Oatmeal Pumpkin Pies (Printable Version)

Soft cookies mixed with pumpkin spice and packed with creamy vanilla filling.

# Ingredients You'll Need:

→ Cookie Dough

01 - Softened unsalted butter 227 grams
02 - Light brown sugar packed 200 grams
03 - Granulated sugar 200 grams
04 - Two large eggs
05 - Vanilla extract 5 ml
06 - Pureed pumpkin 245 grams
07 - Five grams baking soda
08 - Salt 1.5 grams
09 - All-purpose flour 190 grams
10 - Rolled oats, old-fashioned 270 grams
11 - Ground cinnamon 2.5 grams
12 - Ground nutmeg 1.25 grams
13 - Ground ginger 1.25 grams
14 - Ground cloves 0.6 grams

→ Cream Filling

15 - Softened cream cheese 227 grams
16 - Unsalted butter softened 113 grams
17 - Powdered sugar 360 grams
18 - Vanilla extract 5 ml

# Detailed Preparation Steps:

01 - Heat the oven to 175°C. Line a baking tray with parchment paper.
02 - Use a big bowl to whip together the butter and both sugars until fluffy.
03 - Mix eggs and vanilla into the butter mix. Stir in the pumpkin puree till it’s all combined.
04 - In another bowl, mix flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
05 - Slowly fold the dry ingredients into the wet until just mixed.
06 - Gently add the rolled oats making sure they’re spread through the dough.
07 - Scoop heaping tablespoons of dough on the tray, leaving space for them to spread out.
08 - Pop them in the oven for 12 to 15 minutes until the edges turn golden.
09 - Cool them a bit on the tray then move to a rack to finish cooling down.
10 - Beat cream cheese and butter together until smooth.
11 - Blend in powdered sugar and vanilla little by little till fluffy and smooth.
12 - Spread filling on the flat side of a cookie and top with another cookie. Do this with all the cookies.

# Helpful Tips:

01 - Cut down the powdered sugar if you want a less sweet filling.
02 - Keep the cream pies in the fridge in a sealed container.
03 - You can get the dough ready a day ahead and keep it chilled.

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