Description
Delightful Pumpkin Oatmeal Cream Pies
Ingredients:
For the cookies:
1 cup unsalted butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 cups old-fashioned oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
For the filling:
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Directions:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy. Add the pumpkin puree, egg, and vanilla extract; beat well.
In a separate bowl, whisk together the flour, oats, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
Drop the dough by rounded tablespoons onto the prepared baking sheets. Flatten slightly with the back of a spoon.
Bake for 10-12 minutes or until the edges are lightly browned. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
For the filling, beat the butter and cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, and cinnamon, beating until fluffy.
Spread a generous amount of filling on the bottom of one cookie, then top with another cookie to make a sandwich. Repeat with remaining cookies and filling.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 320 kcal per pie | Servings: 18 pies
#lovealletherecipes
Step-by-Step Guide
1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. 2. In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. 3. Beat in the pumpkin puree, egg, and vanilla extract until fully incorporated. 4. In a separate bowl, thoroughly whisk together the flour, oats, baking soda, spices, and salt. 5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined—do not overmix. 6. Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared sheets. Gently flatten each with the back of a spoon to ensure even baking. 7. Bake for 10-12 minutes, until the edges are set and lightly golden. 8. Let cookies cool on the sheet for 5 minutes before moving to a wire rack to cool completely.
Serving Suggestions
These cream pies are perfect with a glass of cold milk or a warm cup of chai tea. For a festive fall dessert platter, serve them alongside apple cider donuts and spiced nuts. They also make a delightful lunchbox treat or a sweet ending to a hearty autumn meal.
How-to Summary
To make Pumpkin Oatmeal Cream Pies, first bake spiced oatmeal cookies using pumpkin puree. While they cool, prepare a creamy cinnamon filling by beating together butter, cream cheese, powdered sugar, vanilla, and cinnamon. Once the cookies are completely cool, spread the filling on the flat side of one cookie and sandwich it with another.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned? Yes, but the texture will be less chewy. Quick oats will create a softer, more uniform cookie.
How do I store these cream pies? Store assembled pies in an airtight container in the refrigerator for up to 5 days. The filling contains cream cheese and must be refrigerated.
Can I freeze them? Yes. Freeze unfilled cookies in a single layer, then transfer to a freezer bag for up to 3 months. The filling can be made ahead and refrigerated for up to 5 days. Assemble after thawing.
My dough is very sticky. What should I do? Pumpkin puree moisture can vary. If the dough is too sticky to handle, chill it for 30 minutes before scooping and flattening.
Can I make these gluten-free? You can substitute a 1:1 gluten-free all-purpose flour blend. Ensure your oats are certified gluten-free.
Common Mistakes to Avoid
- Using warm cookies: Assembling with warm cookies will cause the filling to melt and become runny. Ensure cookies are completely cooled.
- Overmixing the dough: This develops gluten, leading to tough cookies. Mix the dry ingredients in just until no flour streaks remain.
- Not flattening the dough: The cookies don’t spread much. Flattening ensures they bake evenly and are the right shape for sandwiching.
- Using cold butter/cream cheese: Ingredients for both the cookies and filling must be properly softened at room temperature to achieve the correct creamy texture.
Conclusion
These Pumpkin Oatmeal Cream Pies are the ultimate fusion of cozy fall spice and nostalgic, creamy delight. With their soft, spiced cookie layers and rich cinnamon filling, they are sure to become a seasonal favorite. By following the detailed steps and avoiding common pitfalls, you can easily create this impressive treat that’s perfect for sharing. Enjoy the delicious taste of autumn in every bite!