In the mood for a fall dessert that isn’t your standard pumpkin pie or baked apple crisp? Then you need to make these apple-spiced oatmeal pies pronto! Not only were they amazing, but these bad boys are also gluten free! They don’t have to be, but the substitutions for flour and oats worked perfectly. The hubs had no idea, which is sometimes for the best…am I right?
I like to make desserts, but I don’t like eating them. OK I’m lying. I LOVE eating them, but allowing myself a nibble here or there is all I can afford. So I’m always looking for something to make that my husband will love as well, guaranteeing I won’t have to eat them all myself! We had some extra apples. He loves oatmeal pies (those little Debbie Ones that are so good but so terrible for you). Apple-spiced oatmeal pies were born! Tip: I’m so madly in love with my mini-scoop from Pampered Chef. It makes the perfect-sized everything – cookies, cake balls, even cauliflower bites! You won’t regret picking one up.
Apple-Spiced Oatmeal Pies
Oatmeal Pie Ingredients:
2 cups flour (I used Bob’s GF Flour. I was all out of my own gf flour concoction)
2 cups gf quick oats (Used Bob again)
3/4c butter (at room temp or melted)
1/2 cup light brown sugar
1/3 cup molasses
1 tsp apple-pie spice (I think I ended up adding a few more shakes…it’s yummy!)
1 tsp baking soda
1 cup grated apple with skins left on (I had a bit more than a cup)
– Oven to 350 degrees. You can butter your baking sheets or use parchment paper. I like using parchment paper laid on top of the baking sheet
– Combine the butter, brown sugar, molasses, egg and apple spice together in a mixing bowl. Mix on medium until well-blended. Stir in the apple pieces. (I accidentally added it all in together – it worked just fine that way too.)
– In a separate bowl, combine your dry ingredients – flour, oats and baking soda. Add slowly to your wet mixture, blending together on medium speed
– Drop rounded spoonfuls onto baking sheet (using the handy-dandy mini-scoop or tablespoon).
– Bake 11 – 13 minutes (I found the lower end of that time to be perfect) or until the center of the oatmeal pie is set. Allow to cool for a minute or two and remove from baking sheet to cool further on wire rack.
1 stick of unsalted butter (softened at room temp)
6 oz cream cheese (also softened at room temp)
1 tsp vanilla extract
3 cups powdered sugar
1 1/2 tsp apple pie spice
14 oz Marshmallow Cream
– Beat butter, cream cheese and vanilla on low until mixed
– Add powdered sugar and apple-pie spice. Tip: Add the sugar slowly. Otherwise it will be flying all over your kitchen, giving you a big ol’ mess to clean up later. Mix on low until smooth (around 1-2 min). Mix on medium (around 1-2 min) to fluff up.
– Add the Marshmallow Cream until mixture is smooth.
– Refrigerate mixture for 30 min to an hour and then spoon mixture onto pie half’s (about 1/4 c per pie).
– Cover and chill pies until ready to eat
I think the recipe for the cream filling made a bit much, but then my husband said the pies could have used even MORE cream filling than what I added. So I kept some extra for dipping. If you aren’t a big cream fan, you might want to adjust the cream filling recipe to make less.
I did indulge in a couple of the pies. They are perfectly chewy and the mix of the apple pieces with the pie spice is heavenly if you are an apple fan. They cream filling is addicting, I will say. Little Debbie doesn’t hold a candle to these!