How to Bake Oat-Pumpkin Cream Pie

Makes: 12

Preparation time: 1 hour

Cooking time: 15 mins

Ingredients needed to make Oat-Pumpkin Cream Pie:

For the cookies:

• 2 cups all purpose flour
• 3 cups oats
• 2 eggs
• 1 cup pumpkin puree
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• ½ cup granulated sugar
• 1 cup brown sugar
• 1 cup unsalted butter, softened
• ¼ tsp ground ginger
• ½ tsp ground nutmeg
• 1 tsp ground cinnamon
• ¼ tsp ground cloves

For the filling:

• ½ cup icing sugar
• 1 ¼ cup marshmallow spread
• 6 tbsp unsalted butter, softened
• ½ tsp vanilla extract
• 1 tsp maple extract
• Dash of salt

Cooking instructions for Oat-Pumpkin Cream Pie:

• For the cookies, warm up your oven to 350 degrees F and spread a sheet of parchment paper across a baking sheet.
• Stir the baking soda, nutmeg, ginger, cinnamon and cloves into a bowl of flour, along with a pinch of salt and set aside.
• Place the butter in a large bowl, fitted to a stand mixer and whisk it for half a minute before adding the sugars; continue to cream the mixture until becomes light and fluffs up.
• Crack the eggs into it, along with a splash of vanilla extract and continue to beat the mixture until well combined.
• Pour in the pumpkin puree and blend it into the above mixture.
• Fold in the flour mixture in three batches, while stirring them into the batter every time, until all of it is used up and incorporated into the dough.
• Sprinkle the oats in it and stir them well together until they are distributed evenly throughout the mixture.
• Spoon 2 tbsp of the dough onto the prepared baking sheet, about a couple of inches apart and press them gently to flatten them out a bit.
• Bake the cookies in the oven for about 12-15 minutes or until they are baked through and turn golden.
• Remove from the oven and let it rest for a couple of minutes on the baking sheet itself before transferring it to the oven.
• Set aside to cool down to room temperature.
• Meanwhile, to make the filling, cream the butter with an electric mixer at high speed, for about 3 minutes and beat in the sugar.
• Continue to whisk the mixture until the sugar dissolves and stir in the vanilla as well as the maple extracts, along with a dash of salt.
• Beat in the marshmallow spread and process the mixture for about 5 minutes at high speed or until it turns light and airy.
• Wrap the bowl with a cling film and leave in the fridge for half an hour to chill.
• To assemble, spoon a couple of tbsp. of the filling on the flat surface of a cookie and top it up with another one.
• Serve the sandwiches and have fun!

Image credit: Wikimedia Commons