Delightful Pumpkin Oatmeal Cream Pies
2 cups all-purpose flour
1 1/2 cups old-fashioned oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
For the filling:
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Directions:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy. Add the pumpkin puree, egg, and vanilla extract; beat well.
In a separate bowl, whisk together the flour, oats, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
Drop the dough by rounded tablespoons onto the prepared baking sheets. Flatten slightly with the back of a spoon.
Bake for 10-12 minutes or until the edges are lightly browned. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
