Bakingdom

All you need is love. And dessert.

Oatmeal-Pumpkin Spiced Maple Cream Pies

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These cookies gave me writer’s block. Really.

I had this great idea to make them. I made them. They were delicious. I ate them.

Then, I sat down to write this post. After staring at my keyboard for way too long, without having a single thought, besides how much I just wanna go eat another cookie, I gave up.

I’m throwing in the towel. All I have to say today is:

Oatmeal-Pumpkin Spiced Maple Cream Pies.

They’re fabulous. Make them. Like, now.

To keep these cookies simple, I used my favorite oatmeal cookie recipe that uses basic ingredients, like all-purpose flour, brown sugar, butter, eggs, oats, sugar, salt, baking soda, and cinnamon, then I spiced them up with nutmeg, ginger, and cloves. And, of course, I added fresh pumpkin purée.

The cookies themselves, without any filling, are amazing. They’re like a perfect cross of my favorite pumpkin bread and soft oatmeal cookies.

I made my cookies on the thicker side, because I love big, soft cookies, but you can definitely make these smaller and thinner, especially for little mouths and hands. 🙂

The maple filling completely takes them over the top to perfection, though. The combination of all these flavors are like Fall in cookie form. The oatmeal adds a great depth the pumpkin spice taste. They compliment each other perfectly, and the cookie has the best soft bite to go with the creamy maple filling.

These are a great, fast Autumn treat that would be great for a party or get together. They only take about 30 minutes to mix up and bake, and they’re ready to be enjoyed in less than an hour. And they’re so worth the short wait! Enjoy!

Oatmeal-Pumpkin Spiced Maple Cream Pies
Makes 1 dozen Sandwiches

Ingredients

*If you choose to make this vegan, make sure all of your sugars are vegan*

**If you like a spicier cookie, feel free to add extra, up to an extra pinch or so**

FOR THE COOKIES
2 cups (254 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon salt (reduce to 1/4 teaspoon if using margarine)
1 cup (2 sticks or 226 grams) unsalted butter, at room temperature (margarine for vegan/dairy free cookies)
1 cup (255 grams) brown sugar
1/2 cup (100 grams) sugar
2 eggs (1/2 cup apple sauce for vegan/dairy free cookies)
1 teaspoon (5ml) vanilla
1 cup pumpkin purée
3 cups (about grams) oats (quick or slow cooking)

FOR THE FILLING
6 tablespoons (about 85 grams) unsalted butter, at room temperature (margarine for vegan/dairy free)
1/2 cup (about 63 grams) confectioners’ sugar
1 teaspoon (5 ml) maple extract or flavoring
1/2 teaspoon (2.5 ml) vanilla extract
pinch salt
1 1/4 cups (about ounces, or about grams) marshmallow spread (vegan brand marshmallow spread, such as Suzanne’s Ricemellow Creme for vegan/dairy free)

To make the cookies: Preheat the oven to 350 degrees. Line baking sheet with Silpat mats or parchment paper.

In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, ginger, baking soda, and salt; set aside.

In a large bowl, or the bowl of a standing mixer, cream the butter for about 30 seconds, then add both sugars and beat until light and fluffy. Add the eggs and vanilla, mix well, and scrape the bowl as needed. Stir in the pumpkin purée until combined. Add the flour to the butter mixture in 2 or three increments until just combined. Stir in the oats until evenly distributed.

For large cookies, drop 2 tablespoons of dough onto the pan, at least 2 inches apart (I baked 6 cookies at a time). For smaller cookies, use only 1 tablespoon of dough. Press gently on the cookies to flatten them slightly. Bake for 12 to 15 minutes, until the centers are cooked through and the cookies are golden brown. Allow to cool on the baking sheet for 2 minutes before transferring to a wire cooling rack. Allow to cool completely before filling or serving.

To make the filling: In a medium bowl, beat the butter high for 3 minutes. Add the sugar and mix until combined. Stir in the maple and vanilla extracts, and pinch of salt. Mix in the marshmallow spread and whisk on high for 5 minutes, until light and fluffy. Cover bowl with plastic wrap and chill for 30 minutes. If the filling is too soft or runny, add more sugar as needed (up to an extra 1/2 cup).

Assemble the sandwiches: Place 1 to 2 tablespoons of filling on the bottom of a cookie, then place another cookie, bottom side down, on top.

Recipe by Darla

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Comments

  1. Tee hee hee. I get writer’s block, too, sometimes. Like when the eats coming out of my kitchen are especially tasty and I’d rather have my mouth full of them and not words. So I’ll skip the talking and just say: these look amazing. Can. Not. Wait. To. Try.

  12. I made a double batch of these and was quite disappointed. The cookies need more spice to give them some flavor and the filling was a runny mess even after refrigerating for 2 hours. Did you use granulated sugar or powdered (confectioners) sugar in the filling? The recipe says sugar and I understand that to be granulated. It did not dissolve in the filling and left a gritty texture. Any thoughts?

    • I’m surprised you feel these have no flavor, as I found all of the spices quite wonderful together. As for the filling, after double checking my work, I see that the recipe specifies confectioners’ sugar, so if you used granulated, then I’m sure that’s why it turned out with a poor consistency.

      • Thanks for your response. I am sure the filling would be quite good with confectioners sugar, it had a nice flavor but just not a good consistency or texture.

  15. Wow. I’d like a plate of these, please 🙂 Love the combination of oats and spice with the maple cream – and they’re so beautiful! I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thanks for always inspiring me with your creations…

  16. I love, Love, LOVE oatmeal cookies so I made a batch and tossed in a bag of cinnamon chips for an extra punch of flavor. It’s like munching on fall. Thanks!

  17. Just made these and thought the cookie itself was lacking some flavor. I looked back at the ingredients and saw that you said nutmeg, ginger, and cloves should be used. I had these sitting out and ready to go, but when reading through your step by step instructions you never mention to put them in and by the time I realized I didn’t use them it was too late! You probably want to revise this recipe.

    • Hi Miriam,

      I have never tried replacing butter with apple sauce, so I can’t say yes definitively. I have replaced the eggs with apple sauce with success, but never the butter. It seems like something that would work, but, like I’ve said, I’ve never tried it, so I don’t know for sure. If you have done it before with other recipes and had success, then I don’t see why it wouldn’t work. 🙂

    • Hi Miriam,

      I have never tried replacing butter with apple sauce, so I can’t say yes definitively. I have replaced the eggs with apple sauce with success, but never the butter. It seems like something that would work, but, like I’ve said, I’ve never tried it, so I don’t know for sure. If you have done it before with other recipes and had success, then I don’t see why it wouldn’t work. 🙂

    • Hi Miriam,

      I have never tried replacing butter with apple sauce, so I can’t say yes definitively. I have replaced the eggs with apple sauce with success, but never the butter. It seems like something that would work, but, like I’ve said, I’ve never tried it, so I don’t know for sure. If you have done it before with other recipes and had success, then I don’t see why it wouldn’t work. 🙂

    • You could, but I never have. I suggest starting out with a small amount and adding more, to taste. Just be aware that it will cause the filling to have a looser consistency.

  23. Hi, is there a special trick to getting the filling fluffy? I’ve followed the directions exactly and have tried and failed twice, it’s just a gooey runny mess! Help!

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