Discard oatmeal pumpkin cream sandwich cookies

Discard Oatmeal Pumpkin Cream Sandwich Cookies

Ingredients:

For the Oatmeal Cookies:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup sourdough discard (unfed discard, preferably from the fridge)
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 1/2 cups old-fashioned oats

For the Pumpkin Cream Filling:

• 1/2 cup canned pumpkin puree
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp vanilla extract

Instructions:

1. Prepare the Oatmeal Cookies:
   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
   • Add the sourdough discard, egg, and vanilla extract. Beat until well combined.
   • In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
   • Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
   • Fold in the oats until evenly distributed.
2. Bake the Cookies:
   • Scoop the dough onto the prepared baking sheet (about 1-2 tbsp per cookie) and space them about 2 inches apart.
   • Flatten the cookies slightly with your fingers or the back of a spoon.
   • Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
   • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
3. Prepare the Pumpkin Cream Filling:
   • In a medium bowl, beat together the pumpkin puree, cream cheese, butter, powdered sugar, cinnamon, ginger, nutmeg, and vanilla extract until smooth and creamy.
   • If the filling is too soft, refrigerate it for 15-20 minutes before assembling the cookies.
4. Assemble the Sandwich Cookies:
   • Once the cookies are completely cool, spread a generous layer of the pumpkin cream filling on the bottom of one cookie.
   • Top with another cookie to create a sandwich.
   • Repeat until all cookies are filled.
5. Serve:
   • Serve the cookies immediately or refrigerate them for 30 minutes to allow the filling to firm up. These cookies can be stored in an airtight container in the refrigerator for up to 3 days.

Cooking Time:

• Prep Time: 20 minutes
• Cook Time: 10-12 minutes (per batch)
• Total Time: 40 minutes

Nutritional Information (per sandwich cookie, about 12 cookies):

• Calories: ~220 kcal
• Protein: ~3g
• Fat: ~12g
• Carbohydrates: ~30g
• Fiber: ~2g
• Sugars: ~18g

These Discard Oatmeal Pumpkin Cream Sandwich Cookies are a delightful combination of chewy oatmeal cookies and a creamy pumpkin spice filling, making them perfect for fall!