If you’re looking for a seasonal treat that feels like autumn wrapped up in a cozy little sandwich, look no further than this Pumpkin Oatmeal Cream Pies Recipe. These delightful creations combine soft, spiced oatmeal cookies with a luscious, creamy filling that perfectly balances the warmth of pumpkin and spices with sweet, tangy cream cheese. The result is a dessert that’s as comforting as it is irresistible, inviting you to savor every bite and share the cozy vibes with everyone you know.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to achieving the rich flavor and perfect texture of the Pumpkin Oatmeal Cream Pies Recipe. Each element plays an important role, from the aromatic spices that give warmth and depth to the cookies to the creamy filling that makes these sandwiches so special.
- 1 cup all-purpose flour: Provides the structure for soft, tender cookies.
- 1 teaspoon baking soda: Helps the cookies rise and stay light.
- 1 teaspoon ground cinnamon: Brings warmth and classic fall flavor.
- 1/2 teaspoon ground nutmeg: Adds a slightly nutty, sweet spice that complements the pumpkin perfectly.
- 1/2 teaspoon ground ginger: Gives a subtle zing that brightens the cookie flavor.
- 1/4 teaspoon salt: Enhances all the other flavors beautifully.
- 1/2 cup unsalted butter, softened: Creates a rich, tender crumb and buttery flavor.
- 1/2 cup granulated sugar: Sweetens the dough and contributes to the lightness.
- 1/2 cup packed brown sugar: Brings moisture and a caramel-like depth.
- 1 large egg: Binds everything together for the perfect cookie consistency.
- 1 cup canned pumpkin puree: Infuses the cookies with natural moisture and signature pumpkin taste.
- 1 teaspoon vanilla extract: Elevates the flavor with a warm, sweet aroma.
- 3 cups rolled oats: Adds hearty texture and wholesome chewiness.
- 1/2 cup cream cheese, softened: The star of the filling, delivering creamy tanginess.
- 1 cup powdered sugar: Sweetens and thickens the cream cheese filling.
- 1 teaspoon vanilla extract (for filling): Deepens the flavor of the cream cheese filling.
How to Make Pumpkin Oatmeal Cream Pies Recipe
Step 1: Prepare Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper to prevent sticking. Then, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt in a medium bowl until all the spices are evenly distributed. This dry mix sets the foundation for those perfectly spiced cookies.
Step 2: Cream Butter and Sugars
In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar using an electric mixer. Beat until the mixture is light and fluffy—this airiness is what gives the cookies their tender crumb and slight lift when baked.
Step 3: Combine Wet Ingredients
Beat in the egg, canned pumpkin puree, and vanilla extract into the butter-sugar mixture until everything is fully blended. This combination not only infuses the dough with moisture but also ensures your cookies will have that unmistakable pumpkin flavor.
Step 4: Mix in Flour and Oats
Gradually add your dry ingredients to the wet, mixing just until combined to avoid overworking the dough. Then stir in the rolled oats, distributing them evenly so every cookie has that delightful chewy texture the oats provide.
Step 5: Shape and Bake Cookies
Drop rounded spoonfuls of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake in the oven for 12 to 15 minutes, or until the edges turn a lovely light golden brown, signaling they’re perfectly cooked.
Step 6: Cool and Prepare the Cream Filling
Once out of the oven, let your cookies cool on the sheets for 5 minutes, then transfer to wire racks to cool completely. Meanwhile, create the luscious cream filling by beating softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy and fluffy.
Step 7: Assemble the Cream Pies
After the cookies have cooled, spread a generous dollop of the cream filling on the bottom side of half the cookies. Then, sandwich them with the remaining cookies, pressing gently so the creamy filling peeks through the edges like the promise of a perfect bite.
How to Serve Pumpkin Oatmeal Cream Pies Recipe
Garnishes
Want to add a little extra flair when serving your Pumpkin Oatmeal Cream Pies Recipe? Sprinkle a bit of cinnamon on top for an inviting aroma. You could also roll the edges of the cream filling in finely chopped toasted pecans or shredded coconut to add texture and an extra hint of flavor.
Side Dishes
These cream pies pair beautifully with a warm cup of spiced chai tea or a freshly brewed pumpkin spice latte. For an added treat during a cozy gathering, serve alongside apple slices or a scoop of vanilla ice cream to keep everything seasonally inspired and utterly delicious.
