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–+ servings
Maya

Pumpkin Oatmeal Cream Pies: A Delightful Fall Treat!

Pumpkin Oatmeal Cream Pies are a delightful fall treat that combines the warm flavors of pumpkin and spices with a creamy filling, perfect for any autumn gathering.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
For the cream filling:
  • 1/2 cup unsalted butter softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk as needed for consistency

Method
 

  1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
  2. In a medium bowl, combine the rolled oats, flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
  4. Stir in the pumpkin puree until fully incorporated. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
  5. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  6. Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  7. While the cookies cool, prepare the cream filling. In a medium bowl, beat together the softened butter and powdered sugar until smooth. Add the vanilla extract and enough milk to achieve a spreadable consistency.
  8. Once the cookies are completely cool, spread a generous amount of cream filling on the flat side of one cookie and top with another cookie, pressing gently to sandwich them together.
  9. Serve immediately or store in an airtight container in the refrigerator for up to a week.

Nutrition

Serving: 1pieCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 30mgSodium: 150mgFiber: 2gSugar: 18g

Notes

  • For a twist, try adding chocolate chips or chopped nuts to the cookie dough for extra texture.
  • You can also substitute the pumpkin puree with applesauce for a different flavor profile.

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