Description
Delightfully soft and spiced pumpkin oatmeal cream pies made with tender pumpkin-infused oatmeal cookies sandwiched with a luscious cream cheese filling, perfect for fall and holiday treats.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 3 cups old-fashioned rolled oats
Cream Filling
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure easy cookie removal and even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, creating a smooth base for your dough.
- Add Eggs, Vanilla, and Pumpkin: Beat in the eggs and vanilla extract until fully incorporated, then mix in the pumpkin puree until blended smoothly throughout the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt to evenly distribute the spices and leavening agent.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture, mixing just until combined to maintain a tender texture in the cookies.
- Add Oats: Stir in the old-fashioned rolled oats until evenly combined, giving the cookies a hearty texture and wholesome flavor.
- Shape Cookies: Drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing each dollop apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges turn a lovely golden brown, indicating perfectly cooked cookies.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool briefly before transferring them to a wire rack to cool completely.
- Prepare Filling: Beat together softened cream cheese and butter until creamy and smooth, creating the base for the filling.
- Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract to the cream cheese mixture, beating until the filling is fluffy and well combined.
- Assemble Pies: When cookies are completely cooled, spread the cream filling onto the flat side of one cookie and top with another cookie to form a sandwich. Repeat until all cookies are paired and filled.
Notes
- Ensure cookies are fully cooled before filling to prevent melting or sliding of the cream cheese filling.
- Use parchment paper or silicone mats to prevent sticking and facilitate easy cleanup.
- Store assembled oatmeal cream pies in an airtight container in the refrigerator to keep the filling fresh and firm.
- For a thicker filling, chill the cream cheese mixture prior to assembling the pies.
- Adjust spices to your taste preference; adding a pinch of ground allspice can enhance the warm flavors.
