Ingredients
Scale
- 20 tbsp (283g) unsalted butter
- 1 1/2 c (180g) all-purpose flour
- 1 tbsp chai spice blend or pumpkin spice blend
- 1 tsp (5g) baking soda
- 1/2 tsp salt
- 3/4 c (150g) light brown sugar
- 3/4 c (150g) granulated sugar
- 1 (18g) large egg yolk
- 1 c (230g) pumpkin puree
- 2 tsp (10ml) vanilla extract
- 2 1/4 c (191g) old-fashioned rolled oats
- 10 tbsp (141g) unsalted butter
- 4 oz. (113g) cream cheese
- 2 1/2 c (280g) powdered sugar
- 1 tsp (5ml) vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp maple extract, optional for maple flavor
- 1/4 tsp salt
- 1-3 tbsp (15-45 ml) milk
Instructions
- Begin by browning the unsalted butter for both the cookies and buttercream; allow it to cool.
- In a mixing bowl, whisk together flour, spice blend, baking soda, and salt.
- In a separate bowl, cream together the sugars, egg yolk, and pumpkin puree until smooth.
- Gradually combine the dry mixture with the wet ingredients and fold in oats.
- Scoop tablespoon-sized dough onto parchment-lined baking sheets.
- Bake in a preheated oven at 350°F (175°C) for about 10 minutes; cool completely on wire racks.
- For the buttercream, beat browned butter with softened cream cheese and gradually add powdered sugar until creamy; mix in extracts and cinnamon.
- Spread cream cheese buttercream between two cookies to form sandwiches.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie sandwich (65g)
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg