Pumpkin Spice. It takes on a life of its own as soon as the first fall leaf drops. And I’m pretty sure I’ve been in line at an over-priced coffee chain waiting for my steaming hot cup of fall. I’m not sure what it is about the cinnamon goodness that creates such a stir, but I’m a fan.
Fall is by far my favorite season, even as an avid gardener (check out our fall garden). Here in the south, gardening is still alive and well in the fall. I can comfortably garden without being soaked in sweat or having to wake up at the crack of dawn to avoid the heat. In fact, I’ve planted my first pumpkin patch this year, and it is growing beautifully. The first blossoms appeared this week, and I am so pumped for picking pumpkins!
Taste of Fall
Even though fall is technically not here for another two weeks, I wanted to get a small taste. And it just so happened some friends of ours recently had a sweet baby boy, and I thought this would be the perfect treat to go alongside the lasagna dinner we were taking over. My friend is a big fan of seasonal flavors, so I hoped this would be a hit. And it was!
Two freshly baked oatmeal cookies with hints of pumpkin and fall spices held together by creamy buttercream frosting. It’s like eating fall, and I’m in love. And the oatmeal basically makes this healthy, right?The classic Little Debbie, cute though she may be, doesn’t compare to oatmeal cream pies made at home. You can control the amount of spice and frosting between the cookies. So slather it on there if you want, or go thin and smooth if you don’t want to be overwhelmed by frosting. Not to mention, when you make these at home, you avoid the long list of ingredients I have difficulty pronouncing. But I digress…
1/2 cup unsalted butter
1/3 cup dark brown sugar
1/3 cup sugar
1/3 cup pumpkin puree
1 tsp vanilla
1 1/2 cups soft white wheat flour (or all purpose)
3/4 cup oats
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1/2 t cinnamon
pinch of nutmeg and cloves
2 sticks unsalted butter
3-4 cups powdered sugar
1/4 cup half and half or cream
1 1/2 tsp vanilla extract
Pumpkin Spice Oatmeal Cream Pies
- In a mixing bowl, cream butter and sugars together for one minute on medium speed. Add in pumpkin, egg, and vanilla, mixing after each addition.
- In a separate bowl, combine flour, oats, baking powder, baking soda, salt, and spices. Whisk together. Gradually add flour mixture to butter mixture. Mix just until combined.
- On a cookie sheet, scoop out tablespoon size dough portions and bake 10-12 minutes or until edges are lightly browned. Let cookies cool on pan for 2-3 minutes. Then move to cooling rack.
- While cookies are baking and cooling, make your buttercream frosting. Cream butter in a mixing bowl. Gradually add in sugar and cream, alternating. Finally, add in vanilla and mix until incorporated. For easy frosting application, place a large star tip on a decorating bag and fold over the edge of a glass. Fill your frosting bag up, and you’re ready to go!
- Once cookies are cooled, use your frosting bag and gently squeeze a good amount of frosting over the surface of the cookie.
- Place another cookie on top and voila! You’re done! Feel free to skip the bag and tip step and simply spread your frosting thickly on the cookie. But I find the bag and tip to make applying the frosting easier.
And there you have it! A taste of fall perfect for dessert with a hot cup of coffee or as a quick sweet snack for little hands. Hopefully as our pumpkins grow in the garden, we’ll have a good supply of fresh pumpkin to use in these creamy spiced treats. I hope you’re enjoying cooler temperatures with fall on its way.
I’d love to know what your favorite pumpkin recipe is! I’m always looking for new ways to use it in the kitchen. Have a great week, and happy gardening!