Soft and chewy oatmeal & molasses cookies filled with sweet pumpkin and topped with a sugary crunch, these cookies are uniquely amazing!
I think Betty Crocker was on to something with these cookies. I’ve never seen, tasted or made anything quite like these roll and cut oatmeal cookies with pumpkin filling before. The recipe comes from my favorite cookie cookbook… Betty Crocker’s Cooky Book circa 1963. I’ve made cookies from this book so many times, I’ve even blogged about this book before… but the recipes I’ve made have been ones I grew making, the recipes my Mom loved.
Not this time.
This time I took an adventure and I looked on every page of this cookbook until I found a cookie recipe that fit the current season in appearance and flavor… and more importantly I wanted something unique. A cookie I had never seen before on Pinterest or other blogs. I’m certain I found just that with these cookies. These cookies are so unique, they jumped off the page when I saw them in the book. What makes these cookies unique are that they’re a rolled and cut cookie AND they’re filled! Woah. Rolled and cut oatmeal cookie dough?
Yup. You read that correctly.
Have you ever rolled and cut oatmeal cookie dough before? Because I certainly haven’t. Surprisingly, this dough rolled very easily, just needed a lot of flour on the counter so it didn’t stick. The original recipe didn’t call for this, but I topped the cookies with a sprinkling of Sugar in the Raw to add a sweet crunch to the cookie. It turned out to be the perfect addition to the recipe and really rounded out the flavors and textures.
These roll and cut oatmeal cookies with pumpkin filling are sure to WOW and impress your family and friends with their unique shape and appearance and their flavor.
Try them, you won’t be disappointed!