Pumpkin Oatmeal Cream Pies Recipe
Delight in these Pumpkin Oatmeal Cream Pies, a cozy and nostalgic treat featuring spiced pumpkin oatmeal cookies sandwiched with a smooth, creamy filling. Perfect for autumn or anytime you crave a soft, flavorful dessert with a hint of fall spices.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: About 24 cookies (12 cream pies) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pumpkin Oatmeal Cookies
- 1 cup canned pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 cups old-fashioned rolled oats
Cream Filling
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (or milk)
Instructions
- Prepare Pumpkin Oatmeal Cookies: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and pumpkin puree until well combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the pumpkin mixture, mixing just until incorporated. Stir in the rolled oats evenly throughout the dough.
- Bake the Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Drop spoonfuls of dough about 2 inches apart onto the sheets. Flatten slightly with the back of a spoon. Bake for 12-15 minutes until edges are set and cookies are golden brown. Allow cookies to cool completely on a wire rack before assembling.
- Prepare the Cream Filling: In a medium bowl, beat softened butter until creamy. Gradually add sifted powdered sugar and continue beating until smooth. Mix in vanilla extract and heavy cream, beating until the filling is light and fluffy. Adjust consistency with additional cream or powdered sugar if necessary.
- Assemble the Cream Pies: Pair cookies of similar size. Spread about one tablespoon of cream filling onto the flat side of one cookie and gently sandwich with another cookie, pressing lightly to evenly distribute the filling.
- Serve and Store: Enjoy the Pumpkin Oatmeal Cream Pies immediately or store in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Notes
- Ensure cookies are completely cool before sandwiching to prevent filling from melting.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
- You can add chopped nuts or raisins to the cookie dough for extra texture.
- Cookies can be baked in advance and stored, then filled just before serving for maximum freshness.
Keywords: pumpkin, oatmeal, cream pies, autumn dessert, sandwich cookies, fall spices
Find it online: https://dylangranv.com/pumpkin-oatmeal-cream-pies-recipe/