Creative Ways to Present
Instead of the classic sandwich look, try stacking two or three Pumpkin Oatmeal Cream Pies Recipe cookies with layers of cream filling for a fun mini cake. You can also drizzle melted dark chocolate over the top for a decadent finish that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store your Pumpkin Oatmeal Cream Pies Recipe in an airtight container at room temperature for up to 3 days to keep them soft and fresh, or refrigerate if you prefer your cream filling chilled. Make sure they’re fully cooled before storing to prevent sogginess.
Freezing
These cream pies freeze beautifully! Place them on a tray to freeze individually before wrapping in plastic wrap and storing them in a freezer bag. They’ll keep for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
If you like your Pumpkin Oatmeal Cream Pies Recipe slightly warm, pop them in the microwave for 10-15 seconds or let them sit at room temperature to soften the cream filling without melting it too much. Avoid high heat to keep the integrity of your creamy center.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just be sure to cook and puree the pumpkin until smooth and let it cool before using. Keep in mind that fresh pumpkin has a higher moisture content, so you may need to adjust baking times slightly.
What if I don’t have cream cheese for the filling?
You can substitute with mascarpone cheese or a mix of softened butter and powdered sugar for a different but still delicious cream filling. Just note that the flavor profile will vary slightly.
How long do these pumpkin oatmeal cream pies stay fresh?
When stored properly in an airtight container, they’re best enjoyed within 3 to 4 days. The cream filling is freshest during this time, but the cookies themselves stay delicious even a little longer.
Can I make this recipe vegan?
To make these vegan, substitute butter with vegan margarine, use a flax egg or chia egg instead of the regular egg, and opt for vegan cream cheese alternatives for the filling. The flavor and texture might change slightly, but still tasty!
Are these cookies gluten-free?
This recipe as written contains all-purpose flour, which has gluten. To make it gluten-free, swap the flour with a gluten-free all-purpose blend and ensure your oats are certified gluten-free, as oats can sometimes be cross-contaminated.
Final Thoughts
Whipping up the Pumpkin Oatmeal Cream Pies Recipe is like inviting a warm hug straight from your kitchen anytime you crave a special treat. The spices, the soft oats, the creamy filling—they all come together in such a perfect way that once you try these, they’ll quickly become your fall and winter favorites. Don’t wait to share this cozy goodness with loved ones or savor a bite with your favorite cup of coffee or tea. Trust me, this recipe is a keeper you’ll return to again and again!
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Pumpkin Oatmeal Cream Pies Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 15m
- Total Time: 0h 35m
- Yield: Approximately 12 cream pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the cozy flavors of fall with these Pumpkin Oatmeal Cream Pies, featuring soft spiced oatmeal cookies sandwiched with a smooth, sweet cream cheese filling. Perfect as a festive treat or a comforting dessert, these pies combine warm pumpkin spices and creamy filling for a deliciously satisfying bite.
Ingredients
Cookies
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 3 cups rolled oats
Filling
- 1/2 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt until well combined. Set this mixture aside.
- Cream butter and sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which will create a tender texture in your cookies.
- Add wet ingredients: Beat in the egg, canned pumpkin puree, and 1 teaspoon of vanilla extract until everything is thoroughly combined and smooth.
- Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Add oats: Stir in the rolled oats until evenly distributed throughout the cookie dough, providing texture and heartiness.
- Shape the cookies: Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow room for spreading.
- Bake cookies: Bake the cookies in the preheated oven for 12-15 minutes or until their edges turn lightly golden, indicating they are perfectly baked.
- Cool cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to wire racks to cool completely, which helps set their structure.
- Prepare cream filling: While cookies cool, beat the softened cream cheese in a medium bowl until smooth and creamy using a mixer or whisk.
- Sweeten the filling: Gradually add the powdered sugar and 1 teaspoon of vanilla extract to the cream cheese, continuing to mix until the filling is well combined and fluffy.
- Assemble cream pies: Once the cookies are fully cooled, spread a generous amount of the cream filling onto the bottom of half the cookies. Top with the remaining cookies to create delicious sandwich-style cream pies.
- Store properly: Store your pumpkin oatmeal cream pies in an airtight container to maintain freshness and softness. Enjoy within several days for best taste.
Notes
- Make sure cookies are completely cooled before assembling to prevent the filling from melting.
- For a firmer filling, chill the cream cheese mixture for 30 minutes before assembling.
- You can substitute rolled oats with quick oats for a finer texture.
- Store cream pies in the refrigerator if you prefer a chilled filling.
- Add a pinch of cloves or allspice to the dry ingredients for extra warmth.
