Oatmeal Sandwich Cookies with Brown Butter Cream Cheese Filling Recipe
These oatmeal sandwich cookies feature a rich brown butter oatmeal cookie paired with a luscious brown butter cream cheese filling. The brown butter imparts a deep, nutty flavor while the pumpkin puree adds moisture and subtle sweetness, making these cookies uniquely flavorful and perfect for cozy snacking or sharing.
- Prep Time: 20 minutes
- Cook Time: 9 minutes per batch
- Total Time: 53 minutes
- Yield: 16 sandwich cookies (32 cookies, 2 cookies per sandwich)
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookies
- 1 cup unsalted butter, cold and cut into Tbsp-sized pieces (226g)
- 1/2 cup brown butter, room temperature (113g)
- 1 cup packed dark brown sugar (200g)
- 1/4 cup pumpkin puree OR 1 large egg, room temperature (60g)
- 1 tsp vanilla extract or vanilla bean paste (5g)
- 1 1/4 cups all purpose flour – fluffed and spooned into the measuring cup (160g)
- 3/4 cup old fashioned oats (80g)
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp fine salt
Filling
- 1/3 cup brown butter, room temperature (remaining from above) (75g)
- 1/4 cup full-fat cream cheese, room temperature (56g)
- 1 cup powdered sugar (125g)
- 1 tsp vanilla extract or vanilla bean paste (5g)
- 1/4 tsp fine salt
Instructions
- Brown Butter: Place 1 cup unsalted butter in a large, light-colored pan over medium heat. Stir continuously with a rubber spatula to prevent burning. After 5–6 minutes, the butter will turn a golden brown with a nutty aroma. Remove from heat immediately and transfer to a heatproof bowl to stop cooking. Chill in the fridge for 30 minutes until cooled to room temperature.
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Make Cookie Dough: In a large bowl or stand mixer fitted with paddle attachment, beat 1/2 cup room temperature brown butter and 1 cup dark brown sugar on medium-high until fluffy and lighter in color. Pat 1/4 cup pumpkin puree with paper towels to remove excess moisture, then mix it and 1 tsp vanilla extract into the butter-sugar mixture until combined. Fold in 1 1/4 cups flour, 3/4 cup oats, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/2 tsp salt just until combined. Dough will be thick.
- Shape Cookies: Using a 1 Tbsp cookie scoop or spoon, portion out about 32 dough balls onto prepared baking sheets, spacing them approximately 1 1/2 inches apart.
- Bake Cookies: Bake one tray at a time on the middle rack for 8-9 minutes until edges are set and centers puffed but soft.
- Flatten Cookies: While still warm, gently press each cookie flat with the bottom of a metal measuring cup or glass. Let cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Make Brown Butter Cream Cheese Filling: In a medium bowl, beat together 1/3 cup room temperature brown butter and 1/4 cup cream cheese on medium-high speed until combined. Add 1 cup powdered sugar, 1 tsp vanilla extract, and 1/4 tsp salt. Mix on low until smooth. Scrape sides as needed.
- Assemble Sandwich Cookies: Transfer frosting to a piping bag or ziplock bag with a 1/2-inch cut in the corner. Pair cookies and pipe a generous layer of frosting onto the back of one cookie before sandwiching together. Repeat until all cookies are filled.
- Storage: Cookies can be kept at room temperature for a few hours or stored airtight in the refrigerator up to one week.
Notes
- Using brown butter is optional but adds a warm, toasted flavor to the cookies.
- Patting the pumpkin puree dry helps prevent excess moisture that can affect the cookie texture.
- Flattening the cookies gently while warm helps achieve a uniform sandwich shape.
- If pumpkin puree is not preferred, substituting with one large egg is acceptable.
- Cookies can be stored refrigerated and brought to room temperature before serving for best taste.
- Make sure to use a light-colored pan when browning butter to better monitor the color change and prevent burning.