Tuesday, September 11, 2012

Oatmeal-Pumpkin Spiced Maple Cream Pies

by Darla

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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{ 29 comments… read them below or add one }

1 Meagan @ Scarletta Bakes September 11, 2012 at 12:39 pm

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.

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2 Katrina @ Warm Vanilla Sugar September 11, 2012 at 12:43 pm

These are fabulous sounding! Pretty too :)

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3 STEPHANIE September 11, 2012 at 1:08 pm

Cute lil whoopie pies for fall! They look delicious.

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4 shelly (cookies and cups) September 11, 2012 at 1:49 pm

I have days like that ALL. THE. TIME.
Eat a cookie. That’s the ticket!

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5 Jasmine @ Savory & Sweet-Hearts September 11, 2012 at 3:14 pm

My very favorite store-bought cookie is Little Debbie’s Oatmeal Cream Pies. These look incredible! It’s like my favorite cookie PLUS pumpkin!!! Cannot wait to try them out!!

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6 jennifer.thurston@cox.net September 12, 2012 at 5:46 am

Sometimes, a cookie can speak for itself – this is one of those times! :) These look really fantastic – so thick and soft!

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7 sue @ Cakeballs, cookies and more September 12, 2012 at 7:12 am

oh yummy, that looks great!

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8 buttercream bakehouse September 12, 2012 at 9:22 am

I am craving these now. Must make for the kiddos soon. YUM!

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9 Maria September 12, 2012 at 12:39 pm

Hello pumpkin cookies! LOVE these! Just pinned!

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10 stacey September 12, 2012 at 6:23 pm

these are DELICIOUS!!! just made them….want to eat all of them right now! you never disappoint! thank you!

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11 michelle September 12, 2012 at 6:55 pm

pumpkin AND oatmeal cookies AND yummy filling? yeah agree there is not more needed to read in that post! love them :)

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12 Wendy September 13, 2012 at 2:08 pm

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?

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13 Darla September 13, 2012 at 3:37 pm

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.

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14 Wendy September 13, 2012 at 7:58 pm

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.

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15 Nicole September 13, 2012 at 8:02 pm

I know that these are just as good, if not better, than your oatmeal cream pies. Thanks for those again btw.

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16 JulieD September 14, 2012 at 7:27 am

These are so cute, Darla!!! I need a few of these today! :)

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17 Javelin Warrior September 14, 2012 at 7:35 am

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…

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18 Marcie September 14, 2012 at 3:25 pm

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!

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19 Amanda September 17, 2012 at 1:36 pm

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.

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20 kita September 17, 2012 at 7:03 pm

This is the first pumpkin post I have commented on this year. But how could I not? These cream pies look like a diet wrecking kind of awesome time.

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21 Mariam September 23, 2012 at 3:37 am

Hey Darla! This looks awesome :D i have a question though .. can i substitute the butter for apple sauce for a lighter version?

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22 Darla September 28, 2012 at 8:38 am

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. :)

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23 Darla September 28, 2012 at 8:39 am

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. :)

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24 Darla September 28, 2012 at 8:39 am

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. :)

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25 John nay September 28, 2012 at 8:33 am

Please please make again for mike! I’m too lazy to make and I get hungry in the morning… Btw they were awesome…

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26 Jenn October 1, 2012 at 8:45 am

I just made these yesterday and they’re a HUGE hit in my office! So delicious and perfect for fall :)

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27 Julie October 11, 2012 at 9:10 am

Could maple syrup be substituted for the extract? If so how much ?

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28 Darla October 15, 2012 at 11:50 pm

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.

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29 Jessica October 14, 2012 at 7:16 pm

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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