Desserts

Oatmeal Pumpkin Creme Pie

I love fall. With Fall comes pumpkins. Pumpkin flavored anything. To start Fall off I had my first ever cup of Pumpkin Spiced Latte to see what all the hype was about. I was converted. That latte was so yummy, I do not care that I am basic now. 
I am obsessed with oatmeal creme pies so when  I came across this delightful recipe from Sally’s Baking Addiction I knew it had to be made. What is even better is that it is pumpkin flavored! 

Oatmeal Pumpkin Creme Pie
Write a review
Print
Ingredients
  1. COOKIES
  2. 1/2 cup (1 stick) unsalted butter, softened to room temperature
  3. 3/4 cup packed dark brown sugar
  4. 1/2 cup granulated sugar
  5. 1 large egg, at room temperature
  6. 2tsp vanilla extract
  7. 1/2 tsp baking soda
  8. 1/2 tsp ground cinnamon
  9. 1 and 2/3 cups old fashioned rolled oats
  10. 1 cup all-purpose flour
  11. FROSTING
  12. 4 oz cream cheese, softened to room temperature
  13. 2 tbs unsalted butter, softened to room temperature
  14. 1/4 cup pumpkin puree
  15. 1 tsp ground cinnamon
  16. 1/4 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp nutmeg
  17. 2 - 2 and 1/2 cups confectioners' sugar, sifted
  18. 1/4 cup all-purpose flour
Instructions
  1. Preheat oven to 325 degrees
  2. Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and sugars together on medium-high speed until smooth.
  3. Add the egg and vanilla and mix well.
  4. In a separate bowl, whisk the baking soda, cinnamon, oats, and flour.
  5. Add the dry ingredients to the wet ingredients, then mix together until just combined. Do not over mix.
  6. Do not skip this step: Chill the dough for at least one hour (or up to 1 day) in the refrigerator. Cookies will be very flat if the dough is not cold.
  7. Line a cookie sheet with parchment paper or a silicone baking mat.
  8. Roll 2 teaspoons of dough into a ball and place onto prepared sheet.
  9. Bake for 9 minutes, let cool on cookie sheet for a minute or so and then transfer to a wire rack.
  10. While the cookies are cooling, prepare the pumpkin frosting.
  11. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese, butter, pumpkin, and spices on medium speed until creamy.
  12. Add 2 - 2 and 1/2 cups of sifted confectioners sugar (depending how sweet you like it). If frosting is much too thin, add in the flour to thicken it. If too sweet, add salt to cut the sweetness. (I recommend chilling the frosting for half an hour or so.)
  13. Spread a generous amount of frosting on the underside of a cooled cookie and sandwich another cookie on top.
Notes
  1. Dough has to chill for an hour (or up to a day)
  2. Cookies stay fresh for up to 5 days in an airtight container in the refrigerator.
Adapted from Sally's Baking Addiction
| A Splash of Love | http://www.asplashoflove.net/
 

Leave a Reply

Your email address will not be published. Required fields are marked *