Ingredients:

  • 1 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 cups old fashioned rolled oats
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture looks pale and fluffy.
  2. Beat in the pumpkin puree, egg, and vanilla extract. Mix until smooth, ensuring not to overbeat.
  3. In a separate bowl, whisk together the flour, rolled oats, pumpkin pie spice, baking soda, and salt.
  4. Gradually stir the dry ingredients into the wet batter. Mix just until no streaks of flour remain.
  5. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them 2 inches apart.
  6. Bake for 8–10 minutes until the edges are set. Transfer cookies to a wire rack to cool completely for 1 hour.
  7. For the filling, cream the softened butter until smooth.
  8. Gradually beat in the powdered sugar and a pinch of salt.
  9. Stir in the heavy cream and vanilla extract until the filling is velvety and smooth.
  10. Using a piping bag or small spoon, apply the cream filling to the flat side of one cooled cookie and top with another cookie to create a sandwich.