Oatmeal Pumpkin Creme Pies.

Oatmeal Pumpkin Creme Pies.
Oatmeal Pumpkin Creme Pies.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Oatmeal Sandwich Cookies

  • 1/2

    cup (1 stick) unsalted butter, softened to room temperature

  • 3/4

    cup dark brown sugar

  • 1/2

    cup sugar

  • 1

    large egg

  • 2

    teaspoons vanilla extract

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon ground cinnamon

  • 1

    and 2/3 cups old-fashioned rolled oats

  • 1

    cup all-purpose flour

  • Pumpkin Cream Cheese Frosting

  • 4

    oz cream cheese, softened to room temperature

  • 2

    Tablespoons unsalted butter, softened to room temperature

  • 1/4

    cup pumpkin puree

  • 1

    teaspoon ground cinnamon

  • 1/4

    teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon nutmeg (or 3/4 tsp pumpkin pie spice)

  • 2

    – 2.5 cups powdered sugar, sifted

  • 1/4

    cup all-purpose flour (to thicken, as needed)

  • salt, to taste

Directions

1.In a large bowl of a stand mixer with paddle attachment or with a handheld mixer, cream the softened butter and sugars until smooth. Add the egg and vanilla and mix well. Slowly stir in the baking soda, cinnamon, oats, and flour. Mix together until just combined. Do not overmix. 2.Chill the dough for at least one hour in the fridge. Cookies will be very flat if the dough is not cold. 3.Preheat oven to 325F degrees. Line a cookie sheet with parchment paper or a silicone baking mat. Roll 2 teaspoons of dough into a ball and place onto prepared sheet. Bake for 9 minutes and let cool on cookie sheet for a minute or two before transferring to a wire rack. 4.While the cookies are cooling, prepare the pumpkin frosting. Using a handheld or stand mixer with a paddle attachment, mix the cream cheese, butter, pumpkin, and spices on medium speed until creamy. Add 2-2.5 cups of sifted powdered sugar depending how sweet you’d like it. If frosting is much too thin, add in the flour to thicken it. Add salt to cut the sweetness, if you prefer. 5.Spread a generous amount of frosting on the underside of a cooled cookie and sandwich another cookie on top. Cookies stay fresh for up to 5 days in an airtight container in the refrigerator.

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