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–+ servings
Creamy Instant Pot Mac and Cheese

Indulgent Creamy Instant Pot Mac and Cheese Done Right

Creamy Instant Pot Mac and Cheese that showcases irresistible flavor and ease of preparation for the perfect comfort food experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 pies
Course: Dinner
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1.5 cups All-Purpose Flour Swap with gluten-free flour for a gluten-free option.
  • 1 cup Old-Fashioned Oats Can be replaced with an equal amount of flour for a smoother cookie.
  • 1 teaspoon Baking Soda Ensure it's fresh for best results.
  • 0.5 teaspoon Salt Enhances overall flavor balance.
  • 2 teaspoons Pumpkin Pie Spice Homemade mix can be used if preferred.
  • 0.5 cups Unsalted Butter Use vegan butter for a dairy-free version.
  • 0.5 cups Granulated Sugar Can substitute with coconut sugar if desired.
  • 0.5 cups Brown Sugar Make sure to pack it for accurate measurement.
  • 1 large Egg For a vegan option, use a flax egg.
  • 1 cup Pumpkin Puree Ensure it's 100% pure pumpkin, not pie filling.
  • 1 teaspoon Vanilla Extract Use high-quality extract for best results.
For the Filling
  • 4 oz Cream Cheese Can replace with mascarpone cheese or dairy-free cream cheese for vegan needs.
  • 0.25 cups Unsalted Butter
  • 1 cup Powdered Sugar Sifting can ensure a smooth texture.

Equipment

  • Mixing bowl
  • Electric mixer
  • Baking sheets
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, 1 cup old-fashioned oats, 1 teaspoon baking soda, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice.
  2. In a separate bowl, beat ½ cup softened unsalted butter, ½ cup granulated sugar, and ½ cup packed brown sugar using an electric mixer until the mixture turns light and fluffy.
  3. Add in 1 large egg, 1 cup pumpkin puree, and 1 teaspoon vanilla extract to your creamy butter and sugar base and blend thoroughly.
  4. Gradually add your prepared dry mixture into the wet ingredients, mixing on low speed until just combined.
  5. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop tablespoons of dough onto the sheets, spacing them 2 inches apart. Bake for 10-12 minutes.
  6. In a mixing bowl, combine 4 oz softened cream cheese, ¼ cup unsalted butter, 1 cup powdered sugar, ½ cup pumpkin puree, 1 teaspoon pumpkin pie spice, and 1 teaspoon vanilla extract. Beat until the filling is smooth and creamy.
  7. Once the cookies have cooled completely, spread a layer of the cream filling between two cookies.

Nutrition

Serving: 1pieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

These cream pies offer a comforting treat that’s both satisfying and wholesome, making indulgence feel good during the autumn season.

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