Pumpkin Oatmeal Cream Pies
Pumpkin Oatmeal Cream Pies are the perfect autumn treat! With their warm, comforting flavors and soft, chewy texture, these cookies are a delightful way to celebrate the season. Imagine biting into a spiced oatmeal cookie, only to discover a creamy, sweet filling that elevates it to pure bliss. Whether you’re hosting a seasonal gathering, looking for a fun family baking project, or simply satisfying your pumpkin cravings, these cream pies are sure to impress.
Why you’ll love this dish
What makes Pumpkin Oatmeal Cream Pies so special? They’re not just another cookie—they’re a nostalgic nod to fall baking that brings families together. Combining the heartiness of oats with the rich sweetness of pumpkin and a velvety cream cheese filling, this recipe is both budget-friendly and fun to whip up with loved ones. They’re great for cozy evenings, festive gatherings, or as a lovely surprise in your kids’ lunchboxes.
"These cream pies are an instant hit at my family gatherings! They disappear faster than I can make them!" – A happy baker
Preparing Pumpkin Oatmeal Cream Pies
Creating your own batch of these delicious cookies is easier than you might think. The process is straightforward and allows you to get your hands a bit messy, which is half the fun! You’ll be mixing wet and dry ingredients separately and then marrying them together to form a delightful dough. Finally, a sweet cream cheese filling will be sandwiched between two delectable cookies, creating a treat that feels both indulgent and homemade.
What you’ll need
To make these wonderful Pumpkin Oatmeal Cream Pies, gather the following ingredients:
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup maple syrup
Note: For a healthier twist, consider using coconut oil in place of butter or substituting half of the all-purpose flour with whole wheat flour!
Directions to follow
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat together pumpkin puree, brown sugar, granulated sugar, and softened butter until the mixture is smooth. Incorporate the egg and vanilla extract.
- In another bowl, mix rolled oats, all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the wet ingredients until everything is well combined.
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
- Bake for about 10-12 minutes, until the edges of the cookies are golden. Allow them to cool completely on a wire rack.
- For the filling, beat together cream cheese, powdered sugar, and maple syrup until smooth and creamy.
- Spread a generous amount of the cream cheese filling on the bottom of one cookie, then sandwich it with another cookie. Repeat until you’ve filled all the cookies.
- Enjoy your Pumpkin Oatmeal Cream Pies!
Best ways to enjoy it
These Pumpkin Oatmeal Cream Pies are best enjoyed fresh, but they also pair beautifully with a variety of beverages. Try serving them with a warm cup of spiced chai or a glass of cold milk. For a fun twist, warm them slightly in the microwave before serving, allowing the filling to get just a touch gooey. Consider adding a sprinkle of cinnamon on top or drizzling a bit of caramel sauce for an extra special treat.
How to store & freeze
To keep your Pumpkin Oatmeal Cream Pies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to enjoy them later, you can freeze them! Just place the assembled cream pies in a single layer in a freezer-safe container, separating layers with parchment paper, and they’ll last up to 2 months in the freezer. When you’re ready to enjoy, thaw them in the refrigerator overnight for the best flavor and texture.
Helpful cooking tips
- Make sure your butter is truly softened—this helps create a smooth batter.
- Don’t overmix the dough when adding dry ingredients; it should be combined just enough to moisten the flour.
- For a touch of extra flavor, consider adding chopped nuts or chocolate chips to the dough!
Creative twists
Looking to change things up? Try adding different spices such as ginger or allspice for a unique flavor profile. You could also swap the maple syrup for honey in the filling or add a splash of vanilla essence for extra depth. If you’re feeling adventurous, consider using pumpkin pie spice instead of individual spices for a convenient shortcut!
Your questions answered
Q: Can I make these cookies gluten-free?
A: Absolutely! Use a gluten-free flour blend instead of all-purpose flour to make these cookies suitable for gluten-free diets.
Q: How long does this recipe take?
A: From start to finish, including mixing and baking, you can expect to spend about an hour making these delicious treats.
Q: How should I store the cream cheese filling?
A: The cream cheese filling can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days before use.
With the delightful combination of pumpkin and oatmeal, these cream pies will surely become an autumn favorite in your home! Enjoy each bite of this nostalgic treat.
Pumpkin Oatmeal Cream Pies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat together pumpkin puree, brown sugar, granulated sugar, and softened butter until smooth.
- Incorporate the egg and vanilla extract into the mixture.
- In another bowl, mix rolled oats, all-purpose flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture to the wet ingredients until well combined.
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
- Bake for about 10-12 minutes, until the edges of the cookies are golden. Allow to cool on a wire rack.
- Beat together cream cheese, powdered sugar, and maple syrup until smooth and creamy.
- Spread a generous amount of the cream cheese filling on the bottom of one cookie, then sandwich it with another cookie.
- Repeat until all cookies are filled.
