Elevate your fall baking game with these delightful Pumpkin Oatmeal Cream Pies! This recipe combines the earthy sweetness of pumpkin, the hearty chew of oats, and the silky richness of spiced cream cheese filling, making them a must-try seasonal favorite. Whether for a holiday gathering or cozy nights at home, these pies are as fun to make as they are to eat.
Why You’ll Love These Pumpkin Oatmeal Cream Pies
- Pumpkin Perfect: Infused with real pumpkin puree and warming spices, each bite captures the essence of autumn.
- Chewy & Creamy: Soft, hearty cookies perfectly complement a luscious cream cheese filling, creating a delightful texture contrast.
- Great for Sharing: These crowd-pleasers are both comforting and indulgent, making them perfect for gatherings and celebrations.
What You’ll Need for Pumpkin Oatmeal Cream Pies
Oatmeal Cookie Ingredients
- Pumpkin puree: 1 cup (225–240g) – Adds rich moisture and flavor.
- Old-fashioned oats: 2 1/4 cups (191g) – Provides signature chewiness.
- All-purpose flour: 1 2/3 cups (209g) – Spoon and level for accuracy.
- Baking soda: 1 tsp – For lift.
- Salt: 1/2 tsp – Enhances flavor.
- Ground cinnamon: 1 tsp – Adds warmth.
- Pumpkin pie spice: 2 tsp – Store-bought or homemade for that quintessential fall taste.
- Unsalted butter: 1 cup (226g) – Softened to room temperature for a tender cookie.
- Granulated sugar: 1 cup (200g) – For sweetness.
- Light or dark brown sugar: 1/2 cup (100g) – Packed for depth.
- Egg yolk: 1, at room temperature – Binds the dough.
- Vanilla extract: 1 tsp – For a flavor boost.
Cream Cheese Filling Ingredients
- Cream cheese: 8 oz (226g) – Full-fat and softened to room temperature.
- Unsalted butter: 1/4 cup (56g) – Softened for a creamy texture.
- Confectioners’ sugar: 1 1/2 cups (180g) – Adds just the right sweetness.
- Vanilla extract: 1/2 tsp – Enhances flavor.
- Pumpkin pie spice: 1/2 tsp – For a subtle spiced note.
- Salt: A pinch to taste.
How to Make Pumpkin Oatmeal Cream Pies
Step 1: Prepare the Cookie Dough
- Prep Pumpkin: Line a medium bowl with 2 paper towels, add pumpkin puree, and blot excess moisture with another paper towel. Set the pumpkin aside.
- Preheat Oven: Preheat the oven to 350°F (177°C) and line large baking sheets with parchment or silicone mats.
- Mix Dry Ingredients: In a medium bowl, whisk together oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- Cream Wet Ingredients: In a large bowl, beat butter and sugars with a mixer on medium-high speed until creamy (about 2 minutes). Scrape the bowl, then add egg yolk, vanilla, and the blotted pumpkin. Beat until combined.
- Combine Mixtures: Gradually mix in the dry ingredients on low speed, then increase to medium speed until well combined. The dough will be creamy and sticky.
- Shape Cookies: Scoop dough (about 1.5 tablespoons each) onto the prepared sheets, spacing them 3 inches apart. Slightly flatten each ball with the back of a spoon.
- Bake: Bake for 14–16 minutes until lightly browned around the edges. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.
- Make Filling: Beat cream cheese and butter until smooth (about 1 minute). Add confectioners’ sugar, pumpkin pie spice, vanilla, and salt. Mix on low, then beat on high until creamy.
- Assemble Cookies: Spread or pipe filling onto the flat side of half the cooled cookies, then top with the remaining cookies, flat side down.
- Storage: Store leftover cookies at room temperature for up to 1 day, then refrigerate for up to 1 week to keep the filling fresh.
Tips for the Best Pumpkin Oatmeal Cream Pies
- Chill Your Dough: Prevents spreading and creates perfectly thick cookies.
- Don’t Overbake: For soft, chewy cookies, remove them from the oven when the edges are just set.
- Adjust the Filling: Add more confectioners’ sugar for extra sweetness or a touch of maple syrup for a fall-inspired twist.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap individually and freeze for up to 2 months. Thaw before enjoying.
These Pumpkin Oatmeal Cream Pies are an autumnal dream come true! Whether you’re baking for loved ones or treating yourself, they’re sure to become a cherished seasonal tradition. Enjoy the flavors of fall with this irresistible and festive treat!
Pumpkin Oatmeal Cream Pies
Elevate your fall baking game with these delightful Pumpkin Oatmeal Cream Pies! This recipe combines the earthy sweetness of pumpkin, the hearty chew of oats, and the silky richness of spiced cream cheese filling, making them a must-try seasonal favorite.
Ingredients
- 1 cup pumpkin puree
- 2 1/4 cup Whole rolled oats
- 1 2/3 cup All purpose flour leveled
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 2 tsp pumpkin pie spice
- 1 cup unsalted butter room temp
- 1 cup sugar
- 1/2 cup dark brown sugar packed
- 1 egg yolk room temp
- 1 tsp vanilla extract
Filling
- 8 ounces cream cheese room temp
- 1/4 cup unsalted butter room temp
- 1 1/2 cups confectioners sugar
- 1/2 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
Instructions
- Line a medium bowl with 2 paper towels, add pumpkin puree, and blot excess moisture with another paper towel. Set the pumpkin aside.
- Preheat Oven: Heat oven to 350°F. line baking sheets with parchment
- Mix Dry Ingredients: Whisk oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice in a bowl.
- ream Wet Ingredients: Beat butter and sugars until creamy, then add egg yolk, vanilla, and pumpkin. Mix
- Combine Mixtures: Gradually add dry ingredients until the dough is creamy and sticky.
- Scoop 1.5 tablespoons of dough onto sheets, spacing 3 inches apart, and flatten slightly.
- Bake for 14–16 minutes until edges are lightly browned. Cool for 10 minutes
Filling
- Beat cream cheese and butter until smooth, then add confectioners’ sugar, pumpkin pie spice, vanilla, and salt. Mix until creamy.
- Spread filling on half of the cookies and top with remaining cookies.