Pumpkin oatmeal cream pies are a deliciously satisfying treat that combines the warm flavors of pumpkin and spices with a creamy filling. Perfect for fall gatherings or an afternoon snack, these pies offer a pleasant balance of soft cookies and sweet cream. They’re worth trying for their unique taste and easy preparation.
Why you’ll love this dish
These treats are a perfect blend of comforting flavors. The oatmeal adds a hearty texture while the pumpkin provides moistness and seasonal taste. Grab one with coffee or tea for a cozy moment.
"These are the best fall cookies I’ve ever made!"
They’re a crowd-pleaser at any occasion, from casual get-togethers to festive events.
The cooking process explained
This recipe comes together by making the oatmeal cookies, cooling them, and finally assembling them with creamy filling. It’s straightforward with simple steps that lead to delightful results.
Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min
What you’ll need
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups rolled oats
- 1 cup flour
- 1/2 cup cream cheese
- 1/4 cup powdered sugar
Use fresh or canned pumpkin puree; just ensure it’s pure with no added spices or sugar.
Step-by-step instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, brown sugar, granulated sugar, egg, and vanilla until smooth.
- In another bowl, combine cinnamon, nutmeg, baking soda, salt, oats, and flour. Gradually stir into the pumpkin mixture.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes until set. Let cool completely.
- In a small bowl, mix cream cheese and powdered sugar until smooth.
- Spread cream cheese mixture on half of the cookies and sandwich them with the other halves.
Best ways to enjoy it
Serve pumpkin cream pies with coffee or spiced tea. They pair well with ice cream or a dollop of whipped cream. Enjoy them as a snack or dessert.
Storage and reheating tips
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week. They freeze well for up to 3 months; thaw before serving.
Helpful cooking tips
- Use rolled oats for the best texture; avoid instant oats.
- Chill the cream filling for a firmer texture before spreading.
- Maintain even cookie sizes for uniform baking.
Recipe variations
Try adding chocolate chips or nuts for crunch. Substitute the pumpkin with mashed ripe bananas for a different flavor. Experiment with different spices like ginger or cloves for complexity.
FAQ
Can I use fresh pumpkin?
Yes, just make sure it’s properly puréed and not too watery.
How do I get a thicker filling?
Add more powdered sugar to reach your desired thickness.
Can I make these gluten-free?
Yes, substitute regular flour with gluten-free all-purpose flour.
Pumpkin Oatmeal Cream Pies
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Deliciously satisfying pumpkin oatmeal cream pies with a creamy filling, perfect for fall gatherings or an afternoon snack.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups rolled oats
- 1 cup flour
- 1/2 cup cream cheese
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, brown sugar, granulated sugar, egg, and vanilla until smooth.
- In another bowl, combine cinnamon, nutmeg, baking soda, salt, oats, and flour. Gradually stir into the pumpkin mixture.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes until set. Let cool completely.
- In a small bowl, mix cream cheese and powdered sugar until smooth.
- Spread cream cheese mixture on half of the cookies and sandwich them with the other halves.
Notes
Use rolled oats for the best texture; avoid instant oats. Chill the cream filling for a firmer texture before spreading.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
Keywords: pumpkin, oatmeal, cream pies, fall dessert, cookies