There’s no better way to celebrate the flavors of fall than with Pumpkin Oatmeal Cream Pies. These delightful cookies are soft, chewy, and filled with a creamy pumpkin filling that makes them the perfect treat for any fall gathering. Whether you’re looking for yummy fall desserts or fun fall baking recipes, these pumpkin oatmeal cream pies are sure to satisfy your cravings. Plus, they are easy to make, making them a great choice for September desserts or a cozy fall snack.
Filled with the rich flavors of pumpkin and spices, and paired with a delicious cream filling, these pies are an irresistible twist on traditional oatmeal cookies. Let’s dive into what makes these treats so special and how you can make them at home in no time!
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What Makes Pumpkin Oatmeal Cream Pies So Irresistible
What makes Pumpkin Oatmeal Cream Pies so irresistible is the perfect combination of chewy oatmeal cookies and creamy, spiced pumpkin filling. The soft texture of the oatmeal cookies pairs beautifully with the rich, flavorful filling, making each bite comforting and delicious. The pumpkin adds a seasonal twist that is both sweet and savory, while the cream filling balances the spiciness of the cookies.
These pies are a perfect way to enjoy pumpkin in a unique and fun dessert form. Whether you’re making them for a fall party, a Thanksgiving dessert table, or just for a cozy snack, these cookies are sure to be a hit with everyone.
Ingredients You Need for the Best Pumpkin Oatmeal Cream Pies
Here’s what you’ll need to make these pumpkin oatmeal cream pies:
For the Oatmeal Cookies:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1/8 teaspoon salt
- 1 cup rolled oats
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Cream Filling:
- 1 cup powdered sugar
- 4 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, softened
- 1 teaspoon ground cinnamon
These simple ingredients combine to create the perfect balance of sweet, spiced cookies and creamy filling.
Essential Tools for Making Pumpkin Oatmeal Cream Pies
To make these pumpkin oatmeal cream pies, you’ll need the following tools:
- Mixing bowls (for the cookies and filling)
- Electric mixer (for the cream filling)
- Baking sheet (for baking the cookies)
- Parchment paper or cookie scoop (for easy shaping of cookies)
- Cooling rack (for cooling the cookies before assembling)
With these basic tools, you can easily make this delicious dessert at home!
Step-by-Step Instructions for Making Pumpkin Oatmeal Cream Pies
Here’s how to prepare these pumpkin oatmeal cream pies:
1. Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Make the Oatmeal Cookies
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, salt, and rolled oats. Set aside. In a large mixing bowl, beat the butter and brown sugar together until creamy and smooth, about 3-4 minutes. Add the egg, pumpkin puree, and vanilla extract and mix until well combined. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
3. Scoop and Bake the Cookies
Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, about 2 inches apart. Flatten slightly with the back of the spoon. Bake for 8-10 minutes, or until the edges are golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
4. Make the Cream Filling
While the cookies are cooling, make the cream filling. In a medium bowl, beat the cream cheese, butter, and vanilla extract together until smooth. Gradually add the powdered sugar and cinnamon, mixing until creamy and fluffy.
5. Assemble the Cream Pies
Once the cookies have cooled completely, spread a generous amount of cream filling on the flat side of one cookie. Top with another cookie, pressing gently to create a sandwich. Repeat with the remaining cookies and filling.
For a fun twist on these pumpkin cream pie cookies, try making them into mini pumpkin cream pies using a pampered chef brownie pan for smaller servings!
How to Customize Your Pumpkin Oatmeal Cream Pies
While these pumpkin oatmeal cream pies are perfect as is, you can easily customize them:
- Add nuts: For extra crunch, fold in some chopped walnuts or pecans into the cookie dough.
- Make it spicier: Add a pinch of ginger or allspice for an extra layer of flavor.
- Swirl the cream filling: Instead of making plain cream filling, try adding a bit of maple syrup or brown sugar to the filling for a richer taste.
For another twist on pumpkin cookies, try making these pumpkin blossom cookies for a more classic cookie option.
Serving Ideas: How to Serve Pumpkin Oatmeal Cream Pies Like a Pro
Here are some great ideas for serving pumpkin oatmeal cream pies:
- With a cup of coffee or tea: These pies make a great snack or dessert alongside a hot drink.
- For a fall dessert table: Add them to your holiday cooking spread, along with other festive treats like pumpkin bread or pumpkin spice cupcakes.
- As an afternoon snack: Serve them with apple cider or hot chocolate for a cozy afternoon snack.
If you’re looking for more fall baking recipes, these pumpkin cream pie cookies will make a wonderful addition to your holiday spread.
