Pumpkin Oatmeal Cream Pies #cookies #baking

Fall has consistently been my preferred season however this year it has snuck up on me so quick. I think having an infant botched my occasional clock since I wasn't anxiously anticipating Fall like I regularly am.

I am prepared to greet the season wholeheartedly! What's more, the main fall recipe that I am imparting to you is quite damn mind boggling, on the off chance that I do say so myself. As you probably are aware, the main recipe of consistently is constantly a treat recipe. Subsequently, I am utilizing the current month's treat recipe to officially greet in the season. So right away, I present to you my Pumpkin Cereal Cream Pies!

This recipe tastes (and scents!) precisely like the Little Debbie top pick. Be that as it may, as should be obvious in the photographs, the cereal treat has more oats surface than the locally acquired form. I happen to lean toward this surface since it makes the treat somewhat chewier.

One of my preferred things about this recipe is that you don't need to design a great deal of time to overcome it. The oats shield these treats from extending too far so there is no compelling reason to cool the mixture before heating. In this manner, these treats will be done in under an hour from beginning to end. Yahoo!

Also try our recipe Peanut Butter Oatmeal Cookies

Pumpkin Oatmeal Cream Pies #cookies #baking #desserts #fall #party

Pumpkin Cereal Cream Pies – Vanilla icing is sandwiched between two chewy pumpkin oats treats to make the ideal spiced treat for the fall season.

INGREDIENTS
FOR THE COOKIES:
  • 1 2/3 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1 2/3 cup quick-cooking oats
  • 3/4 cup butter unsalted, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2/3 cup canned pumpkin puree
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
FOR THE FILLING:
  • 2 sticks butter unsalted, softened
  • 4 1/2 cups powdered sugar
  • 1/2 teaspoon salt
  • 1/4 cup heavy cream
  • 2 teaspoons pure vanilla extract


INSTRUCTIONS
FOR THE COOKIES:
  1. Preheat oven to 350 degrees. Prepare 2 to 3 baking sheets by lining with parchment paper or silicone liners. Set aside.
  2. Add flour, baking powder, baking soda, salt, and spices to a large bowl and whisk together. Add oats and stir together.
  3. In a bowl fitted for a stand mixer, cream butter until light and fluffy. Add sugars and beat until fluffy, about 2 minutes. Add pumpkin, egg yolk, and vanilla extract and mix until combined. Add flour mixture and mix until just combined.
  4. Using a cookie scoop, scoop a ball of cookie dough and roll into a perfect ball. Place cookie balls on baking sheet about 2 inches apart. Using 2 fingers, flatten the cookie balls into flat circles.
  5. Bake cookies in preheated oven for 9-10 minutes or until the edges of the cookies turn golden brown. Remove from oven and cool fro 5 minutes before transferring to wire racks to finish cooling. Assemble sandwiches with filling recipe below after cookies cool completely.
FOR THE FILLING;
  1. Add butter to a bowl fitted for a stand mixer. Beat until fluffy, about 3 minutes. Add powdered sugar and salt and turn mixer to low. Pour in heavy cream and vanilla extract while mixer is on low. Once all ingredients are combined, turn mixer to medium-high and beat for 2 minutes until light and fluffy.
  2. Place frosting into a gallon-sized ziplock bag and seal shut. Cut off a corner of bag. Squeeze filling onto half of the cookies. Sandwich filling with the other cookies. Serve immediately or store for up to 3 days.


Read more our recipe : Blueberry Cucumber Moscow Mule

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