Football season is in full swing, cider mills are open for business, leaves are beginning to change colors and there is a crispness in the air. Fall is coming in full-force. While I love summer, and always hate to see it go, I must admit that fall has always been my favorite season. This year fall seemed to sneak up on me quickly, typically come September 1st I have Uggs out and have become the definition of a basic babe. This year definitely is not like that. Despite not being ready to give up my sundresses, fall officially arrived on Monday. You know what that means, I had to welcome the pumpkin spiced filled season with a dessert. I decided to make Pumpkin Spice Oatmeal Cream Pie Cookies. This is the first fall recipe I am sharing this year, and let me tell you these pumpkin spice oatmeal cream pies just may be the only recipe you need this fall. These pumpkin spice cookies have been a huge hit with everyone who has tasted them. I personally made my pumpkin spice oatmeal cream pie cookies vegan by using plant-based butter. However, you can definitely use regular butter to make these cookies. I would suggest going with a salted butter and dropping the dash of salt from the recipe.
These pumpkin spice oatmeal cream pie cookies are absolutely delicious, and sure to be the hit of any fall gathering you attend this year. Trust me, no one will be able to have just one!
Pumpkin Spice Oatmeal Cream Pies Ingredients For the cookies 2 cups oat flour 1 teaspoon baking soda dash of salt 1.5 teaspoons pumpkin spice powder 1/2 cup pumpkin puree 1/2 cup butter, softened* 1 1/4 cups brown sugar** 1.5 teaspoons vanilla 2 cups rolled oats
For the buttercream 1/2 cup (1 stick butter)* 2 cups powdered sugar 2.5 teaspoons pumpkin spice powder
*I used Country Crock Plant-Based Almond Oil butter, however, any butter of your choice will work. ** I used Splenda brown sugar. However, you can use regular brown sugar or 1 cup of brown sugar and 1/2 cup white sugar. It\’s your choice and preference.
Directions 1. Preheat oven to 350 degrees Fahrenheit. 2. Line baking sheets with parchment paper. For the cookies: 3. In a medium bowl, mix together flour, baking soda, salt, and pumpkin spice powder. 4. In a separate bowl, beat together pumpkin puree, butter, sugar, and vanilla. 5. Once combined add your dry mixture from step 3. 6. Beat to combine. 7. Fold in the oats. 8. Place rounded tablespoons of dough 1/2-inch apart onto your parchment-covered baking sheet. 9. Grease the bottom of a glass cup. 10. Use the bottom of the cup to lightly press down on each cookie to flatten it out. 11. Bake for 5-8 minutes, or until lightly browned around the edges. 12. Remove from the oven. 13. Allow the cookies to completely cool before frosting. For the buttercream: 14. Add softened butter to a bowl and beat for 1 minute. 15. Add powdered sugar and beat for an additional 1 minute. If it\’s not coming together add a small splash of water. 16. Add the pumpkin spice. 17. Beat until combined and fluffy. 18. To assemble, pipe or spread the buttercream onto the bottom of one cooled cookie,m top with another cookie. 19. Repeat with the remaining cookies. 20. Enjoy, yum!