Pumpkin Oatmeal Cream Pies
Ingredients
For the Cookies:
1 cup pumpkin puree (blotted to ¾ cup)
2¼ cups old-fashioned rolled oats
1⅔ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
2 tsp pumpkin pie spice
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
1 egg yolk
1 tsp vanilla extract
For the Cream Filling:
8 oz cream cheese, softened
¼ cup unsalted butter, softened
1½ cups powdered sugar
½ tsp vanilla extract
½ tsp pumpkin pie spice
Pinch of salt
Instructions
Blot pumpkin puree with paper towels until reduced to about ¾ cup.
Whisk flour, oats, baking soda, salt, cinnamon, and pumpkin pie spice together.
Beat butter and both sugars until creamy. Mix in egg yolk, vanilla, and pumpkin puree.
Gradually add dry ingredients and mix until combined.
Chill dough for 30–60 minutes.
Preheat oven to 350°F (177°C). Scoop dough onto lined baking sheets and slightly flatten.
Bake for 12–15 minutes, until edges are set. Cool completely.
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, pumpkin pie spice, and salt.
Spread or pipe filling onto half the cookies. Sandwich with remaining cookies.
Enjoy these soft, creamy fall treats! 🍁
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