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Pumpkin Oatmeal Cream Pies

Irresistibly Soft Pumpkin Oatmeal Cream Pies for Fall Bliss

Enjoy the cozy flavors of fall with these delightful Pumpkin Oatmeal Cream Pies, featuring soft cookies and creamy pumpkin filling.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 15 minutes
Total Time 47 minutes
Servings: 12 pies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter Softened, can substitute with coconut oil for dairy-free option.
  • 1 cup Brown Sugar Can use white sugar if necessary.
  • 2 large Eggs Flax eggs for a vegan alternative.
  • 1.5 teaspoons Vanilla Extract Both homemade or store-bought are great.
  • 2 cups Rolled Oats Instant oats can be substituted.
  • 1 cup All-Purpose Flour Whole wheat flour is a healthier option.
  • 0.5 teaspoon Baking Soda Ensure it’s fresh for best results.
  • 0.5 teaspoon Ground Cinnamon Can substitute with pumpkin pie spice.
  • 0.5 teaspoon Ground Nutmeg Skip if not a fan.
  • 0.5 teaspoon Ground Ginger Fresh ginger can be used in smaller amounts.
  • 0.25 teaspoon Salt Balances the sweetness.
For the Pumpkin Filling
  • 1 cup Pumpkin Puree Canned pumpkin is a convenient choice.
  • 1 cup Powdered Sugar Adds sweet smooth texture.
  • 0.25 cup Unsalted Butter Softened, options same as before.
  • 1 teaspoon Vanilla Extract
  • 0.5 teaspoon Ground Cinnamon

Equipment

  • oven
  • Mixing bowls
  • Baking sheets
  • Parchment paper
  • Stand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, beat 1 cup softened unsalted butter and 1 cup brown sugar until light and fluffy, then add 2 eggs and 1.5 teaspoons vanilla extract, mixing well.
  3. In another bowl, whisk 2 cups rolled oats, 1 cup all-purpose flour, 0.5 teaspoon baking soda, and the spices, then gradually incorporate into the wet ingredients.
  4. Scoop tablespoon amounts of dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes until golden brown at the edges and soft in the center.
  5. In a medium bowl, beat together 1 cup pumpkin puree, 1 cup powdered sugar, 0.25 cup softened unsalted butter, 1 teaspoon vanilla extract, and 0.5 teaspoon ground cinnamon until creamy.
  6. Spread a tablespoon of pumpkin filling on one cooled cookie, top with another cookie, and gently press to make a sandwich. Repeat until all are assembled.
  7. Serve immediately or store in an airtight container at room temperature for up to 3-4 days.

Nutrition

Serving: 1pieCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 160mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Let cookies cool completely before adding filling to prevent melty mess. Use fresh ingredients for best results.

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