Pumpkin Cream Cheese Pies (Print Version)
# Ingredients:
01 -
1/2 teaspoon salt.
02 -
Pinch of salt.
03 -
1 teaspoon cinnamon.
04 -
8 ounces cream cheese, softened.
05 -
1 1/2 cups powdered sugar.
06 -
1 cup pumpkin puree.
07 -
2 teaspoons pumpkin pie spice.
08 -
1/4 cup butter, softened.
09 -
1 egg yolk, room temperature.
10 -
1 teaspoon pumpkin pie spice.
11 -
2 1/4 cups whole rolled oats.
12 -
1 teaspoon baking soda.
13 -
1/2 cup brown sugar.
14 -
1 teaspoon vanilla extract.
15 -
1/2 teaspoon vanilla extract.
16 -
1 2/3 cups all-purpose flour.
17 -
1 cup granulated sugar.
18 -
1 cup butter, softened.
# Instructions:
01 -
Pat dry with paper towels. You should be left with 3/4 cup of it.
02 -
Set oven to 350°F. Stir dry ingredients. Cream together butter and sugars. Mix in yolk, vanilla, pumpkin. Add dry mix. Scoop dough, press gently. Bake 14-16 min.
03 -
Whip butter and cream cheese together. Stir in sugar, spices, and vanilla. Mix until creamy.
04 -
Pipe creamy filling onto one cookie. Press another on top.
# Notes:
01 -
Yields 18-20 cookie sandwiches.
02 -
Refrigerate after day one.
03 -
Can freeze unassembled cookies.
04 -
Don’t use quick oats—whole oats only.
05 -
Dry pumpkin properly before starting.