Pumpkin Bourbon Oatmeal Cream Pies (Get Cooking)
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|
- In a mixing bowl, beat cream cheese and butter until light and fluffy.
- Stir in pumpkin puree, cinnamon, ginger, cloves, nutmeg and salt.
- Beat in powdered sugar.
- Stir in vanilla extract and bourbon. Transfer to a plastic bag and refrigerate for 30 minutes.
- 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.
390 Calories per serving
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 60mg
- Sodium: 280mg
- Total Carbohydrates: 32g
- Protein: 4g
Vitamin A 35%
Vitamin C 0%
Chef Andrew from Ankeny #1, KCCI-TV recipe, October 7, 2016.