Pumpkin Oatmeal Creme Pies with Pumpkin Buttercream

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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.

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Easy and Delicious Buttercream Icing

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Buttercream icing is one of my favorite things on the planet! I wouldn't be surprised if I land myself in a diabetic coma one day from eating so much of it.  We always have just a tad of a batch left over.  Instead of throwing it out, I make my husband package it up for me.  That way I can eat it straight from a spoon later.  Please tell me I'm normal.  Does anyone else have an icing problem?

I'm a stay at home mom, but I stay at home and I paint, make cookies, and decorate cakes on the side. I guess you could say I "try" to do it all.  I'm a very busy girl.  I over do it every day.  My husband says I need a chill pill.  I just think I need more time in a day lol.  I can't say "NO" to people.  I don't think I want to either.  I under price things because I actually want to make them.  I like working under pressure and I like seeing how artsy I can be.  I like the feeling of being so under pressure I'm about to fall apart but then I rock it!  I like torturing myself I guess lol.

When I have put myself in a situation where I have two cakes, eight paintings, my babies to look after, and a house to clean by the end of the week......I like to make things as simple as possible.  I want a recipe that will be easy, simple, and using ingredients I already have on hand.

For a few years I have searched the end of the world and back again for a simple, non-greasy, on hand ingredient, delicious, finger licking good recipe.  I know.....I ask too much lol.  I thought it was impossible too!  I researched and tested a TON of different recipes for the perfect buttercream icing.
-  If they were delicious they didn't make enough.  I would end up short handed on icing and have to make a quick dash to the store for more ingredients to make more batches.
- If the recipe said it was easy....I would end up having to go buy "special" ingredients that I never had to use more than once so I was wasting money.
- If the recipe said   "not greasy"....it would call for butter AND Crisco!  Then leave an awful yucky film in my mouth.

After many trials and ruined batches of cupcakes, I found the perfect one!  Not greasy! On hand ingredients!  Makes more than enough icing!  Fire works in your mouth delicious!  Just trust me on this one!  All my friends ask me "How do you make this!/"  "What's in this icing?"  "Is it hard to make?"  "You make it yourself!????"  Yes, yes, I do!  And I'm here today to share :)

Time to put down the canned icing and grab these ingredients out of the cabinet...Because I know you have some of that powdered sugar stocked like I do ;)  

Buttercream Icing

 By: Crystal Barrett

 Makes enough for 24 cupcakes or a standard layer cake.
                                                                   
                             (Click Here to Print)   

Ingredients 

2 cups softened, unsalted sweet cream butter
6 cups powdered sugar
1 tbsp vanilla extract
1-4 tbsp milk

Directions 
Place butter in stand mixer (or a bowl to use hand mixer).

Beat on medium speed to cream butter.  I do this for about five minutes or more.

When the butter is soft and fluffy, add vanilla extract.  Beat 1 minute or until the butter and vanilla have been blended in well.

Add powdered sugar one cup at a time.
*I find it easiest to turn the mixer off, add a cup of the sugar, beat on lowest speed until the powdered sugar mixes in well enough to not make a mess, and then turn the mixer onto high speed to blend the rest of the cup of sugar in.  Repeat until all of the powdered sugar has been incorporated.

Beat about 3 minutes.

Add milk one tablespoon at a time while beating until you get the correct consistency for your piping needs.

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