Pumpkin Oatmeal Cream Pies with Cream Cheese Filling

Ingredients

• 3/4 cup (180 g) pumpkin puree, measured after blotting
• 1 1/2 cups (135 g) old-fashioned rolled oats
• 1 1/4 cups (155 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup (113 g) unsalted butter, softened
• 2/3 cup (135 g) packed light brown sugar
• 1/3 cup (65 g) granulated sugar
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 6 oz (170 g) brick-style cream cheese, softened but still cool
• 4 tablespoons (57 g) unsalted butter, softened
• 1 1/4 cups (150 g) powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of fine salt