Description of this recipe
Indulge in the cozy flavors of fall with these delightful Pumpkin Oatmeal Cream Pies. These treats combine the rustic charm of oatmeal cookies with the warm spice of pumpkin, all held together by a luscious cream cheese filling. Each bite is a symphony of textures and tastes, from the chewy oat-studded cookie to the smooth, sweet cream. Perfect for holiday gatherings, autumn bake sales, or simply as a comforting treat on a crisp day, these cream pies are sure to become a seasonal favorite.
Why you will love this recipe
These Pumpkin Oatmeal Cream Pies are more than just a dessert; they’re an experience. The combination of pumpkin and spices evokes a sense of nostalgia, while the hearty oats add a wholesome touch. The cream cheese filling provides a tangy sweetness that perfectly complements the earthy flavors of the cookie. What’s more, these pies are surprisingly easy to make, using common pantry ingredients and straightforward steps. You’ll love the aroma that fills your kitchen as they bake, and your friends and family will adore the taste. They are soft, chewy, and utterly irresistible, offering a delightful twist on classic oatmeal cookies.
Ingredients:
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 3 cups old-fashioned rolled oats
For the Cream Filling:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze. Using parchment paper also ensures that the cookies bake evenly, as it distributes heat uniformly.
Step 2: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. This process is crucial for creating cookies with a tender texture. Creaming incorporates air into the butter and sugar, which helps the cookies rise and become airy. Use an electric mixer for best results, and scrape down the sides of the bowl periodically to ensure even mixing.
Step 3: Beat in the eggs one at a time, followed by the vanilla extract, until well combined. Then, add the pumpkin puree and mix until everything is thoroughly incorporated. The eggs provide structure and richness to the cookies, while the vanilla extract enhances the overall flavor. The pumpkin puree adds moisture and a subtle sweetness, as well as the signature pumpkin flavor that makes these cookies so special.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisking these dry ingredients ensures that they are evenly distributed, which is essential for consistent results. The baking soda acts as a leavening agent, helping the cookies rise, while the spices add warmth and complexity to the flavor profile.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough, as this can develop the gluten in the flour and result in tough cookies. Mix until the dry ingredients are just incorporated, and then stop.
Step 6: Stir in the rolled oats until they are evenly distributed throughout the dough. The oats add a chewy texture and a nutty flavor that complements the pumpkin and spices beautifully. Make sure the oats are well incorporated, but again, avoid overmixing.
Step 7: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading. Using a tablespoon or a cookie scoop ensures that the cookies are uniform in size, which helps them bake evenly.
Step 8: Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are golden brown. Keep a close eye on the cookies, as baking times can vary depending on your oven. The cookies are done when the edges are set and the tops are slightly puffed.
Step 9: Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. Cooling the cookies on the baking sheet allows them to firm up slightly, which makes them easier to transfer without breaking.
Step 10: While the cookies are cooling, prepare the cream filling. In a large mixing bowl, beat together the softened cream cheese and butter until the mixture is smooth and creamy. Make sure both the cream cheese and butter are at room temperature, as this will help them blend together easily.
Step 11: Gradually add the powdered sugar to the cream cheese mixture, beating until the filling is smooth and fluffy. Then, add the vanilla extract and mix until well combined. Be sure to sift the powdered sugar before adding it to the cream cheese mixture, as this will prevent lumps from forming.
Step 12: Once the cookies are completely cool, spread a generous amount of the cream filling onto the flat side of one cookie and top with another cookie to form a sandwich. Repeat with the remaining cookies and filling.
Step 13: Serve immediately or chill in the refrigerator for later. Chilling the cream pies will help the filling firm up, making them easier to handle. These cookies are best enjoyed within a few days of making them.
COOKING Rating: 4/5 (Easy to moderate)
Serving Suggestions:
- Serve these Pumpkin Oatmeal Cream Pies with a cold glass of milk or a warm cup of coffee.
- They make a wonderful addition to any fall-themed dessert platter.
- Try serving them as a sweet treat at your next holiday gathering or bake sale.
- Pair with vanilla ice cream for an extra indulgent dessert.
Tips:
- Make sure your butter and cream cheese are softened to room temperature for a smoother cream filling.
- Don’t overmix the cookie dough to prevent tough cookies.
- Use a cookie scoop to ensure uniform cookie sizes.
- For a richer flavor, try using dark brown sugar instead of light brown sugar.
- Store the finished cream pies in the refrigerator to keep the filling firm.
Prep Time: 20 minutes Cook Time: 12-15 minutes Total Time: 45 minutes (including cooling time)
Nutritional Information (per cream pie): (Note: These are estimates and can vary based on specific ingredients and portion sizes.)
- Calories: Approximately 350-400
- Protein: 4-5 grams
- Sodium: 150-200 mg
Conclusion
These Pumpkin Oatmeal Cream Pies are a delightful way to celebrate the flavors of autumn. With their warm spices, chewy oats, and creamy filling, they’re sure to be a hit with everyone who tries them. Whether you’re baking for a special occasion or simply looking for a comforting treat, these cookies are a perfect choice. So grab your mixing bowls, preheat your oven, and get ready to enjoy a taste of fall!
5 Questions and Answers About This Recipe
- Can I make these cookies ahead of time?
- Yes, you can make the cookies ahead of time and store them in an airtight container at room temperature for up to 3 days. You can also prepare the cream filling ahead of time and store it in the refrigerator for up to 2 days. Assemble the cream pies just before serving for the best results.
- Can I freeze these cookies?
- It is best to freeze the cookies without the cream filling. Wrap the baked cookies individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them completely before adding the cream filling.
- What can I use instead of pumpkin puree?
- If you don’t have pumpkin puree on hand, you can substitute it with an equal amount of butternut squash puree. The flavor will be slightly different, but it will still be delicious.
- Can I use quick-cooking oats instead of old-fashioned rolled oats?
- While you can use quick-cooking oats, the texture of the cookies will be different. Old-fashioned rolled oats provide a chewier texture, while quick-cooking oats will result in a softer cookie. If using quick-cooking oats, you may need to adjust the amount of flour to achieve the desired consistency.
- How can I make these cookies gluten-free?
- To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to choose a blend that contains xanthan gum, as this will help bind the ingredients together and prevent the cookies from becoming crumbly. You may also want to add an extra egg to help with binding.
