Description
These Pumpkin Oatmeal Cream Pies combine soft, spiced pumpkin oatmeal cookies with a luscious, creamy pumpkin filling. They bring the perfect balance of autumn flavors and chewy oats, making them an irresistible seasonal treat perfect for fall gatherings or a cozy dessert.
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
Wet Ingredients for Cookies
- 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 evenly combined.
- Cream Butter and Sugars: In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light, fluffy, and smooth for the best cookie texture.
- Add Egg and Pumpkin: Beat in the egg until fully incorporated, then add the pumpkin puree and vanilla extract, mixing until the wet ingredients are smooth and well combined, giving the dough its signature orange hue.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until you have a cohesive dough without overmixing.
- Shape and Bake Cookies: Preheat the oven to 350°F (175°C). Scoop portions of the dough onto a baking sheet lined with parchment paper or a silicone mat, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are set and the cookies are lightly golden.
- Cool Cookies: Remove the cookies from the oven and let them cool completely on a wire rack to firm up before adding the filling.
- Prepare the Filling: While the cookies cool, beat together the softened cream cheese, butter, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract until the filling is smooth, creamy, and well blended.
- Assemble Pies: Once cookies are fully 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 cool before adding the filling to prevent it from melting and sliding out.
- If you prefer a stronger pumpkin spice flavor, you can increase the pumpkin pie spice in the dough and filling slightly.
- Store assembled cream pies in an airtight container in the refrigerator for up to 4 days.
- For easier scooping, chill the dough for 15-30 minutes before baking.
- Use old-fashioned oats for the best texture; quick oats will yield a softer cookie.
