Pumpkin Oatmeal Cream Pies Recipe

If you have a soft spot for cozy fall flavors and nostalgic treats, you are going to absolutely fall in love with these Pumpkin Oatmeal Cream Pies. Imagine tender oatmeal cookies bursting with warm spices and pumpkin puree hugging a luxuriously smooth cream filling that melts in your mouth. They are a perfect blend of chewy, creamy, sweet, and spicy, making them an irresistible snack or dessert any time of the day. These Pumpkin Oatmeal Cream Pies bring all the magic of autumn to life while feeling like a comforting homemade hug.

Ingredients You’ll Need

To whip up these Pumpkin Oatmeal Cream Pies, you’ll only need simple pantry staples that each play a crucial role in texture, flavor, and that beautiful fall tone. From oats adding chewy heartiness to pumpkin puree infusing moisture and spice, every ingredient has a delicious purpose.

• Rolled oats: Provides a chewy and rustic texture that makes each bite satisfyingly hearty.
• All-purpose flour: The backbone that gives structure to the cookies without them becoming dense.
• Baking soda and baking powder: Together these help the cookies rise and stay tender.
• Salt: Enhances and balances the sweetness and spices.
• Ground cinnamon, nutmeg, and ginger: The warming spice trio that defines the classic pumpkin flavor profile.
• Unsalted butter: Adds richness and helps achieve that tender, melt-in-your-mouth crumb.
• Granulated and brown sugar: Brown sugar lends moisture and a hint of caramel flavor, while granulated sugar adds sweetness and lightness.
• Pumpkin puree: The star ingredient that keeps these oatmeal pies soft and moist while providing vivid color and natural sweetness.
• Egg: Binds the ingredients together and contributes to a tender texture.
• Vanilla extract: Adds depth and balances the pumpkin and spice flavors beautifully.
• Powdered sugar: Creates a silky smooth cream filling when blended with butter.
• Milk: Just enough to make the filling easily spreadable and creamy.

How to Make Pumpkin Oatmeal Cream Pies

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly soft and tender with the right amount of golden edges.

Step 2: Prepare Your Baking Sheets

Line two baking sheets with parchment paper to prevent sticking and make clean-up a breeze. This little step means your cookies come off easily without a fuss.

Step 3: Mix the Dry Ingredients

Whisk together the flour, baking soda, baking powder, salt, and the trio of warm spices—cinnamon, nutmeg, and ginger—in a medium bowl. This blend will infuse every bite with classic pumpkin pie flavors.

Step 4: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter with granulated and brown sugars until the mixture is light and fluffy. This process is key for a tender cookie crumb and subtle caramel notes.

Step 5: Add Pumpkin, Egg, and Vanilla

Mix in the pumpkin puree, egg, and vanilla extract until everything combines into a smooth and creamy batter. The pumpkin keeps the cookies moist and adds that irresistible autumn vibe.

Step 6: Combine Wet and Dry Ingredients

Gradually stir in the dry ingredients to the wet mixture just until blended. Then gently fold in the rolled oats to preserve their chewy texture—don’t overmix or the cookies might get tough!

Step 7: Scoop and Bake

Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheets about two inches apart. Bake for 10 to 12 minutes until the edges are set but the centers still look slightly underbaked for ultimate softness.

Step 8: Cool the Cookies

Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Full cooling is essential so your cream filling doesn’t melt during assembly.

Step 9: Prepare the Cream Filling

While the cookies are cooling, beat the softened butter with powdered sugar, vanilla extract, and enough milk to achieve a smooth and fluffy cream. This luscious filling is what transforms these into dreamy Pumpkin Oatmeal Cream Pies.

Step 10: Assemble the Pies

Spread a generous dollop of cream filling on the flat underside of one cookie and gently press another cookie on top to form a sandwich. Repeat with the remaining cookies, and get ready for some serious fall indulgence!

How to Serve Pumpkin Oatmeal Cream Pies

Garnishes

To make your Pumpkin Oatmeal Cream Pies even more inviting, consider adding a light dusting of cinnamon or a drizzle of melted white chocolate on top. A sprinkle of crushed toasted pecans can add a delightful crunch contrast and enhance the autumnal notes.

Side Dishes

These pies pair wonderfully with a steaming cup of chai tea or a frothy latte. A scoop of vanilla ice cream or a dollop of whipped cream on the side will also elevate your dessert experience, especially when served slightly warmed.

Creative Ways to Present

Try stacking these pies on a rustic wooden board with autumn leaves or cinnamon sticks for a festive touch. You can also individually wrap them in parchment paper tied with twine to share as thoughtful homemade gifts—who wouldn’t smile receiving these cozy treats?

Make Ahead and Storage

Storing Leftovers

Store leftover Pumpkin Oatmeal Cream Pies in an airtight container at room temperature for up to 3 days. Keeping them sealed preserves the soft texture of the cookies and the cream filling’s smoothness.

Freezing

You can freeze these treats for longer storage by placing them in a single layer on a baking sheet until firm, then transferring to a sealed freezer bag or container. They keep well for up to 2 months and thaw quickly at room temperature.

Reheating

If you want to enjoy these Pumpkin Oatmeal Cream Pies a little warm, pop them in the microwave for about 10-15 seconds. This brings out the spiced aroma and makes the cream filling extra luscious without melting it completely.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! Just roast and puree your fresh pumpkin first, making sure it’s smooth and not watery to maintain the right cookie texture and pumpkin flavor.

Are these Pumpkin Oatmeal Cream Pies gluten-free?

The recipe calls for all-purpose flour, so it’s not gluten-free as is. However, you can substitute with a gluten-free flour blend that measures cup-for-cup for similar results.

How long do these pies last if refrigerated?

Stored in an airtight container, they can last up to 5 days in the fridge. Just bring them to room temperature before serving for the best taste and texture.

Can I make the cream filling dairy-free?

Yes! Simply swap the butter for a plant-based alternative and use a dairy-free milk of your choice. The cream might be slightly different in texture but just as delicious.

What’s the best way to prevent the cookies from spreading too much?

Make sure your butter is softened but not melted and chill your dough for at least 30 minutes before baking. This helps the cookies hold their perfect shape.

Final Thoughts

Now that you have all the tips and tricks for making the best Pumpkin Oatmeal Cream Pies, I hope you feel inspired to bring this cozy fall dessert into your home. They are truly a delightful treat that balances spice, sweetness, and creaminess perfectly. Whip up a batch and share the joy—the soft cookies and luscious filling will surely become a beloved favorite!

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