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Hemp Honey Pumpkin Oatmeal Cream Pies

Colorado Hemp Honey Pumpkin Oatmeal Cream Pies

Sweet and delicious sandwich cookies that celebrate the spices and flavors of fall – but perfect for anytime of the year!

For the Cookies

  • 2 cup all-purpose flour
  • 2 1/2 cups old fashioned oats
  • 1/4 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 stick (8 tablespoons) butter, room temperature
  • ¼ cup Raw Relief Colorado Hemp Honey
  • 1 cup brown sugar, packed
  • 1 cup canned pumpkin--not pumpkin pie filling
  • 1 Teaspoon vanilla
  • 3/4 Cup chopped walnuts
  • 3/4 Cup raisins
  • 1 Egg

 

For the Frosting

  • 8 ounces cream cheese, at room temperature
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 3/4 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt

Preheat the oven to 350 degrees. Spray two cookie sheets with non-stick cooking spray or line with parchment paper. In a medium bowl, combine flour, oats, baking soda, baking powder, cinnamon and salt. In a large bowl, beat butter with sugar and honey until light and fluffy. Add egg, pumpkin, and vanilla and mix until well combined. Add dry ingredients and mix until incorporated. Fold in the walnuts and raisins. Scoop dough onto cookie sheet using a dough scoop or spoon, about 2 tablespoons per cookie. Bake for about 14-16 minutes or until lightly browned. Cool on cookie sheet for two minutes, then gently transfer to the cooling rack.

 To make the frosting: With an electric mixer, beat cream cheese and butter until creamy, about two minutes. Add confectioners’ sugar, vanilla extract, and salt until completely combined. To frost the cookies, place half of the cooled cookies on the work surface, with the flat side facing up. Spread cookies with 1-2 tablespoon frosting per cookie. Close frosted cookies with the remaining unfrosted cookies. Refrigerate cookies for a half hour to let the frosting set. Best if brought to room temperature before serving. Store in the refrigerator for up to four days (if they last that long!).

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