Tips for Making the Best Pumpkin Oatmeal Cream Pies
To ensure your pumpkin oatmeal cream pies turn out perfect every time, here are some tips:
- Use room temperature butter: Make sure your butter is softened before mixing with the sugar for a smooth and creamy texture.
- Let the cookies cool completely: Ensure the cookies are fully cooled before adding the cream filling so it doesn’t melt and get messy.
- Don’t overbake the cookies: Bake the cookies just until the edges turn golden to maintain their soft texture.
For another pumpkin dessert, try making these pumpkin spice mini loaf cakes for a fun fall treat.
How to Store Leftovers from Pumpkin Oatmeal Cream Pies
If you have leftovers, here’s how to store and reheat:
Refrigeration
Store the pumpkin oatmeal cream pies in an airtight container in the refrigerator for up to 5 days. They can be eaten cold or allowed to come to room temperature before serving.
Freezing
To freeze, wrap each pie individually in plastic wrap or store in a freezer-safe container. These cookies will stay fresh for up to 3 months. Thaw overnight in the fridge and enjoy as fresh as the day they were made.
What to Pair with Pumpkin Oatmeal Cream Pies
To complement your pumpkin oatmeal cream pies, here are some great pairings:
- Hot chocolate or apple cider for a cozy fall treat.
- Vanilla ice cream or whipped cream for extra indulgence.
- A warm cup of tea like chai or cinnamon to enhance the spiced flavors.
For another tasty fall dessert, try these pumpkin cream pie cookies for a different take on pumpkin-flavored treats.
Frequently Asked Questions About Pumpkin Oatmeal Cream Pies
Can I use homemade pumpkin puree?
Yes, homemade pumpkin puree works great in this recipe. Just make sure it is well-drained to avoid excess moisture.
Can I make these gluten-free?
Yes, you can use a gluten-free flour blend to make these pies gluten-free. Make sure to check that all your other ingredients are gluten-free as well.
How do I prevent the cream from spilling out?
Ensure that your cookies are fully cooled before adding the cream filling. If needed, chill the assembled pies in the fridge for about 30 minutes to set the filling before serving.
Why Pumpkin Oatmeal Cream Pies Are a Must-Try Fall Dessert
These pumpkin oatmeal cream pies are the perfect way to celebrate fall baking. They’re easy to make, packed with warm spices, and feature a creamy filling that’s irresistible. Whether you’re baking for the holidays or just enjoying the flavors of fall, these cookies are sure to be a hit at any gathering.
For more pumpkin dessert recipes, try making pumpkin blossom cookies for a unique twist on a classic fall treat.
Print
10-Minute Pumpkin Oatmeal Cream Pies : A Fun and Delicious Fall Treat
- Total Time: 32 minutes
- Yield: 12 pies 1x
- Diet: Vegetarian
Description
Pumpkin Oatmeal Cream Pies are the ultimate fall dessert, combining soft, chewy oatmeal cookies with a creamy, pumpkin-infused filling. The perfect combination of pumpkin, oatmeal, and warm spices makes these pies the ideal seasonal treat. Whether you’re enjoying them as a snack or serving them at a fall gathering, these pies are sure to impress.
Ingredients
For the Cookies:
- 1 1/2 cups old-fashioned oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree (not pumpkin pie filling)
For the Cream Filling:
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup pumpkin puree
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Make the oatmeal cookie dough: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside. In another bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Add the egg, vanilla extract, and pumpkin puree, and mix until combined. Gradually add the dry ingredients and stir until fully incorporated. Stir in the oats.
- Shape the cookies: Using a cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten the dough slightly with the back of a spoon.
- Bake: Bake for 10-12 minutes, or until golden brown around the edges and firm in the center. Let cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely.
- Make the cream filling: In a medium mixing bowl, beat together the cream cheese, powdered sugar, pumpkin puree, cinnamon, vanilla extract, and salt until smooth and creamy.
- Assemble the pies: Spread a generous amount of the pumpkin cream filling on the flat side of one cookie and top with another cookie. Press gently to sandwich together.
- Serve: Serve the Pumpkin Oatmeal Cream Pies immediately, or store them in an airtight container in the fridge for up to 3 days. Enjoy!
Notes
- Don’t overmix the dough: Overmixing can result in dense cookies. Mix just until combined.
- Chill the dough: If you want the cookies to hold their shape better, chill the dough for 30 minutes before baking.
- Flavor variations: Add chocolate chips, raisins, or nuts like pecans or walnuts to the dough for added flavor and texture.
- Make ahead: The pies can be made ahead and stored in the fridge for up to 3 days. They also freeze well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 20g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin Oatmeal Cream Pies, Pumpkin Fall Desserts, Oatmeal Cookies, Fall Treats, Pumpkin Dessert
