Baked by an Introvert
Spread the pumpkin puree on folded pumpkin towels on a large plate or baking sheet. Set aside.
Beat the butter and sugars together until light and fluffy, then add in the egg yolk and molasses. Gently scrape the pumpkin from the paper towels and slowly beat in.
In a separate bowl, whisk together the dry ingredients. Add to the pumpkin mixture then gently stir in the oats.
Use a cookie scoop to drop balls of dough on the baking sheet. Bake for 10 to 12 minutes. Cool on the pan for 10 minutes then transfer to a wire rack to cool completely.
Once the cookies have cooled, pipe the cream filling on the flat side of half the cookies. Place the remaining cookies on top.