Pumpkin Oatmeal Cream Pies – with White Chocolate Cream Cheese Filling

By Jamie
September 13, 2015

Pumpkin cream pies with white chocolate, cream cheese filling, GF and naturally sweetnened - The Herbal Spoon

I get mixed messages from my husband. A few weeks ago it was, “Love, we need to eat healthier. Stop buying chips.” Last night though I heard “Can you make cookies?!” Lucky for him these cookies are gluten free and naturally sweetened so they’re a much healthier option. So you CAN have your pumpkin oatmeal cream pies and eat them too.

Finally, a chewy pumpkin cookie!

With autumn finally here I couldn’t help but come up with a pumpkin recipe. I know in many places pumpkins aren’t ripe yet, but they will be soon. I used some of last year’s supply for this cookie batch.

It’s hard to come up with pumpkin anything that isn’t cakey and I really really like chewy cookies. I was inspired by this recipe that strains the pumpkin first to ensure moist, chewy cookies. Woohooo! as my son would say.

 

Pumpkin cream pies with white chocolate, cream cheese filling, GF and naturally sweetnened - The Herbal Spoon

Pumpkin Oatmeal Cream Pies

Ingredients

Supplies

Directions

  1. Using the cheesecloth, strain all of the excess water from the pumpkin. You want to end up with 1/2 cup of pumpkin puree when you’re done.
  2. Combine all ingredients in a food processor and process until smooth.
  3. Use a cookie scoop or your hands to form small balls and drop them onto a parchment or silpat lined cookie sheet. The cookie scoop really makes this so much easier!
  4. Press the balls flat using floured fingers since the dough will be very sticky. I used rice flour for this.
  5. Bake at 325 for about 15 minutes.
  6. Let cookies cool completely before topping with filling.

Pumpkin cream pies with white chocolate, cream cheese filling, GF and naturally sweetnened - The Herbal Spoon

White Chocolate Cream Cheese Filling

Ingredients

Directions

  1. Melt the butter and cocoa butter on the stove over low heat.
  2. Add all the butter mixture and the rest of the ingredients to a bowl and use the whisk attachment on your mixer to whip the frosting. This will take a few minutes, but everything will combine to form a bright white, fluffy whipped filling.
  3. Spread generously on the bottom of a pumpkin cookie and top with another.
  4. You may need to let the filling sit in the fridge for 10 minutes first to firm up a little if it’s too warm.

What’s your favorite pumpkin dessert? Comment below!

 

 

Linked at: Waste Not Want Not

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Join the Conversation

  1. These look SO amazing! I am pinning them to try soon…we go a bit pumpkin crazy this time of year!! All my squash is harvested and waiting to be bake up! Thanks for sharing on Allergy Free Wednesday, I am featuring your recipe this week!

    1. jamie Author says:

      Thanks for the feature Tessa! We really love these 🙂

  2. Oh my gosh these look delicious! I love pumpkin in most things – pie, scones, bread, whatever! Thanks for sharing these on Waste Not Want Not Wednesday, I’m featuring them this week 🙂

    1. jamie Author says:

      Thanks for the feature Danielle!

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