Description
Delicious pumpkin oatmeal cream pies with smooth filling, perfect for fall gatherings.
Ingredients
Scale
- 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
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.
Notes
For a dairy-free option, substitute cream cheese with a plant-based alternative.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin, oatmeal, cream pies, dessert, fall treats