Filled Oatmeal Cookies

By á-708

Ingredients

• Pumpkin Filling:
• 2 cups (500 ml) all-purpose flour
• 1 tsp (5 ml) salt
• 1/2 tsp (2 ml) baking soda
• 1/2 cup (125 ml) packed brown sugar
• 3/4 cup (180 ml) butter
• 1 egg
• 1/4 cup (60 ml) molasses
• 1 cup (250 ml) rolled oats
• 1 cup (250 ml) cooked or canned pumpkin
• 1/2 cup (125 ml) sugar
• 1/2 tsp (2 ml) cinnamon
• 1/2 tsp (2 ml) ground ginger
• 1/4 tsp (1 ml) ground nutmeg

Details

Servings 24

Preparation

Step 1

For Pumpkin Filling:
Combine all the ingredients in a small bowl and mix thoroughly.

For cookies:
Blend the flour, salt, and baking soda in a mixing bowl. Add the brown sugar, butter, egg, and molasses, blending until smooth. Stir in the rolled oats. Roll to a thickness of 1/8 inch (3 mm) on a lightly floured surface and cut into 2 1/2-inch (6 cm) rounds. Place half the rounds on ungreased baking sheets and top each with about 1 tsp (5 ml) filling. Cut a cross or small circle in the center of the remaining rounds and place over the filling-topped rounds. Seal the edges and bake in a preheated 375F (190C) for 12 to 15 minutes. Makes 2 dozen cookies.