Pumpkin Oatmeal Cream Pies
Delicious and seasonal dessert combining chewy oatmeal cookies with spiced pumpkin filling, perfect for fall gatherings.
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.
Notes
To serve, dust with powdered sugar and pair with coffee or tea. Store in an airtight container in the fridge for up to five days. Dough can be chilled to make it easier to handle. Enhance flavor by adding nuts or chocolate chips.