Pumpkin Spice Oatmeal Cream Pies

Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper.

1. First, make the cookies. Using a stand mixer with a paddle attachment or a handheld mixer, mix the butter and sugars together on medium-high speed for about 2 minutes, until the mixture is light and creamy. On the same speed, mix in the egg, vanilla, and molasses, scraping down the sides as needed. Set aside.
2. In a medium-sized bowl, whisk the flour, baking soda, salt, cinnamon, cloves, ginger, nutmeg, and oats.
3. Turn the mixer to low, and add the dry ingredients to the wet ingredients in 2 parts. Turn off the mixer and finish mixing with a spatula to ensure it is fully combined.
4. Using a 2-tablespoon cookie scoop, scoop the dough and place it onto the lined baking sheets, leaving 3 inches between each scoop. Bake for 10 minutes, until cookies are golden. Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
5. Alternate using cooled baking sheets to continue to bake all the cookie dough, spacing the dough balls apart and allowing them to cool.
6. Now, make the filling. Use your mixer of choice to whip the butter on high speed for about 1 minute, until it’s creamy. Add the powdered sugar, and beat on medium speed for 1–2 minutes. Next, add the heavy cream, vanilla extract, salt, and Bonne Maman Pumpkin Spice Spread. Mix until fully incorporated and smooth.
7. Add 1.5 tablespoons of pumpkin spice filling on the bottom side of half of the cookies; top with remaining cookies, right side up.
8. Cookies stay fresh and soft (with filling) at room temperature for 2 days in an airtight container. After that, store them in the refrigerator to keep the filling fresh.