Description

Delight in these Pumpkin Oatmeal Cream Pies, a perfect fall treat featuring soft oatmeal cookies infused with warm pumpkin spice and a luscious creamy pumpkin filling. These delightful sandwich cookies combine the heartiness of oats with the festive flavor of pumpkin, making them perfect for cozy gatherings or an afternoon snack.

Ingredients

Dry Ingredients

1 1/2 cups all-purpose flour
1 cup old-fashioned oats
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt

Wet Ingredients for Cookies

3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup pumpkin puree
1 large egg
1 tsp vanilla extract

Filling Ingredients

4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
2 tbsp pumpkin puree
1/4 tsp pumpkin pie spice
1/2 tsp vanilla extract

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Instructions

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, salt, and pumpkin pie spice until evenly combined.
Cream Butter and Sugars: In a separate large bowl, beat the softened unsalted butter, brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy, ensuring a perfect cookie texture.
Add Wet Ingredients: Beat in the large egg until fully incorporated. Then mix in the pumpkin puree and vanilla extract until the dough turns a uniform, vibrant orange color.
Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring continuously until a cohesive dough forms.
Shape and Bake Cookies: Preheat the oven to 350°F (175°C). Scoop dough portions onto a baking sheet lined with parchment paper, spacing them evenly. Bake for 10-12 minutes until the edges are lightly golden.
Cool Cookies: Remove the cookies from the oven and allow them to cool completely on a wire rack to ensure the filling doesn’t melt when assembled.
Make the Filling: While cookies cool, beat together softened cream cheese, butter, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract until smooth and creamy.
Assemble Pies: Once cookies are fully cool, spread or pipe the creamy pumpkin filling onto the flat side of one cookie, then sandwich with another cookie on top, gently pressing to spread the filling evenly.

Notes

For best results, ensure all butter and cream cheese are softened to room temperature before mixing.
You can store assembled cream pies in the refrigerator for up to 3 days in an airtight container.
Make sure cookies are completely cool before sandwiching; warm cookies will cause the filling to melt.
If you prefer a stronger pumpkin spice flavor, adjust the pumpkin pie spice slightly in both the cookie dough and filling.
These cookies can be frozen unfilled for up to 2 months; thaw and then fill before serving.