If you are looking for a cozy, irresistible treat to embrace the flavors of fall, then this Pumpkin Oatmeal Cream Pies Recipe is exactly what your kitchen needs. These soft oatmeal cookies are infused with warm pumpkin pie spice and a lush pumpkin puree, sandwiching a creamy, dreamy filling that’s bursting with pumpkin goodness. Every bite captures the essence of autumn, creating a delightful balance of spice, sweetness, and that comforting cream cheese softness. Trust me, once you try these, they’ll become your go-to dessert whenever pumpkin season rolls around.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering these simple but essential ingredients is your first step toward creating the perfect Pumpkin Oatmeal Cream Pies. Each element plays a crucial role, from the fluffy oats that add heartiness, to the spices that bring warmth and depth in every bite.
- 1 1/2 cups all-purpose flour: Provides structure and a tender crumb to your cookies.
- 1 cup old-fashioned oats: Adds wholesome texture and chewiness that’s key to oatmeal cookies.
- 1 tsp baking soda: Helps your cookies rise and develop a perfect bite.
- 1 tsp pumpkin pie spice: Infuses that unmistakable autumnal flavor.
- 1/2 tsp salt: Balances sweetness and enhances all other flavors.
- 3/4 cup unsalted butter (softened): Creates rich, tender cookies and smooth filling.
- 3/4 cup brown sugar: Adds moisture and a subtle molasses note.
- 1/4 cup granulated sugar: Brings sweetness and helps with texture.
- 1/2 cup pumpkin puree: The star ingredient contributing moistness and authentic pumpkin flavor.
- 1 large egg: Binds everything together perfectly.
- 1 tsp vanilla extract: Rounds out flavors with a warm, floral sweetness.
- 4 oz cream cheese (softened): The creamy base for that luscious filling.
- 1/4 cup unsalted butter (softened): Adds richness to the cream cheese filling.
- 1 1/2 cups powdered sugar: Sweetens and thickens the filling beautifully.
- 2 tbsp pumpkin puree: Adds extra pumpkin flavor in the filling.
- 1/4 tsp pumpkin pie spice: Gives the filling an extra spicy kick.
- 1/2 tsp vanilla extract: Completes the filling with a smooth essence.
How to Make Pumpkin Oatmeal Cream Pies Recipe
Step 1: Mix the Dry Ingredients
Let’s start by bringing the dry ingredients together. Whisk the all-purpose flour, old-fashioned oats, baking soda, salt, and pumpkin pie spice in a bowl until everything is evenly combined. This ensures that your spice and leavening agents are perfectly distributed, creating even flavor and texture throughout your cookies.
Step 2: Cream the Butter and Sugars
In a separate large bowl, cream the softened butter with brown and granulated sugar until the mixture looks light and fluffy. This step is crucial for giving your cookies that tender texture and depth of sweetness. Don’t rush it—take your time and enjoy the creamy transformation happening right before your eyes.
Step 3: Add Egg, Pumpkin Puree, and Vanilla
Next, beat in the egg until fully incorporated, then stir in the pumpkin puree and vanilla extract. Watching the mixture turn a warm, inviting shade of orange is just one of those small moments that makes baking so joyful. This combination brings the moistness and signature pumpkin flavor your cookies need.
Step 4: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into your wet mixture, stirring carefully until the dough comes together into a cohesive, slightly sticky mass. Be gentle here—overmixing can make cookies tough, so stop stirring as soon as you reach a uniform dough.
Step 5: Bake the Cookies
Scoop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them to allow for slight spreading. Bake at 350°F (175°C) for 10 to 12 minutes. The aroma wafting from your oven will soon transport you straight to autumn bliss, filling your kitchen with the warm scents of spices and pumpkin.
Step 6: Prepare the Creamy Pumpkin Filling
While the cookies cool completely, whip up the filling by beating together cream cheese, butter, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract. This luscious filling is what sets the Pumpkin Oatmeal Cream Pies apart, providing a smooth, tangy contrast to the chewy, spiced cookies.
Step 7: Assemble the Cream Pies
Once cooled, sandwich generous spoonfuls of the pumpkin cream filling between two cookies. Press lightly so everything sticks together perfectly without squishing out the goodness. These cream pies now look as delightful as they taste—a real showstopper for any fall dessert spread.
