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Irresistibly Cozy 3-Step Pumpkin Oatmeal Cream Pies

Pumpkin Oatmeal Cream Pies
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Soft oatmeal cookies with pumpkin flavor and a creamy filling. A classic fall dessert.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
  2. In a large bowl, beat pumpkin puree, brown sugar, and 1/2 cup butter until smooth. Add egg and 1 teaspoon vanilla; mix well.
  3. In a separate bowl, combine oats, flour, baking soda, pumpkin pie spice, and salt. Stir into wet mixture until just combined.
  4. Drop rounded tablespoons of dough onto the prepared baking sheet, 2 inches apart. Flatten slightly with a fork.
  5. Bake for 12 to 14 minutes, until edges are golden. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  6. For the filling, beat cream cheese and 1/4 cup butter until fluffy. Gradually add powdered sugar and 1 teaspoon vanilla; beat until smooth.
  7. Spread filling on the flat side of one cookie, then top with another cookie. Repeat with remaining cookies.
  8. Refrigerate for at least 30 minutes before serving to set the filling.

Notes

  • For extra pumpkin flavor, add 1/4 teaspoon nutmeg to the dough.
  • Store assembled pies in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.recipekitchenhub.com/pumpkin-oatmeal-cream-pies/