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Pumpkin Spice Oatmeal Cream Pies

Deliciously soft oatmeal cookies infused with pumpkin spice and filled with rich buttercream, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 220
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1.5 cups all-purpose flour
  • 0.5 cups rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 cups unsalted butter, room temperature Total for cookies
  • 0.5 cups packed light brown sugar
  • 0.5 cups granulated sugar
  • 1 tablespoon molasses
  • 0.5 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 large egg
For the buttercream filling
  • 0.5 cups unsalted butter, softened Total for filling
  • 0.25 teaspoons salt
  • 2 cups confectioners sugar
  • 4 tablespoons Jackson Morgan Spiced Pumpkin Roll Whiskey Cream For flavoring the buttercream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, rolled oats, baking soda, and ground cinnamon. Set aside.
  3. In a large bowl, cream together the room temperature butter, light brown sugar, and granulated sugar until light and fluffy.
  4. Mix in the molasses, salt, vanilla extract, and the egg until well combined.
  5. Gradually add the dry ingredients into the wet mixture and stir until just combined.
  6. Using a spoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes, or until the edges are lightly golden.
  2. Remove from the oven and cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Buttercream Preparation
  1. In a large bowl, beat the softened unsalted butter until creamy.
  2. Gradually incorporate the confectioners' sugar, beating well after each addition.
  3. Beat in the Jackson Morgan Spiced Pumpkin Roll Whiskey Cream, one tablespoon at a time.
Assembly
  1. Pipe or scoop buttercream between two cookies to create the cream pies.

Notes

For different dietary needs, consider gluten-free flour or a vegan butter substitute. Store leftovers in an airtight container for up to a week.