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Pumpkin Oatmeal Cream Pies Recipe

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This recipe for Pumpkin Oatmeal Cream Pies, by , is from Margaret's 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:  
Margaret Black
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup raw cashews (soaked in water for at least 4 hours)
2 T maple syrup
1 1/4 cup gluten free rolled oats
5 Medjool dates , pits removed
1/2 cup pumpkin puree
1 tsp cinnamon
Directions:
Directions:
Drain the cashews and add them to a food processor with the maple syrup.

Blend until smooth. Transfer to a bowl and set aside.

In a food processor , add the remaining ingredients and blend into a dough.

Gather the dough up, wrap in plastic, and place in the fridge for 10 minutes.

Place a piece of parchment paper on your counter top. Put the dough on top of the parchment paper and flatten it with your hand. Place a sheet to plastic wrap, or another piece of parchment on top of the dough.

Using a rolling pin , roll out the dough. Using a circular cookie cutter (I like this one ), cut cookie shapes and place them on a lined baking sheet or plate.

Once all the cookies have been cut, spread the filling on top and make sandwiches. I got 12 cookie sandwiches out of my batch. Place back in the fridge to firm up if the dough has gone a bit soft.

Keep these stored in the fridge. They should last at least a week or two. Enjoy!
Number Of Servings:
Number Of Servings:
12

 

 

 

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