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Maple-Pumpkin Oatmeal Cream Pies


Ingredients

  • 2.5 sticks unsalted butter, room temp
  • 1 cup dark brown sugar (packed)
  • 1/2 cup granulated sugar
  • 1 large egg, room temp
  • 2 tsp molasses (optional)
  • 1/4 cup pumpking puree (optional)
  • 2 tsp pure vanilla extract
  • 2 tsp maple extract (optional)
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 3 cups quick cooking oats oats (if using whole oats, grind them down to a fine powder)

Maple Cream Cheese Filling:

  • 1.5 sticks unsalted butter, room temp
  • 8oz. cream cheese, softened
  • 3 cups confectioners sugar
  • 1 tsp pure vanilla extract
  • 1 tsp maple extract, or 2 tbsp Grade B maple syrup (both optional)
  • pinch of salt

Instructions

  1. Preheat oven to 375°F.
  2. Line a large baking sheet with silicone baking mat or parchment paper.
  3. In a large stand mixer fitted with a paddle attachment (you can use a handheld mixer too), cream the butter and sugars together on medium-high speed until light and creamy, about a minute. Add the egg, vanilla extract, maple extract, pumpkin puree, and molasses, scraping down the sides as needed. Set aside.
  4. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. With the mixer running on low, slowly add the dry ingredients to wet ingredients. Then add the oats. The dough will be thick and moist, so use a rubber spatula or spoon to continue mixing by hand until you no longer see dry pockets of flour/oats. Scoop dough with a large cookie scoop, or use rounded 2 tablespoon measurements of dough. Cookies will spread in the oven if using quick oats, so drop each ball of dough 3 inches apart. If using whole ground oats, the cookies will spread but not as much, so either flatten them with moist fingers before baking, or gently press them down as soon as they’re out of the oven with the bottom of a glass — which is also how you’ll get that signature oatmeal cookie crackle on top.
  6. Bake for 10 minutes or until cookies are lightly golden around the edges. Let the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

For the filling:

  1. In a large stand mixer fitted with a paddle or whisk attachment (you can use a handheld mixer), beat the softened butter and cream cheese on medium-high speed until creamy and combined, about a minute. Add the confectioners sugar and beat on medium speed for 2 minutes. Add vanilla extract, maple extract OR maple syrup if using. Beat on high for 2-3 minutes until fluffy and ribbony. Give it a taste and add a pinch as needed. If your filling is too thick, add a few drops of heavy cream or half and half. If it’s too loose, add a bit more powdered sugar. Place filling into a piping bag, or simply spread it onto half the cookies, placing the other unfrosted half on top. If you have an odd number of extra cookies, don’t worry about it. Just eat them as is, or dip them in remaining filling.
  2. These sandwich cookies will stay fresh and soft at room temperature for about 2 days in an airtight container. You can also store them in individual ziploc bags — if they last that long. Enjoy!

Notes

adapted from MyRecipes.com

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