Description
These Pumpkin Oatmeal Cream Pies are a delightful autumn treat featuring soft oatmeal cookies infused with warm spices and pumpkin puree, sandwiched with a creamy, smooth cream cheese filling. Perfect for cozy gatherings or a sweet seasonal snack.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
Wet Ingredients for Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Additional Cookie Ingredients
- 3 cups rolled oats
Filling Ingredients
- 1/2 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly combined.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy.
- Add Wet Ingredients: Beat in the large egg, canned pumpkin puree, and 1 teaspoon of vanilla extract until the ingredients are fully incorporated.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overmixing.
- Stir in Oats: Fold the rolled oats into the dough evenly to add texture and flavor.
- Portion the Dough: Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake Cookies: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies turn lightly golden brown.
- Cool Cookies: Remove the baking sheets from the oven and let the cookies cool for 5 minutes on the sheets before transferring them to wire racks to cool completely.
- Prepare Cream Filling: While the cookies cool, beat the softened cream cheese in a medium bowl until smooth using an electric mixer.
- Add Filling Ingredients: Gradually add the powdered sugar and 1 teaspoon of vanilla extract to the cream cheese, mixing until the filling is well combined and creamy.
- Assemble Pies: Once the cookies are completely cooled, spread a generous amount of cream filling on the bottom of half the cookies. Top with the remaining cookies, gently pressing down to create sandwich-style cream pies.
- Store: Place the pumpkin oatmeal cream pies in an airtight container and store them in the refrigerator until ready to enjoy to keep the filling firm and fresh.
Notes
- Ensure cookies are fully cooled before adding the cream cheese filling to prevent melting.
- For a dairy-free version, substitute cream cheese with a plant-based alternative.
- The pies can be stored in the refrigerator for up to 5 days for optimal freshness.
- Use canned pumpkin puree for convenience and consistent moisture content.
- Adjust the amount of powdered sugar in the filling to your preferred sweetness level.
