Don't these remind you of the Little Debbies Oatmeal Creme Pies? I used to eat those almost everyday with my lunch at school. Ahh memories...

I found this recipe on The Pioneer Woman's website, under the "Tasty Kitchen" section.  This recipe is certainly tasty.  The recipe was listed as easy, and personally I didn't find it too easy.  I bake a lot and can usually do it with my eyes closed and very quickly, and these cookies felt like they took forever! I am not that skilled with the piping bag, which may have been a factor, and my own cream cheese frosting recipe didn't go as planned, so that added to the time as well.  

Being on the Swank diet, I can't eat full fat, or even 1/3 fat cream cheese, so I had to make the frosting with fat free cream cheese.  The result tasted very good, but came out more as a glaze than as a frosting per say.   I think I will make these cookies again, they do taste amazing, I will just go into it knowing that I need some time. :) 

Ingredients for the Cookies: 
  • 3 cups of all purpose flour
  • 1 tbsp cinnamon 
  • 1 tsp baking soda 
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg 
  • 1/4 tsp ground cloves
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup vegetable oil 
  • 1 15 OZ can of pumpkin
  • 2 large eggs
  • 1 tsp vanilla extract
Ingredients for Fat Free Cream Cheese Frosting: 
  • 1 8 oz tub of Fat Free Philadelphia Cream Cheese (Plus more if needed to thicken the frosting a bit)
  • 2 and 1/2 cups of sifted powdered sugar
  • 1 1/2 tsp vanilla extract
  • 2 tbsp Fat Free Plain Greek Yogurt (I like Oikos)

Preheat the oven to 350 degrees.  

Beat together brown sugar, sugar, oil and pumpkin.  Add eggs one at a time, mixing well after each addition, followed by the vanilla.  In a separate bowl, sift together the dry ingredients.  Slowly incorporate the dry ingredients into the wet until just combined. 

Using a pastry bag with a round tip, or a big zip loc bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack. 

Beat together the cream cheese, sifted powdered sugar, and vanilla.  Add the yogurt to help thicken the frosting a big.  Add more cream cheese as well if necessary.  The frosting is not thick, it is more of a glaze. 
Frost flat side of half the pies and top with another piece.  Enjoy right away or chill over night.  
I love cookies!! I learned to bake cookies from my sister and we would bake cookies every year for Christmas for one or two days.  I absolutely loved it! When I started my diet, I couldn't eat a single one of my favorite cookie recipes anymore.  I have since found many delicious cookie recipes that are diet friendly, and peanut butter cookies are one of them.  This recipe is easy and delicious and I love the yummy peanut butter taste.  My favorite way to eat them is warm out of the oven with a glass of milk.  Enjoy! :)

  • 1 egg
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar, plus extra for dipping
  • 1/3 cup vegetable oil (I like Mazola)
  • 1/2 tsp of pure vanilla extract
  • 2/3 cup organic creamy peanut butter (I like Publix)
  • 1 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp of skim milk
  • Pam cooking spray


Preheat oven to 350 degrees.  Beat the egg.  Add the sugars gradually, then the oil, vanilla extract, and peanut butter.  Scrape the bowl and beat well.  In a separate bowl, combine the flour, baking powder, baking soda, and salt.  I usually use a sieve to combine these ingredients.  Slowly add the dry ingredients into the peanut butter mixture.  Add three tablespoons of milk and mix well until blended.  

Using a cookie scoop or spoon, form the dough into balls that are about one inch in diameter.  Roll each ball in a bowl with granulated sugar and place on a cookie sheet greased with Pam.  Make the cookies about apart.  Press each cookie down with a fork to make the "peanut butter cookie" indentations. 

Bake for 10 to 12 minutes or until slightly browned on the edges.  Let them cool on a cooling rack and then store in an airtight container.