PUMPKIN OATMEAL CREME PIE

A season of flavor is upon us. You know what I’m talking about. It’s almost here: Pumpkin. Spice. EVERYTHING. I decided to give an early fall twist to a classic treat. Sure, it’s only September, but I’ve already begun decorating for Halloween and I wanted to start baking! Don’t judge me, judge  these oatmeal cream pies (The verdict is already in; they’ve been found guilty of being delicious.) Enjoy!

INGREDIENTS LIST

Pumpkin Oatmeal Creme Pie

Prep time: 00:15
Cook time: 00:15
Servings: 18

Main Ingredients
2 cups brown sugar, packed
3/4 cup butter
2 large eggs 
2 -1/2cups all-purpose flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking powder
3 tablespoons boiling water
1 teaspoon baking soda
2 cups quick cooking oats
FOR THE CREAM FILLING
1 cup vegetable shortening
2 teaspoons vanilla extract
1 cup powdered sugar
7.5 ounces marshmallow fluff
1/2 tsp pumpkin pie spice

Recipe Steps
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

Cream butter with the brown sugar until light and fluffy. Beat in the eggs and mix well. Stir in the flour, salt, cinnamon, baking powder, boiling water, and baking soda. Mix to combine. Stir in the oats.

Drop cookies onto the prepared baking sheets. Bake for 10 to 12 minutes. For the pumpkin shaped creme pies, I used a mold and spread a thin layer of cookie at the bottom. If you use too much, it will rise up and become very thick. 

FOR THE CREAM FILLING
Cream the shortening, vanilla, and powdered sugar together until smooth. Mix in the marshmallow fluff and pumpkin spice.

Match up two cookies that are of equal size and shape. Turn the bottom cookies over. Use a piping bag to pipe the filling onto the bottom cookie. Add the top cookie to each cream pie and enjoy!