Oatmeal Pumpkin Creme Pies

• Vegetarian

• Produce

  • 1/4 tsp Ginger, ground
  • 1/4 cup Pumpkin puree

• Refrigerated

  • 1 Egg, large

• Breakfast Foods

  • 1 2/3 cups Rolled oats, old-fashioned

• Baking & Spices

  • 1/2 tsp Baking soda
  • 3/4 cup Brown sugar, packed dark
  • 1 1/2 tsp Cinnamon, ground
  • 2 cups Confectioners' sugar
  • 1 1/4 cup Flour
  • 1/2 cup Granulated sugar
  • 1 Salt
  • 2 tsp Vanilla extract

• Dairy

  • 5/8 cup Butter, unsalted
  • 4 oz Cream cheese

Found on sallysbakingaddiction.com

Description

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 3/4 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 and 2/3 cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 4 oz cream cheese, softened to room temperature
• 2 Tablespoons unsalted butter, softened to room temperature
• 1/4 cup pumpkin puree
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon nutmeg (or 3/4 tsp pumpkin pie spice)
• 2 – 2 and 1/2 cups confectioners sugar, sifted
• 1/4 cup all-purpose flour (to thicken, as needed)
• salt, to taste

Directions

• Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and sugars together on medium-high speed until smooth. Add the egg and vanilla and mix well. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, whisk the baking soda, cinnamon, oats, and flour. Add the dry ingredients to the wet ingredients, then mix together until just combined. Do not overmix. Chill the dough for at least one hour (and up to 1 day) in the refrigerator. Cookies will be very flat if the dough is not cold-- so dont skip this step. Preheat oven to 325°F (163°C). Line a cookie sheet with parchment paper or a silicone baking mat. Roll 2 teaspoons of dough into a ball and place onto prepared sheet. Bake for 9 minutes and let cool on cookie sheet for a minute or two before transferring to a wire rack. While the cookies are cooling, prepare the pumpkin frosting. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese, butter, pumpkin, and spices on medium speed until creamy. Add 2 - 2 and 1/2 cups of sifted confectioners sugar depending how sweet you’d like it. If frosting is much too thin, add in the flour to thicken it. Add salt to cut the sweetness, if you prefer. Spread a generous amount of frosting on the underside of a cooled cookie and sandwich another cookie on top. Cookies stay fresh for up to 5 days in an airtight container in the refrigerator. Make ahead tip: You can prepare the cookies and filling 2 days in advance-- keep the cookies covered tightly at room temperature and the filling covered tightly in the refrigerator. Cookies freeze well, up to 2-3 months. Thaw overnight in the refrigerator before enjoying.