Pumpkin Pie Cheesecake Stuffed Oatmeal Cookies
The ultimate, decadent fall cookie recipe!
Ingredients
- 1 1/4 cups packed brown sugar
- 1 cup butter
- 1 tspn baking soda
- 1 tspn cinnamon
- 1 tspn vanilla
- 1/2 tspn salt
- 2 eggs
- 3 cups old-fashioned oats
- 1 1/3 cups all-purpose flour
- 3.4 Oz instant vanilla pudding mix
- 15 Oz pumpkin puree
- 16 Oz cream cheese frosting
Instructions
- Pre-heat the oven to 350°F.
- In a large bowl, stir the brown sugar, butter, baking soda, cinnamon, vanilla, salt and eggs until well mixed. Then, stir in the oats and flour.
- In a separate bowl, mix the can of pumpkin purée and jar of cream cheese frosting. Place in the refrigerator for at least 20 minutes to cool and solidify. This will make it easier to scoop.
- Line a baking sheet with parchment paper.
- Using a cookie scoop, portion out all of the dough into small balls. Flatten one ball with your hands and place on the cookie sheet. Using a melon ball sized scoop, make a small tablespoon sized ball of the pumpkin cream cheese mixture & place it at the center of the flattened cookie. Flatten another cookie dough ball and place it on top of the frosting mixture, using your fingers to join the edges of the two cookies. Leave about 2 inches in between each cookie.
- Bake for 15 minutes. The cookies will be done when the edges begin to brown and the center is cooked through (it will lose it’s glossiness).