There’s something magical about Pumpkin Oatmeal Cream Pies that takes you back to cozy fall evenings, where the air is crisp and the pumpkin spice is flowing like a river of autumnal joy. Picture this: two soft, spiced oatmeal cookies cradling a luscious cream filling that practically whispers sweet nothings to your taste buds. The combination of warm spices and creamy goodness creates an experience that feels like a warm hug on a chilly day.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>How to Make Pumpkin Oatmeal Cream Pies</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use fresh pumpkin instead of canned?
- How can I make these gluten-free?
- What’s the best way to freeze these cookies?
- 📖 Recipe Card
Now, let me take you on a little journey. I vividly remember the first time I baked these delightful treats for a gathering with friends. As the cookies were cooling on the rack, the aroma danced through my kitchen, drawing everyone in like bees to honey. One bite into those chewy cookies and I was met with a chorus of “Mmm” and “Wow,” as if I had just performed a magic trick. Perfect for holiday gatherings or simply enjoying with your afternoon tea, these cookies promise to elevate any occasion!
Why You'll Love This Recipe
- The ease of making these pumpkin oatmeal cream pies will have you reaching for seconds without breaking a sweat
- Each bite bursts with the delightful flavors of fall, making it hard to resist
- They are visually stunning, bringing vibrant autumn colors to your dessert table
- Plus, they are versatile enough to be enjoyed any time of year!
My friends still talk about that day when I served these pies; they couldn’t believe how delicious they were!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
All-Purpose Flour: A must-have for structure; just make sure it’s fresh for the best results.
Rolled Oats: Use old-fashioned oats for the perfect chewy texture; quick oats won’t give you the same satisfaction.
Canned Pumpkin Puree: Go for 100% pumpkin puree, not pie filling, to control sweetness and spices.
Brown Sugar: This adds moisture and rich flavor; light brown sugar works beautifully here.
Butter: Use unsalted butter for better control over saltiness; it enriches the cookie’s flavor.
Ground Cinnamon: A classic fall spice that brings warmth; feel free to add more if you’re feeling spicy!
Vanilla Extract: Opt for pure vanilla extract for that extra depth of flavor that complements the pumpkin perfectly.
Powdered Sugar: Essential for creating that dreamy cream filling; sift it first for a smooth texture.
Cream Cheese: Bring it to room temperature so it’s easy to mix into the frosting, enhancing its richness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Pumpkin Oatmeal Cream Pies
Mixing It Up!: Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine flour, oats, baking soda, cinnamon, nutmeg, and salt. Stir until blended—your kitchen will start smelling like fall!
Creating Cookie Dough!: In another bowl, cream together butter and brown sugar until fluffy—about 3 minutes will do! Add in canned pumpkin and vanilla extract until fully mixed. Gradually incorporate the dry mixture from earlier until just combined.
Scoop and Shape!: Using a cookie scoop or tablespoon, drop rounded balls of dough onto parchment-lined baking sheets. Leave ample space between them because they love to spread out while baking!
Baking Time!: Bake those beauties in your preheated oven for 10-12 minutes or until golden around the edges. They’ll look puffy but settle as they cool—trust me; it’s part of their charm.
Making the Cream Filling!: While cookies cool completely on wire racks, whip together softened cream cheese and powdered sugar in a separate bowl until smooth and creamy. You’re aiming for fluffy perfection here!
Assemble Your Pies!: Spread or pipe a generous dollop of cream filling onto half of your cooled cookies before gently sandwiching them with another cookie. Feel free to lick your fingers clean afterward—the best part!
Now take a moment to bask in the glory of your culinary achievement! These Pumpkin Oatmeal Cream Pies are perfect for sharing—or hiding away for those cozy nights when only dessert will do.
Enjoy every delightful bite of these nostalgic treats that blend soft cookies with creamy goodness!
You Must Know
- Pumpkin Oatmeal Cream Pies are the perfect fall treat, combining spice and sweetness
- These delightful cookies offer a soft texture and creamy filling that will bring smiles to all
- They’re great for sharing, so prepare to make friends at your next gathering!
Perfecting the Cooking Process
Start by mixing the dry ingredients for the cookies, then cream the butter and sugar. Finally, combine everything and bake until golden brown for optimal flavor.
Add Your Touch
Feel free to swap pumpkin puree with sweet potato or add chocolate chips for an extra indulgence. A sprinkle of nutmeg can also elevate the spice profile!
Storing & Reheating
Store your Pumpkin Oatmeal Cream Pies in an airtight container at room temperature for up to five days. To enjoy warm, pop them in the microwave for a few seconds.
Chef's Helpful Tips
- For perfectly chewy cookies, don’t overmix your dough, and always let it chill before baking
- If you want extra creaminess, consider adding cream cheese to your filling
- Don’t forget to keep an eye on baking times; they can vary based on your oven
I still remember the first time I made these cookies for my friends. They disappeared faster than I could say “Pumpkin Oatmeal Cream Pies,” leaving everyone asking for seconds!
FAQ
Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s well-cooked and pureed smoothly for the best texture.
How can I make these gluten-free?
Substitute regular flour with a gluten-free blend or almond flour to enjoy safely.
What’s the best way to freeze these cookies?
Wrap each cookie individually in plastic wrap and store them in a freezer-safe bag or container.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Pumpkin Oatmeal Cream Pies
- Total Time: 27 minutes
- Yield: Makes approximately 12 cookies 1x
Description
Pumpkin Oatmeal Cream Pies are the ultimate fall treat, combining soft, spiced oatmeal cookies with a luscious cream cheese filling. These delightful desserts not only evoke cozy autumn vibes but also deliver a burst of flavor that will have everyone asking for seconds. Perfect for gatherings or an afternoon snack, they embody the essence of the season in every bite.
Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats (old-fashioned)
- 1/2 cup canned pumpkin puree (100%)
- 1 cup brown sugar (light)
- 1/2 cup unsalted butter (softened)
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 cup powdered sugar (sifted)
- 4 oz cream cheese (softened)
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, mix flour, oats, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, cream together butter and brown sugar until fluffy. Add pumpkin and vanilla; mix well.
- Gradually combine the dry ingredients with the wet mixture until just combined.
- Scoop rounded dough onto parchment-lined baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes or until edges are golden. Let cool on wire racks.
- For the cream filling, whip cream cheese and powdered sugar until smooth.
- Spread filling on half the cookies and sandwich with another cookie.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
