Pumpkin Creme Pies!

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Source:

The Tasty Kitchen

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)

Directions: 


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.