Pumpkin Creme Pies
Oatmeal creme pies meet pumpkin whoopie pies in this recipe with light but rich pumpkin cookies and a creamy whipped filling.
Does your Thanksgiving menu usually include a pumpkin dessert of some kind?
We love Costco’s pumpkin pie, and I shared the secret to making Costco’s pumpkin pie recipe so that you can enjoy it from home too.
As we spend almost a week at our family cabin for Thanksgiving every year there is always a plethora of desserts in addition to Costco’s pumpkin pie. Or maybe you would just like a pumpkin pie alternative?
For some time I wanted to create a recipe that combines the famous oatmeal creme pie with a local favorite – the pumpkin whoopie pie.
Thus, the pumpkin creme pie was born. And friends, it is one of our FAVORITE. My kids will pass up pumpkin pie, but these creme pies disappear instantly.
Traditional oatmeal creme pies meet pumpkin whoopie pies in this recipe with light but rich pumpkin cookies and a creamy whipped filling blended with the perfect mix of spices.
These pumpkin oatmeal creme pies are a burst of autumn flavor that is sure to become a household favorite! Consider adding this delicious treat to your Thanksgiving menu this year!
Bon appetit!
For more pumpkin inspiration be sure to check out:
Pumpkin Creme Pies
MY COOKING PHILOSOPHY IS TO KEEP IT healthy and easy. Recipes INCLUDE ALL-NATURAL INGREDIENTS THAT CAN OFTEN BE FROZEN AND HAVE BEEN TESTED AND APPROVED BY FRIENDS AND FAMILY!
For more pumpkin inspiration be sure to check out:
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Pumpkin Creme Pies
Ingredients
Pumpkin Cookies
- 1 2/3 cup white flour
- 1 2/3 cup quick oats
- 1/2 cup white sugar
- 1 cup brown sugar
- 1 tsp vanilla
- 15 oz pumpkin puree
- 2 eggs
- 2/3 cup plain nonfat Greek yogurt
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/2 tsp cloves
- 1/4 tsp nutmeg
Creme Filling
- 8 oz light cream cheese
- 1 1/4 cup powdered sugar
- 1 stick butter softened
- 1 tsp vanilla
Instructions
Pumpkin Cookies
- Mix all the ingredients together for the pumpkin cookies. Drop by large spoonfuls onto a greased cookie sheet. Bake at 350F for 10 mins. Allow to cool completely.
Creme Filling
- Whip the creme filling ingredients together until smooth. Refrigerate until ready to serve.
- Place large spoonful of the creme filling in between two pumpkin cookies. Can be refrigerated as pies for several days. Makes 12 pumpkin oatmeal creme pies.
Freezing Instructions
- After the pumpkin cookies have been made according to directions, place them in a gallon freezer bag and freeze. When ready to serve thaw overnight or place individual Pumpkin cookies in the microwave (can leave liner on) and heat for 20 seconds and add the creme filling.
Notes
Nutrition
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