Name: Pumpkin Oatmeal Cream Pies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup canned pumpkin; 1 cup brown sugar; 1/2 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 2 cups rolled oats; 1 cup all-purpose flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon salt; 1 cup powdered sugar; 1/4 cup cream cheese, softened

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Pumpkin oatmeal cream pies combine the warmth of pumpkin spice with the comforting texture of oatmeal. These treats are perfect for fall gatherings or a sweet snack any time of year. They are easy to make and deliciously satisfying.

Why you’ll love this dish

These cream pies offer a cozy flavor with a chewy texture. The filling is smooth and slightly sweet, contrasting beautifully with the hearty oatmeal cookies.

“The perfect blend of nostalgia and flavor. A hit for any occasion!”

Enjoy freshly baked cookies that are soft yet sturdy enough to hold their shape. They stay moist for days, making them ideal for meal prep.

The cooking process explained

Mix the dough, bake the cookies, and whip up the cream filling. Assemble them once cooled, and they’re ready to serve.

Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min

What you’ll need

1 cup canned pumpkin
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup powdered sugar
1/4 cup cream cheese, softened

Note: For a dairy-free option, substitute cream cheese with a plant-based alternative.

Step-by-step instructions

Preheat the oven to 350°F (175°C).
In a large bowl, mix the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
In another bowl, combine oats, flour, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
Bake for 10-12 minutes or until cookies are set and slightly golden.
Let cool completely.
In a separate bowl, beat powdered sugar and softened cream cheese until creamy.
Spread filling on half of the cookies and sandwich with the remaining cookies.

Best ways to enjoy it

Serve with a glass of milk or warm apple cider. These treats also pair well with coffee or tea. Enjoy them as an after-school snack or a dessert at gatherings.

Storage and reheating tips

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 10 days. They can also be frozen for up to 3 months. Thaw overnight in the fridge before enjoying.

Helpful cooking tips

Use room temperature cream cheese for easier mixing.
Do not overbake; cookies should be soft in the center.
Adding a pinch of salt to the filling enhances the flavor.

Creative twists

Substitute pumpkin with mashed sweet potato.
Add chocolate chips or nuts to the dough for extra flavor.
Try different spices like ginger or allspice for a unique twist.

FAQ

Can I make these cookies gluten-free?
Yes, substitute all-purpose flour with a gluten-free blend.

How can I make the cream filling dairy-free?
Use a dairy-free cream cheese alternative.

What if I don’t have canned pumpkin?
You can use homemade pumpkin puree or applesauce as a substitute.