Cooking

Pumpkin and Perry Oatmeal Cream Pies

Total Time:  34mins (20mins Prep, 14mins Cook)
Makes:  10

Ingredients

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’

Instructions

1. Preheat the oven to 350 degrees F and line cookie sheets with grease proof paper.
2. 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.
3. In another bowl, whisk together the flour, oats, baking soda, pumpkin pie spice and salt.
4. Slowly mix the dry ingredients into the wet ingredients, stirring with a wooden spoon until just combined.  Fold in the cinnamon chips.
5. 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.
6. As the cookies cook, make the crème.
7. 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.
8. In a large bowl, cream together the butter and cream cheese until fluffy.
9. Beat in the Perry syrup and 2 teaspoons of pumpkin spice.
10. 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.)
11. 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.
12. 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.
13. 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