why make this recipe
Pumpkin Oatmeal Cream Pies are a delicious treat that combines the flavors of fall with a nostalgic twist. They are soft, chewy cookies filled with a creamy frosting that will satisfy your sweet tooth. These cookies are not only tasty but also easy to make and perfect to share with family and friends. Their unique combination of pumpkin and spices makes them a great choice for any occasion, especially during the autumn season.
how to make Pumpkin Oatmeal Cream Pies
Ingredients:
- 1 cup (225–240g) pumpkin puree
- 2 and 1/4 cups (191g) old-fashioned whole rolled oats
- 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons store-bought or homemade pumpkin pie spice*
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1 and 1/2 cups (180g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon store-bought or homemade pumpkin pie spice
- Pinch of salt, to taste
Directions:
Blot the pumpkin: Line a medium bowl with 2 paper towels. Place the pumpkin puree in the bowl. Using another paper towel, press down to blot excess moisture. After blotting, you should have about 3/4 cup (170g) of pumpkin. Discard the paper towels and set the blotted pumpkin aside.
Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
In a medium bowl, whisk together the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
In a large bowl, use a handheld or stand mixer with a paddle attachment to beat the butter and both sugars on medium-high speed until creamed, about 3 minutes. Scrape down the sides of the bowl as needed. Add the egg yolk and vanilla extract, beating on high speed until combined. Then add the blotted pumpkin and beat on high speed until mixed well.
Add the dry ingredients to the wet ingredients and mix on low speed until combined. Then increase to medium speed and beat until well combined. The dough will be creamy, soft, and sticky.
Using a medium cookie scoop, drop about 1 and 1/2 tablespoons (25–30g) of dough onto the cookie sheet, keeping them about 3 inches apart. Press down slightly with the back of a spoon to flatten them, as they won’t spread much on their own.
Bake for 14–16 minutes, or until lightly browned at the edges. Remove from the oven and cool the cookies on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely. (Tip: If your cookies spread unevenly, reshape them gently with a spoon while they cool.)
For the filling, beat the cream cheese and butter on high speed until smooth, about 1 minute. Add the confectioners’ sugar, pumpkin pie spice, vanilla, and salt. Beat on low speed until mixed, then increase to high speed until smooth and creamy.
Spread or pipe some of the filling on the bottom side of half of the cooled cookies; then top with the remaining cookies, right side up. I used a Wilton 2A tip to pipe the filling.
Cover and store leftover cookies at room temperature for up to 1 day. After that, keep them in the refrigerator for up to 1 week to keep the filling fresh.
how to serve Pumpkin Oatmeal Cream Pies
Serve your Pumpkin Oatmeal Cream Pies as a delightful snack or dessert. They are perfect for family gatherings, coffee breaks, or even as a sweet treat for lunchboxes. Pair them with a warm cup of tea or coffee for an even more enjoyable experience!
how to store Pumpkin Oatmeal Cream Pies
Store the cookies in an airtight container. You can keep them at room temperature for up to a day, but for longer freshness, store them in the refrigerator. Make sure they are well covered to maintain their creamy filling.
tips to make Pumpkin Oatmeal Cream Pies
- Blotting the pumpkin is crucial for the right texture. Make sure it’s not too watery.
- If your cookies spread unevenly, gently reshape them as they cool.
- Don’t skip the cream cheese filling; it adds the perfect creamy texture and flavor!
variation
You can switch up the spices in the filling or add chopped nuts to the cookie dough for added texture. You might also try adding chocolate chips for a chocolaty twist!
FAQs
Q: Can I use canned pumpkin?
A: Yes, canned pumpkin works well, just remember to blot it for the right consistency.
Q: How do I know when the cookies are done?
A: The edges should be lightly browned, and the cookies should look set but soft in the center.
Q: Can I freeze these cookies?
A: Yes, you can freeze the cookies without the filling. Just make sure to store them in an airtight container, and they can last for up to 3 months.