Pumpkin Oatmeal Cream Pies

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Blot the pumpkin: line a bowl with two paper towels, add the pumpkin puree, press another towel on it to absorb moisture, and keep about 3/4 cup (170 g) of the blotted pumpkin.
2. Preheat the oven to 350°F (177°C). Line large baking sheets with parchment or silicone mats.
3. Whisk the oats, flour, baking soda, salt, cinnamon and pumpkin pie spice together in a bowl.
4. Cream the butter and both sugars on medium-high for about 3 minutes, scraping the bowl as needed. Beat in the egg yolk and vanilla until combined, then beat in the blotted pumpkin.
5. Add the dry ingredients on low speed until incorporated, then beat on medium until combined. The dough will be creamy, soft and sticky.
6. Scoop about 1 1/2 tablespoons (25–30 g) of dough per cookie and place them about 3 inches apart. Press each ball slightly flat with the back of a spoon.
7. Bake 14 to 16 minutes, until lightly browned and set at the edges. Cool 10 minutes on the sheet, then move to a rack to cool completely.
8. Beat the cream cheese and 1/4 cup butter on high until smooth, about 1 minute. Add the confectioners' sugar, pumpkin pie spice, vanilla and salt, beat on low until incorporated, then on high until smooth and creamy.
9. Spread or pipe the filling on the bottom of half the cooled cookies and top with the remaining cookies, flat side down against the filling.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggBrown sugarCream cheeseOatsPumpkin