How do you remove excess moisture from pumpkin puree for pumpkin oatmeal cream pies?

To remove excess moisture, squeeze and blot the pumpkin puree with paper towels or a clean dishcloth. This step is essential because too much water will make the cookies cakey and spread. Use pumpkin puree, not canned pumpkin pie filling, and blot thoroughly before adding to the dough.

What cream cheese is best for pumpkin oatmeal cream pie frosting?

Full-fat brick-style cream cheese is the best choice for the cream cheese frosting. Avoid cream cheese from a tub or those labeled low-fat, spreadable, or whipped, as they are too thin and will create a runny frosting. Use block-style cream cheese for a stable, spreadable texture.

Can I use pumpkin pie spice instead of individual spices?

Yes, you can substitute the individual cinnamon, ginger, nutmeg, and cloves with a total of 2 teaspoons of pumpkin pie spice. Do not add 2 teaspoons per spice; just replace the combined spices with 2 teaspoons of the blend. This simplifies the recipe without sacrificing the classic pumpkin spice flavor.

How should I store pumpkin oatmeal cream pies?

Unfrosted cookies can be stored in an airtight container at room temperature for up to a few days. Once assembled, the cookie sandwiches should be kept in an airtight container at room temperature for up to 8 hours or refrigerated for up to 4 days. Always ensure the cookies are fully cooled before assembling to prevent the frosting from melting.

Pumpkin Oatmeal Cream Pies: Soft, Chewy, and Perfect for Fall

Name: Pumpkin Oatmeal Cream Pies
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Ingredients: 1/3 cup pumpkin puree, NOT canned pumpkin pie filling; 1 cup all-purpose flour; 1 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened, but not melted; 3/4 cup brown sugar; 1/2 cup granulated sugar; 1 tablespoon molasses, or honey; 1 teaspoon vanilla extract; 1 large egg yolk, do not use the entire egg; 1 cup quick oats, large rolled oats work too; 1/2 cup unsalted butter; 4 ounces cream cheese, full fat, brick style; 2-3 cups powdered sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 tablespoon whipping cream, or milk, if needed

Description

Pumpkin Oatmeal Cream Pies If you grew up peeling the wrapper off a Little Debbie oatmeal cream pie, this recipe is going to feel like fall wrapped up in your own kitchen. I bake two batches of soft and chewy pumpkin spice cookies, packed with brown sugar and warm cinnamon, ginger, nutmeg, and cloves, then I sandwich them with a tangy cream cheese frosting.

Ingredients

Scale

Pumpkin Oatmeal Cookies
1/3 cup pumpkin puree, NOT canned pumpkin pie filling
1 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened, but not melted
3/4 cup brown sugar
1/2 cup granulated sugar
1 tablespoon molasses, or honey
1 teaspoon vanilla extract
1 large egg yolk, do not use the entire egg
1 cup quick oats, large rolled oats work too

Cream Cheese Frosting
1/2 cup unsalted butter
4 ounces cream cheese, full fat, brick style
2–3 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon whipping cream, or milk, if needed

Instructions

Pumpkin Oatmeal Cookies
1-Preheat the oven to 350F (180C) and: Preheat the oven to 350F (180C) and line cookie sheets with parchment paper.
2-Using paper towels or a clean dish: Using paper towels or a clean dish cloth, squeeze and blot the pumpkin puree to remove excess moisture from the pumpkin. Set aside.
3-In a medium bowl, whisk together the: In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves baking soda and salt. Set aside.
4-In a large bowl, beat together the: In a large bowl, beat together the butter, brown sugar and granulated sugar until creamed (you should no longer see lumps of brown sugar or butter – sugar granules is OK and expected).
5-Add the blotted pumpkin puree, vanilla extract,: Add the blotted pumpkin puree, vanilla extract, molasses (or honey), and egg yolk to the butter mixture. Beat together until combined.
6-Mix the flour mixture into the butter: Mix the flour mixture into the butter mixture, starting with the mixer on a low speed.
7-Stir in the oats until evenly mixed: Stir in the oats until evenly mixed into the dough.
8-Scoop the cookie dough into balls so: Scoop the cookie dough into balls so that each cookie is about 1 to 1.5 tablespoons of dough. Use a cookie scoop for this. Place cookie dough balls about 2 inches (5 cm) apart on the lined cookie sheets.
9-Bake 1 sheet at a time in: Bake 1 sheet at a time in the middle of the preheated oven. They’ll bake for about 7-10 minutes, or until the tops look set.
10-Cool the cookies on the cookie sheets: Cool the cookies on the cookie sheets for at least 10 minutes before transferring to a cooling rack to continue cooling.

Cream Cheese Frosting
11-In a large bowl, beat the butter: In a large bowl, beat the butter until smooth. Then mix in the cream cheese until smooth.
12-Add in 2 cups powdered sugar, along: Add in 2 cups powdered sugar, along with the vanilla extract and salt. Beat together, starting with the mixer on a low speed and gradually increasing to medium speed until incorporated.
13-Mix in the rest of the powdered: Mix in the rest of the powdered sugar about 1/3 cup at a time, until the desired sweetness is reached. If needed, beat in 1 tablespoon of whipping cream.

Assembling the Cookies
14-Ensure the cookies are completely cooled: Ensure the cookies are completely cooled. Spread about 1 to 1 1/2 tablespoons of frosting on the bottom of one cookie, then place a second cookie on top.

Prep Time: 45 min
Cook Time: 10 min
Method: bake

Nutrition

Calories: 413kcal
Sugar: 43g
Sodium: 181mg
Fat: 20g
Saturated Fat: 12g
Carbohydrates: 57g
Fiber: 1g
Protein: 3g
Cholesterol: 67mg

Keywords: Pumpkin Oatmeal Cream Pies