Delicious Pumpkin Oatmeal Cream Pies for Fall Baking

Introduction

As autumn settles in and the leaves begin to fall, the craving for cozy, comforting flavors arises. Among the seasonal favorites, pumpkin stands out, bringing warmth and nostalgia. One delightful way to enjoy this gourd is by turning it into delicious Pumpkin Oatmeal Cream Pies.

These treats feature two spiced oatmeal cookies lovingly sandwiched around a creamy pumpkin filling. They are perfect for sharing at gatherings, or simply savoring as a treat at home. The combination of chewy cookies and a rich, smooth filling creates an indulgent dessert that encapsulates the essence of fall.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1 cup canned pumpkin puree
• 1 cup powdered sugar
• 1/2 cup cream cheese, softened
• 1/4 cup heavy cream

Directions & Preparation

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and beat until smooth.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.
6. Fold in the rolled oats until evenly distributed throughout the cookie dough.
7. Use a tablespoon to drop rounded balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes or until the edges are slightly golden, and the centers appear set. Remove from the oven and let cool completely on a wire rack.
9. While the cookies cool, prepare the filling. In a medium bowl, beat together the cream cheese, powdered sugar, and heavy cream until smooth and fluffy.
10. Stir in the pumpkin puree until fully combined, creating a creamy pumpkin filling.
11. Once the cookies are cool, flip half of them over and spread a generous dollop of the pumpkin filling on the flat side.
12. Top with the remaining cookies, flat side down, to create the cream pies.
13. Finally, enjoy your homemade Pumpkin Oatmeal Cream Pies with a cup of warm coffee or tea!

FAQs

What if my cookie dough seems too dry?

If your dough feels dry, add a teaspoon of milk or water to help bind it together.

Can I add chocolate chips or nuts to the cookies?

Absolutely! Fold in 1/2 cup of chocolate chips or chopped nuts for added texture and flavor.

What if I want a sweeter filling?

Adjust the sweetness of the filling by adding more powdered sugar, a tablespoon at a time, until it reaches your desired taste.

How can I make these pies more spiced?

Feel free to increase the amount of cinnamon or add a pinch of allspice for extra warmth in the flavors.

Can these cookies be made smaller for bite-sized treats?

Yes, you can use a teaspoon instead of a tablespoon to drop smaller portions for mini pies!

What is the best way to incorporate more pumpkin flavor in the filling?

You can increase the amount of pumpkin puree to 1 1/2 cups, but you will need to balance it with additional cream cheese.

What if my cookies spread too much while baking?

Ensure your butter is softened but not melted, and chill the cookie dough for 30 minutes before baking if needed.

Conclusion

Making Pumpkin Oatmeal Cream Pies is a delightful way to celebrate the flavors of fall. With each cookie crafted with care, the final result is not only a treat for the taste buds but also a beautiful presentation for any occasion.

These cookies are versatile—great for school lunches, fall festivals, or just a cozy evening at home. Share them with friends or keep them all for yourself; they are sure to bring comfort and joy during the chilly months ahead.

Recipe Card

Indulgent High Protein Low Carb Chocolate Cake

Delicious High Protein Low Carb Chocolate Cake made approachable with clear cues, pantry staples, and flexible swaps.

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Ingredients Method

Ingredients

  

• 1 cup almond flour
• 1/2 cup cocoa powder
• 1 cup protein powder chocolate or vanilla
• 3 large eggs
• 1/2 cup unsweetened applesauce
• 1/2 cup erythritol or your preferred sugar substitute
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Method

 

1. Preheat your oven to 350°F (175°C).
2. Grease a 9-inch round cake pan and line the bottom with parchment paper.
3. In a large mixing bowl, whisk together almond flour, cocoa powder, protein powder, erythritol, baking soda, and salt.
4. In another bowl, beat the eggs, then add applesauce and vanilla extract until well combined.
5. Combine the wet and dry ingredients, mixing just until no dry streaks remain.
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
9. Once cooled, frost as desired or enjoy plain.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.