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Pumpkin Oatmeal Cream Pies Recipe

Pumpkin Oatmeal Cream Pies Recipe

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4.8 from 23 reviews

These Pumpkin Oatmeal Cream Pies are soft, spiced pumpkin cookies sandwiching a smooth and creamy vanilla filling. Featuring warm autumn flavors from cinnamon, nutmeg, and ginger combined with hearty oats, these pies offer a perfect balance of texture and sweetness, ideal for a seasonal treat or festive dessert.

  • Total Time: 32 minutes
  • Yield: 18 cream pies

Ingredients

For the Cookies:

  • 1 cup rolled oats
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 cup pumpkin puree (canned or homemade)
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Cream Filling:

  • ½ cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (adjust for desired consistency)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). This ensures even baking for your cookies.
  2. Prepare Baking Sheets: Line two baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup easier.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
  4. Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  5. Add Pumpkin, Egg, and Vanilla: Mix in the pumpkin puree, egg, and vanilla extract until well combined. The mixture should be smooth and creamy.
  6. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Then fold in the rolled oats gently.
  7. Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are set and the centers look slightly underbaked.
  8. Cool the Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
  9. Prepare the Cream Filling: While the cookies cool, prepare the filling by beating together the softened butter, powdered sugar, vanilla extract, and milk until smooth and creamy. Adjust the milk for desired consistency.
  10. Assemble the Pies: Once the cookies are completely cool, spread a generous amount of cream filling on the flat side of one cookie and top with another cookie, pressing gently to create a sandwich.

Notes

  • For best results, use canned pumpkin puree or homemade pumpkin puree that is well-drained.
  • If you prefer a dairy-free version, substitute the butter with vegan butter and use a non-dairy milk for the filling.
  • Do not overbake the cookies; the centers should look slightly underbaked to ensure a soft texture once cooled.
  • Store the assembled pies in an airtight container in the refrigerator for up to 3 days.
  • Allow cookies to cool completely before assembling to prevent the filling from melting.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 sandwich (1 cream pie)
  • Calories: 190
  • Sugar: 15g
  • Sodium: 110mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 30mg

Find it online: https://flavorhug.com/pumpkin-oatmeal-cream-pies-recipe/