Ingredients
½cupunsalted butter,(1 stick) softened to room temperature
¾cuppacked dark brown sugar
½cupgranulated sugar
1largeegg,at room temperature
2tsppure vanilla extract
½tspBaking Soda
½tspground cinnamon
1⅔cupsold-fashioned rolled oats
1cupall-purpose flour,spoon & leveled
4ozcream chees,softened to room temperature
2tbspunsalted butter,softened to room temperature
¼cuppumpkin puree
1tspground cinnamon
¼tspground ginger
¼tspground cloves
¼tspground nutmeg,or ¾ tsp pumpkin pie spice
2½cupsconfectioners’ sugar,sifted
¼cupall-purpose flour,to thicken, as needed
sal,to taste
Preparation
Using a handheld mixer , beat the softened butter and sugars together on medium-high speed until smooth.
Add the egg and vanilla and mix well. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, whisk the baking soda, cinnamon, oats, and flour.
Add the dry ingredients to the wet ingredients, then mix together until just combined. Do not overmix.
Chill the dough for at least one hour (and up to 1 day) in the refrigerator.
Preheat oven to 325 degrees F.
Line a cookie sheet with parchment paper or a silicone baking mat.
Roll 2 teaspoons of dough into a ball and place onto prepared sheet.
Bake for 9 minutes and let cool on cookie sheet for a minute or two before transferring to a wire rack.
While the cookies are cooling, prepare the pumpkin frosting.
Using a handheld mixer, beat the cream cheese, butter, pumpkin, and spices on medium speed until creamy.
Add 2 – 2 and 1/2 cups of sifted confectioners sugar depending how sweet you’d like it.
If frosting is much too thin, add in the flour to thicken it. Add salt to cut the sweetness, if you prefer.
Spread a generous amount of frosting on the underside of a cooled cookie and sandwich another cookie on top.
Cookies stay fresh for up to 5 days in an airtight container in the refrigerator.
