As the fall season winds down and thoughts of gingerbread overrule that of pumpkin, here is one last recipe to celebrate the star ingredient of the passing season and to use up the lone can of puree lingering in your pantry.
Oatmeal Pumpkin Creme Pies
These soft and chewy oatmeal creme pies will immediately bring you back to your childhood as they taste very similar to the commercial lunchbox staple. However, the addition of pumpkin elevates this treat without making it lose its simple appeal.
(makes 12 sandwich cookies)
For the cookies:1 cup softened butter (unsalted) 1 cup dark brown sugar 1 cup sugar 2 eggs 1 tsp vanilla extract 1 1/2 cups flour 1/4 tsp salt 1/2 tsp baking soda 2 cups quick oats 1 tsp cinnamon 1 tsp nutmeg For the Creme Filling: 1 pint heavy whipping creme 1 cup sugar 1 tsp cinnamon 1/2 tsp nutmeg 3/4 cup pumpkin puree Directions
Preheat oven to 375 degrees F.
Using a stand or handheld mixer, cream together the butter and both sugars. Once the mixture is light and fluffy, beat in eggs, one at a time. Once the eggs are incorporated, add the vanilla extract on low speed.
In a separate bowl, sift the flour together with the salt, baking soda, cinnamon and nutmeg. Add the dry mixture to the butter/sugar mixture and combine mix in (use low speed). Using a spoon, stir in the oats.
Using a tablespoon as a guide, scoop out the dough and form into balls. Place on greased cookie sheet.
Bake for 12 minutes or until the edges are brown. The cookies may still seem uncooked at this point but remove and let cool on a rack.
To assemble the filling, whip together the heavy cream and sugar until fluffy and small peaks form. Carefully, using a spatula, fold in the pumpkin puree, cinnamon and nutmeg.
Place about 1 tsp of filling on a cooled cookie. Find similar size cookie and create sandwich.
Any leftover filling is excellent stirred into a piping hot cup of coffee!