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
Scale
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.
