Pumpkin Oatmeal Cream Pies

Discover Pumpkin Oatmeal Cream Pies. Review the available recipe details and open the credited original source for the complete preparation method.

• 1 cup (226g) pumpkin puree ↔ Substituir
• 2 and 1/4 cups (191g) old-fashioned whole rolled oats ↔ Substituir
• 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled) ↔ Substituir
• 1 teaspoon baking soda ↔ Substituir
• 1/2 teaspoon salt ↔ Substituir
• 1 teaspoon ground cinnamon ↔ Substituir
• 2 teaspoons store-bought or homemade pumpkin pie spice* ↔ Substituir
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature ↔ Substituir
• 1 cup (200g) granulated sugar ↔ Substituir
• 1/2 cup (100g) packed light or dark brown sugar ↔ Substituir
• 1 egg yolk, at room temperature ↔ Substituir
• 1 teaspoon pure vanilla extract ↔ Substituir
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature ↔ Substituir
• 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature ↔ Substituir
• 1 and 1/2 cups (180g) confectioners’ sugar ↔ Substituir
• 1/2 teaspoon pure vanilla extract ↔ Substituir
• 1/2 teaspoon store-bought or homemade pumpkin pie spice ↔ Substituir
• pinch of salt, to taste ↔ Substituir

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