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Pumpkin Oatmeal Cream Pies
Sarah namedy

Pumpkin Oatmeal Cream Pies

Soft, chewy pumpkin oatmeal cookies filled with rich cream cheese frosting — these Pumpkin Oatmeal Cream Pies are the perfect fall-inspired twist on a nostalgic favorite.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 cream pies
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup pumpkin puree, NOT canned pumpkin pie filling
  • 1 cup all-purpose flour (125 grams)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (112 grams), softened but not melted
  • 3/4 cup brown sugar (158 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1 tablespoon molasses or honey
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 1 cup quick oats (90 grams)
  • 1/2 cup unsalted butter (112 grams) for frosting
  • 4 ounces cream cheese (112 grams), full fat brick style
  • 2-3 cups powdered sugar (220–330 grams)
  • 1 teaspoon vanilla extract for frosting
  • 1/4 teaspoon salt for frosting
  • 1 tablespoon whipping cream or milk, if needed

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • cookie sheets
  • Parchment paper
  • Spatula
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper.
  2. Blot the pumpkin puree using paper towels or a dish cloth to remove excess moisture. Set aside.
  3. In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt. Set aside.
  4. In a large bowl, beat butter, brown sugar, and granulated sugar until creamed and fluffy.
  5. Add pumpkin puree, vanilla, molasses (or honey), and egg yolk. Beat until combined.
  6. Gradually mix the dry ingredients into the wet mixture. Stir in oats until evenly combined.
  7. Scoop cookie dough into 1–1.5 tablespoon balls and place 2 inches apart on lined sheets.
  8. Bake one sheet at a time for 7–10 minutes or until the tops look set.
  9. Cool cookies on sheets for 10 minutes, then transfer to a rack to cool completely.
  10. For frosting: beat butter until smooth, then add cream cheese and beat until creamy.
  11. Add 2 cups powdered sugar, vanilla, and salt. Beat on low, then medium speed until fluffy. Add more sugar and cream if needed.
  12. To assemble: spread 1–1½ tablespoons frosting on the bottom of one cookie and top with another cookie to make sandwiches.

Notes

For best texture, blot the pumpkin puree to remove excess moisture. You can refrigerate the dough for 30 minutes before baking for thicker cookies. Store assembled cookies in the refrigerator and let them sit at room temperature before serving.