Pumpkin Cream Pie Cookies

Fall is my favorite time to be in the kitchen because it gives me every excuse to use pumpkin and spice in all my recipes! This recipe is so simple, yet so delicious! If you love the Little Betty Oatmeal Cream Pies then you are going to die when you make these because it’s the same thing, but Pumpkin Edition. Yup. It’s bomb. So let’s get started.

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A few tips for you of things I ran into when I first made this recipe:

1) The thicker the cream the better so you might have to keep adding flour until it is fairly stiff.

2) If the dough is not frozen (or really chilled) your cookies will be flatter than a pancake. Like this: (but they still taste amazing)

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Pumpkin Cream Pie Cookies

Ingredients:

Oatmeal Cookies:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 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 Filling:

  • 4 oz cream cheese, softened
  • 2 Tablespoons unsalted butter, softened
  • 1/4 cup pumpkin puree
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon nutmeg (or 3/4 tsp pumpkin pie spice)
  • 2 – 2 1/2 cups powdered sugar
  • 1/4 cup all-purpose flour (to thicken, as needed)
  • pinch of salt

Directions::

  1. In a large bowl with paddle attachment, 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 325 degrees. Line a cookie sheet with parchment paper. 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 cool off, prepare the pumpkin filling. 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 1/2 cups of sifted powdered sugar depending how sweet you’d like it. If the filling is too thin and drips when you hold it up on a spoon then add in the flour to thicken it. Add a pinch of salt.
  5. Spread a generous amount of frosting on the underside of a cooled cookie and sandwich another cookie on top.
  6. Wah La! Share with all your family and friends because they will love you forever. 🙂

Hope you all are having a wonderful start to your November.

Love always,

Nicole Renard

P.S. This recipe was inspired by Sallysbakingaddiction.com

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