Ingredients
- For the Cookies:
- ¾ cup (175 g) canned pumpkin puree
- 1 cup (227 g) unsalted butter, softened
- 1 cup (210 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 1 egg yolk
- 1 tablespoon unsulphured molasses
- 1¾ cups (227 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 2 cups (180 g) quick cooking oats
- For the Caramel Creme:
- ¾ cup (170 g) unsalted butter, softened
- 3 cups (360 g) confectioners' sugar, sifted
- 6 tablespoons caramel sauce (homemade or store-bought)
Instructions
- Preheat the oven to 375ºF (190ºC). Line 3 baking sheets with parchment paper or silicone mats and set aside.
- Spread pumpkin puree in an even layer over folded paper towels on a baking sheet or plate to remove excess moisture. Let sit while preparing the dough.
- In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add egg yolk and molasses; beat until combined.
- Scrape the pumpkin puree off the paper towels and add to the butter mixture. Mix on low speed until incorporated.
- In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, and salt. Gradually add to the pumpkin mixture and mix just until combined.
- Fold in the quick oats with a spatula until evenly mixed.
- Drop 1½-tablespoon sized balls of dough 2 inches apart on prepared baking sheets. Bake for 10–12 minutes or until edges are set. Cool on pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Caramel Creme: In a medium bowl, beat softened butter until creamy. Add confectioners’ sugar in batches and mix until combined. Add caramel sauce and beat until fluffy and smooth.
- Assemble: Pair cookies by size. Pipe or spread about 1 tablespoon of caramel creme onto the flat side of one cookie, then top with a second cookie to make a sandwich. Repeat with remaining cookies.
Notes
- Blotting the pumpkin removes excess moisture to prevent overly soft cookies.
- Cookies and filling can be made ahead and assembled just before serving.
- Store assembled pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze unfilled cookies or assembled cream pies (wrapped tightly) for up to 1 month.
- Prep Time: 3 hours
- Cook Time: 34 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cream pie
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
