I remember the first time I made Pumpkin Oatmeal Cream Pies for my family. Autumn was in full swing, and I wanted to create something that captured the cozy essence of the season. As soon as the delightful aroma of pumpkin and spices filled the kitchen, nostalgia took over—bringing back memories of crisp fall days and family gatherings. My kids couldn’t wait to dive into the cookies, eagerly helping me sandwich the creamy filling between the soft, spiced oatmeal cookies. That warm moment transformed into a cherished tradition, and I’ve been making these scrumptious treats every fall since.
These Pumpkin Oatmeal Cream Pies are not just a tasty dessert; they’re simple to make and perfect for sharing with loved ones. With their soft, chewy texture and luscious cream cheese filling, they offer a delightful twist on the classic whoopie pie. Plus, they’re a fun way to celebrate pumpkin season while satisfying your sweet tooth. Let’s get started on making these delicious treats!
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why make this recipe
These Pumpkin Oatmeal Cream Pies are perfect for the fall season, combining the warmth of pumpkin and spices with the heartiness of oats. They are easy to whip up, making them ideal for family gatherings or cozy nights in. The cream cheese filling adds an extra layer of indulgence that will keep everyone coming back for more. Whether you’re baking with your kids or looking to impress your guests, this recipe is sure to bring smiles all around.
how to make Pumpkin Oatmeal Cream Pies
Ingredients:
- 1 cup pumpkin puree
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup cream cheese
- 1 cup powdered sugar
- 1/4 cup maple syrup
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and pumpkin puree, mixing until well combined.
- In another bowl, mix the oats, flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden. Let cool completely.
- For the filling, beat together the cream cheese, powdered sugar, and maple syrup until smooth.
- Once the cookies are cool, spread the cream cheese mixture on the flat side of one cookie and sandwich it with another.
- Enjoy your pumpkin oatmeal cream pies!
tips to make Pumpkin Oatmeal Cream Pies
For best results, make sure your butter is softened before mixing; this helps create a light and fluffy cookie. If you want extra spice, feel free to add more cinnamon or nutmeg to the dough. Also, letting the cookies cool completely is key to preventing the filling from melting away.
how to serve Pumpkin Oatmeal Cream Pies
These cream pies are perfect as a snack or dessert at any autumn gathering. They’re great on their own or paired with a hot cup of apple cider or coffee. For a fun presentation, you can sprinkle some crushed walnuts or extra oats on the cream filling before sandwiching the cookies.
how to store Pumpkin Oatmeal Cream Pies
To keep your cream pies fresh, store them in an airtight container in the refrigerator. They’ll last for about a week, but I bet they won’t stick around that long! You can also freeze the cookies before adding the filling if you want to prep them in advance.
variation
Feel free to experiment with the filling! You can substitute the cream cheese with whipped cream or even add chocolate chips or nuts to the cookie dough for extra flavor and texture.
PrintPumpkin Oatmeal Cream Pies
Delightful autumn treats made with soft, spiced oatmeal cookies sandwiching a luscious cream cheese filling, perfect for sharing with loved ones.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup pumpkin puree
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup cream cheese
- 1 cup powdered sugar
- 1/4 cup maple syrup
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and pumpkin puree, mixing until well combined.
- In another bowl, mix the oats, flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden. Let cool completely.
- For the filling, beat together the cream cheese, powdered sugar, and maple syrup until smooth.
- Once the cookies are cool, spread the cream cheese mixture on the flat side of one cookie and sandwich it with another.
- Enjoy your pumpkin oatmeal cream pies!
Notes
For best results, ensure butter is softened before mixing; this helps create light and fluffy cookies. Feel free to adjust spices according to taste.
FAQs
How do I know when the cookies are done baking?
Look for lightly golden edges and a soft center. They will firm up a bit as they cool.
Can I use pumpkin pie filling instead of pumpkin puree?
Yes, but reduce the sugar in the recipe since pumpkin pie filling is usually sweetened and spiced.
Can I make these cookies gluten-free?
Absolutely! Just swap out the all-purpose flour for a gluten-free flour blend, and you’ll still get delicious results.
