Pumpkin Oatmeal Cream Pies

Pumpkin Oatmeal Cream Pies are like a love letter to fall, perfectly merging the warm flavors of pumpkin and spices with the satisfying texture of oatmeal cookies. Imagine how your kitchen will smell while baking—spices wafting through the air like a cozy hug on a crisp autumn day. These little pies bring nostalgia, reminding us of family gatherings and the simple joys of enjoying homemade desserts. Not to mention, they’re a fun twist on classic whoopie pies, making them perfect for sharing with friends over tea or as a comforting snack after a long day. With a creamy filling that complements the chewy cookies, these treats are sure to be a hit at your next get-together or simply an indulgent evening at home. Let’s get started, as you’ll soon discover how easy and rewarding making Pumpkin Oatmeal Cream Pies can be!

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Why This Recipe Works

Pumpkin Oatmeal Cream Pies seamlessly blend the rich flavors of pumpkin and warm spices with the comforting texture of oatmeal cookies. The careful balance between moisture from the pumpkin and the hearty oats ensures each bite is soft yet satisfying. Moreover, a spiced cream cheese filling amps up the flavor profile, creating a delightful treat that embodies the essence of autumn.

Why You’ll Love This Pumpkin Oatmeal Cream Pies

You’ll adore these Pumpkin Oatmeal Cream Pies not only for their taste but also for their nostalgia-inducing charm. The spiced aroma fills your kitchen, evoking memories of cozy fall afternoons. Perfect for sharing, these pies are also a fantastic way to celebrate seasonal flavors, offering a delightful blend of textures that is both chewy and creamy.

Ingredients

Cookie Dough

• 1 cup (225–240g) pumpkin puree
• 2 and 1/4 cups (191g) old-fashioned whole rolled oats
• 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice (store-bought or homemade)
• 1 cup (226g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 egg yolk, at room temperature
• 1 teaspoon pure vanilla extract

Cream Cheese Filling

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
• 1 and 1/2 cups (180g) confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon pumpkin pie spice (store-bought or homemade)
• Pinch of salt, to taste

Preparing the Pumpkin Oatmeal Cream Pies

Blotting the Pumpkin Puree

To start, it’s crucial to remove excess moisture from your pumpkin puree. Line a medium bowl with two paper towels and place the pumpkin puree inside. Press down gently with another paper towel, absorbing the extra moisture. You should aim for about 3/4 cup (170g) of blotted pumpkin. Discard the used paper towels, and set your pumpkin aside for later.

Preheating the Oven

Next, preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking later. It’s all about making your life easier when it comes time to bake.

Mixing the Dry Ingredients

In a medium bowl, whisk together the oats, all-purpose flour, baking soda, salt, ground cinnamon, and pumpkin pie spice. Mixing these dry ingredients thoroughly ensures that the spices and leavening agents distribute evenly throughout your cookie dough.

Creaming the Butter and Sugars

In a large bowl, grab a handheld or stand mixer fitted with a paddle attachment. Beat the softened butter, granulated sugar, and brown sugar on medium-high speed. This step should take about two minutes, creating a creamy, fluffy mixture. Scrape down the bowl whenever needed to ensure everything blends uniformly. Once creamy, add the egg yolk and vanilla extract and beat until combined. Now it’s time to fold in the blotted pumpkin. Mix until fully incorporated and smooth.

Combining Wet and Dry Ingredients

Now, gradually add the dry mixture to the wet mixture. It’s best to mix on low speed until just incorporated. Then, bump up the speed to medium and continue mixing until everything is fully combined. The dough at this point will feel soft, sticky, and oh-so-creamy.

Scooping the Dough

Using a medium cookie scoop—about 1 and 1/2 tablespoons or 25–30g—scoop the cookie dough onto your prepared baking sheets. Make sure to space them about three inches apart. To create a flatter shape, gently press down using the back of a spoon, as they won’t spread much during the baking process.

Baking the Cookies

Bake your cookies for about 14–16 minutes or until they are lightly browned and set around the edges. Once done, let them sit on the baking sheet for about 10 minutes before transferring them to a cooling rack. This allows them to stabilize and cool slightly.

Making the Cream Cheese Filling

While your cookies cool, you can whip up the cream cheese filling. In a large bowl, beat the softened cream cheese and butter on high speed until smooth and creamy—this should take approximately one minute. Then, add the confectioners’ sugar, pumpkin pie spice, vanilla extract, and salt. Start mixing on low speed to avoid a sugar cloud, then increase the speed to high until everything is totally smooth.

Assembling the Cream Pies

Now comes the fun part! Take half of the cooled cookies and spread or pipe the cream filling onto the bottom side. Top each one with the remaining cookies, right side up. For a nice touch, you can use a piping bag with a Wilton 2A tip to pipe the filling, making them look extra special.

Serving Suggestions

These delectable Pumpkin Oatmeal Cream Pies can be enjoyed in a variety of ways. They make a wonderful dessert, snack, or comforting addition to your holiday table. Pair them beautifully with a cup of spiced chai or your favorite afternoon tea, bringing a touch of autumn to each sip.

Tips for Success

• Make sure your pumpkin puree is blotted well. This prevents overly moist cookies.
• It’s essential to flatten the cookies slightly before baking; this helps them keep their shape.
• Store any leftovers in an airtight container to maintain freshness.

Variations

Feel free to get creative with your Pumpkin Oatmeal Cream Pies! You can toss in chocolate chips to the dough for added indulgence or substitute the cream cheese filling with a sweeter buttercream. Consider adding nuts or dried cranberries for texture and flavor that takes these cookies to the next level.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! If you choose fresh pumpkin, be sure it’s cooked and pureed before measuring.

How do I store leftover Pumpkin Oatmeal Cream Pies?

These treats can be stored in an airtight container at room temperature for up to one day, or you can refrigerate them for up to one week.

Can I freeze these cookies?

Yes, they can be frozen both assembled and unassembled. For best results, store them in an airtight container.

How can I make these cookies gluten-free?

Swapping out regular all-purpose flour for a gluten-free all-purpose blend is an easy way to keep them gluten-free.

What can I substitute for cream cheese in the filling?

If you prefer, you can use mascarpone cheese or a dairy-free cream cheese alternative for a delightful twist.

Pumpkin Oatmeal Cream Pies are more than just cookies; they’re a celebration of fall flavors that bring warmth and joy to any occasion. With their soft, chewy texture and creamy filling, they’ll quickly become a cherished recipe in your baking repertoire. Indulge in the seasonal delight these pies offer, whether for gatherings or as a personal treat. Enjoy each bite and share your love for these autumn-inspired creations!

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