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Pumpkin Oatmeal Cream Pies

Indulgent Pumpkin Oatmeal Cream Pies for Cozy Fall Evenings

These Pumpkin Oatmeal Cream Pies celebrate fall with soft, chewy cookies and a luscious cream filling, perfect for cozy evenings.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 15 minutes
Total Time 57 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1.5 cups all-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1.5 cups old-fashioned oats Quick oats can be used, though it may alter the texture.
  • 1 teaspoon baking soda Ensure it's fresh for the best results.
  • 0.5 teaspoon salt Enhances flavor.
  • 1 tablespoon pumpkin pie spice If unavailable, use cinnamon as a substitute.
  • 0.5 cups unsalted butter Vegan butter can be used for a dairy-free option.
  • 0.75 cups brown sugar Adds moisture and depth.
  • 0.5 cups granulated sugar Coconut sugar is a lower glycemic index alternative.
  • 1 large egg Substitute with a flax egg for a vegan version.
  • 1 cups pumpkin puree Always use 100% pure pumpkin.
  • 1 teaspoon vanilla extract Essential ingredient for flavor.
For the Cream Filling
  • 8 ounces cream cheese Can substitute with mascarpone cheese or Greek yogurt.
  • 0.25 cups unsalted butter Dairy-free cream cheese for a vegan choice.
  • 1 cups powdered sugar Sifting can help prevent lumps.
  • 0.5 cups pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
Optional Add-ins
  • chocolate chips or nuts Feel free to add for extra texture or flavor.

Equipment

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

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ cups of old-fashioned oats, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 tablespoon of pumpkin pie spice. Set aside.
  2. In a separate bowl, beat ½ cup of softened unsalted butter, ¾ cup of brown sugar, and ½ cup of granulated sugar until light and fluffy.
  3. Add 1 large egg, 1 cup of pumpkin puree, and 1 teaspoon of vanilla extract. Beat until well blended and smooth.
  4. Gradually add the dry ingredient mixture to the wet ingredients, folding them until just combined. Add any optional ingredients like chocolate chips or nuts.
  5. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Drop rounded balls of dough onto sheets, spacing 2 inches apart.
  6. Bake for 10-12 minutes until edges are golden and centers are set. Let cool on a wire rack.
  7. In a mixing bowl, beat together 8 ounces of softened cream cheese, ¼ cup of unsalted butter, 1 cup of powdered sugar, ½ cup of pumpkin puree, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of vanilla extract until smooth.
  8. Spread a generous layer of cream filling on the flat side of one cooled cookie, then place another cookie on top. Repeat until all cookies are filled.

Nutrition

Serving: 1pieCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 600IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Let cookies cool completely before filling to prevent melting of the cream filling. Get creative with flavor additions.

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