Pumpkin Spice Oatmeal Cream Pies

DELICIOUS alone as a single cookie, but when two cookies are filled with this Pumpkin Spice Whipped Honey “frosting” –honey magic happens.

Pumpkin Spice Oatmeal Cream Pies
(spiced oatmeal cookies + pumpkin spiced honey filling)
Makes 12 cookie sandwiches

What you need:
For the cookies
½ cup salted butter, softened
1 cup firmly packed light brown sugar
1 tablespoon molasses
1 large egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon pumpkin pie spice
¼ teaspoon kosher salt
½ cup old-fashioned oats

For the filling
1 (8-ounce) block cream cheese, softened
¼ cup Savannah Bee Company Pumpkin Spice Whipped Honey
1 teaspoon vanilla extract
¾ cup powdered sugar
¼ teaspoon kosher salt

What to do:

1. Wash Up!

2. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.

3. Mix cookie dough: In a small bowl, whisk together the flour, baking soda, pumpkin pie spice and salt. Set aside. In a large mixing bowl, using a hand mixer, beat the butter, sugar, and molasses until creamy. Beat in the egg and vanilla. Add flour mixture to the butter mixture and beat until combined. Beat in the oats.

4. Bake cookies: Use a 1 tablespoon capacity cookie scoop to scoop the dough into 24 balls and place 2 inches apart on the prepared baking sheets. Bake, in batches, for 10 minutes. Remove the cookies from the oven and let cool on the baking sheets 5 minutes before transferring to a cooling rack.

5. Make the filling: While the cookies are cooling, make the filling. In a medium mixing bowl, using a hand mixer beat the cream cheese with until creamy. Add the honey and vanilla and beat until smooth. Add the powdered sugar and salt and beat until combined.

6. Fill cookies: Pipe or spread the filling on the bottom sides of 12 cookies. Sandwich with the remaining 12 cookies and serve.

Table Talk: Favorite cookie as a child? Store bought is fine. No judgment in the hive.

#savethebees