Description
Indulge in the delightful flavors of fall with these Pumpkin Oatmeal Cream Pies. Soft and chewy oatmeal cookies sandwich a luscious pumpkin filling for a perfect autumn treat.
Ingredients
Scale
For the cookies:
- 1 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 cups old-fashioned oats
For the filling:
- 1/2 cup unsalted butter, softened
- 1 and 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream (plus more as needed)
- pinch of salt
Instructions
- Preheat the oven and prepare baking sheets: Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
- Make the cookie dough: Cream butter and sugars, add pumpkin, egg, and vanilla. In a separate bowl, whisk dry ingredients. Combine wet and dry ingredients, then fold in oats.
- Bake the cookies: Drop spoonfuls of dough onto baking sheets and bake for 10–12 minutes. Cool on a wire rack.
- Prepare the filling: Beat butter until smooth, add sugar, vanilla, cream, and salt, beating until fluffy.
- Assemble the pies: Spread or pipe filling onto one cookie and sandwich with another.
Notes
- Chill dough before baking for best results.
- Store assembled cream pies in the fridge for up to 5 days.
- Bring to room temperature before serving for the best texture.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cream pie
- Calories: 380
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
