So grab your pumpkin spiced latte (it is national coffee day after all!) and lets get to baking.
Pumpkin Spiced Oatmeal Cookie:
- 1/2 cup plus 6 TBSP butter softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1/2 cup pumpkin puree
- 1 tsp vanilla
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3 cups quick cooking oats
For the Pumpkin Spiced Filling:
- 1/2 cup butter softened
- 1/2 cup cream cheese
- 1/3 cup pumpkin puree
- 1/2 cup shortening
- 4 cups powdered sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
Begin by heating the oven to 350°F. Mix the butter and sugars until creamed well. Add the egg, pumpkin, and vanilla and mix to combine. Then add the flour, baking soda, salt, cinnamon, and nutmeg and mix. Lastly add the oats. Transfer half the batter onto a cookie tray lined with parchment and form into a large round cookie shape. Transfer the rest of the batter onto another cookie sheet and repeat. Bake the cookies for 10-14 minutes until just slightly set. Remove and let cool.
For the icing combine the butter, cream cheese, pumpkin, and shortening in a bowl, then add the powdered sugar one cup at a time and mix well to combine after each cup is added. Lastly add the vanilla, cinnamon, and nutmeg and beat until fluffy. Flip one of the cookies over and pipe the filing (in a pastry bag fitted with a large 1A tip) onto the cookie. Place the other cookie on top and you are ready to serve your gigantic pumpkin spiced oatmeal cream pie cookie cake.
If the gigantic sized cake isn’t your thing. This recipe works well for mini bites too! Just bake small 1/2″ balls of cookie dough for 5-7 minutes, let cool and fill with the same filling. Same delicious pumpkin spice taste but bite sized!
So, which one is your favorite? Bite sized or XL Cake sized? I have to say that I was a fan of the mini’s, but my husband couldn’t have enough of the cake! Either way, they go perfectly with a PSL!