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Creamy Pumpkin Oatmeal Cream Pies

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These creamy pumpkin oatmeal cream pies are chewy, spiced oatmeal cookies sandwiched with a smooth pumpkin cream filling, perfect for a cozy fall snack that’s both comforting and nostalgic.

Ingredients

Scale
  • 1 ½ cups old-fashioned rolled oats (135g)
  • 1 cup all-purpose flour (120g) (can swap for almond flour for gluten-free)
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • ½ cup unsalted butter (115g), softened (use dairy-free margarine if needed)
  • ¾ cup packed brown sugar (150g)
  • ¼ cup granulated sugar (50g)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup pumpkin puree (120g), canned or homemade (100% pumpkin, not pie filling)
  • 4 ounces cream cheese (115g), softened
  • 4 tablespoons unsalted butter (57g), softened
  • 1 ½ cups powdered sugar (180g), sifted
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • Optional: pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whisk together rolled oats, all-purpose flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, beat softened butter with brown sugar and granulated sugar until fluffy and light, about 3-4 minutes.
  4. Beat in the egg, vanilla extract, and pumpkin puree until fully combined.
  5. Gradually fold the dry oat mixture into the wet ingredients using a spatula until just moistened; avoid overmixing.
  6. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing about 2 inches apart. Flatten slightly with fingers or back of a spoon.
  7. Bake for 10-12 minutes until edges are golden and centers look set. Remove and cool completely on wire racks.
  8. For the cream filling, beat together cream cheese and softened butter until smooth.
  9. Slowly add sifted powdered sugar, vanilla extract, and cinnamon; beat until fluffy and spreadable. Add a pinch of salt if desired.
  10. Spread or pipe about 1 tablespoon of cream filling onto the flat side of one cookie, then sandwich with another cookie. Repeat for all cookies.
  11. Chill assembled cream pies in the refrigerator for at least 30 minutes before serving to firm up the filling.

Notes

Use real pumpkin puree, not pumpkin pie filling, for best flavor. Let butter and cream cheese soften at room temperature before mixing. Do not overbake cookies; remove when centers look just set. Chill assembled pies for at least 30 minutes for best texture. Powdered sugar should be sifted to avoid lumps. Variations include gluten-free flour swap, vegan substitutions, and adding spices or chocolate chips.

Nutrition

Keywords: pumpkin, oatmeal, cream pies, fall snack, pumpkin dessert, creamy filling, cozy treat, homemade, easy recipe

Find it online: https://yumnode.com/creamy-pumpkin-oatmeal-cream-pies-easy-homemade-fall-snack-recipe/