Print

Pumpkin Oatmeal Cream Pies Recipe

Pumpkin Oatmeal Cream Pies Recipe
Print Recipe

★★★★★

4.8 from 5 reviews

These Pumpkin Oatmeal Cream Pies are a delightful fall-inspired treat combining soft, spiced pumpkin oatmeal cookies with a creamy, luscious pumpkin-flavored filling. Perfect for cozy autumn gatherings or anytime you crave a sweet pumpkin-flavored dessert with a nostalgic twist.

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: Whisk together the all-purpose flour, old-fashioned oats, baking soda, salt, and pumpkin pie spice in a bowl until evenly combined.
  2. Cream Butter and Sugars: In a separate bowl, beat the softened unsalted butter with brown sugar and granulated sugar until the mixture is light, fluffy, and pale in color. This step is vital for producing a soft cookie texture.
  3. Add Egg and Pumpkin: Beat in the egg until fully incorporated, then mix in pumpkin puree and vanilla extract until the mixture is smooth and homogenous with a vibrant orange hue.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until a cohesive dough forms, making sure not to overmix.
  5. Bake the Cookies: Preheat your oven to 350°F (175°C). Scoop dough portions onto a baking sheet lined with parchment paper. Bake for 10-12 minutes until cookies are set and lightly golden around the edges.
  6. Prepare the Filling: While the cookies cool, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar, then mix in pumpkin puree, pumpkin pie spice, and vanilla extract until creamy and well combined.
  7. Assemble the Pies: Once cookies are completely cooled, spread or pipe the pumpkin cream filling onto the flat side of one cookie and sandwich with another, gently pressing together to create a cream pie. Repeat with remaining cookies and filling.

Notes

  • Make sure cookies are completely cool before adding filling to prevent melting.
  • You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves.
  • Store assembled pies in an airtight container in the refrigerator for up to 4 days.
  • For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
  • Old-fashioned oats provide better texture compared to instant oats.

Nutrition

Keywords: pumpkin oatmeal cream pies, pumpkin desserts, fall baking, oatmeal cookies, pumpkin cream filling, autumn treats

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