Oatmeal-raisin cookies plus pumpkin frosting equals the best fall dessert cookie you’ll ever make!
Makes: 24 Whoopie Pies
Prep Time: 20 minutes
Cook Time: 28 minutes
Ingredients
Oatmeal Raisin Cookie: (makes dozen regular sized cookies (6 dozen mini-cookies)
- 1/2 cup granulated sugar
- 3/4 cup firmly packed brown sugar
- 1/2 cup (1 stick) plus 6 tablespoons butter, softened
- 2 eggs
- 1 teaspoon vanilla
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoonground cinnamon
- 3 cups Old Fashioned Quaker® Oats
- 1 cup raisins
- 1/2 teaspoon salt (optional)
Pumpkin Cream Cheese Filling
- 4 ounces cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/3 cup pumpkin purée (not pie filling)
- 4 cups powdered sugar, sifted
- 1 teaspoon flour, to thicken, if necessary
- Pinch of salt (optional)
Directions
Oatmeal Raisin Cookie
Heat oven to 350°F.
In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
Add eggs, vanilla, all-purpose flour,baking soda, and ground cinnamon; beat well.
Add oats and raisins; mix well.
Drop teaspoon-sized dollops of dough onto ungreased cookie sheets and bake for 8 to 10 minutes or until light golden brown.
While cookies are baking, start working on the frosting-filling, below.
Once cookies are done, cool 1 minute on cookie sheets; remove to wire rack. Cool completely and spread a 1-tablespoon sized dollup on the underside of one cookie — and sandwich another cookie on top.
Pumpkin Cream Cheese Filling
Add the cream cheese, butter, and spices in a medium-sized bowl and beat with an electric mixer on medium speed until creamy.
Add pumpkin and nutmeg, and pre-sifted powdered sugar.
If frosting is too thin, add flour, one teaspoon at a time. If too sweet, add a pinch of salt.
Check out other recipes using Quaker Oatmeal!
