Pumpkin Oatmeal Cream Pies

Pumpkin Oatmeal Cream Pies

Seriously you guys, I can’t stop with the pumpkin. All you pumpkin haters out there are probably hating my blog lately. Being Fall (and all) it is basically a must that I make pumpkin-something at least once a week. Today’s pumpkin treat comes in cookie cream pie form.

Little Debbie’s Creme Pies were a childhood favorite of mine so a few months ago I posted a homemade recipe for them (that tastes much better than the box version by the way). I basically haven’t been able to stop thinking about those cookies since I last made them. That decadent cookie just stays in the back of my mind. It’s worked out great being unable to forget them though, it’s inspired me to make them again but in a pumpkin version that’s filled with all those sweet, aromatic spices that pair so well with said pumpkin. I made these two days in a row. Just that good! They are dangerous I tell you. A soft cake-like, laden with cinnamon, oatmeal pumpkin cookie is filled with the most creamy and divine marshmallow frosting that literally just melts away in your mouth. Yeah, you’ll be reaching for another :). Enjoy!

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups quick oats, slightly ground in a food processor
  • 1 1/2 tsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1 cup unsalted butter, at room temperature
  • 1 1/2 cups packed light-brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 cup + 2 Tbsp canned pumpkin puree
  • 1/2 cup butter (preferably salted), nearly at room temperature
  • 6 Tbsp shortening (unflavored)
  • 1 3/4 cups powdered sugar
  • 7 oz. marshmallow creme
Read the whole recipe on Cooking Classy