Pumpkin Oatmeal Cream Pies Recipe

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If you’re searching for a cozy, comforting dessert that feels like a warm hug, look no further than Pumpkin Oatmeal Cream Pies. These delightful treats combine tender oatmeal-spiced cookies with a dreamy, creamy pumpkin filling that captures the essence of autumn in every bite. Soft yet chewy cookies cradle a rich, pumpkin-spiced cream cheese filling, making each pie a perfect balance of texture and flavor that’s impossible to resist. Whether you’re baking for a festive gathering or just craving a special treat, Pumpkin Oatmeal Cream Pies deliver pumpkin magic in the most delicious way possible.

Ingredients You’ll Need

It’s amazing how a handful of simple, pantry-friendly ingredients can come together to create Pumpkin Oatmeal Cream Pies that taste so indulgent and satisfying. Each ingredient plays a crucial role: the oats bring heartiness and chew, the pumpkin puree adds moisture and warmth, and the pumpkin pie spice ties everything together with a cozy spice blend you’ll adore.

• 1 ½ cups all-purpose flour: The base that gives the cookies structure and that perfect soft crumb.
• 1 cup old-fashioned oats: Adds a chewy texture and wholesome flavor that makes these cookies stand out.
• 1 tsp baking soda: Helps the cookies rise just right, keeping them tender but not cakey.
• 1 tsp pumpkin pie spice: Infuses the cookies with classic fall spices like cinnamon and nutmeg, essential for that pumpkin vibe.
• ½ tsp salt: Balances sweetness and enhances all the other flavors.
• ¾ cup unsalted butter, softened: Adds richness and moisture that make these cookies so luscious.
• ¾ cup brown sugar: Brings a deep caramel sweetness that pairs beautifully with pumpkin.
• ¼ cup granulated sugar: Adds sweetness and helps with cookie texture.
• ½ cup pumpkin puree: The star ingredient that brings moistness and that unmistakable pumpkin flavor.
• 1 large egg: Binds everything together and adds a little lift.
• 1 tsp vanilla extract: Rounds out the flavors with its warm, sweet aroma.
• For the filling:
• 4 oz cream cheese, softened: Gives the filling its creamy, tangy base that balances the sweetness.
• ¼ cup unsalted butter, softened: Adds smooth richness to the filling.
• 1 ½ cups powdered sugar: Sweetens and thickens the filling for that perfect spreadable texture.
• 2 tbsp pumpkin puree: Boosts the pumpkin flavor in the cream and keeps it luscious.
• ¼ tsp pumpkin pie spice: Ensures the filling matches the warmly spiced cookies perfectly.
• ½ tsp vanilla extract: Brings extra depth and sweetness to the filling.

How to Make Pumpkin Oatmeal Cream Pies

Step 1: Mix the Dry Ingredients

Start by whisking together the flour, oats, baking soda, salt, and that beautiful pumpkin pie spice. This combination sets the stage for the cookies’ amazing flavor and texture, evenly distributing the aromatics throughout every bite.

Step 2: Cream Butter and Sugars

In a separate bowl, beat your softened butter with brown and granulated sugars until the mixture becomes light, fluffy, and slightly pale. This process incorporates air to give your cookies that soft yet tender texture, so don’t rush this step.

Step 3: Add Egg, Pumpkin, and Vanilla

Mix in the egg until fully blended, then pour in the pumpkin puree and vanilla extract. Stir these together gently to create a gorgeous orange-hued batter that’s just bursting with autumn vibes.

Step 4: Combine Wet and Dry Ingredients

Gradually fold the dry ingredient mixture into the wet batter until everything comes together to form a cohesive dough. The dough will be slightly sticky but hold together nicely, ready to bake into perfect cookies.

Step 5: Bake the Cookies

Scoop the dough onto a parchment-lined baking sheet, spacing them evenly. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes. As the cookies bake, your kitchen will fill with that irresistible scent of pumpkin and warm spice—it’s a true comfort moment!

Step 6: Prepare the Creamy Filling

While the cookies cool, whisk together the softened cream cheese and butter until smooth. Add in powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract, beating until the filling is fluffy and luscious. This filling is what makes Pumpkin Oatmeal Cream Pies truly memorable.

Step 7: Assemble the Pies

Once the cookies have completely cooled, spread a generous layer of the filling onto the flat side of one cookie and sandwich it with another. Press gently to ensure the filling spreads evenly without spilling out. And just like that, your Pumpkin Oatmeal Cream Pies are ready to enjoy!

How to Serve Pumpkin Oatmeal Cream Pies

Garnishes

To elevate these pies visually and flavor-wise, sprinkle a tiny pinch of cinnamon or pumpkin pie spice on top of the filling before assembling. You can also roll the edges of the filling in a few finely chopped toasted pecans or drizzle a little melted chocolate for an extra indulgent touch.

Side Dishes

Pair Pumpkin Oatmeal Cream Pies with a warm cup of cinnamon-spiced tea, fresh apple cider, or even a scoop of vanilla ice cream for a truly memorable fall dessert platter. Their richness complements crisp, fruity drinks and creamy sides wonderfully.

Creative Ways to Present

Try stacking multiple cream pies to create mini dessert towers for a party, or wrap individual pies in wax paper tied with rustic twine as charming homemade gifts. You can also cut the assembled pies into smaller bite-sized pieces for a delightful appetizer at cozy gatherings.

Make Ahead and Storage

Storing Leftovers

Store your Pumpkin Oatmeal Cream Pies in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator where they’ll stay fresh for up to a week without losing their creamy texture or cookie softness.

Freezing

These pies freeze beautifully! Wrap each one individually in plastic wrap and place them in a freezer-safe container. They’ll keep well for up to 2 months. Thaw in the refrigerator overnight before serving to maintain that perfect creamy filling and chewiness.

Reheating

If you prefer your pies a bit softer or the filling to feel extra smooth, let them come to room temperature naturally or warm gently in a microwave for 10 to 15 seconds. Avoid overheating, as the cream cheese filling can become overly soft and lose its structure.

FAQs

Can I use quick oats instead of old-fashioned oats?

While old-fashioned oats give Pumpkin Oatmeal Cream Pies the best chewy texture, quick oats can be used in a pinch. Just know that the texture might be slightly softer and less substantial.

Is it necessary to soften the cream cheese and butter for the filling?

Yes, softening both makes it easier to whip the filling smooth and fluffy. Cold ingredients can result in lumps or a denser texture that’s harder to spread.

Can I double the recipe for a larger batch?

Absolutely! This recipe scales up wonderfully. Just be sure to bake the cookies in batches and keep an eye on baking times, which may vary slightly depending on your oven.

Are Pumpkin Oatmeal Cream Pies suitable for freezing after assembly?

It’s best to freeze the cookies and filling separately, then assemble after thawing to maintain the best texture. Assembled pies can be frozen, but the filling might get a bit watery once thawed.

What’s the best way to get the cookies onto the baking sheet?

Use a cookie scoop or two spoons to drop even-sized portions of dough onto your baking sheet. This helps them bake evenly and stay uniform in shape for perfect sandwiches.

Final Thoughts

There’s something truly special about Pumpkin Oatmeal Cream Pies that makes them feel like a cozy celebration in every bite. From their soft, warmly spiced cookies to their silky pumpkin cream filling, they’re a dessert worth baking again and again. I can’t wait for you to try this recipe and experience the joy these pies bring to your table. Get ready to fall in love with pumpkin all over again!

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