Oh. My. Goodness.  These turned out so so yummy! The pumpkin craze continues!

I was inspired to find a creme pie cookie recipe after a friend from school made homemade oatmeal creme pies one day last week.  (Check out Ashely’s blog, its so cute!) I got this recipe from the Tasty Kitchen, and these sure were tasty! The original recipe didn’t have chocolate chips, but I figured why not? Who doesn’t love a little chocolate?

This is such a great pumpkin recipe! Not to mention, making these were a great distraction from studying orthodontics.

Here’s the recipe, enjoy!!

Ingredients:

For Creme Pies:

• 1 cup Brown Sugar
• 1 cup Sugar
• 1 cup Vegetable Oil
• 1 can Pumpkin (15 Oz.)
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 3 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 Tablespoon Cinnamon
• 1 teaspoon Ground Ginger
• ½ teaspoons Salt
• ½ teaspoons Ground Nutmeg
• 2 cups Chocolate Chips (optional)

• 1 package Cream Cheese Softened (8 Oz.)
• 1 stick Unsalted Butter, Room Temperature
• 1 package Powdered Sugar (16 Oz.)
• 3 drops Vanilla Extract
• 3 dashes Cinnamon

Instructions for creme pies:

1.  Preheat oven to 350 degrees.

2. Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla.

3. In a separate bowl, mix together the dry ingredients.

4. Slowly incorporate the dry ingredients into the wet until just combined. Fold in chocolate chips.

5. Spray baking sheets with PAM.  Spoon tablespoon full of batter on baking sheet.  Trying to keep each spoonful about the same size.

6. Bake for 12 minutes, or until firm.  Cool on rack.

Instructions for filling:

1. Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.

Ps – This filling is delicious!! As in it could’ve been spooned out of the bowl and eaten as it’s own food group kind of delicious

Spread filling on flat side of pie. Place a second pie, flat side down on top.