Pumpkin and Perry Oatmeal Cream Pies
For the cookies:
- 1 ¾ cups all-purpose flour
- 1 ¾ cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¼ cup maple syrup
- ¾ cup dark brown sugar
- ½ cup granulated sugar
- 1 egg
- ¾ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup cinnamon chips
For the crème:
- ½ cup butter, softened
- 235mls reduced fat cream cheese, softened
- 3 tablespoons Paracombe Premium Perry ‘The Berg’ syrup (recipe below)
- 2 teaspoons pumpkin spice
- ¼ cup flour
- 3 cups icing sugar
For the Perry syrup:
- ⅓ cup Paracombe Premium Perry ‘The Berg’
- Preheat the oven to 350 degrees F and line cookie sheets with grease proof paper.
- In a large bowl, beat the butter and sugars together until creamy. Beat in the egg and then add the vanilla extract, maple syrup and pumpkin puree. Mix well.
- In another bowl, whisk together the flour, oats, baking soda, pumpkin pie spice and salt.
- Slowly mix the dry ingredients into the wet ingredients, stirring with a wooden spoon until just combined. Fold in the cinnamon chips.
- Drop 2-tablespoon-sized heaps onto the grease proof lined cookie sheets with plenty of space to spread and bake for 12-14 minutes, or until the edges are golden but the cookie is still very, very soft. Let the cookies cool on the baking sheets until firm enough to move to a cooling rack. Repeat with as many batches as necessary.
- As the cookies cook, make the crème.
- The creme requires Perry syrup, which is made by simply heating ⅓ cup of Perry in a small saucepan over medium-high heat until it comes to a boil and then reducing it to a simmer for about 20 minutes, or until the Perry has reduced by half and coats the back of a spoon. It will thicken more after it is removed from heat, so don’t overdo it or you will wind up with candy rather than syrup. The Perry syrup will stay good in a sealed container in the refrigerator for 1 week.
- In a large bowl, cream together the butter and cream cheese until fluffy.
- Beat in the Perry syrup and 2 teaspoons of pumpkin spice.
- Mix in a cup of the icing sugar. When well-combined, mix in half of the flour. Then, mix in another cup of the icing sugar. Mix in the remaining flour. Mix in the remaining icing sugar. (Mixing in a bit at a time this way prevents chunks or unevenness.)
- Scoop the creme into a plastic freezer bag and cut off one of the bottom tips of the bag. Seal the top of the bag and squeeze the bag to pipe the crème.
- Pipe a generous amount of frosting on the underside of a cooled cookie and sandwich another cookie on top. Repeat until all of the cookies have been sandwiched.
- Serve immediately or refrigerate. The cookies will stay fresh for up to a week in an airtight container in the refrigerator.
Recipe adapted from Host the toast