Name: Pumpkin Oatmeal Cream Pies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 cup old-fashioned oats; 1 tsp baking soda; 1 tsp pumpkin pie spice; 1/2 tsp salt; 3/4 cup unsalted butter (softened); 3/4 cup brown sugar; 1/4 cup granulated sugar; 1/2 cup pumpkin puree; 1 large egg; 1 tsp vanilla extract; 4 oz cream cheese (softened); 1/4 cup unsalted butter (softened); 1 1/2 cups powdered sugar; 2 tbsp pumpkin puree; 1/4 tsp pumpkin pie spice; 1/2 tsp vanilla extract

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Pumpkin Oatmeal Cream Pies are the perfect dessert for fall lovers. These cookies bring together the warm flavors of pumpkin, spices, and oats to create a treat that tastes like a hug on a chilly day. Imagine soft, chewy oatmeal cookies filled with a creamy pumpkin frosting that makes each bite feel like a celebration of autumn. This recipe is not just easy; it’s also an ideal way to use up leftover pumpkin puree. Whether you’re hosting a gathering or just want something sweet to enjoy at home, these cream pies are sure to satisfy. Plus, they’re fun to make, allowing you to share the joy of baking with family or friends. In just a few simple steps, you can whip up a batch that will have everyone asking for seconds.

Why make this recipe

Making Pumpkin Oatmeal Cream Pies is a delightful way to savor the flavors of the season. They are not only delicious, but they also combine wholesome ingredients like oats and pumpkin. This recipe is simple and quick, making it perfect for both novice and experienced bakers. With just a few steps, you can create a beautiful dessert that is sure to impress. Plus, the combination of soft cookies and creamy filling is simply irresistible!

How to make Pumpkin Oatmeal Cream Pies

Ingredients

1 1/2 cups all-purpose flour
1 cup old-fashioned oats
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt
3/4 cup unsalted butter (softened)
3/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup pumpkin puree
1 large egg
1 tsp vanilla extract
4 oz cream cheese (softened)
1/4 cup unsalted butter (softened)
1 1/2 cups powdered sugar
2 tbsp pumpkin puree
1/4 tsp pumpkin pie spice
1/2 tsp vanilla extract

Directions

Start by mixing your dry ingredients. Whisk together flour, oats, baking soda, salt, and that heavenly pumpkin pie spice. In another bowl, cream together butter and sugars until they’re light and fluffy. This is key for getting that perfect texture, so don’t skimp on the mixing time! Add the egg and beat until fully incorporated. Then mix in your pumpkin puree and vanilla extract until everything’s well combined and looking irresistibly orange. Gradually add your dry ingredients to the wet mixture, stirring until you’ve got a cohesive dough. Time to bake! Scoop out portions of dough onto your baking sheet and pop them in the oven. Bake the cookies at 350°F (175°C) for about 10-12 minutes. The smell that’s about to fill your kitchen? Pure autumn bliss! While your cookies are cooling, whip up that creamy pumpkin filling. Mix cream cheese, butter, powdered sugar, and a touch more pumpkin puree and spice. Once the cookies are completely cool, sandwich that luscious filling between two cookies. Voila! Pumpkin oatmeal cream pie perfection!

How to serve Pumpkin Oatmeal Cream Pies

Serve your Pumpkin Oatmeal Cream Pies as a delightful dessert after dinner or as a sweet snack with your favorite cup of coffee or tea. They are great for sharing at potlucks, family gatherings, or even as a homemade gift wrapped up nicely.

How to store Pumpkin Oatmeal Cream Pies

To keep your Pumpkin Oatmeal Cream Pies fresh, store them in an airtight container at room temperature for up to three days. If you’d like to keep them longer, consider refrigerating them for up to a week, or freeze them for later enjoyment. Just be sure to separate the cookies with parchment paper if you freeze them to prevent sticking.

Tips to make Pumpkin Oatmeal Cream Pies

For the best results, make sure your butter is softened properly; it should be creamy and easy to stir. Don’t overbake the cookies; they should be soft when you take them out of the oven. Also, feel free to experiment with add-ins like chocolate chips or nuts for extra flavor and texture!

Variation

If you’re feeling creative, try adding chocolate chips or crushed nuts into the cookie dough for a twist on the classic recipe. You can also replace the pumpkin puree with applesauce for a different flavor profile.

FAQs

What can I substitute for pumpkin puree?
You can use unsweetened applesauce or sweet potato puree as a substitute.

How long do these cream pies last?
They can be stored in an airtight container for up to three days at room temperature or a week in the fridge.

Can I freeze Pumpkin Oatmeal Cream Pies?
Yes, you can freeze them for up to three months. Just make sure they’re well wrapped!

Can I use quick oats instead of old-fashioned oats?
Yes, but the texture may turn out a little different. Old-fashioned oats give a chewier consistency.

Can I make these cookies without cream cheese?
You can use buttercream or whipped topping as an alternative, though it may change the flavor.

Pumpkin Oatmeal Cream Pies

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Delicious pumpkin oatmeal cream pies filled with a creamy pumpkin frosting, perfect for fall gatherings.

Author: Patricia
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C).
In a bowl, whisk together flour, oats, baking soda, salt, and pumpkin pie spice.
In another bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg, pumpkin puree, and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until a cohesive dough forms.
Scoop portions of dough onto a baking sheet and bake for 10-12 minutes.
While cookies cool, prepare the filling by mixing cream cheese, softened butter, powdered sugar, pumpkin puree, and pumpkin pie spice until smooth.
Once cookies are cool, spread the filling between two cookies to form cream pies.