Pumpkin Oatmeal Cookie Creme Pies
Ingredients
For the Pumpkin Oatmeal Cookies
- Vita Ice Orange Mango for serving
- 1 cup Softened Butter
- ¾ cup Granulated Cane Sugar
- ½ cup Brown Sugar
- 1 Egg Yolk
- 1 tsp. Vanilla Extract
- 1 cup Pumpkin Puree
- 2 ¼ cups Old Fashioned Whole Rolled Oats
- 1 ½ cups All Purpose Flour
- 1 tsp. Baking Soda
- ½ tsp. Fine Salt
- 1 tsp. Ground Cinnamon
- 2 tsp. Pumpkin Pie Spice
For the Buttercream Filling
- 8 oz. Cream Cheese softened
- ¼ cup Unsalted Butter softened
- 3-4 cups Powdered Sugar
- 1 tsp. Vanilla Extract
- ½ tsp. Pumpkin Pie Spice
- Pinch of Salt
Instructions
To Make the Cookies
- Preheat oven to 350F. Line 1-2 baking sheets with parchment paper.
- Place the pumpkin puree in a shallow rimmed bowl. Pat with paper towels to remove as much liquid as possible. Set aside.
- In the bowl of a stand mixer fitted, combine the butter, sugars, and egg yolk. Beat for 2-3 minutes, until light and fluffy.
- Add the pumpkin puree and vanilla. Mix until combined.
- Add the oats, flour, baking soda, salt, and spices. Mix just until combined.
- Using 2 tablespoons dough per cookie, place 2” apart on the prepared baking sheets. Lightly wet your fingers to flatten out the cookies to about 1/4" thick as they will not spread much on their own.
- Bake for 12-14 minutes, just until set in the centers.
- Let cool completely.
To Make the Filling
- Beat the softened cream cheese and butter in a stand mixer until smooth, about 2 minutes. Add the 1 cup powdered sugar, vanilla, pumpkin pie spice, and pinch of salt. Mix until incorporated, scraping down the sides as needed.
- Continue to add 1 cup of powdered sugar until a light buttercream. Beat for 4-6 minutes at the end so it’s nice and fluffy. Add up to 1 tablespoon heavy cream or milk to help loosen the texture, if needed.
To Assemble
- Transfer the buttercream to a piping bag to pipe onto half of the cookies. Sandwich the buttercream with the remaining half of the cookies.
- Enjoy the pumpkin oatmeal crème pies with Vita Ice Orange Mango!