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Oatmeal Pumpkin Cream Pies Recipe

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This recipe for Oatmeal Pumpkin Cream Pies, by , is from The [Unofficial] Ketchum Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Caroline Friedman

Category:
Category:

Ingredients:  
Ingredients:  
For the Oatmeal Sandwich Cookies:
cup (1 stick) unsalted butter, softened to room temperature
cup packed dark brown sugar
cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
teaspoon baking soda
teaspoon ground cinnamon
1 and ⅔ cups old-fashioned rolled oats
1 cup all-purpose flour

For the Pumpkin Cream Cheese Frosting:
4 ounces cream cheese, softened to room temperature
2 tablespoons unsalted butter, softened to room temperature
cup pumpkin puree
1 teaspoon ground cinnamon
teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon nutmeg (or 3/4 tsp pumpkin pie spice)
2 2 cups confectioners' sugar, sifted
cup all-purpose flour (to thicken, as needed)
Salt, to taste

Directions:
Directions:
1. Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and sugars together on medium-high speed until smooth. Add the egg and vanilla and mix well. Scrape down the sides and bottom of the bowl as needed.
2. In a separate bowl, whisk the baking soda, cinnamon, oats, and flour. Add the dry ingredients to the wet ingredients, then mix together until just combined. Do not overmix.
3. Chill the dough for at least one hour (and up to 1 day) in the refrigerator. Cookies will be very flat if the dough is not cold, so don't skip this step.
4. Preheat oven to 325F (163C). 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.
5. While the cookies are cooling, prepare the pumpkin frosting. 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.
6. Add 2 - 2 1/2 cups of sifted confectioners sugar depending how sweet youd like it. If frosting is much too thin, add in the flour to thicken it. Add salt to cut the sweetness, if you prefer.
7. 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.

Make ahead tip: You can prepare the cookies and filling 2 days in advance. Keep the cookies covered tightly at room temperature and the filling covered tightly in the refrigerator. Cookies freeze well, up to 2-3 months. Thaw overnight in the refrigerator before enjoying.

Number Of Servings:
Number Of Servings:
30 mini sandwiches
Personal Notes:
Personal Notes:
Ive made these the last two Thanksgivings and they are a hit! Keep them in the fridge until you are ready to serve. Courtesy of sallysbakingaddiction.com.

 

 

 

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