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Pumpkin Oatmeal Cream Pies Recipe

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4 from 6 reviews

Pumpkin Oatmeal Cream Pies combine soft, chewy pumpkin-spiced oatmeal cookies with a rich and creamy cream cheese frosting, making a perfect autumnal treat. These delightful sandwich cookies offer a warm blend of spices with a luscious filling, ideal for cozy gatherings or seasonal celebrations.

Ingredients

Cookies

  • 1/3 cup pumpkin puree (NOT canned pumpkin pie filling)
  • 1 cup all-purpose flour (125 grams)
  • 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 (112 grams), softened (not melted)
  • 3/4 cup brown sugar (158 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1 tablespoon molasses (15 ml) or honey
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 1 cup quick oats (90 grams) (large rolled oats work too)

Cream Cheese Frosting

  • 1/2 cup unsalted butter (112 grams)
  • 4 ounces cream cheese (112 grams), full fat, brick style
  • 2–3 cups powdered sugar (220–330 grams)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon whipping cream or milk (if needed)

Instructions

  1. Preheat the oven: Set your oven to 350°F (180°C) and prepare cookie sheets by lining them with parchment paper.
  2. Prepare pumpkin puree: Using paper towels or a clean cloth, squeeze and blot the pumpkin puree to remove excess moisture and set aside.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt. Set aside.
  4. Cream butter and sugars: In a large bowl, beat softened butter with brown sugar and granulated sugar until creamy and smooth, ensuring no lumps remain.
  5. Add wet ingredients: Incorporate the blotted pumpkin puree, vanilla extract, molasses (or honey), and egg yolk into the butter mixture. Beat until fully combined.
  6. Combine mixtures: Gradually mix in the flour mixture on low speed, then stir in oats thoroughly to form the cookie dough.
  7. Shape cookies: Scoop dough into balls about 1 to 1.5 tablespoons each and place them 2 inches apart on the prepared cookie sheets.
  8. Bake cookies: Bake one sheet at a time in the oven center for 7-10 minutes or until tops appear set but not browned.
  9. Cool cookies: Allow cookies to cool on the sheets for at least 10 minutes before transferring them to a wire rack to cool completely.
  10. Make cream cheese frosting: Beat butter in a large bowl until smooth, then add cream cheese and continue beating until well combined and creamy.
  11. Add sugar and flavor: Beat in 2 cups of powdered sugar, vanilla extract, and salt starting on low speed and increasing to medium until fully incorporated.
  12. Adjust sweetness and consistency: Gradually add remaining powdered sugar, about one-third cup at a time, until desired sweetness and thickness are reached. If frosting is too stiff, beat in 1 tablespoon of whipping cream or milk.
  13. Assemble pies: Once cookies are completely cooled, spread about 1 to 1 1/2 tablespoons of frosting on the bottom of one cookie and sandwich with another cookie on top to create cream pies.

Notes

  • Ensure pumpkin puree is not too wet by blotting it well to avoid soggy cookies.
  • Do not use canned pumpkin pie filling; use plain pumpkin puree only.
  • The egg yolk adds richness without extra moisture from egg whites.
  • You can substitute molasses with honey for a milder flavor.
  • Cookies should be fully cooled before assembling with frosting to prevent melting.
  • Store assembled cream pies in the refrigerator for best texture and freshness.

Find it online: https://bitezly.com/pumpkin-oatmeal-cream-pies-recipe/