Description
These Pumpkin Oatmeal Cream Pies combine the warm flavors of pumpkin pie spice and hearty oats with a soft, tender cookie and a luscious pumpkin cream cheese filling. Perfect for fall, this cozy dessert is beautifully spiced, sweet, and rich, making it an irresistible treat to enjoy during the autumn season.
Ingredients
Scale
Dry 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
Cookie Wet Ingredients
- 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
Filling Ingredients
- 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
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, salt, and pumpkin pie spice until well combined.
- Cream butter and sugars: In a separate large bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes for best texture.
- Add wet ingredients: Beat in the egg until fully incorporated. Then, mix in the pumpkin puree and vanilla extract until the combined mixture has an inviting orange hue.
- Combine dry and wet: Gradually add the dry ingredients to the wet mixture, stirring gently until a cohesive cookie dough forms.
- Bake cookies: Preheat your oven to 350°F (175°C). Scoop portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes, until the cookies are just set and slightly golden around the edges.
- Cool the cookies: Remove cookies from the oven and allow them to cool completely on the baking sheet to firm up and prevent breakage when assembling.
- Prepare the filling: While the cookies cool, combine the softened cream cheese and butter in a bowl and beat until smooth and creamy. Gradually add the powdered sugar, then mix in pumpkin puree, pumpkin pie spice, and vanilla extract until the filling is fluffy and well blended.
- Assemble the cream pies: Pair up the cooled cookies by size. Spread or pipe a generous amount of pumpkin cream filling onto the flat side of one cookie and sandwich it with the other. Repeat for remaining cookies.
- Serve: Enjoy immediately or refrigerate to let the filling set before serving. These pies are perfect for a festive fall snack or dessert.
Notes
- Make sure cookies are completely cool before assembling to prevent the filling from melting.
- You can substitute old-fashioned oats with quick oats if you prefer a softer texture, but old-fashioned oats provide more chew.
- Store assembled cream pies in an airtight container in the refrigerator for up to 3 days.
- For a spicier kick, add a pinch of ground cinnamon or nutmeg to the dough and filling.
- Use room temperature ingredients for better mixing and texture results.
