Monday, November 23, 2020

Oatmeal Pumpkin Creme Pies




Oatmeal Pumpkin Creme Pies







Little Debbie Gluten Free and Missing Oatmeal Pies? This pumpkin and oatmeal cream pie recipe will hit the mark with a sweet touch of fall!

Ingredients

Oatmeal sandwich cookies

  • 1/2 cup granulated sugar
  • 1/2 teaspoon of baking soda
  • 1 large egg, at room temperature
  • 1/2 teaspoon ground cinnamon
  • 1 and 2/3 cup old-fashioned oatmeal
  • 1/2 cup (1 stick) unsalted butter, softened at room temperature
  • 3/4 cup packed dark brown sugar
  • 2 teaspoons of pure vanilla extract
  • 1 cup all-purpose flour (scooped and leveled)

Pumpkin Cream Cheese Frosting

  • salt to taste
  • 1/4 cup pumpkin puree
  • 2 to 2 cups and 1/2 cups icing sugar, sifted
  • 1 teaspoon of ground cinnamon
  • 1/4 cup all-purpose flour (to thicken, if needed)
  • 4 oz cream cheese, softened at room temperature
  • 2 tablespoons unsalted butter, softened at room temperature
  • 1/4 teaspoon each: ground ginger, ground cloves and ground nutmeg (or 3/4 teaspoon of pumpkin pie spice)

Instructions

First, using a hand or stand mixer fitted with a paddle, beat the softened butter and sugars together on medium-high speed until smooth. Add the egg and vanilla and mix well. Scrape sides and bottom of bowl as needed. In another bowl, whisk together the baking soda, cinnamon, oats and flour. Add the dry ingredients to the wet ingredients, then mix until just combined. Do not over mix.

Then, cool the dough for at least an hour (and up to 1 day) in the refrigerator. The cookies will be very flat if the dough isn’t cold - so don’t skip this step.

Preheat the oven to 325 ° F (163 ° C). Line a baking sheet with parchment paper or a silicone baking mat. Roll 2 teaspoons of dough into a ball and place on a prepared sheet. Bake for 9 minutes and let cool on a cookie sheet for a minute or two before transferring to a wire rack.

While the cookies are cooling, prepare the pumpkin frosting. Using a hand or stand mixer fitted with a paddle or whisk, beat cream cheese, butter, pumpkin and spices on medium speed until soft. creamy. Add 2 to 2 and 1/2 cups of sifted icing sugar depending on the sweetness you want. If the frosting is way too thin, add flour to thicken it. Add salt to reduce the sweetness, if you prefer.

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. Happy Cooking Time.

Notes

Prepare and Freezing Instructions: You can make cookies and topping 2 days ahead - keep cookies tightly covered at room temperature and filling well covered in the refrigerator. Cookies freeze well, up to 2-3 months. Defrost overnight in the refrigerator before eating.