Pumpkin Bourbon Oatmeal Cream Pies (Get Cooking)


Pumpkin Bourbon Oatmeal Cream Pies (Get Cooking)

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Pumpkin bourbon cream sandwiched between oatmeal cookies

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Recipe Data

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    Servings and Ingredients

    1 (8 oz) pkg cream cheese, softened to room temperature
    1 c. unsalted butter, softened to room temperature
    ½ c. pumpkin puree
    1 ½ tsp. ground cinnamon
    ½ tsp. ground ginger
    ½ tsp. ground cloves
    ½ tsp. nutmeg
    Salt, to taste
    3 ½ to 4 c. powdered sugar, sifted
    1 tsp. vanilla extract
    1 to 2 tbsp bourbon, optional
    2 dozen bakery fresh oatmeal cookies


    1. In a mixing bowl, beat cream cheese and butter until light and fluffy.
    2. Stir in pumpkin puree, cinnamon, ginger, cloves, nutmeg and salt.
    3. Beat in powdered sugar.
    4. Stir in vanilla extract and bourbon. Transfer to a plastic bag and refrigerate for 30 minutes.
    5. Cut tip of plastic bag and pipe the filling onto 12 of the cookies. Top with the remaining 12 cookies and press slightly to create the cream pies; store in refrigerator.

    Nutrition facts


    390 Calories per serving

    Amounts Per Serving

    • Total Fat: 28g
    • Cholesterol: 60mg
    • Sodium: 280mg
    • Total Carbohydrates: 32g
    • Protein: 4g

    Daily Values

    Vitamin A 35%
    Vitamin C 0%
    Iron 4%
    Calcium 6%

    Recipe Source:

    Chef Andrew from Ankeny #1, KCCI-TV recipe, October 7, 2016.