Pumpkin Oatmeal Cream Pies
Delicious Pumpkin Oatmeal Cream Pies that combine chewy oats, spiced pumpkin, and creamy frosting for a cozy autumn treat.
Ingredients
For the Cookies
- 1 cup old-fashioned oats Adds texture
- 1 cup flour All-purpose or whole wheat
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin spice For warm autumn flavor
- 1/2 teaspoon salt
- 1/2 cup butter, softened Room temperature for best results
- 1 cup brown sugar Packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup pumpkin puree Canned or homemade
- 1 teaspoon vanilla extract
For the Cream Filling
- 8 oz cream cheese, softened Room temperature for best mixing
- 2 cups powdered sugar Sift for smoothness
- 1 teaspoon vanilla extract For frosting flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, combine oats, flour, baking soda, baking powder, pumpkin spice, and salt.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
- Beat in the egg, pumpkin puree, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Baking
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them apart to allow for spreading.
- Bake for 12-15 minutes or until the edges are golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Frosting
- In a separate bowl, beat the cream cheese and powdered sugar until smooth. Stir in the vanilla extract.
- Once cookies are cooled, spread a layer of cream cheese frosting on the flat side of half the cookies and top with another cookie to create a sandwich.
Serving
- Enjoy your delicious pumpkin oatmeal cream pies!
Notes
Best results with room temperature ingredients. Can be frozen and made ahead.