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
Scale
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.
