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Pumpkin Oatmeal Cream Pies

Pumpkin Oatmeal Cream Pies: Autumn's Sweetest Delight

Indulge in Pumpkin Oatmeal Cream Pies, a cozy autumn dessert with a creamy filling that delights every bite.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 pies
Course: Cookies
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Pumpkin Puree Use unsweetened applesauce for a lighter alternative.
  • 1.5 cups Rolled Oats Opt for gluten-free oats if needed.
  • 0.5 cup Brown Sugar White sugar can be substituted.
  • 0.5 cup Granulated Sugar
  • 0.5 cup Butter Substitute with coconut oil for a dairy-free option.
  • 1 large Egg Can be replaced with a flax egg if vegan.
  • 1 teaspoon Pumpkin Spice Combine cinnamon, nutmeg, and ginger if unavailable.
  • 1 teaspoon Vanilla Extract Pure extract is recommended.
For the Cream Filling
  • 1 cup Powdered Sugar Choose cornstarch-free brands.
  • 0.25 cup Maple Syrup Honey in warm water can be used as a substitute.

Equipment

  • mixing bowl
  • baking sheet
  • parchment paper
  • Wire Rack

Method
 

Cookie Preparation
  1. In a large mixing bowl, cream together ½ cup softened butter, ½ cup brown sugar, and ½ cup granulated sugar until light and fluffy, about 2-3 minutes.
  2. Add 1 cup pumpkin puree, 1 egg, and 1 teaspoon vanilla extract, mixing until thoroughly combined.
  3. In a separate bowl, combine 1.5 cups rolled oats, 1 cup flour, 2 teaspoons pumpkin spice, and ½ teaspoon baking soda.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined to form a thick dough.
  5. Cover the bowl with plastic wrap and refrigerate for about 30 minutes.
  6. Preheat the oven to 350°F (175°C). Scoop tablespoon-sized portions onto a baking sheet lined with parchment paper.
  7. Bake for about 12-15 minutes, or until the edges are golden brown but centers remain soft.
  8. Remove cookies from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cream Filling Preparation
  1. In a medium bowl, whip together ¼ cup softened butter, 1 cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons maple syrup until light and fluffy.
  2. Once cookies have completely cooled, spread or pipe the cream filling generously onto half of the cookies.
  3. Top with remaining cookies, pressing gently to create a sandwich.

Nutrition

Serving: 1pieCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Ensure cookies are fully cooled before filling to avoid melting the cream. Store in an airtight container to maintain softness.

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