Oatmeal Cranberry Sandwich Cookies with White Chocolate Creme Filling

Oatmeal cranberry cookies filled with sweet white chocolate buttercream frosting. Add these cookies to your holiday baking list! Thank you Two Peas and their Pod

1 1/4 cups all-purpose flour

1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups old fashioned oats
1 cup of dried cranberries

For the White Chocolate Buttercream:
2 cups white chocolate chips
1 cup unsalted butter, at room temperature
3-4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk, or as needed

• Preheat the oven to 375 degrees F. 
• Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
• In a medium bowl whisk together the flour, salt, baking powder, baking soda, and cinnamon. 
• Set aside.
• Using a mixer, beat the butter and sugars together until smooth and creamy. 
• Mix in the egg and vanilla. 
• Slowly add the dry ingredients. 
• Mix until just combined. 
• Stir in the oats and dried cranberries.
• Roll cookie dough into tablespoon size balls and place on prepared cookie sheet. 
• Bake for 10 minutes or until light golden brown. 
• Let cookies cool on the baking sheet for two minutes. 
• Transfer to a cooling rack and cool completely. 
• While the cookies are cooling, make the white chocolate buttercream. 
• Place white chocolate chips in a microwave-safe bowl 
• Heat in 30-second intervals until chips begin to melt, about 1 minute. 
• Stir and repeat, heating chips about 10 seconds at a time, until thoroughly melted. 
• Stir until chocolate is smooth and no more lumps remain. 
• Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. 
• Beat in half of the powdered sugar, melted white chocolate, vanilla and milk until mixture is smooth and creamy.
• Slowly beat in remaining powdered sugar until smooth 
• If frosting is too stiff, add in a little more milk.
• To make the sandwich cookies, spread or pipe white chocolate buttercream on the inside of one cookie. 
• Top with another cookie. 
• Continue making sandwich cookies. 
• Store cookies in an air-tight container at room temperature.

Note-you may have extra buttercream, depending on how much you add between each cookie. You can keep the leftover buttercream in the fridge for up to a week.

Pumpkin Oatmeal Cookies with Walnuts and Cranberries

Filled with wonderful fall flavours. Thank you Common Sense Home

2 cups all-purpose flour 
1 cup uncooked oatmeal – quick cooking for a softer cookie, old fashioned for a chewier cookie
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom - substitute more cinnamon if you don’t have cardamom
1 cup (8 ounces) butter, softened
1 cup light brown sugar, packed
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup pumpkin puree or canned solid pack pumpkin
1 cup dried cranberries or dried tart cherries
1 cup chopped walnuts or pecans

• Heat oven to 350°. 
• Lightly grease baking sheets or line with parchment paper.
• In a medium bowl, mix together dry ingredients and set aside. 
• Cream the butter and sugars in a large bowl until well blended. 
• Mix in the egg, vanilla, and pumpkin
• Add the dry ingredients and stir gently until blended. 
• Stir in cranberries or tart cherries and chopped nuts
• Drop by teaspoonfuls onto the prepared baking sheets.
• Bake for 12 to 15 minutes, or until lightly browned around the edges and set.  
• Don’t overbake!  
• Cool for a few minutes on the pan to set up before moving to a wire rack to cool completely. 

Salted Caramel Pumpkin Oatmeal Cake

The perfect Fall dessert. Thank you Inside Bru Crew Life

1/2 cup shortening
3/4 cup brown sugar
1/2 cup sugar
3/4 cup pumpkin puree
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups quick oats

Frosting:
1/2 cup butter
1/2 cup marshmallow cream
1/4 cup caramel ice cream topping + 1 teaspoon, divided
1/4 -1/2 teaspoon coarse ground sea salt (add to taste)
2 cups powdered sugar

• Cream the shortening and sugars. 
• Add the pumpkin, vanilla, and eggs and beat until mixed.
• Stir together the flour, salt, baking soda, cinnamon, and nutmeg. 
• Slowly add to the other mixture. 
• Stir in the quick oats.
• Spread the mixture in a greased 9x13 pan. 
• Bake at 350 degrees for 24 minutes. 
• Cool completely.
• Beat the butter, marshmallow cream, 1/4 c. caramel, and sea salt until creamy. 
• Slowly add the powdered sugar until mixed in. 
• Spread on the cooled cake.
• Drizzle the top of the cake with the the reserved caramel topping. 
• Use a knife to gently swirl it into the frosting. 
• Cut into 24 squares. 
• Store the cake in a sealed container on the counter.