There is something utterly magical about these Pumpkin Oatmeal Cream Pies Recipe that captures the very essence of cozy autumn afternoons. Imagine soft, chewy oatmeal cookies infused with warm pumpkin pie spice, sandwiching a velvety pumpkin cream filling that’s sweet but not overwhelming. This delightful treat brings together the rustic charm of oats and the festive warmth of pumpkin puree, making it an irresistible fall favorite you’ll want to bake again and again.
Ingredients You’ll Need
The beauty of this Pumpkin Oatmeal Cream Pies Recipe lies in its simple but thoughtful ingredient list. Each item plays a crucial role in balancing texture, flavor, and that inviting autumnal color that makes these pies so special.
- 1 1/2 cups all-purpose flour: The backbone for structure and soft crumb in the cookies.
- 1 cup old-fashioned oats: Adds hearty chewiness and rustic texture that’s classic in oatmeal pies.
- 1 tsp baking soda: Helps cookies rise just right and achieve that perfect tenderness.
- 1 tsp pumpkin pie spice: Brings a warm and fragrant blend of cinnamon, nutmeg, and cloves that’s quintessential to pumpkin treats.
- 1/2 tsp salt: Balances sweetness and enhances all other flavors.
- 3/4 cup unsalted butter (softened): Provides rich flavor and a melt-in-your-mouth texture.
- 3/4 cup brown sugar: Adds moisture and a deep caramel-like sweetness.
- 1/4 cup granulated sugar: Contributes a lighter sweetness and helps with cookie browning.
- 1/2 cup pumpkin puree: The star ingredient that offers natural sweetness, moisture, and that gorgeous orange hue.
- 1 large egg: Binds the dough together and adds softness.
- 1 tsp vanilla extract: Introduces a warm, sweet aroma that complements pumpkin beautifully.
- 4 oz cream cheese (softened): Creates the creamy, tangy filling that perfectly balances the cookies’ sweetness.
- 1/4 cup unsalted butter (softened): Adds richness and smooth texture to the filling.
- 1 1/2 cups powdered sugar: Sweetens and thickens the filling without graininess.
- 2 tbsp pumpkin puree: Infuses the filling with even more pumpkin deliciousness.
- 1/4 tsp pumpkin pie spice: A final dusting of fall flavors in the filling.
- 1/2 tsp vanilla extract: Enhances the filling’s luscious flavor.
How to Make Pumpkin Oatmeal Cream Pies Recipe
Step 1: Combine the Dry Ingredients
Start by whisking together the flour, oats, baking soda, salt, and pumpkin pie spice. This step ensures your spices and leavening agents are evenly distributed, setting the stage for cookies bursting with consistent flavor and perfect texture.
Step 2: Cream Butter and Sugars
In a separate bowl, beat the softened butter with both brown and granulated sugars until the mixture is light and fluffy. This process is essential: the air you beat in will help your cookies rise nicely and have that tender, dreamy bite.
Step 3: Mix in Egg, Pumpkin Puree, and Vanilla
Add the egg, beating it thoroughly into the creamed butter and sugar. Next, incorporate the pumpkin puree and vanilla extract. Watch as the dough turns a warm orange, promising the delicious flavors to come.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet, folding gently until everything is just combined. The dough should feel cohesive but still tender, with oat flakes visible for that rustic appeal.
Step 5: Bake the Cookies
Drop generous spoonfuls of dough onto parchment-lined baking sheets, spacing them evenly. Bake at 350°F (175°C) for 10 to 12 minutes. Keep an eye out—they should be soft and slightly golden at the edges when ready.
Step 6: Prepare the Pumpkin Cream Filling
While the cookies cool completely, whip together the cream cheese, softened butter, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract until smooth and luscious. This creamy filling is what makes these pies truly shine.
Step 7: Assemble the Cream Pies
Once the cookies have cooled to room temperature, spread or pipe a generous amount of the pumpkin cream filling onto the bottom side of a cookie, then top it with another cookie, gently pressing to sandwich them together. Voilà ! Your Pumpkin Oatmeal Cream Pies Recipe is complete and ready to enjoy.
How to Serve Pumpkin Oatmeal Cream Pies Recipe
Garnishes
For an extra touch of charm, dust your cream pies lightly with cinnamon or a sprinkle of pumpkin pie spice right before serving. A tiny dollop of whipped cream or a drizzle of melted white chocolate also pairs beautifully with these fall treats.
Side Dishes
These cream pies make a wonderful partner to a hot cup of spiced chai tea or a creamy latte, enhancing the warm, inviting flavors. They also pair nicely with a scoop of vanilla ice cream for a richer dessert experience.
