Description
These Pumpkin Oatmeal Cream Pies are a delightful autumn treat featuring soft, chewy oatmeal cookies infused with warm pumpkin pie spice and a luscious, creamy pumpkin-flavored filling sandwiched between them. Perfect for fall gatherings or cozying up with a cup of tea, they balance the hearty texture of oats with the smooth richness of cream cheese and pumpkin puree.
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: Whisk together the all-purpose flour, old-fashioned oats, baking soda, salt, and pumpkin pie spice in a bowl until combined evenly.
- Cream Butter and Sugars: In a separate large bowl, cream the softened unsalted butter with brown sugar and granulated sugar until the mixture is light and fluffy, ensuring a perfect cookie texture.
- Add Wet Ingredients: Beat in the large egg until fully incorporated, then mix in the pumpkin puree and vanilla extract until the batter turns an appealing orange hue.
- Combine Dry and Wet: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until a cohesive dough forms.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Scoop dough portions onto a baking sheet lined with parchment paper or a silicone mat, spacing them evenly. Bake for 10-12 minutes until the cookies are set and lightly golden.
- Cool the Cookies: Remove the cookies from the oven and allow them to cool completely on a wire rack to prepare for assembly.
- Prepare the Filling: While the cookies cool, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract, mixing until the filling is creamy and well combined.
- Assemble the Cream Pies: Once the cookies are fully cool, spread a generous amount of the pumpkin cream filling on the flat side of one cookie and sandwich it with another cookie. Repeat until all the cookies are paired and filled.
Notes
- Ensure all butter and cream cheese are softened to room temperature before mixing for a smooth batter and filling.
- Use old-fashioned oats for the best chewy texture; quick oats can alter the cookie consistency.
- Allow cookies to cool completely before adding filling to avoid melting and runny cream.
- Store assembled cream pies in an airtight container in the refrigerator for up to 3-4 days.
- For a spicier kick, increase pumpkin pie spice by 1/4 tsp in both cookie and filling.
