Mini Oatmeal Pumpkin Cream Pies
Mini Oatmeal Pumpkin Cream Pies
Ingredients
- 1 package Krusteaz Oatmeal Scotchie Cookie Mix
- **or other oatmeal cookie mix**
- 1/2 cup butter, softened
- 1 egg
Instructions
- Preheat oven to 350°F.
- In a large bowl, stir together Krusteaz Oatmeal Scotchie Cookie Mix, softened butter, and egg.
- Scoop dough 1-2 teaspoons and place 2-inches apart on cookie sheet. Place on baking sheet.
- Bake 7 minutes or until slightly brown.
- Let cookies cool on cookie sheet 2 minutes; transfer to cooling rack. Frost.
- For Frosting: In a medium size bowl, combine all ingredients and mix with an electric hand held mixer until combined.
- Once cookies are cooled, spread generous amount of frosting on one side of the cookie and sandwich with another of similar size.
Notes
Frosting:
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
8 ounces cream cheese, softened1/4 cup butter, softened
1/4 cup pumpkin, canned or cooked and mashed
3 1/2 cups powdered sugar
1/4 cup butter, softened
- Preheat oven to 350°F.
- In a large bowl, stir together Krusteaz Oatmeal Scotchie Cookie Mix, softened butter, and egg.
- Scoop dough 1-2 teaspoons and place 2-inches apart on cookie sheet. Place on baking sheet.
- Bake 7 minutes or until slightly brown.
- Let cookies cool on cookie sheet 2 minutes; transfer to cooling rack. Frost.
- In a medium size bowl, combine all ingredients and mix with an electric hand held mixer until combined.
- Once cookies are cooled, spread generous amount of frosting on one side of the cookie and sandwich with another of similar size.
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