And now I understand why… I mean, have you ever read the list of ingredients on the back of a Little Debbie box?
But that doesn’t stop my occasional craving for them! So instead of buying a box, I take the time to make my own! And I have yet to meet anyone who doesn’t like them.
This treat consists of two chewy and buttery oatmeal cookies sandwiched with a creamier version of my favorite buttercream frosting!
And since it’s fall, I decided to make these cookies festive and fill them with a pumpkin buttercream! Mmmm in my opinion, everything is better with pumpkin!
Pumpkin Oatmeal Cream Pies
Yield: Makes about 10 cream pies
For the Oatmeal Cookies
- 1 and 2/3 cups rolled oats
- 1 cup all-purpose flour (125 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 and 1/4 cup packed brown sugar (258.75 grams)
- 1/2 cup salted butter, softened to room temperature
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup butter, softened to room temperature
- 1 Tablespoon pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
For the Oatmeal Cookies
- Combine the oats, flour, baking soda, and cinnamon in a medium bowl and set aside.
- In another bowl, cream the brown sugar and butter.
- Add the egg and vanilla extract until to the bowl and mix until well-combined.
- Slowly add the dry ingredients and mix until just combined – do not overmix.
- Chill the dough for at least one hour (or up to 1 day) in the refrigerator. Cookies will be very flat if the dough is not cold -- so don't skip this step.
- Preheat oven to 325 degrees Fahrenheit. Roll 2 teaspoons of dough into a ball and place onto prepared sheet.
- Bake for 8 minutes and let cool on cookie sheet for a minute or two before transferring to a wire rack.
- While the cookies are cooling, prepare the buttercream.
- Beat the softened butter for 2 minutes.
- Add pumpkin puree and beat again.
- Add pumpkin pie spice and vanilla extract and mix again.
- Slowly add powdered sugar until you reach your desired consistency. You can always add more powdered sugar to the buttercream if it is not firm enough.
- Spread a generous amount of pumpkin buttercream to the underside of a cooled cookie.
- Sandwich another cookie on top.
- Store cookie in airtight container in refrigerator.
Oatmeal cookie recipe adapted from Sally's Baking Addiction.