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
Scale
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