#deliciousfilling

These Pumpkin Chip Oatmeal Sandwich Cookies are the ideal autumn snack. Soft and chewy oatmeal cookies with a pumpkin flavor and chocolate chips, sandwiched together with a delectable filling.

Ingredients: 1 cup pumpkin puree. 1 cup old-fashioned rolled oats. 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon salt. 1/2 cup semi-sweet chocolate chips.

Instructions: Warm your oven up to 350F 175C and put parchment paper on two baking sheets. Mix the softened butter, white sugar, and brown sugar in a large bowl with a whisk until the mixture is smooth. Put the vanilla extract, egg, and pumpkin puree in the bowl. Mix everything together well. Add the rolled oats, cinnamon, nutmeg, ginger, and salt to a different bowl and mix them together. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The chocolate chips should be carefully mixed in. Using a cookie scoop or tablespoon, drop round pieces of dough onto the baking sheets that have been prepared. Use the back of the spoon or your fingers to gently press down on each cookie. For 12 to 14 minutes, or until the edges start to brown a little, bake it. Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way. Spread a dollop of frosting or filling between two cookies to make a sandwich after the cookies have cooled. Have fun with your tasty Pumpkin Chip Oatmeal Sandwich Cookies!

Prep Time: 20 minutes

Cook Time: 14 minutes

These stuffed shells with ricotta and spinach are a hearty and comforting pasta dish. The filling is delicious. It has creamy ricotta cheese, tasty spinach, herbs, and marinara sauce. These shells are baked until they are perfectly golden and covered in melted mozzarella. They make a hearty and delicious meal.

Ingredients: 1 box jumbo pasta shells. 2 cups ricotta cheese. 2 cups chopped spinach, cooked and drained. 1 cup grated Parmesan cheese. 1 egg. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 cups marinara sauce. 1 cup shredded mozzarella cheese.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook the jumbo pasta shells. Remove the water and set it aside. Put cooked spinach, ricotta cheese, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and black pepper in a bowl. Mix everything together well. Put a little marinara sauce on the bottom of a baking dish. Fill each cooked pasta shell with the ricotta and spinach mix, then put them in the baking dish. Cover the stuffed shells evenly with the rest of the marinara sauce. Add some chopped mozzarella cheese on top. Put foil over the baking dish and bake for 25 minutes. Once you take off the foil, bake for another 10 minutes or until the cheese is bubbly and golden brown. Let it cool down a bit before you serve.

Prep Time: 30 minutes

Cook Time: 35 minutes