Pumpkin Cream Pies (Print Version)
# Ingredients:
01 -
1/2 teaspoon salt.
02 -
Pinch of salt.
03 -
1 teaspoon cinnamon.
04 -
1 cup granulated sugar.
05 -
1/2 teaspoon pumpkin pie spice.
06 -
1 1/2 cups powdered sugar.
07 -
2 teaspoons pumpkin pie spice.
08 -
1 2/3 cups all-purpose flour.
09 -
1 egg yolk, at room temperature.
10 -
1 teaspoon baking soda.
11 -
1 cup pumpkin puree.
12 -
8 ounces softened cream cheese.
13 -
1/4 cup softened butter.
14 -
1 cup softened butter.
15 -
1 teaspoon vanilla extract.
16 -
1/2 cup brown sugar.
17 -
2 1/4 cups whole oats (not instant).
18 -
1/2 teaspoon vanilla extract.
# Instructions:
01 -
Pat the moisture out with paper towels. You should end up with 3/4 cup.
02 -
Set oven to 350°F. Combine the dry stuff. Beat butter and sugars until creamy. Add yolk, vanilla, and pumpkin puree. Stir in dry mixture. Scoop them out, press a bit, and bake for 14-16 minutes.
03 -
Whip cream cheese with butter. Mix in sugar, vanilla, and spices. Keep beating until completely velvety.
04 -
Spread or pipe the filling between two cookies, then sandwich them together.
# Notes:
01 -
Yields about 18 to 20 cookie sandwiches.
02 -
Pop them in the fridge after the first day.
03 -
Freeze the cookies without filling for later.
04 -
Opt for whole oats, not the quick kind.
05 -
Dry pumpkin puree thoroughly.