Salted caramel stuffed pumpkin spice oatmeal cinnamon sandwich cookies

Preheat your oven to 350°F (175°C).

For the cookies: In a stand mixer, beat the butter and sugars for 2 minutes. Add in the egg and vanilla and beat for 30 seconds. Lastly, add in the pumpkin puree and mix until combined. Add in your dry ingredients (oats, flour, baking powder, cinnamon, pumpkin pie spice, salt) and fold to combine. Using a cookie scoop, scoop dough onto a lined baking tray. This recipe makes 12-14 cookies. Bake for 10 minutes. Let cookies cool completely.

For the salted caramel: Add your sugar to a stainless steel pan and heat on medium-low until the sugar completely dissolves, stirring constantly for about 6 minutes. Add your butter and stir until it combines with the sugar. Slowly add the heavy cream and mix until combined. Remove from heat and transfer to a bowl. Allow to cool at room temperature for 30 minutes.

For the buttercream filling: Add your unsalted butter to a stand mixer and mix until smooth. Then add in the powdered sugar, milk, and cinnamon. Mix until all is combined and smooth, or beat on high speed for two minutes.

Once the cookies are cool, add your salted caramel and buttercream filling to sandwich them together. Enjoy!