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Pumpkin Oatmeal Cream Pies Recipe

Pumpkin Oatmeal Cream Pies Recipe
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★★★★★

5.1 from 27 reviews

These Pumpkin Oatmeal Cream Pies are a delightful blend of soft, spiced oatmeal cookies filled with a creamy pumpkin-flavored filling. Perfect for autumn, they combine the hearty texture of oats with seasonal pumpkin spices and a luscious cream cheese frosting that makes each bite irresistible.

Ingredients

Scale

For the cookies:

  • 1 ½ cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • ½ cup pumpkin puree
  • 1 large egg
  • 1 tsp vanilla extract

For the filling:

  • 4 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 2 tbsp pumpkin puree
  • ¼ tsp pumpkin pie spice
  • ½ tsp vanilla extract

Instructions

  1. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, salt, and pumpkin pie spice until evenly combined.
  2. Cream Butter and Sugars: In a separate large bowl, cream the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy. This process is essential to achieve a perfect cookie texture.
  3. Add Wet Ingredients: Beat in the egg until fully incorporated. Then mix in the pumpkin puree and vanilla extract until the batter has an even orange color.
  4. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring continuously until a cohesive dough forms.
  5. Bake Cookies: Preheat the oven to 350°F (175°C). Scoop portions of the dough onto a baking sheet lined with parchment paper, spacing them evenly. Bake for 10 to 12 minutes or until edges are lightly golden and the cookies are set.
  6. Prepare Filling: While the cookies cool completely, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, then blend in pumpkin puree, pumpkin pie spice, and vanilla extract until the filling is creamy and well combined.
  7. Assemble Cream Pies: Once the cookies have cooled, spread a generous amount of the pumpkin cream filling on the flat side of one cookie, then sandwich with another cookie on top. Repeat for all cookies.

Notes

  • Make sure the cookies are completely cooled before assembling to prevent the filling from melting.
  • You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
  • Store the cream pies in an airtight container in the refrigerator for up to 5 days.
  • For a dairy-free version, use vegan butter and cream cheese alternatives.
  • These cookies freeze well; freeze assembled or unassembled and thaw before serving.

Nutrition

Keywords: Pumpkin oatmeal cream pies, pumpkin cookies, oatmeal cookies, cream cheese filling, fall dessert, pumpkin spice cookies

Find it online: https://tastybella.com/pumpkin-oatmeal-cream-pies-recipe/