Just because you can’t have gluten anymore doesn’t mean you can’t enjoy oatmeal cream pies, again! These cookies are so tasty and the decadent cream in between them a total dream. With a little bit of pumpkin added, this recipe is perfect for Fall and pairs well with a hot apple cider!
Prep Time:25 minutes
Cook Time:15 minutes
Total Time:40 minutes
Yield:15 cream pie sandwich cookies 1x
¼ cup of butter (softened) ½ cup of shortening 1 tablespoon of vanilla extract ½ cup of white sugar ¾ cup of brown sugar ½ cup of pumpkin puree 1 tablespoon of molasses 1 egg 1 ½ cup of gluten-free flour blend (we love King Arthur) 1 teaspoon of baking soda ½ teaspoon of salt 1 teaspoon of pumpkin pie spice 1 teaspoon of cinnamon 1–½ cup of gluten-free quick oats (we love Quaker Oats )
Cream Pie Filling Ingredients:
½ cup of butter (softened) 1 teaspoon of vanilla ½ teaspoon of pumpkin pie spice 6 cups of powdered sugar 6 tablespoons of milk
Preheat oven to 375° and line a cookie sheet with parchment paper.
In a large bowl, cream together butter, shortening and vanilla extract until light and fluffy.
Add white sugar, brown sugar, pumpkin, molasses, and egg to the creamed butter and mix to combine.
In a separate bowl combine flour, baking soda, salt, pumpkin pie spice and cinnamon until well combined.
Add mixed dry ingredients to the wet ingredients in the large bowl and beat until a dough forms, then stir in the oats.
Measure out 30 tablespoon-sized spoonfuls and drop onto your prepared cookie sheet.
Bake 12-15 minutes or until the edges of the cookies begin to brown. Remove from heat while the centers are still soft. Transfer to a wire rack and allow the cookies to cool completely.
In a clean bowl cream butter and vanilla with the pumpkin pie spice until light and fluffy. Alternate adding 1 cup of powdered sugar and 1 tablespoon of milk until the cream filling reaches your desired consistency.
Pipe cream onto the center of 15 cookies then top with another.