Pumpkin Oatmeal Cream Pies (Print Version)
# Ingredients:
01 -
1 cup pumpkin puree.
02 -
2 1/4 cups whole rolled oats.
03 -
1 2/3 cups all-purpose flour.
04 -
1 teaspoon baking soda.
05 -
1/2 teaspoon salt.
06 -
1 teaspoon cinnamon.
07 -
2 teaspoons pumpkin pie spice.
08 -
1 cup butter, softened.
09 -
1 cup granulated sugar.
10 -
1/2 cup brown sugar.
11 -
1 egg yolk, room temperature.
12 -
1 teaspoon vanilla extract.
13 -
8 ounces cream cheese, softened.
14 -
1/4 cup butter, softened.
15 -
1 1/2 cups powdered sugar.
16 -
1/2 teaspoon vanilla extract.
17 -
1/2 teaspoon pumpkin pie spice.
18 -
Pinch of salt.
# Instructions:
01 -
Blot with paper towels. Should have 3/4 cup after blotting.
02 -
Heat oven to 350°F. Mix dry ingredients. Cream butter and sugars. Add yolk, vanilla, pumpkin. Mix in dry ingredients. Scoop and flatten slightly. Bake 14-16 minutes.
03 -
Beat cream cheese and butter. Add sugar, spices, vanilla. Beat until smooth.
04 -
Pipe filling on half cookies. Top with remaining cookies.
# Notes:
01 -
Makes 18-20 sandwiches.
02 -
Store in fridge after day one.
03 -
Can freeze unfilled cookies.
04 -
Use whole oats not quick.
05 -
Blot pumpkin well.