Pumpkin oatmeal cream pies are a delightful treat that perfectly combines the warm, comforting flavors of fall with a creamy, indulgent filling. These soft, spiced cookies sandwich a sweet, fluffy cream filling, making them irresistible any time of year. Whether you enjoy them with a cup of coffee or serve them at a festive gathering, this recipe is sure to elevate your dessert game.
Why you’ll love this dish
One of the standout features of these cream pies is their tender texture. The use of oatmeal gives the cookies a satisfying chewiness while the pumpkin enhances the softness and adds moisture. Each bite is a delightful blend of spice and sweetness, creating a flavor profile that has a distinct autumn vibe.
“Absolutely delicious! These pies are my new favorite!”
With their beautiful color and rich flavors, these treats not only appeal to the palate, but they also make for stunning presentations on a dessert platter. Plus, they are easy to share, making them perfect for parties or potlucks.
How this recipe comes together
Crafting these delightful treats is a straightforward process. You’ll start by mixing together the dry ingredients and then blending in the wet ingredients to create a smooth dough. After portioning the dough onto a baking sheet, you’ll bake the cookies until they’re perfectly golden brown. Once cooled, it’s time to prepare the sweet cream filling which will bring everything together.
Prep Time: 15 min | Cook Time: 12 min | Total Time: 27 min
What you’ll need
- 1 cup rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
For the cream filling:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed)
Note: If you prefer a spicier flavor, feel free to add a bit of ground ginger or nutmeg to the cookie dough for an extra kick.
Step-by-step instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, mix the rolled oats, flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
- In a separate large bowl, combine softened butter, brown sugar, and granulated sugar. Beat until creamy and smooth.
- Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- Gradually incorporate the dry ingredient mixture into the wet mixture until just blended.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about two inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool completely.
- While the cookies are cooling, prepare the cream filling by beating together softened butter, powdered sugar, vanilla extract, and milk until smooth and creamy.
- Once the cookies are cool, spoon or pipe the cream filling onto the flat side of half the cookies, and top with the remaining cookies to create sandwiches.
Best ways to enjoy it
These delightful pies are delicious on their own, but you can elevate the experience by pairing them with a glass of cold milk or a warm beverage like chai tea or coffee. For added flair, dust the pies with powdered sugar or serve them alongside a scoop of vanilla ice cream for a delightful dessert sundae.
Storage and reheating tips
To keep your cream pies fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, consider refrigerating them where they can last up to a week. For extended storage, you can freeze them. Just make sure they are well sealed, and label the container with the date. They can be thawed overnight in the refrigerator before serving.
Helpful cooking tips
For the best flavor, use canned pumpkin that contains just pumpkin and no additives. When measuring flour, spoon it into the measuring cup and level it off with a knife for accuracy. If your cream filling is too thick, add milk one tablespoon at a time until you reach the desired consistency.
Creative twists
Feel free to experiment with this recipe! Add chocolate chips to the cookie dough for extra sweetness, or swap the pumpkin for applesauce for a different flavor. You can also try different spices like cardamom or allspice to create your unique take on these pies.
FAQ
Can I make these cookies ahead of time?
Yes! You can bake the cookies in advance and store them in an airtight container. When you’re ready to serve, simply prepare the filling and assemble the pies.
What can I use instead of pumpkin puree?
If you don’t have pumpkin puree, applesauce or mashed bananas can make suitable substitutes, although they will slightly alter the flavor and moisture of the final product.
How do I make sure my cookies don’t spread too much?
Chilling the dough for about 30 minutes before baking can help prevent excessive spreading while keeping the cookies thick and chewy.
Pumpkin Oatmeal Cream Pies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, mix the rolled oats, flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
- In a separate large bowl, combine softened butter, brown sugar, and granulated sugar. Beat until creamy and smooth.
- Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- Gradually incorporate the dry ingredient mixture into the wet mixture until just blended.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about two inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool completely.
- While the cookies are cooling, prepare the cream filling by beating together softened butter, powdered sugar, vanilla extract, and milk until smooth and creamy.
- Once the cookies are cool, spoon or pipe the cream filling onto the flat side of half the cookies, and top with the remaining cookies to create sandwiches.
