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Pumpkin Oatmeal Cream Pies Recipe

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Pumpkin Oatmeal Cream Pies are the perfect fall dessert, combining soft oatmeal cookies with a creamy, pumpkin-spiced filling, making them an indulgent and festive treat for any autumn occasion.

Ingredients

1 ½ cups all-purpose flour

1 cup old-fashioned oats

1 tsp baking soda

1 tsp pumpkin pie spice

½ tsp salt

¾ cup unsalted butter, softened

¾ cup brown sugar

¼ cup granulated sugar

½ cup pumpkin puree

1 large egg

1 tsp vanilla extract

4 oz cream cheese, softened

¼ cup unsalted butter, softened

1 ½ cups powdered sugar

2 tbsp pumpkin puree

¼ tsp pumpkin pie spice

½ tsp vanilla extract

Instructions

  1. In a bowl, whisk together the flour, oats, baking soda, salt, and pumpkin pie spice until well combined.
  2. In a separate mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Beat until light and fluffy.
  3. Add the egg to the butter and sugar mixture and beat until fully incorporated. Then, mix in the pumpkin puree and vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, stirring until the dough comes together.
  5. Preheat the oven to 350°F (175°C). Scoop portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies are golden and firm around the edges. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  6. While the cookies cool, prepare the pumpkin filling. In a mixing bowl, beat together the cream cheese, softened butter, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract until smooth and creamy.
  7. Once the cookies are completely cooled, spread a generous amount of pumpkin filling on the flat side of one cookie. Top with another cookie, pressing gently to form a sandwich. Repeat for all cookies.

Notes

Ensure not to overbake the cookies to maintain their chewy texture.

You can add chocolate chips or chopped nuts to the dough for extra flavor.

Use canned pumpkin puree, not pumpkin pie filling, to avoid added spices and sugar.

Store leftover filling in an airtight container in the fridge for up to 5 days.

Make the dough ahead of time and refrigerate it for up to 24 hours.

Nutrition

Find it online: https://chocolatecoveredamy.com/pumpkin-oatmeal-cream-pies-recipe/