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Pumpkin Oatmeal Cream Pies

Pumpkin Oatmeal Cream Pies

iamwinfred
These pumpkin oatmeal cream pies are two soft, spiced pumpkin oatmeal cookies hugging a thick layer of tangy cream cheese filling. A nostalgic lunchbox favorite gets a warm, spiced upgrade that tastes like pumpkin season in dessert form. The cookies stay soft for days, the filling is rich without being cloying, and the whole thing comes together with simple pantry ingredients.
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Prep Time 25 minutes
Cook Time 11 minutes
Total Time 36 minutes
Course Dessert, Snack
Cuisine American
Servings 14 cream pies
Calories 320 kcal

Equipment

  • Stand mixer or hand mixer
  • Baking sheets 2 large
  • Parchment paper
  • Cookie scoop Medium, for even portions
  • Mixing bowls
  • Measuring cups and spoons
  • Wire cooling rack
  • Offset spatula For spreading the filling
  • Paper towels For blotting pumpkin

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups old-fashioned rolled oats not instant oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 cup unsalted butter softened
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2/3 cup canned pumpkin puree blotted dry with paper towel, not pumpkin pie filling
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Cream Cheese Filling

  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter softened, for filling
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract for filling
  • salt a small pinch, for filling

Instructions
 

  • Preheat oven to 350°F. Line two large baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, oats, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed.
  • Spoon pumpkin puree onto paper towels and press gently with another paper towel to remove excess moisture.
  • In a stand mixer, beat softened butter, brown sugar, and granulated sugar on medium speed for 2 minutes until light and fluffy. Scrape down sides as needed.
  • Add blotted pumpkin puree, egg yolk, and vanilla extract. Beat on low speed until fully combined and smooth.
  • With mixer on low speed, gradually add dry ingredients to wet ingredients. Mix just until no streaks of flour remain. Do not overmix.
  • Using a cookie scoop, drop rounded portions of dough onto prepared baking sheets about 2 inches apart. Bake for 10 to 12 minutes until edges are set but centers still look soft.
  • Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • In a clean mixing bowl, beat softened cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla extract, and a small pinch of salt. Beat on low then increase to medium until light and fluffy.
  • Once cookies are completely cool, pair them by similar size. Spread or pipe a generous layer of filling onto the flat side of one cookie, then gently press a second cookie on top to form a sandwich.

Notes

  • Always blot the pumpkin puree to remove excess moisture before mixing it into the dough. This prevents spreading and wet centers.
  • Use old-fashioned rolled oats rather than instant oats for the best chewy texture.
  • Let the cookies cool completely before adding the filling, or the filling will melt right off.
  • Match cookies by size before sandwiching so the pies look even and uniform.
  • Chill assembled cream pies for 15 minutes if the filling feels too soft to hold its shape.
  • Store assembled cream pies in an airtight container in the refrigerator for up to 5 days.
  • Let refrigerated pies sit at room temperature for about 10 minutes before serving for the best texture.
  • Freeze unfilled cookies in a freezer-safe bag for up to 2 months. Freeze assembled pies for up to 1 month, thawing overnight in the fridge.
  • For a classic oatmeal cream pie twist, swap the cream cheese filling for a marshmallow creme filling.
  • Fold mini chocolate chips or chopped toasted pecans into the cookie dough for extra richness and crunch.

Nutrition

Serving: 1cream pieCalories: 320kcalCarbohydrates: 42gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 190mgPotassium: 120mgFiber: 2gSugar: 28gVitamin A: 45IUVitamin C: 2mgCalcium: 4mgIron: 8mg
Keyword cream cheese filled cookies, fall desserts, oatmeal cream pie recipe, pumpkin cookie sandwiches, pumpkin oatmeal cream pies
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