You guys remember those Little Debbie Oatmeal Cream Pies? Man I loved those. Those things were IT. My brother and I could clear a box in no time flat. I’ve eaten one as an adult and I just shouldn’t have. They were waaaay too sweet for me- ruined the memory. So I set out to create my own version that wouldn’t be so sweet, that were relatively healthy (er), and could still taste as good, if not better than how I remember them tasting as a child.And I did. Years ago I created a version that was killer. I essentially used my AvoCookie recipe as the base, because they’re incredibly soft and chewy cookies that I thought would be perfect- Check it out HERE. But then the other day I thought about something even better. The idea just popped into my head as I was patrolling the Dollar Store aisles (as one does)…
What if I made Pumpkin Oatmeal Cream Pies?!?!
Right? Right?! I could barely contain my excitement from then on out. So I went home and started on the recipe while I simultaneously cooked our dinner for that night.
And they came out so so good!!! I cut back more on the sugar, so they’re even healthier than my original version…not to mention the fact that they contain pumpkin, an already super healthy ingredient. But you should be warned…these babies are large and quite filling. So, because I can’t bare to make them any smaller (they’re just to perfectly pretty this size!), I recommend possibly cutting them in half and beginning your devouring there…
But however you decide to eat them, you just simply have to eat them. MAKE THESE AND EAT THEM!!!
Or… if you’re really nice to me, I”ll even let you have one of the few I have left hidden in my freezer.
-2 cups whole wheat pastry flour (yes, white AP flour can be used instead)
-1 tsp baking soda
-2 tsp pumpkin pie spice
-1 rounded tsp kosher saltSet aside while you work on your wet…In the bowl of your standing mixer add the flesh of 1 very ripe avocado. Allow the mixer to beat it until smooth.
Then add in your cooled browned butter. Mix well.
Add in 3/4 cup light brown sugar and 1/3 cup white sugar. Mix well.
Add in 1 cup plain pumpkin puree (I use canned).
Add in 1 large egg, a good splash of vanilla extract and a smaller splash of almond extract. Mix well.
Add in your dry ingredients, a little bit at a time until mostly combined.
Then add in 3 cups rolled oats (the quick oats are actually great in these) and stir to combine well.
Using a greased, medium sized ice cream scoop, measure out your 20 cookies and place on 2 greased cookie sheets. Flatten out with a wet spatula or your wet fingers.
Bake (one cookie sheet on the top rack and the other on the bottom) in a preheated 375 degree oven for 6 minutes, then flip and rotate the cookie sheets so they cook evenly and bake for another 6 minutes until firm.
Allow to cool slightly on the sheets, then transfer to cooling racks to finish cooling before you frost and sandwich them.
*’Fluffy’ Cream Cheese Icing
In a medium sized bowl combine the following…
-8 ounce brick of neufchatel cream cheese, completely softened (I prefer the reduced fat kind)
-1 stick unsalted butter, completely softened
-1/3 cup marshmallow fluff
-1/2 cup powdered sugar + 1 TB
-splash vanilla extract
-pinch salt
Use an electric beater for easier mixing and beat until smooth and fluffy.
Slather a generous amount onto 10 of your completely cooled cookies and sandwich with the other 10.
Store in an airtight container in the fridge for up to 3 days for maximum flavor.
Or wrap individually tightly in plastic wrap and store in the freezer zip bag for up to a couple months.
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