Description
Pumpkin Oatmeal Cream Pies combine chewy oatmeal cookies infused with warm pumpkin and spices, sandwiched with a smooth and tangy cream cheese filling. These cookies are a cozy, comforting fall treat perfect for dessert or an afternoon snack.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 and 1/4 cups old fashioned whole rolled oats
- 1 and 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup unsalted butter, softened to room temperature (divided)
- 1 cup granulated sugar
- 1/2 cup packed light or dark brown sugar
- 1 egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 8 ounces full-fat brick cream cheese, softened to room temperature
- 1 and 1/2 cups confectioners sugar
- 1/2 teaspoon pure vanilla extract (for filling)
- 1/2 teaspoon pumpkin pie spice (for filling)
- Pinch of salt (for filling)
Instructions
- Blot the pumpkin by placing it on paper towels and removing excess moisture. Set aside.
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice together.
- In a large bowl, cream together 1/2 cup butter, granulated sugar, and brown sugar until light and fluffy. Add egg yolk, vanilla, and blotted pumpkin; beat until combined.
- Slowly mix the dry ingredients into the wet ingredients until just combined, then beat on medium for 1 minute.
- Drop cookie dough onto prepared sheets using a medium cookie scoop. Flatten slightly with the back of a spoon.
- Bake for 14–16 minutes until edges are lightly browned. Cool on sheet for 10 minutes, then transfer to wire rack.
- Make the filling by beating cream cheese and remaining 1/4 cup butter until smooth. Add confectioners sugar, vanilla, pumpkin pie spice, and salt. Beat until creamy.
- Once cookies are fully cool, spread or pipe filling onto half of the cookies. Top with remaining cookies to form sandwiches.
Notes
- Blot the pumpkin thoroughly to avoid soggy cookies.
- Use room temperature butter and cream cheese for a smoother filling.
- Cookies can be made ahead and stored in the fridge for up to 1 week.
- You can freeze the unfilled cookies for future use.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cream pie
- Calories: 310
- Sugar: 25g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Pumpkin Oatmeal Cream Pies, Fall Cookies, Cream Cheese Filling, Oatmeal Sandwich Cookies, Pumpkin Desserts