Description
A pumpkin oatmeal cookie sandwich filled with pastis buttercream
Ingredients
Units
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For the cookies:
- 1 cup (240 ml) flour
- 3/4 cup (180 ml) quick oats
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp baking powder
- pinch of salt
- 1/2 cup (1 stick) (115 g) butter
- 1/2 cup (120 ml) light brown sugar
- 1/2 cup (120 ml) granulated sugar
- 1 egg
- 1/2 tsp vanilla bean paste (or vanilla extract)
- 3/4 cup (180 ml) pumpkin puree (approximately half of a can)
- 2 tbsp (30 ml) pastis, for brushing
For the buttercream:
- 1/4 cup (1/2 stick) (55 g) butter
- 2 cups (480 ml) confectioners sugar, sifted
- 1/2 tsp vanilla extract
- 1/4 cup (60 ml) Pastis
Instructions
For the cookies:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with silpats or parchment paper. Whisk together flour, oats, spices, baking powder, and salt.
- Using an electric mixer, cream together the butter and sugars. Add the egg and vanilla and mix until combined. Add the flour mixture and pumpkin, alternating, beginning and ending with the flour mixture.
- Scoop dough onto prepared baking sheets and press the dough down to flatten a bit (these cookies won’t spread very much). Bake for 25-30 minutes, just until the edges start to brown, rotating the pans halfway through. After removing cookies from the oven, allow them to cool on the pan for about 2 minutes. Place the cookies upside on a cooling rack and brush the bottoms with pastis.
For the buttercream:
- Cream the butter using an electric mixer. Add the confectioners sugar, and mix until smooth. Add the vanilla and pastis, and mix until well combined. Pipe the buttercream onto half of the cooled cookies and top with the remaining cookies.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 490