Lacey’s Pumpkin Oatmeal Maple Cream Pies

Ingredients you'll need

Pies

• 1 cup pumpkin puree

• 2 and 1/4 cups old-fashioned whole rolled oats

• 1 and 2/3 cups all-purpose fl our (spooned & leveled)

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 2 teaspoons store-bought or homemade pumpkin pie spice*

• 1 cup unsalted butter, softened to room temperature

• 1 cup granulated sugar

• 1/2 cup packed light or dark brown sugar

• 1 egg yolk, at room temperature

• 1 teaspoon pure vanilla extract

Filling

• 8 oz full-fat brick cream cheese, softened to room temperature

• 1/4 cup (4 Tbsp) unsalted butter, softened to room temperature

• 1 and 1/2 cups powdered sugar

• 1 teaspoon pure vanilla extract

• 1 teaspoon store-bought or homemade pumpkin pie spice

• 2 tsp maple extract (you can use syrup, but you need a lot to get a little of the taste in there. The extract is the best option, but it's strong be careful)

• Pinch of salt, to taste

Step-by-Step Cooking Instructions

1. Blot the pumpkin: Line a medium bowl with 2 paper towels. Place the pumpkin puree inthe bowl. Using another paper towel, press down to blot excess moisture out of thepumpkin. After blotting, make sure you have about 3/4 cup of pumpkin. Discard papertowels and set blotted pumpkin aside.

   
   

2. Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats. Set aside.

   
   

3. In a medium bowl, whisk the oats, fl our, baking soda, salt, cinnamon, and pumpkin pie spice together.

   
   

4. In a large bowl using a handheld or stand mixer fi tted with a paddle attachment, beat the butter and both sugars together on medium-high speed until creamed, about 2 minutes. Scrape down the sides of the bowl as needed. Add the egg yolk and vanilla extract and beat on high speed until combined. Add the blotted pumpkin, and beat on high speed until combined.

   
   

5. Add the dry ingredients to the wet ingredients and mix on low speed until incorporated, then increase to medium speed and beat until combined. Dough will be creamy, soft, and sticky.

   
   

6. Using a medium cookie scoop, scoop cookie dough (about 1 and 1/2 Tablespoons of dough each) and drop on the cookie sheet, about 3 inches apart. With the back of a spoon, press down to slightly fl atten the balls, as the cookies won’t spread much unless you help out first.

   
   

7. Bake for 14–16 minutes or until lightly browned and set on the edges. Remove from the oven and allow cookies to cool for 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

   
   

8. Make the filling: Beat cream cheese and butter on high speed until smooth and creamy, about 1 minute. Add the powdered sugar, pumpkin pie spice, vanilla, maple extract and salt. Beat on low speed until confectioners’ sugar is incorporated, then increase to high speed and beat until smooth and creamy.

   
   

9. Pipe or spread some of the filling on the bottom side of half of the cooled cookies; top with remaining cookies, right side up. I used a Wilton 2A tip to pipe.