How to Serve Pumpkin Oatmeal Cream Pies Recipe
Garnishes
For a beautiful finishing touch, dust your pumpkin oatmeal cream pies lightly with powdered sugar or sprinkle a bit of extra pumpkin pie spice on top. A drizzle of melted white chocolate over the top also adds a lovely visual and flavor contrast that will impress your friends.
Side Dishes
Serve alongside a warm cup of chai tea or your favorite pumpkin spice latte to enhance the autumnal experience. These pies also pair wonderfully with vanilla ice cream or a dollop of whipped cream for an indulgent treat anytime.
Creative Ways to Present
Place your cream pies on a rustic wooden board or a decorative autumn-themed plate to elevate the presentation. You can wrap individual pies in parchment paper tied with a twine bow for gifting or party favors. These little gestures make the Pumpkin Oatmeal Cream Pies Recipe feel extra special.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cream pies in an airtight container in the refrigerator. This helps maintain the softness of the cookies and the freshness of the filling. They should stay delicious for up to 5 days, making them a perfect make-ahead dessert for busy weeks.
Freezing
If you want to make these ahead for a later date, freeze the assembled cream pies on a baking sheet, then transfer to a freezer-safe container. Wrapped well, they’ll keep their yumminess for up to 2 months. Just thaw overnight in the fridge before indulging.
Reheating
Since these are soft cookies with creamy filling, they’re best enjoyed chilled or at room temperature. If you prefer them slightly warm, let the pies sit at room temperature for about 20 minutes; avoid microwaving as it may melt the filling.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and is the easiest option. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
Can I substitute the oats with gluten-free oats?
Yes, gluten-free oats can be used to make this recipe gluten-free. Just be sure your oats are certified gluten-free if you have a sensitivity.
How do I make the cookies softer?
To keep your cookies soft, avoid overbaking. Remove them from the oven when the edges are set but the centers are still slightly soft. They will firm up as they cool, creating that perfect chewy texture.
Can I make the filling dairy-free?
For a dairy-free version, try substituting the cream cheese and butter with plant-based alternatives, such as vegan cream cheese and margarine, but keep in mind the texture and flavor might differ slightly.
What’s the best way to portion the cookie dough?
Using a cookie scoop ensures even-sized cookies that bake evenly. It also makes the process faster and less messy!
Final Thoughts
This Pumpkin Oatmeal Cream Pies Recipe is truly a little slice of fall magic, blending comforting spices, hearty oats, and creamy filling into one unforgettable cookie sandwich. It’s the kind of dessert that invites cozy moments, shared laughter, and memories around the table. Don’t hesitate—grab your ingredients and start baking your own batch today. Trust me, your taste buds will thank you over and over!
Print
Pumpkin Oatmeal Cream Pies Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 12 cookies (6 cream pies)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Oatmeal Cream Pies combine the chewy texture of oatmeal cookies with a rich, creamy pumpkin-spiced filling. Perfect for fall, these sandwiches are bursting with warm spices and seasonal pumpkin flavor, making them an irresistible autumn treat.
Ingredients
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
- 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 bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, salt, and pumpkin pie spice until evenly combined.
- Cream butter and sugars. In a separate large bowl, use a mixer to cream the softened unsalted butter with brown sugar and granulated sugar until light and fluffy, which helps achieve the perfect cookie texture.
- Add egg and pumpkin. Beat in the large egg until fully incorporated, then mix in the pumpkin puree and vanilla extract until the mixture is smooth and has a vibrant orange hue.
- Combine dry and wet ingredients. Gradually add the whisked dry ingredients into the wet mixture, stirring gently until a cohesive cookie dough forms.
- Bake the cookies. Using a scoop, portion the dough onto a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are set and lightly golden.
- Cool the cookies. Let the cookies cool completely on a wire rack to ensure the filling doesn’t melt when assembled.
- Prepare the filling. While the cookies cool, beat together softened cream cheese, unsalted butter, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract until smooth and creamy.
- Assemble the cream pies. Once the cookies are fully cooled, spread a generous amount of pumpkin filling on the flat side of one cookie, then sandwich with a second cookie. Repeat until all cookies are paired.
Notes
- Ensure the butter and cream cheese are softened to room temperature for easier mixing and smooth texture.
- Old-fashioned oats provide the best texture, but quick oats can be used if needed.
- Store assembled cookies in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- These cookies can be frozen (unfilled) for up to 1 month; thaw before filling.
- For a more intense pumpkin flavor, increase pumpkin pie spice slightly in the filling.
