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Pumpkin Oatmeal Cream Pies

Delicious Pumpkin Oatmeal Cream Pies featuring soft, chewy oatmeal cookies filled with a velvety cream cheese filling, perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 210
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup canned pumpkin
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup butter, softened
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 cups rolled oats
  • 1 teaspoon vanilla extract
For the filling
  • 2 cups powdered sugar
  • 1/2 cup cream cheese, softened
  • 1 teaspoon vanilla extract (for filling)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Add in the canned pumpkin and eggs, mixing until well combined.
  3. In another bowl, whisk together the flour, baking soda, ground cinnamon, ground nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the rolled oats.
  5. Using a spoon or cookie scoop, drop tablespoons of dough onto the prepared baking sheets about 2 inches apart.
Baking
  1. Bake in preheated oven for 12-15 minutes or until the edges are golden brown. Remove from oven and let cool completely.
Filling Preparation
  1. In a separate bowl, beat together the cream cheese and powdered sugar until smooth. Add in 1 teaspoon vanilla extract and mix again.
Assembly
  1. Once the cookies have cooled, spread a generous amount of the cream cheese filling on the bottom of one cookie and top it with another, creating a sandwich.
  2. Enjoy your homemade Pumpkin Oatmeal Cream Pies!

Notes

Make sure to properly measure your ingredients to avoid dry cookies. Store in an airtight container in the refrigerator for up to a week. They freeze beautifully; just ensure they are wrapped well.