Pumpkin Oatmeal Cream Pies: My Coziest Fall Treat! (Print Version)

Pumpkin Oatmeal Cream Pies: Your perfect fall treat! Enjoy soft, spiced cookies and creamy filling. A homemade dessert that tastes like a warm hug.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 45 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Pumpkin Oatmeal Cookies

01 - 1/2 cup (1 stick) unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 1 large egg, room temperature
05 - 1 tsp vanilla extract
06 - 1/2 cup pumpkin puree (100% pumpkin, not pie filling)
07 - 1 1/2 cups all-purpose flour
08 - 1 cup old-fashioned rolled oats
09 - 1 tsp baking soda
10 - 1/2 tsp salt
11 - 1 tsp ground cinnamon
12 - 1/2 tsp ground nutmeg
13 - 1/4 tsp ground ginger
14 - 1/8 tsp ground cloves

→ For the Cream Cheese Filling

15 - 4 oz cream cheese, softened (full-fat is best!)
16 - 1/4 cup (1/2 stick) unsalted butter, softened
17 - 2 cups powdered sugar, sifted (or not, if you're like me!)
18 - 1 tsp vanilla extract
19 - Pinch of salt
20 - 1/4 tsp maple extract (optional, but so good!)

# Instructions:

01 - First things first, get that butter and both sugars creaming together in a large bowl. I use my stand mixer for this, and let it go until it's light and fluffy, almost like a pale cloud. This takes about 2-3 minutes, and it’s where you’re building the foundation for those soft, tender cookies. Don't rush it! I once stopped too early, and the cookies weren't as airy as I wanted, so learn from my mistake, hon!
02 - Next, beat in the egg, vanilla extract, and that glorious pumpkin puree until everything is just combined. You want it smooth and creamy, but don’t overmix here; we're just coaxing it together. It’ll smell amazing already, honestly, I always have to resist sticking my spoon in! This is where the magic really starts to happen.
03 - In a separate bowl, whisk together your flour, old-fashioned oats (remember, no quick oats!), baking soda, salt, and all those lovely fall spices—cinnamon, nutmeg, ginger, and cloves. Then, gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Stop as soon as you see no more dry streaks! Overmixing develops the gluten, and we want tender cookies, not tough ones, right?
04 - Drop rounded tablespoons of dough onto your prepared baking sheets, leaving a little space between them. I like to use a cookie scoop for even sizes; it helps them bake uniformly. Pop them into your preheated oven at 350°F (175°C) for about 10-12 minutes, or until the edges are lightly golden and the centers are still soft. They might look a little underdone, but they'll firm up as they cool. Trust me on this, I've pulled out seemingly raw cookies only to have them be perfectly chewy!
05 - Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This step is crucial! If you try to fill them while they're warm, your cream cheese filling will melt and slide right off, creating a sad, messy puddle. I learned this the hard way, oops! Patience is a virtue when making these treats.
06 - While the cookies are cooling, beat together the softened cream cheese, butter, powdered sugar, vanilla extract, and a pinch of salt until light and fluffy. If you're using maple extract, add it now! Once the cookies are totally cool, spread a generous dollop of filling on the flat side of one cookie and top with another. Repeat until all your beautiful pies are assembled. They'll look so inviting, you'll want to dig in right away!

# Notes:

01 - Don't overbake the cookies; they'll be dry and sad, trust me!
02 - Always bring your butter and cream cheese to room temperature for the best filling texture.
03 - I've used mashed sweet potato instead of pumpkin puree in a pinch, and it worked surprisingly well!
04 - Serving these slightly chilled makes the filling firmer and the flavors sing.

# Tools You'll Need:

01 - Stand mixer or hand mixer
02 - large mixing bowls
03 - whisk
04 - rubber spatula
05 - cookie scoop (optional)
06 - baking sheets
07 - parchment paper
08 - wire cooling rack.

# Nutrition Facts (Per Serving):

Calories: 350-400 kcal
Total Fat: 18-22g
Total Carbohydrate: 45-50g
Protein: 4-6g

Back