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–+ servings
Pumpkin Oatmeal Cream Pies

Indulgent Pumpkin Oatmeal Cream Pies for Cozy Fall Days

Delightful Pumpkin Oatmeal Cream Pies combining seasonal charm and rich cream filling, perfect for fall.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 15 minutes
Total Time 47 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour blend for a gluten-free version.
  • 1 cup Old-Fashioned Oats Can be replaced with an equal amount of flour for a smoother cookie, but will alter flavor.
  • 1 teaspoon Baking Soda Ensure it's fresh for maximum effectiveness.
  • ½ teaspoon Salt Use sea salt for a gourmet touch.
  • 1 tablespoon Pumpkin Pie Spice Can substitute with a mix of cinnamon, nutmeg, and ginger.
  • ½ cup Unsalted Butter Can use vegan butter for a dairy-free option.
  • ½ cup Brown Sugar For a lighter flavor, substitute with coconut sugar.
  • ¼ cup Granulated Sugar Use a sugar alternative for a lower-calorie option.
  • 1 large Egg Can substitute with a flax egg for a vegan option.
  • 1 cup Pumpkin Puree Use 100% pure canned pumpkin, not pie filling.
  • 1 teaspoon Vanilla Extract Use pure extract for the best flavor.
For the Cream Filling
  • 4 ounces Cream Cheese Can substitute with mascarpone or Greek yogurt.
  • ¼ cup Powdered Sugar Can dust with cocoa powder for a chocolate twist.

Equipment

  • mixing bowls
  • Electric mixer
  • Baking sheets
  • Parchment paper
  • Cookie scoop

Method
 

Step‑by‑Step Instructions for Pumpkin Oatmeal Cream Pies
  1. In a large mixing bowl, whisk together flour, oats, baking soda, salt, and pumpkin pie spice.
  2. In another bowl, cream butter with brown and granulated sugar until light and fluffy.
  3. Add egg, pumpkin puree, and vanilla to the mixture, beating until smooth.
  4. Gradually combine the dry mixture with the wet, mixing on low until just combined.
  5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Drop rounded dough balls onto prepared sheets, spacing them 2 inches apart.
  7. Bake cookies for 10-12 minutes until edges are lightly golden.
  8. Beat together cream cheese, butter, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla until smooth.
  9. Once cookies are cool, spread cream filling on half, then sandwich with remaining cookies.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 30mgIron: 0.5mg

Notes

These delectable Pumpkin Oatmeal Cream Pies will be sure to bring warmth and comfort to your fall baking repertoire!

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