How do I make Pumpkin Oatmeal Cream Pies from scratch?

To make Pumpkin Oatmeal Cream Pies, start by preparing the oatmeal cookies with rolled oats, pumpkin puree, brown sugar, and warm spices like cinnamon and nutmeg. After mixing and baking the cookies until golden, allow them to cool completely. For the cream filling, combine softened butter, powdered sugar, vanilla extract, and a touch of pumpkin puree or cream cheese for extra flavor. Spread or pipe the filling onto one cookie and sandwich with another. Refrigerate briefly to set before serving. This recipe blends seasonal pumpkin flavor with chewy oats for a cozy dessert.

Can I make Pumpkin Oatmeal Cream Pies ahead of time?

Yes, Pumpkin Oatmeal Cream Pies can be made ahead and stored in an airtight container. For best freshness, keep them refrigerated for up to 3-5 days. You can also freeze the assembled pies by wrapping each individually and placing them in a freezer bag; thaw overnight in the refrigerator before serving. Making them ahead is ideal for gatherings or holiday treats.

What are good substitutions for oats in Pumpkin Oatmeal Cream Pies?

If you need to substitute oats, consider using crushed cornflakes or gluten-free oats for dietary restrictions. Rolled oats provide chewy texture, but quick oats can also work, though the texture will be softer. Avoid instant oatmeal as it may alter the consistency. Make sure to use substitutions that maintain the cookie’s structure and complement the pumpkin and spices.

How can I make Pumpkin Oatmeal Cream Pies healthier?

To make a healthier version, reduce the sugar by using natural sweeteners like maple syrup or honey. Substitute part of the butter with applesauce or Greek yogurt to cut fat and add moisture. Use whole grain oats and incorporate extra spices for flavor without added calories. Additionally, reduce or omit the cream filling sugar and consider using a light cream cheese or whipped coconut cream alternative.

What’s the best way to store Pumpkin Oatmeal Cream Pies to keep them soft?

To keep Pumpkin Oatmeal Cream Pies soft, store them in an airtight container at room temperature for up to two days. If refrigerated, allow them to come to room temperature before serving to soften. Placing a slice of bread inside the storage container can help maintain moisture and prevent the cookies from drying out. Avoid storing in the freezer if you want to preserve the soft texture, as freezing can sometimes make the texture firmer.

Pumpkin Oatmeal Cream Pies Recipe With Spiced Pumpkin Filling

Name: Pumpkin Oatmeal Cream Pies
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: – 1 cup pumpkin puree, blotted to about 3/4 cup; – 2 1/4 cups old-fashioned whole rolled oats; – 1 2/3 cups all-purpose flour; – 1 teaspoon baking soda; – 1/2 teaspoon salt; – 1 teaspoon ground cinnamon; – 2 teaspoons pumpkin pie spice; – 1 cup unsalted butter, softened; – 1 cup granulated sugar; – 1/2 cup packed brown sugar; – 1 egg yolk at room temperature; – 1 teaspoon pure vanilla extract; – 8 ounces full-fat brick cream cheese, softened; – 1/4 cup unsalted butter, softened; – 1 1/2 cups confectioners sugar; – 1/2 teaspoon pure vanilla extract; – 1/2 teaspoon pumpkin pie spice; – Pinch of salt

Description

🎃 Enjoy the cozy flavors of fall with these Pumpkin Oatmeal Cream Pies that combine soft pumpkin-spiced cookies and a luscious cream cheese filling.
🍪 These sandwich cookies offer a delightful texture and rich taste, perfect for sharing with friends or savoring as a comforting treat.

Ingredients

– 1 cup pumpkin puree, blotted to about 3/4 cup

– 2 1/4 cups old-fashioned whole rolled oats

– 1 2/3 cups all-purpose flour

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 1 teaspoon ground cinnamon

– 2 teaspoons pumpkin pie spice

– 1 cup unsalted butter, softened

– 1 cup granulated sugar

– 1/2 cup packed brown sugar

– 1 egg yolk at room temperature

– 1 teaspoon pure vanilla extract

– 8 ounces full-fat brick cream cheese, softened

– 1/4 cup unsalted butter, softened

– 1 1/2 cups confectioners sugar

– 1/2 teaspoon pure vanilla extract

– 1/2 teaspoon pumpkin pie spice

– Pinch of salt

Instructions

1-Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2-In a bowl, combine the rolled oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice to make the dry mix.

3-In another bowl, cream the softened butter, granulated sugar, and brown sugar until smooth.

4-Add the blotted pumpkin puree, egg yolk, and vanilla extract to the wet mix, stirring well.

5-Gradually mix the dry ingredients into the wet ones until just combined.

6-Scoop the dough onto the baking sheet and bake for 12-15 minutes until golden.

7-While the cookies cool, prepare the filling by beating the cream cheese, butter, confectioners sugar, vanilla extract, pumpkin pie spice, and salt until creamy.

8-Sandwich the filling between two cooled cookies and chill briefly before serving.

Notes

🎃 Use full-fat cream cheese for the creamiest filling.
🍪 Blot the pumpkin puree to remove excess moisture for a better cookie texture.
❄️ Store assembled cream pies in the refrigerator to keep the filling firm.

Prep Time: 20 minutes
Chilling Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cream pie (2 cookies with filling)
Calories: 220 kcal
Sugar: 15 g
Sodium: 110 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 30 mg

Keywords: pumpkin cookies, oatmeal cream pies, spiced pumpkin filling, autumn dessert