Pumpkin Creme Pies
Oatmeal creme pies meet pumpkin whoopie pies in this recipe with light but rich pumpkin cookies and a creamy whipped filling.
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
Macros Per Pumpkin Oatmeal Creme Pie: 66g Net Carbs, 13g Fat, 9g Protein
Nutrition
Serving: 1gCalories: 423kcal
Tried this recipe?Let us know how it was!
