Pumpkin season is HERE, and we're all about it. Satisfy your pumpkin pie cravings beyond Thanksgiving day with these deliciously decadent Pumpkin Oatmeal Creme Pies. All the pumpkin spice seasonal goodness you could imagine, packed in a chewy oatmeal cookie. Plus a rich and creamy classic buttercream filling. All stacked up into the cutest creme pie sandwich ever. It's gluten free too!
Give this recipe a whirl, and tag us in all of your creations! @earnesteats
Yield: 15 pies
2 cups Gluten Free Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Pumpkin Spice Powder
1/2 cup Pumpkin Puree
1/2 cup Unsalted Butter
1/2 cup Granulated Sugar
1 cup Light Brown Sugar
1 teaspoon Vanilla Extract
2 cups unsweetened Earnest Eats Asia blend oatmeal
3/4 cup Unsalted Butter
2 cups Powdered Sugar
2 teaspoons Pumpkin Spice Powder
Preheat the oven to 350F and line a baking sheet with parchment paper
Into a bowl, add the flour, baking soda, salt, and pumpkin spice powder. Mix.
Into another bowl, add the pumpkin puree, butter, sugar, light brown sugar, vanilla and use a handheld mixer to beat the mixture. Once mixed, add the dry mixture to the wet mixture, and beat. Fold in the oats.
Place rounded tablespoons of dough about 1-inch apart on the baking sheet. Press down lightly on each cookie using your fingers, or grease a glass cup and press down.
Bake for 10 minutes, remove from the oven, and let the cookies cool completely.
For the buttercream, in a bowl, add butter and beat for 1 minute until it's softened. Add sugar and beat for about another minute. Add the pumpkin spice powder and beat again until it's fluffy.
To assemble the cookies, spread the buttercream with a knife onto the bottom of a cookie, and place another cookie on top. Repeat with others. Enjoy!