Pumpkin Oatmeal Cream Pies

Introduction

Welcome to the delicious world of homemade treats, where pumpkin and oatmeal come together to create a dessert you’ll fall in love with. If you’re craving a cozy, comforting sweet snack, these pumpkin oatmeal cream pies will satisfy your autumn dessert dreams. They are soft, chewy, and filled with creamy goodness that’s hard to resist. Let’s dive deeper into this indulgent recipe!

Detailed Ingredients with Measures

For the cookies:

unsalted butter – softened
light brown sugar
granulated sugar
pumpkin puree
pure vanilla extract
all-purpose flour
old-fashioned oats
pumpkin spice
baking soda
kosher salt

For the filling:

unsalted butter – softened
powdered sugar
marshmallow creme
pure vanilla extract
kosher salt

Each ingredient is integral in creating the perfect combination of flavor and texture that defines these cream pies. Be sure to use high-quality ingredients to maximize the deliciousness.

Prep Time

The preparation for these pumpkin oatmeal cream pies is both simple and fun. You’ll start by mixing the wet ingredients to create the cookie dough base, then add in the dry ingredients to complete the batter. After a little chill time for the dough, it’s time to start scooping and baking these delightful cookies. Finally, whip up the creamy and sweet marshmallow filling!

Cook Time, Total Time, Yield

Cook time for this recipe is quick, ensuring that you get to taste these scrumptious pies as soon as possible. Including the cooling and assembling process, the total time needed is just perfect for a weekend bake or a treat to share with loved ones. The recipe yields a batch of generously portioned pies, which can be adjusted based on the size you prefer. These cream pies truly balance softness, sweetness, and spice, making it an unforgettable dessert!

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Prepare yourself for a bake that fills your kitchen with the fragrant aroma of fall. These pumpkin oatmeal cream pies are perfect for gatherings, gifting, or simply indulging in a cozy moment at home. Enjoy!
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Detailed Directions and Instructions

Step 1: Preheat the oven

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Set them aside.

Step 2: Combine dry ingredients

In a medium-sized mixing bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt until thoroughly combined. Set aside.

Step 3: Mix wet ingredients

In a large mixing bowl, use a handheld or stand mixer to cream together the butter and sugars on medium speed until light and fluffy. This should take about 2-3 minutes.

Step 4: Add pumpkin and vanilla

To the butter-sugar mixture, add the pumpkin puree, egg yolk, and vanilla extract. Mix on medium speed until smooth and fully incorporated.

Step 5: Combine wet and dry ingredients

Gradually add the dry ingredient mixture to the wet ingredients in 2-3 parts, mixing on low speed until just combined. Be careful not to overmix.

Step 6: Portion out the dough

Using a small cookie scoop or tablespoon, portion out rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 7: Bake the cookies

Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden brown and the centers appear set. Rotate the baking sheets halfway through baking for even results.

Step 8: Cool the cookies

Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Transfer them to a wire rack to cool completely before assembly.

Step 9: Make the cream filling

In a medium bowl, use a mixer to whip the butter, powdered sugar, vanilla extract, and heavy cream together on medium-high speed until light, fluffy, and spreadable. Adjust the consistency with more powdered sugar or cream if needed.

Step 10: Assemble the cream pies

Pair the cooled cookies by size and shape. Spread or pipe a generous amount of cream filling onto the flat side of one cookie. Place the flat side of a second cookie on top, gently pressing to sandwich the filling.

Step 11: Serve and enjoy

Serve the pumpkin oatmeal cream pies immediately or store them in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving.

Notes

Note 1: Measuring flour

Make sure to spoon and level the flour into your measuring cup to avoid overpacking, which could result in dense cookies.

Note 2: Oats

For the best texture, use old-fashioned oats rather than quick oats. Quick oats may create a less chewy cookie.

Note 3: Spices

Adjust the spices to your liking. You can add more cinnamon or decrease the amount of cloves based on your flavor preference.

