Thanksgiving is tomorrow, which means it’s almost time to start winding down on your pumpkin products to make room for chocolate, peppermint, and more. I can’t think of a better (partial) farewell to pumpkin than these oatmeal pumpkin sandwich cookies. Personally, I think pumpkin and mascarpone were meant to be together (further evidence here) and the cream filling in these cookies is to die for. I made them for the first time last year and immediately added them to the seasonal docket.
The outside consists of pretty traditional oatmeal cookies, which are simple to make but so incredibly addicting. Once you add the cream frosting inside, these become the type of treat that’s rich and decadent, yet you still can’t stop eating it. This time around I used double scoops to make jumbo cookies (think Bouchon-sized), but I have previously made smaller sandwiches that were easy two-bite treats.
Fun fact: last fall these cookies also won my office bake-off!
Oatmeal Pumpkin Sandwich Cookies
12 or 24 sandwich cookies
Depending on whether you use a 1 or 2 tablespoon cookie scoop, you will yield either 12 jumbo-sized cookie sandwiches or 24 two-bite cookies.
For the cookies:
- 1 cup flour
- 1 2/3 cups rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 stick butter, at room temperature
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
For the filling:
- 4 oz mascarpone, at room temperature
- 2 tablespoons butter, at room temperature
- 1/4 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 2 1/2 cups powdered sugar, sifted
- pinch of salt
In a medium bowl, whisk together the flour, oats, baking soda, and cinnamon. Set aside. Beat the butter and sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment, until smooth. Add the egg and vanilla and beat until fluffy and well mixed, scraping down the sides of the bowl as needed. Add the dry ingredients to the wet ingredients, stirring until just combined.
Chill the dough for 30 minutes to an hour. Meanwhile, preheat the oven to 325°F and line a cookie sheet with parchment paper or a silicone baking mat. Using either a 1 or 2 tablespoon cookie scoop, space balls of dough onto the prepared sheets. Bake for 8-12 minutes (less for 1 tablespoon scoops and longer for 2 tablespoon scoops), or until edges are just set. Allow to cool on cookie sheet for five minutes before transferring to a wire rack to cool completely.
While the cookies are cooling, beat the mascarpone, butter, pumpkin, and spice on medium speed in the bowl of a stand mixer until creamy. Add the powdered sugar and salt, beating again until smooth.
Assemble the sandwiches by spreading a generous amount of frosting in between two cookies. Store cookies in the refrigerator for up to one week.
Refine Baking Tips
- Quick oats can be substituted in, but be warned, full rolled oats are what give these cookies their texture.
- The less time the dough is chilled, the more the cookies will spread thin during baking. Refrigerate for the full hour if you want thicker, dense cookies.
- The dough and filling can easily be made ahead of time and refrigerated overnight if you’re short on time.