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Ultimate Pumpkin Oatmeal Cream Pies

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Delightful pumpkin oatmeal cream pies that combine rich, spiced cookies with a creamy filling, perfect for autumn.

Ingredients

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  • 1 cup all-purpose flour (or gluten-free blend)
  • 1 cup rolled oats (quick oats work in a pinch)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened (or coconut oil)
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg (or flax egg for vegan)
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1 cup cream cheese, softened (or dairy-free cream cheese)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Mix the dry ingredients in a large bowl: flour, oats, baking soda, cinnamon, nutmeg, and salt.
  3. Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add egg and vanilla extract, mixing until incorporated.
  5. Mix in pumpkin puree until fully combined.
  6. Combine the wet and dry mixtures gently, ensuring not to overmix.
  7. Scoop dough onto prepared baking sheets, about 2 inches apart, and bake for 12-15 minutes.
  8. Cool cookies on the baking sheets for 5 minutes before transferring to wire racks.
  9. Whip the filling by beating cream cheese, powdered sugar, and vanilla until smooth.
  10. Assemble the cream pies by spreading filling between two cookies.

Notes

These cream pies are perfect for autumn gatherings and can be stored in the fridge for freshness.

Nutrition

Keywords: pumpkin, oatmeal, cream pie, dessert, fall recipe

Find it online: https://pureproteinbites.com/pumpkin-oatmeal-cream-pies-busy-weeknights/