Pumpkin Oatmeal Cream Pies🎃
🎃INGREDIENTS:
Pumpkin Oatmeal Cookies:
20 tbsp (283g) unsalted butter, browned and reduced down to 1 c (226g) cooled to softened but still cold see recipe notes
1 ½ c (180g) all purpose flour
1 tablespoon chai spice blend or pumpkin spice blend see recipe notes
1 tsp (5g) baking soda
½ tsp salt
¾ c (150g) light brown sugar
¾ c (150g) granulated sugar
1 (18g) large egg yolk, room temperature
1 c (230g) pumpkin puree, blotted see recipe notes
2 tsp (10ml) vanilla extract
2 ¼ c (191g) old fashioned rolled oats
🎃Maple Brown Butter Cream Cheese Frosting:
10 tbsp (141g) unsalted butter, browned, reduced down to 8 tablespoon (½ c, 113g) and cooled to a solid room temperature texture (see recipe notes)
4 oz. (113g) cream cheese, softened to room temperature
2 ½ c (280g) powdered sugar, sifted
1 tsp (5ml) vanilla extract
½ tsp ground cinnamon
¼ tsp maple extract, optional for maple flavor
¼ tsp salt
1-3 tbsp (15-45 ml) milk, as needed
🎃INSTRUCTIONS
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