Pumpkin Oatmeal Cream Pies

I’m a big fan of oatmeal cream pies. Always have been. Growing up, I got the famous Little Debbie snack maybe once every few years. I would always ask for them at the grocery store, but my mom was never one to buy cookies – if my family got baked cookies, they were always homemade.

And now I understand why… I mean, have you ever read the list of ingredients on the back of a Little Debbie box?

But that doesn’t stop my occasional craving for them! So instead of buying a box, I take the time to make my own! And I have yet to meet anyone who doesn’t like them.

This treat consists of two chewy and buttery oatmeal cookies sandwiched with a creamier version of my favorite buttercream frosting!

And since it’s fall, I decided to make these cookies festive and fill them with a pumpkin buttercream! Mmmm in my opinion, everything is better with pumpkin!

Pumpkin Oatmeal Cream Pies

Yield: Makes about 10 cream pies

For the Oatmeal Cookies

• 1 and 2/3 cups rolled oats
• 1 cup all-purpose flour (125 grams)
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 and 1/4 cup packed brown sugar (258.75 grams)
• 1/2 cup salted butter, softened to room temperature
• 1 large egg
• 2 teaspoons vanilla extract

For the Pumpkin Buttercream

• 1/2 cup butter, softened to room temperature
• 1 Tablespoon pumpkin puree
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 2 cups powdered sugar

Directions

For the Oatmeal Cookies

1. Combine the oats, flour, baking soda, and cinnamon in a medium bowl and set aside.
2. In another bowl, cream the brown sugar and butter.
3. Add the egg and vanilla extract until to the bowl and mix until well-combined.
4. Slowly add the dry ingredients and mix until just combined – do not overmix.
5. Chill the dough for at least one hour (or up to 1 day) in the refrigerator. Cookies will be very flat if the dough is not cold -- so don't skip this step.
6. Preheat oven to 325 degrees Fahrenheit. Roll 2 teaspoons of dough into a ball and place onto prepared sheet. 
7. Bake for 8 minutes and let cool on cookie sheet for a minute or two before transferring to a wire rack.

For the Pumpkin Buttercream

1. While the cookies are cooling, prepare the buttercream.
2. Beat the softened butter for 2 minutes.
3. Add pumpkin puree and beat again.
4. Add pumpkin pie spice and vanilla extract and mix again.
5. Slowly add powdered sugar until you reach your desired consistency. You can always add more powdered sugar to the buttercream if it is not firm enough.

Assembly

1. Spread a generous amount of pumpkin buttercream to the underside of a cooled cookie.
2. Sandwich another cookie on top.
3. Store cookie in airtight container in refrigerator.

Oatmeal cookie recipe adapted from Sally's Baking Addiction.

Celebrate National Breakfast Month with Overnight Oats

September is National Breakfast month! By now, everyone has heard that breakfast is the most important meal of the day – it sets the tone for how you’ll feel and the food choices you make the rest of the day.

And I really think there’s truth to that!

Personally, when I don’t eat breakfast I get a headache, and I can’t concentrate. But I know a lot of people feel like they don’t have enough time in the morning to make breakfast. And then sit down to eat it.

So I’m going to focus this post on “make-ahead breakfasts!” Make your breakfast several days ahead of time and have your breakfast ready for the entire work week!

First off, the latest internet sensation – overnight oats!

I love eating oatmeal for breakfast. I grew up with my mom making me homemade oatmeal on the stove every morning before I went off to school (and even now when I visit home).  It’s kind of like breakfast comfort food – warm and filling.

But a lot of people don’t set out time in the morning to make oats over the stove. And that’s okay because you can get the same creamy results with “overnight oats.”

Overnight oats are simply oats that have been soaked in milk overnight. Once again, the purpose of soaking them overnight is to achieve the same creamy results that you get when you cook them low and slow over the stove.

You might be saying, “Hey Kylee, why don’t you jut make instant oatmeal?” Well first of all, no instant oatmeal will ever taste as good as homemade oatmeal. And secondly, when you make the oatmeal yourself, you can control everything that goes in it. You can make it gluten-free, you can make it sugar-free, you can make it nut free… you get the picture.

Also the cute little mason jars are easily portable, and they heat up well in the microwave (you must take off the lid of course!)

Since overnight oats are easily customizable, I’m going to list the essential ingredients and steps as well as add-in possibilities.

Step 1: Pour your oats and liquid into a jar. Your oats to liquid ratio should be 1:2. I typically use 1/4 cup quick oats and 1/2 cup skim milk. But you can really use any liquid – dairy milk, almond milk, soy milk, yogurt, or juice.

Step 2: Stir in your favorite flavor combinations and sweetener. If I’m keeping it simple, I just add 1 teaspoon Splenda and 1/2 teaspoon cinnamon. I also like to add a tablespoon of raisins or craisins or other dried fruit. And fresh fruit is especially good – add half a banana or apple or 1/4 cup blueberries or strawberries or even some pineapple! Also, chia seeds and flax seeds are a great, healthy addition to your oats.

Step 3: Cover your jar and let sit in the refrigerator overnight (or at least 3 hours).

Step 4: In the morning, open the jar and stir oats. Heat in the microwave for 1 minute (technically, you can eat them cold, but I prefer to heat them up). Top with more fresh fruit or any crunchy stuff you might want – like granola, pecans, walnuts, or almonds.

TIP: Make several of these on Sunday so they’ll be ready to go throughout the workweek. They keep for up to 5 days.

Since it is officially fall, I thought I’d share my recipe for pumpkin overnight oats!

Pumpkin Overnight Oats

Serves: 1

Ingredients

• 1/2 cup milk
• 1/4 cup rolled oats
• 2 tablespoons pumpkin puree
• 1/4 teaspoon pumpkin pie spice
• 1/4 teaspoon vanilla extract
• 2 teaspoon pure maple syrup
• 2 tablespoons pumpkin granola

Instructions

1. In an 8-ounce size mason jar combine milk, oats, pumpkin puree, pumpkin pie spice, vanilla extract, and maple syrup.
2. Mix until completely combined.
3. Put lid on mason jar and store in refrigerator overnight.
4. Stir and heat in microwave for 1 minute.
5. Add granola on top and enjoy!

If you’re not an oatmeal fan but you still want to try out some healthy make-ahead breakfasts, here are three other options!

Three-Ingredient Banana Pancakes

Crock Pot Sausage, Egg & Hashbrown Casserole

Berry Banana Oat Bars