Pumpkin Cream Pies (Print Version)
# Ingredients:
01 -
1 cup of pureed pumpkin.
02 -
2 1/4 cups of old-fashioned oats.
03 -
1 2/3 cups plain flour.
04 -
1 tsp baking soda.
05 -
1/2 tsp salt.
06 -
1 tsp ground cinnamon.
07 -
2 tsp spice mix for pumpkin.
08 -
1 cup softened butter.
09 -
1 cup white sugar.
10 -
1/2 cup light brown sugar.
11 -
1 egg yolk at room temp.
12 -
1 tsp vanilla essence.
13 -
8 oz soft cream cheese.
14 -
1/4 cup butter, room temp.
15 -
1 1/2 cups powdered sugar.
16 -
1/2 tsp vanilla.
17 -
1/2 tsp pumpkin spice.
18 -
A dash of salt.
# Instructions:
01 -
Pat the pumpkin dry using paper towels. You’ll end up with 3/4 cup when done.
02 -
Set oven to 350°F. Combine dry stuff. Beat butter with both sugars. Add yolk, vanilla, and pumpkin. Gradually mix in dry group. Drop onto sheet, flatten slightly. Bake 14-16 mins.
03 -
Whip cream cheese with butter. Toss in sugar, pumpkin spice, and vanilla. Beat till it’s completely smooth.
04 -
Spread filling on one cookie, then press another on top.
# Notes:
01 -
Yields around 18-20 filled cookies.
02 -
Keep stored in the fridge after day one.
03 -
You can freeze the cookies before filling.
04 -
Don’t swap out whole oats for the quick kind.
05 -
Get as much liquid out of pumpkin as possible.