Description
Delightful pumpkin oatmeal cream pies that combine the essence of autumn with a chewy oatmeal cookie and rich cream filling.
Ingredients
Scale
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¾ cup brown sugar
- 1 cup pumpkin puree
- ½ cup melted butter
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (180°C).
- Combine rolled oats, flour, baking soda, cinnamon, nutmeg, and ginger in a large bowl, whisking to blend.
- Beat together brown sugar, pumpkin puree, and melted butter until smooth in another bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined; avoid overmixing.
- Drop spoonfuls of dough onto baking sheets lined with parchment paper.
- Bake for 10–12 minutes until the edges are lightly golden; let cool on the sheet for a few minutes before transferring to wire racks.
- Beat cream cheese and powdered sugar together with vanilla until creamy for the filling.
- Spread the filling onto the flat side of half the cookies and sandwich with the other half once cookies are completely cool.
Notes
Store in an airtight container in the refrigerator for up to five days. Can be frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 18g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Keywords: pumpkin, oatmeal, dessert, fall, cream pie, cookies