1- Blot the pumpkin puree with paper towels to remove excess moisture, reducing it from 1 cup to about 3/4 cup (170g). This step is crucial to prevent the cookies from becoming cakey and ensures that perfect chewy texture.

2- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats for easy cleanup and even baking.

3- In a medium bowl, whisk together the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice to blend the dry ingredients evenly.

4- In a large bowl, cream the butter and both sugars on medium-high speed for about 3 minutes until fluffy. Add the egg yolk and vanilla extract, and beat until combined. Then add the blotted pumpkin and beat until combined for a smooth mixture.

5- Mix the dry ingredients into the wet ingredients on low speed until incorporated, then increase to medium speed until the dough is creamy, soft, and sticky. This creates the base for your cookies.

6- Using a cookie scoop (about 1 and 1/2 tablespoons), drop the dough onto the baking sheet, spacing them 3 inches apart. Flatten the dough balls slightly with the back of a spoon to help them spread properly.

7- Bake for 14-16 minutes or until lightly browned and set at the edges. Cool on the baking sheet for 10 minutes, then transfer to cooling racks to finish.

8- For the filling, beat the cream cheese and butter on high speed until smooth and creamy. Add the confectioners’ sugar, pumpkin pie spice, vanilla, and salt. Beat on low speed to combine, then increase to high speed until the filling is smooth and ready to use.

9- Spread or pipe the filling on the bottom side of half the cooled cookies, then sandwich with the remaining cookies to assemble your pies.

10- Store the assembled sandwiches at room temperature for one day or refrigerate for up to one week to keep them fresh. The total preparation time includes prep time of 1 hour, cook time of 15 minutes, and about 2 hours 15 minutes overall, including cooling.