Pumpkin puree – Use real pumpkin with no additives.These pumpkin oatmeal creme pies are made with a basic pumpkin oatmeal cookie recipe and buttercream frosting with the added caramel sauce. I’m sure you, your friends, and your family will love this fun twist on the classic Little Debbie sandwich cookie. These cookies are rich, sweet, and pair perfectly with a glass of milk so get into the kitchen and give these decadent fall cookies a whirl. But once you have the cookies and the caramel, these homemade creme pies come together easily. You need to make a batch of caramel and a batch of cookies ahead of time. Making pumpkin oatmeal cream pies is fairly simple. There are no words to describe how incredible these pumpkin oatmeal creme pies are! All I can say is if you enjoy the Little Debbie creme pies, you are going to LOVE this homemade pumpkin version! I was then compelled to add my homemade caramel sauce to the cream. Last week I made pumpkin oatmeal cookies and couldn’t resist smearing buttercream frosting between two of them. Cool for an hour at room temperature, and then refrigerate 4 hours before cutting and serving.Soft pumpkin oatmeal cookies sandwiched together with fluffy caramel creme, these pumpkin oatmeal cream pies are the best cookies you’ll ever sink your teeth into! Easy pumpkin cream pies Use a butter knife to gently swirl the cheesecake batter into the filling. Place small amounts of the cheesecake batter (about 1-2 tablespoons each) randomly over the top of the pumpkin pie filling.Pour the pumpkin pie filling carefully and slowly over the crust.Add 1 cup of your cheesecake filling to the pumpkin pie filling and whisk until smooth. In a separate bowl, whisk together by hand the pumpkin puree, heavy cream, sugar, egg, salt, and pumpkin pie spice until smooth.Add eggs, one at a time, mixing on low speed until just incorporated.Add vanilla extract and sour cream and mix.It’s always best with cheesecakes to avoid incorporating air as you mix the batter. In the bowl of an electric mixer, cream softened cream cheese and sugar together on low speed.Press the crust mixture evenly into the bottom of a parchment paper lined (or greased) 8 by 8 inch baking pan. Combine oats, brown sugar, flour, baking soda, and melted butter in a medium bowl and stir together.Subscribe and I'll send all my recipes right to your inbox! You can also keep up to date by following me on Pinterest, Instagram, Facebook, YouTube, and Twitter. Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen Can't get enough? Just love hearing about you all in your own lovely little kitchens! Did you make this recipe? I love when I can make recipes a day or two in advance so that I can enjoy the holidays knowing that my dessert is waiting for me all sliced up and ready to serve in the fridge. It just looks so festive, and this would make such a great dessert for your Thanksgiving dinner. You’ll love the creamy cheesecake and pumpkin pie filling swirled together. When I brought this recipe over to my mom for her to taste (which I often do), she said, “This is OUTSTANDING! I’d rather have this than regular pumpkin pie!” Thanks for the love mom, you’re the best! The texture it adds is so fantastic, and I love how the oatmeal and brown sugar pairs with the pumpkin pie spice. One of the ways this cheesecake recipe is set apart from all the others is because the base is an oatmeal cookie crust. See that little box? It’s super easy to open (no can opener or scissors necessary) and if you don’t use it all in one recipe, you can close it back up and store the box in the fridge for another time, unlike canned pumpkin. I was really on board when my friends at Pacific Foods asked if I could develop a recipe using their Organic Pumpkin Puree. Like peanut butter and jelly, or like me and my yoga pants – we’re just better together! I’ve heard people say that they don’t really care for pumpkin, unless it’s with cheesecake! While I happen to love all things pumpkin, I can totally get why even pumpkin party poopers get a little excited when it comes to pumpkin mixed with cheesecake, because it’s a total game changer.
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