatmeal Sandwich Cookies
Preheat oven to 350 F. Line pans with parchment paper.
Makes ~24 small sized sandwiched cookies, or fewer if you make larger sandwiched cookies.
Mix together in a large bowl, and set aside:
1 cup gluten-free oats
1 1/2 cup Kristin's Gluten-Free Flour Mix
1/2 tsp baking soda
1 - 1 1/2 tsp pumpkin spice blend
1/2 tsp salt
Cream together in a mixer:
1/2 cup butter, softened
3/4 cup sugar
1/2 brown sugar
Add in:
2/3 cup pumpkin puree
2 eggs
1 tsp vanilla
Scoop 1 or 2 Tbsp scoops onto a parchment lined pan. Flatten gently with fingers. (you can dip them in a small bowl of water to help avoid sticking, if you prefer)
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Let rest a few minutes before removing to cooling racks to fully cool.
Prepare the cream cheese frosting filling.
Mix or beat together (beating til fluffy makes for a lighter overall frosting, which I prefer):
2 Tbsp butter, softened
3 oz cream cheese, softened
2 cups powdered sugar
2-3 tsp milk, add 1 tsp at a time and beat, then add more to desired consistency
Pipe from a ziploc bag or scoop frosting onto cookies and sandwich. These sandwich cookies freeze well, too! Enjoy!
I like to use about this much cream cheese frosting in each sandwich cookie.
A mixture of large and smaller pumpkin oatmeal sandwich cookies. Yum!