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Pumpkin Oatmeal Cream Pies

Indulgent Pumpkin Oatmeal Cream Pies for Cozy Fall Days

Enjoy these delightful Pumpkin Oatmeal Cream Pies, a perfect vegetarian treat for cozy fall days.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup all-purpose flour can substitute with gluten-free flour
  • 1 cup old-fashioned oats can swap with an equal amount of flour
  • 1 teaspoon baking soda no direct substitute exists
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice can mix cinnamon and nutmeg as alternatives
  • ½ cup unsalted butter can substitute with vegan butter
  • ½ cup brown sugar can use granulated sugar for a lighter taste
  • ½ cup granulated sugar
  • 1 large egg can replace with a flax egg for vegan option
  • 1 cup pumpkin puree 100% pure, canned is convenient
  • 1 teaspoon vanilla extract
For the Cream Filling
  • 4 ounces cream cheese can substitute with mascarpone or dairy-free cream cheese
  • ¼ cup unsalted butter softened
  • 1 cup powdered sugar
  • ¼ cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract

Equipment

  • mixing bowls
  • Electric mixer
  • cookie sheet
  • Parchment paper
  • Cookie scoop

Method
 

Step‑by‑Step Instructions
  1. Prepare Dry Ingredients: In a large mixing bowl, whisk together flour, oats, baking soda, salt, and pumpkin pie spice until well combined.
  2. Cream Butter and Sugars: In another bowl, use an electric mixer to cream unsalted butter, brown sugar, and granulated sugar until light and fluffy.
  3. Mix in Wet Ingredients: Add egg, pumpkin puree, and vanilla extract to the creamed mixture and beat until smooth.
  4. Combine Mixtures: Gradually add dry ingredients to wet mixture, stirring gently until just combined.
  5. Preheat Oven: Preheat your oven to 350°F (175°C).
  6. Shape Cookies: Line baking sheets with parchment paper and drop mounds of dough about 2 inches apart.
  7. Bake the Cookies: Bake for 10-12 minutes, or until edges are lightly golden. Let them cool on sheets.
  8. Prepare the Cream Filling: Mix cream cheese, unsalted butter, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract until smooth.
  9. Assemble the Cookies: Spread cream filling on one cookie and top with another to create a sandwich.

Nutrition

Serving: 1cookieCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 12gVitamin A: 250IUCalcium: 10mgIron: 1mg

Notes

Use room temperature ingredients for easier mixing. Avoid overmixing to keep cookies soft. Chill the dough for at least 30 minutes before baking.

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