Note 4: Pumpkin puree

Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.

Note 5: Cookie size

Using a smaller cookie scoop might result in more sandwiches. Adjust baking time as needed.

Note 6: Storing leftovers

Store any leftover cream pies in an airtight container in the refrigerator to maintain freshness. Let them sit at room temperature for a few minutes before enjoying.

Note 7: Freezing

Unfilled cookies can be frozen for up to 2-3 months. Thaw at room temperature and fill with cream when ready to serve.
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Cook Techniques

How to Properly Measure Flour

Use the “spoon and level” method to measure flour. Spoon the flour into a measuring cup and level it off with a flat edge such as the back of a butter knife. Avoid packing flour into the cup, as it may lead to dense and dry baked goods.

Preparing Pumpkin Puree

Ensure your pumpkin puree is not overly liquid. If necessary, drain the puree using a fine mesh sieve or paper towel-lined bowl to remove excess moisture before adding it to the recipe.

Mixing the Dough

When mixing dough, start on a low speed to avoid over-mixing, especially when adding dry ingredients to wet ingredients. Over-mixing can lead to tougher cookies or baked goods.

Chilling the Dough

Allow the dough to chill as directed. Chilling helps the dough firm up, making it easier to scoop and shape. It also helps prevent the cookies from spreading too much during baking.

Baking Evenly

Bake cookies on a parchment-lined baking sheet for even cooking and to prevent sticking. Be sure to rotate the baking tray halfway through the bake time for consistent browning.

Make the Cream Filling

Ensure the butter and cream cheese are softened to room temperature before beating to achieve a creamy, lump-free mixture. Whip on medium-high speed until light and fluffy for the best texture.

FAQ

Can I use homemade pumpkin puree instead of canned?

Yes, you can use homemade pumpkin puree. Make sure it has a similar thick consistency to canned puree by removing excess moisture.

How do I store pumpkin oatmeal cream pies?

Store the cream pies in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving if you prefer softer cookies.

Can these be made gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking to make this recipe gluten-free.

Can I freeze oatmeal cream pies?

Yes, store the assembled pies in an airtight container or tightly wrapped and freeze for up to two months. Thaw in the refrigerator and bring to room temperature before serving.

What is the best way to make these ahead of time?

Prepare the cookies and cream filling separately up to 2–3 days in advance. Store the cookies in an airtight container at room temperature and the filling in the refrigerator. Assemble before serving for the freshest taste.

Why are my cookies spreading too much?

This could be due to warm dough. Ensure the dough is thoroughly chilled before scooping and baking. It could also be caused by inaccurate flour measurement, so double-check your measuring technique.

Conclusion

Pumpkin oatmeal cream pies are a delightful combination of soft, pumpkin-spiced oatmeal cookies and a luscious creamy filling. Their cozy warmth and delicious flavors make them the perfect treat for autumn or holiday gatherings. Whether shared with loved ones or enjoyed solo, these little pies are guaranteed to satisfy your sweet tooth and create a lasting impression.

More recipes suggestions and combination

Classic oatmeal cream pies

For a traditional twist, stick to a classic oatmeal cream pie recipe with buttery oatmeal cookies and vanilla frosting filling.

Spiced apple oatmeal cream pies

Pair chopped or dried apples with warm spices like cinnamon and nutmeg to create a comforting seasonal variation.

Pumpkin chocolate chip oatmeal cream pies

Add chocolate chips to the pumpkin cookie dough for an extra layer of indulgence.

Carrot cake oatmeal cream pies

Bring carrot cake flavors to the mix by adding shredded carrots, walnuts, and raisins to the oatmeal cookie base.

Maple pecan oatmeal cream pies

Enhance the cookies with maple extract and pecan pieces for a rich, nutty flavor.

Chai spiced oatmeal cream pies

Infuse your oatmeal cookies with chai spice blends for a fragrant and exotic take on the dessert.