Pumpkin Oatmeal Creme Pies with Pumpkin Buttercream

.






















Guess what special ingredient these delicious cookies have?  Pumpkin, of course. It's Fall! Everything has to have pumpkin right? lol.  Well, they have another cool ingredient!!  Pumpkin Spice Pudding Mix!!

I have had chocolate chip pudding cookies before and I fell in love.  The pudding makes the cookies softer than usual and adds a great flavor.  When I saw the Pumpkin Spice Pudding Mix at the grocery store, I knew I had to use it for pumpkin cookies!

I had so many ideas for pumpkin cookies.  I had one cookie that I just couldn't get off of my mind though.  Our local bakery, Hall's, has a pumpkin creme pie cookie during the fall.  They gave one to me for free when I was pregnant a few years ago, and now I stop to get them every chance I get!! They are so addictive!!

I decided to add oats to my recipe.  I also made a Pumpkin Buttercream to fill the middle.  They were such a good fall treat. I loved experimenting with the pudding and the buttercream.

I have another box of Pumpkin Spice Pudding.  I have a million ideas for cookies and pies!  What would you make with the Jell-O Pumpkin Spice Instant Pudding ?

Pumpkin Oatmeal Creme Pies with Pumpkin Buttercream

By: Crystal Barrett

Makes about 12 creme pies                                  (Click Here to Print)

Cookie Ingredients 

1/2 c softened butter
3/4 c brown sugar
1/4 c sugar
1 box  Jell-O Pumpkin Spice Instant Pudding Mix
2 eggs
1 tsp vanilla
1 tsp baking soda
2 c flour
1 c oats
1/4 c pumpkin puree

Pumpkin Buttercream Ingredients
1 c softened unsalted butter (2 sticks)
1 tsp cinnamon
1 tsp vanilla
3 c powdered sugar
4 tbs pumpkin puree
2 tsp pumpkin pie spice (OR save some of the pudding mix and use here)

Directions for Cookies:

-  Cream the butter, brown sugar, and sugar on medium setting in the mixer.

-  Add pudding mix and beat until incorporated.

-  Add eggs, vanilla, and puree and beat another minute.

-  Add the flour and baking soda and beat until well blended.

- Fold in oats.

-  Roll the cookies into small balls and place on ungreased cookie sheet.

-  Bake on 350 for 9-12 minutes.

*Notes: It is ok to take the cookies out of the oven when they are still a little gooey.  They     will harden as they cool and you will be left with a soft cookie.

-  After they have cooled coat one bottom side of a cookie with the finished buttercream.        Find a like sized cookie and place on top, making a sandwich.

Directions for Buttercream

-  Beat the butter in a mixer until it is soft and fluffy.

-  Add cinnamon, vanilla, spice (or pudding mix), and pumpkin puree.  Beat until all the          ingredients are blended.

-  Add the powdered sugar to the mixer one cup at a time.  Beat 2 minutes.

-  Add to the cookies to make creme pies.

Click Here to Read More »

Cheesy Vegetable Chowder

I have been waiting for fall since Spring.  As I get older it becomes more and more of my favorite season.  When I was younger I loved summer...but I'm over that.  

I love the cool crisp weather and being able to bundle up in a hoodie.  I love all of the beautiful colors and smells that autumn brings.  I love ALL things pumpkin, and now I love soups and chowders!  This week I believe fall has arrived.

The weather change has been wonderful!  However, going from 90 degrees to 70 degrees in a day has caused major allergies.  My husband and I have caught the crud!  So I was FINALLY able to have an excuse to start my chowder addiction.  Horrible excuse though lol.

This Cheesy Vegetable Chowder definitely got us hooked!  I have made three huge batches of it in two days!  Yes, it's that good!  It's full of broccoli, potatoes, celery, carrots, mushrooms, and more!  So yummy I couldn't have just one bowl!!

My husband got sick right before I did so I decided to try this out. He and the girls ate it all before I was able to get a full bowl.  The next day I got sick and begged for him to learn to make it for me.  He wasn't going for it :(  So....I went to the store and made it myself.  It was worth every bit of the Wal Mart chaos!  Now, I have some to freeze for next time! Woop! Woop!

Cheesy Vegetable Chowder

By: Crystal Barrett

August 14, 2014

About 8 servings                                                          (Click here to Print)

Ingredients 

6 tbsp unsalted butter

1/2 an onion - yellow - finely chopped

1 cup finely chopped carrots

1 cup or 1 stalk finely chopped celery

1 package sliced baby bella mushrooms

3 cloves minced garlic

2 peeled and chopped potatoes

4 cups Swanson chicken broth

1 1/2 tbsp flour

1/2 c water

2/3 c milk

2 cups finely chopped broccoli

2 or more cups of shredded sharp cheddar cheese

Directions 

-  In a huge pot, melt butter on medium heat.

-  Add onions and garlic.  Saute until onions are transparent.

-  Add celery, carrots, and mushrooms to the pot.  Stir occasionally and saute until carrots and celery is tender.

-  Add the chopped potatoes and then the chicken broth to the pot.  Bring to a boil.  Let boil for about 15 minutes or until potatoes are tender and can be easily stuck with a fork.

-  In a small bowl mix flour with the water.  Add this mixture to the pot.  This should thicken up the chowder within a few minutes of simmering.

-  Add milk and broccoli and simmer until the broccoli is tender.  This only takes about 5-7 minutes.

-  Take the pot off of the heat and add cheese.  Stir well and serve.

Click Here to Read More »