Potato Flake Sourdough Pumpkin Oatmeal Cream Pies
Soft and chewy potato flake sourdough pumpkin oatmeal cookies filled with a homemade cinnamon cream cheese frosting. These delicious sandwich cookies are full of warm fall spices and make the perfect homemade autumn treat!
Ingredients
Pumpkin Oatmeal Cookies
- 1 cup pumpkin puree patted to reduce moisture
- 3 cups 375 grams all-purpose flour
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1/2 cup potato flake sourdough starter
- 1 cup 221 grams butter, softened
- 1 1/2 cups packed brown sugar
- 1 1/2 cups granulated sugar
- 3 tablespoons molasses
- 2 teaspoons vanilla extract
- 1 egg yolk
- 3 1/2 cups old-fashioned rolled oats 364 grams
Cinnamon Cream Cheese Frosting
- 1/2 cup salted butter softened
- 4 ounces cream cheese softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon cinnamon
Instructions
Prepare the Cookie Dough
- Using paper towels or a clean dishcloth, gently squeeze and blot the pumpkin puree to remove excess moisture. Set aside.
- In a medium mixing bowl, whisk together the flour, cinnamon, and pumpkin pie spice. Set aside.
- In a large mixing bowl, beat the softened butter, packed brown sugar, and granulated sugar until creamy. You should no longer see lumps of brown sugar or butter.
- Add the blotted pumpkin puree, potato flake sourdough starter, vanilla extract, molasses, and egg yolk to the butter mixture. Beat until combined.
- Mix the flour mixture into the butter mixture on low speed until incorporated.
- Stir in the rolled oats until evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and allow the dough to ferment for 8–12 hours at room temperature or up to 48 hours in the refrigerator.
Bake the Cookies
- After fermentation, preheat your oven to 350°F and line baking sheets with parchment paper.
- Using a 1 1/2 tablespoon cookie scoop, scoop the dough into evenly sized balls.
- Place the cookie dough balls approximately 2 inches apart on the lined baking sheets.
- Press each dough ball flat. These cookies will not spread much on their own.
- Bake one sheet at a time on the middle rack of the preheated oven for approximately 7–10 minutes, or until the tops look set.
- Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire cooling rack to finish cooling.
Prepare the Cinnamon Cream Cheese Frosting
- While the cookies are baking and cooling, beat the softened salted butter in a large mixing bowl until smooth.
- Add the softened cream cheese and beat until smooth and creamy.
- Add 2 cups of powdered sugar, the cinnamon, and vanilla extract.
- Begin mixing on low speed and gradually increase to medium speed until incorporated.
- Add the remaining cup of powdered sugar and continue mixing until fully incorporated and smooth.
Assemble the Cream Pies
- Make sure the cookies are completely cooled before assembling. You can refrigerate them briefly to make this easier.
- Pair cookies together that are approximately the same size.
- Using an off-set spatula, spread approximately 1 tablespoon of frosting on the bottom of one cookie.
- Place a second cookie on top, flat side against the frosting, and gently press together.
- Repeat with the remaining cookies.
- Cover and store leftover cookies in the refrigerator.
Notes
Pumpkin: Remove excess moisture from the pumpkin puree before adding it to the dough. This helps prevent overly cakey cookies.
Cookie Scoop: A 1 1/2 tablespoon cookie scoop works best for creating uniform cookies that are easy to sandwich together.
Flattening: Be sure to flatten the dough before baking. These cookies do not spread much on their own.
Fermentation: Ferment the dough for 8–12 hours at room temperature or up to 48 hours in the refrigerator.
Baking: Bake until the tops appear set. Avoid overbaking to maintain a soft texture.
Cooling: Allow cookies to cool completely before adding the frosting.
Frosting: Double the frosting recipe if you prefer a thicker layer of filling.
Storage: Store assembled cookies in an airtight container in the refrigerator for 3–4 days.
Freezing: Freeze assembled cookies in an airtight freezer-safe container for up to approximately 2 months for best quality.