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sourdough oatmeal sandwich cookies

Best Sourdough Oatmeal Cookies (with Pumpkin Spice cream filling)

by Sylvia Hofer
These sourdough oatmeal sandwich cookies are soft, spiced, and filled with creamy pumpkin spice frosting—perfect for a cozy fall treat!
5 from 3 votes
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 7
Calories 1004 kcal

Equipment

  • 1 Stand mixer
  • 1 Paddle attachment
  • 1 Medium cookie scoop
  • 1 piping bag

Ingredients
  

Sourdough Oatmeal Cookie Dough:

  • 1 cup unsalted butter room temperature
  • 1 cup brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ cup sourdough starter
  • 3 cups quick oats

Pumpkin Spice Cream Filling:

  • ½ cup unsalted butter room temperature
  • 4 oz cream cheese softened
  • 2 cups powdered sugar
  • 2 teaspoon pumpkin spice
  • 1 teaspoon vanilla extract

Instructions
 

Sourdough Oatmeal Cookie Dough:

  • In the bowl of your stand mixer fitted with the paddle attachment (or use an electric hand mixer and a large bowl), cream together the butter, brown sugar, and white sugar until fluffy.
  • Add eggs one at a time, mixing well after each. Stir in vanilla extract and sourdough discard.
  • In a separate bowl, whisk together the flour, baking soda, and salt. Add dry ingredients to the wet mixture in batches.
  • Stir in the quick oats until just combined.
  • Optional overnight ferment: For deeper flavor and better digestion, mix in the sourdough discard with the wet ingredients and let the dough sit overnight in the fridge, wrapped in plastic wrap or stored in an airtight container
  • Scoop dough using a medium cookie scoop onto a parchment paper-lined baking sheet.
  • Bake at 350°F for 10 minutes or at 375°F for 8 minutes. For best results, bake on the upper oven rack for a golden brown color without over-darkening the bottoms.
  • Let cool.

Pumpkin Spice Cream Filling:

  • In a medium bowl, beat the butter and cream cheese with an electric hand mixer until smooth.
  • Add vanilla and pumpkin spice. Slowly mix in the powdered sugar until fluffy and spreadable.
  • Transfer to a piping bag or use a spoon to fill one side of each cooled cookie, then sandwich with a second cookie.

Notes

Tips for  baking the Perfect Cookie:

  • Always start with room temperature ingredients for a smooth, even mix. Cold butter won’t cream properly and cold eggs can cause curdling.
  • Use a cookie scoop to make sure all your cookies are the same size, this helps them bake evenly and sandwich together cleanly.
  • Bake your sourdough oatmeal sandwich cookies on parchment paper or a silicone mat on a light-colored baking sheet. This helps prevent over-browning and gives that perfect golden brown color.

Nutrition

Calories: 1004kcalCarbohydrates: 133gProtein: 12gFat: 49gSodium: 575mgFiber: 4gSugar: 80g
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