Pumpkin Oatmeal Cream Pies
Pumpkin Oatmeal Cream Pies: A Delicious Fall Treat
If you’re looking for a delicious and seasonal dessert, look no further than Pumpkin Oatmeal Cream Pies! These delightful treats combine the chewy texture of oatmeal cookies with the spiced flavor of pumpkin, all sandwiched around a creamy filling. Perfect for fall gatherings or as a cozy snack, these cream pies are sure to become a family favorite.
Why Make This Recipe
There are many reasons to try Pumpkin Oatmeal Cream Pies. Not only do they offer a unique blend of flavors and textures, but they are also incredibly easy to make. The warm spices like cinnamon and nutmeg paired with the natural sweetness of pumpkin make this dessert a delightful indulgence. Plus, they are perfect for meal prep, allowing you to enjoy them throughout the week!
How to Make Pumpkin Oatmeal Cream Pies
Making Pumpkin Oatmeal Cream Pies is a straightforward process that will have your kitchen smelling amazing in no time. Here’s a step-by-step guide to preparing this delicious treat.
Ingredients
- 1 cup rolled oats
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- 1/4 cup maple syrup
- 1/4 cup powdered sugar
Directions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine rolled oats, flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, cream together the brown sugar, granulated sugar, and softened butter until light and fluffy.
- Add the pumpkin puree and vanilla extract to the sugar-butter mixture; mix until well combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until fully mixed.
- Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- For the filling, beat together the softened cream cheese, maple syrup, and powdered sugar until smooth and creamy.
- Once the cookies are cooled, spread the filling between two cookies to create delicious sandwiches.
How to Serve Pumpkin Oatmeal Cream Pies
To serve these delightful cream pies, arrange them on a decorative platter and dust them lightly with powdered sugar for a beautiful presentation. They pair wonderfully with a hot cup of coffee or tea, making them the perfect snack for a cozy afternoon.
How to Store Pumpkin Oatmeal Cream Pies
To keep your Pumpkin Oatmeal Cream Pies fresh, store them in an airtight container in the refrigerator. They can last for up to five days, and are always best enjoyed chilled or at room temperature.
Tips to Make Pumpkin Oatmeal Cream Pies
- Use Fresh Pumpkin: For the best flavor, try using homemade pumpkin puree.
- Chill the Dough: If your dough is too sticky, let it chill in the fridge for about 30 minutes before baking.
- Add Nuts or Chocolate Chips: Feel free to enhance the flavors by adding chopped nuts or chocolate chips to the cookie dough.
Variations
- Gluten-Free: Substitute the regular flour with a gluten-free flour blend to accommodate gluten intolerance.
- Dairy-Free: Use vegan butter and dairy-free cream cheese for a dairy-free version.
- Syrup Alternatives: Replace maple syrup with honey or agave syrup for different flavor profiles.
FAQs
1. Can I freeze Pumpkin Oatmeal Cream Pies?
Yes! You can freeze the assembled cookies for up to three months. Just wrap them tightly in plastic wrap and then place them in an airtight container.
2. Can I use canned pumpkin?
Absolutely! Canned pumpkin puree works perfectly well in this recipe. Just ensure it’s pure pumpkin and not pumpkin pie filling.
3. How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden, and the centers are set but not too firm. They will continue to firm up while cooling.
Enjoy making your Pumpkin Oatmeal Cream Pies this season—these delightful sandwich cookies are sure to warm your heart and satisfy your sweet tooth!
Pumpkin Oatmeal Cream Pies
Ingredients
Cookie Ingredients
- 1 cup rolled oats
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 cup pumpkin puree Use fresh homemade puree for best flavor.
- 1 teaspoon vanilla extract
Filling Ingredients
- 1/2 cup cream cheese, softened Can substitute with dairy-free cream cheese.
- 1/4 cup maple syrup Can replace with honey or agave syrup.
- 1/4 cup powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine rolled oats, flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, cream together the brown sugar, granulated sugar, and softened butter until light and fluffy.
- Add the pumpkin puree and vanilla extract to the sugar-butter mixture; mix until well combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until fully mixed.
- Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Filling and Assembly
- For the filling, beat together the softened cream cheese, maple syrup, and powdered sugar until smooth and creamy.
- Once the cookies are cooled, spread the filling between two cookies to create delicious sandwiches.
