Cozy Pumpkin Oatmeal Pies (Printable Version)
# What You'll Need:
01 -
1 teaspoon cinnamon powder.
02 -
1 egg yolk, at room temperature.
03 -
1/2 teaspoon pumpkin pie spice.
04 -
8 ounces softened cream cheese.
05 -
1 cup unsalted butter, at room temperature.
06 -
1 cup cane sugar.
07 -
1/2 teaspoon salt.
08 -
2 teaspoons pumpkin spice mix.
09 -
1/4 cup softened butter.
10 -
1 cup canned pumpkin puree.
11 -
1/2 cup packed brown sugar.
12 -
1 1/2 cups powdered sugar.
13 -
1/2 teaspoon vanilla flavor.
14 -
1 teaspoon baking soda.
15 -
1 2/3 cups all-purpose flour.
16 -
2 1/4 cups old-fashioned oats.
17 -
Pinch of salt for flavor.
18 -
1 teaspoon vanilla essence.
# Preparation Steps:
01 -
Pat the puree dry with paper towels first. You need 3/4 cup once the extra moisture is removed.
02 -
Preheat to 350°F. Blend your butter and sugars until fluffy. Mix in yolk, pumpkin, and vanilla. Combine dry ingredients first, then add to wet mix. Flatten scoops slightly before baking for 14-16 minutes.
03 -
Whip the cream cheese with softened butter. Add spices, powdered sugar, and vanilla extract. Blend till creamy and lump-free.
04 -
Spread the filling on one side of half your cookies. Press another cookie on top to complete.
# Additional Tips:
01 -
Yields about 18-20 pieces.
02 -
Chill leftovers after the first day.
03 -
Unfilled cookies freeze well.
04 -
Stick with rolled oats, not instant.
05 -
Drain pumpkin properly to avoid sogginess.