Description
These are classic oatmeal cream pies with a little Fall flavor from pumpkin pie spice and pumpkin puree. The chocolate ermine frosting might seem weird at first, but it’s the perfect foil to the spices in the cookies. If you let the cookies chill for a few hours in the fridge before eating, they’ll soften up into the perfect soft chewy Fall treat of your dreams.
Ingredients
Scale
1 batch Chocolate Ermine Frosting
Oatmeal Cookie Dough
- 2 sticks butter (227 grams), at room temperature
- 3/4 cup granulated sugar (150 grams)
- 3/4 cup packed brown sugar (160 grams)
- 1/4 cup canned pumpkin puree (60 g)
- 1 large egg, at room temperature
- 1 Tablespoon molasses
- 1 tsp vanilla extract or vanilla paste
- 2 cups quick oats (190 grams)
- 2 cups all-purpose flour (260 grams)
- 3/4 tsp baking powder
- 1 and 1/2 teaspoons pumpkin pie spice (substitute 1 teaspoon cinnamon + 1/2 teaspoon ground ginger)
- 1/2 tsp salt
Finishing
- 1/4 cup chocolate chips (43 g)
- 1 teaspoon sunflower oil
- Halloween themed sprinkles (optional)
Equipment
- Small cookie scoop
- Parchment
- Pastry bag with plain or star tip (optional)
- small ziploc bag
Instructions
Preheat the oven to 375 F (190C). Line 2 baking sheets with parchment .
Make the Dough
- Beat the butter with the sugars until everything is smooth and fluffy.
- Crack the egg and mix it with the pumpkin, molasses and vanilla in a small bowl.
- Add the pumpkin mixture into the creamed butter, beating everything into a fluffy mixture.
- Mix the flour with the oats, baking powder, pumpkin pie spice, and salt in a large bowl, stirring to distribute the oats evenly.
- Add the flour mix to the butter mix and beat for a few seconds just until the flour disappears.
Bake the Cookies
- Scoop balls of dough on a sheet (8/tray), leaving plenty of room between cookies.
- Bake the cookies for 12-14 minutes until the dough is set and golden around the edges.
- If you’d like, you can rotate a plain biscuit cutter a few times around the cookies right when they get out of the oven. This will help the cookies be more uniform in size and shape.
- Cool the cookies completely before filling.
- Bake extra dough on cooled sheet trays. If they’re too hot, you can place them in a cool table outside, or stand them vertically against a cabinet for a couple minutes. Cool all the cookies completely before sandwiching them together with frosting.
Filling the Cookies
- If you’re working with cold Chocolate Ermine Frosting, take the frosting out of the fridge and let it sit for 10-15 minutes before whipping it into a soft frosting that will be easy to spread.
- Scrape the frosting into a pastry bag fitted with a plain tip or a decorative tip.
- Squeeze a spiral of frosting onto the backside of a cookie.
- Press a second cookie over the frosting to make a cinnamon oatmeal cookie sandwich. Repeat the process for the rest of the cookies.
Finishing the Cookies
- Melt the sunflower oil and the chocolate chips together in the microwave until smooth.
- Scrape the chocolate into a small ziploc bag.
- Seal up the bag and clip the corner.
- Squeeze lines of chocolate in a zigzag pattern over the tops of the cookies.
- Top each cookie with a few sprinkles.
- Set the sandwich cookies in the fridge for the chocolate to set.
Notes
Storing the Cookies
- Place sandwiched cookies into the fridge in a closed container. They will keep in the fridge for up to 1 week.
- The cookies can also be frozen in Ziploc bags or individual cookie bags inside a Ziploc for up to 3 months.
- For a lunchbox treat, place a frozen cookie into a chilled lunchbox. By lunchtime, it will be the perfect temp for eating!
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
