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Get into those cozy fall vibes with these Pumpkin Oatmeal Cream Pies. Every bite gives you soft cookies packed with pumpkin and oatmeal, and in the middle there's a dreamy, spiced cream cheese layer. Share 'em at get-togethers or snack at home—either way, everyone will want more.
What You'll Grab
For the cookie part:
- Blot that fresh pumpkin puree so it's not too wet
- Old fashioned oats that are nice and hearty
- Both white and brown sugar mix for the best bite
- Just one egg yolk goes in for richness
- Warm vanilla and a handful of fall spices
For that fluffy filling:
- Cream cheese, let it sit out and soften up
- Powdered sugar for a smooth flavor
- Butter makes it extra creamy
- Add a splash of vanilla and all those cozy spices
Irresistible Pumpkin Oatmeal Cream Pies
First, blot your pumpkin dry and stir it up with eggs, both sugars, and your spices. Fold the oats and flour in last—just until it all comes together. Scoop out some dough, put it on lined baking sheets, and flatten gently. Bake, let them cool off, then beat up your filling with butter, cream cheese, and powdered sugar until fluffy. Toss in your spices and vanilla, slap your sandwiches together, and enjoy.
Easy Wins Every Time
Don't skip drying the pumpkin—your cookies will thank you. Measure out the dough evenly so your sandwiches look awesome. Gently squash the dough to shape, and if they cook up wonky, tidy the edges while they're warm. Stash filling in the fridge so it firms up and makes stacking much easier.
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Stay Soft and Yummy
Eat these Pumpkin Oatmeal Cream Pies soon for the best taste. Pop them in the fridge in a covered container, but let them hang out on the counter before eating. Want to keep some for later? Wrap each one and stick 'em in the freezer.
Mix Up the Fun
Slide some ice cream between the cookies for a cold treat. Toss in some nuts for a crunch. Drizzle with chocolate when you're feeling sweet-toothed. If you're in the mood, switch the middle for cinnamon buttercream or marshmallow fluff.
Frequently Asked Questions
- → Why do I need to blot the pumpkin?
- Pumpkin puree is really watery. If you skip blotting, your cookies might get flat. Drying it out a bit helps your cookies stay thick and chewy.
- → Can I use quick oats instead of whole oats?
- Go for whole rolled oats. Quick oats just dry things out and make your cookies weird. The big oats keep everything nubby and soft.
- → Why just the egg yolk?
- Pumpkin works like egg whites, so just pop in the yolk. The yolk makes these tender, not cakey, and keeps 'em rich.
- → Can I make these ahead?
- Freeze cookies (before you fill them) for up to 3 months. Put the filling together fresh when you're ready to eat for the best texture and flavor.
- → How should I store these?
- You can leave them on the counter for a day. After that, pop them in the fridge for up to a week because of the cream cheese filling.