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
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
- 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.