Creative Ways to Present
Try presenting these pies on a rustic wooden board surrounded by seasonal decorations like mini pumpkins and autumn leaves. Alternatively, wrap individual pies in wax paper tied with twine—perfect for gifting or a charming party platter.
Make Ahead and Storage
Storing Leftovers
Keep your Pumpkin Oatmeal Cream Pies Recipe in an airtight container at room temperature for up to two days. For longer freshness, storing them in the refrigerator is advisable, as the cream filling stays best when chilled.
Freezing
These pies freeze beautifully. Separate each cream pie with parchment paper and place them in a freezer-safe container or bag. They can be frozen for up to 3 months and thawed overnight in the fridge when you’re ready to enjoy.
Reheating
Since these are best served cool or at room temperature, gently warming is unnecessary. If you prefer a slightly softer texture, let the pies sit at room temperature for 15 minutes after refrigeration or thawing. Avoid microwaving as it can soften the texture too much.
FAQs
Can I use quick oats instead of old-fashioned oats?
While quick oats can be substituted in a pinch, old-fashioned oats offer a better texture because they hold their shape during baking, giving those delightful chewy bits you expect in oatmeal cookies.
Is pumpkin pie spice necessary, or can I use individual spices?
You can certainly use a homemade blend of cinnamon, nutmeg, ginger, and cloves if you prefer. Pumpkin pie spice is just a convenient, balanced mixture designed to enhance the pumpkin flavor perfectly.
Can I make these pies gluten-free?
Yes! Substitute the all-purpose flour with a certified gluten-free flour blend that measures cup for cup. Just make sure your oats are also labeled gluten-free to avoid cross-contamination.
How long do the cream pies last in the fridge?
Stored in an airtight container, they stay fresh and delicious for up to 4 days. Beyond that, the quality of the filling may begin to change.
Can I double this Pumpkin Oatmeal Cream Pies Recipe?
Absolutely! The recipe scales well for larger batches, perfect for parties or holiday gatherings. Just be sure to mix in batches if your mixer is small.
Final Thoughts
If you’re looking to bring a delightful slice of autumn warmth to your kitchen, this Pumpkin Oatmeal Cream Pies Recipe is a must-try. It’s approachable, full of flavor, and offers just the right balance of cozy spices and creamy sweetness. Once you take that first bite, I promise it will become one of your favorite seasonal treats to bake and share.
Print
Pumpkin Oatmeal Cream Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Oatmeal Cream Pies are the perfect treat to celebrate autumn. Soft oatmeal cookies infused with warm pumpkin pie spice are sandwiched with a luscious, creamy pumpkin and cream cheese filling. With a balanced sweetness and comforting flavors, these pies are ideal for fall gatherings, holidays, or any cozy occasion.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
Cookie Wet Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
Filling Ingredients
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tbsp pumpkin puree
- 1/4 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
Instructions
- Mix Dry Ingredients: Whisk together the all-purpose flour, old-fashioned oats, baking soda, salt, and pumpkin pie spice in a bowl until evenly combined.
- Cream Butter and Sugars: In a separate large bowl, cream the softened unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, ensuring the right texture for your cookies.
- Add Egg and Pumpkin: Beat in the egg fully, then stir in the pumpkin puree and vanilla extract until the wet ingredients are smooth and well combined with an inviting orange hue.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet batter, stirring carefully to create a cohesive cookie dough without overmixing.
- Bake Cookies: Preheat your oven to 350°F (175°C). Scoop dough portions onto a baking sheet, spacing them evenly. Bake for 10 to 12 minutes until the edges are set and the cookies are lightly golden.
- Cool Cookies: Remove the cookies from the oven and allow them to cool completely on a wire rack before assembling.
- Prepare Filling: While the cookies cool, beat together the softened cream cheese and butter until smooth. Add powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract, mixing until the filling is creamy and homogeneous.
- Assemble Pies: Once the cookies are fully cooled, spread a generous amount of filling onto the bottom side of one cookie, then sandwich with another cookie to create the cream pie. Repeat for remaining cookies.
Notes
- Ensure cookies are completely cool before adding the filling to prevent melting.
- You can substitute canned pumpkin puree if homemade is not available.
- Store assembled cream pies in the refrigerator to keep the filling firm and fresh.
- These pies can be made a day ahead and refrigerated for enhanced flavor melding.
- For a dairy-free version, try cream cheese and butter alternatives suitable for your dietary needs.
