Pumpkin Oatmeal Cream Pies

October 15, 2024 by Baker Recipes, Updated October 15, 2024

Delightfully soft and chewy pumpkin oatmeal cookies filled with a tangy-sweet cream cheese frosting. Perfect for fall gatherings!

Ingredients

• 1 cup (225–240g) pumpkin puree
• 2 and 1/4 cups (191g) old-fashioned whole rolled oats
• 1 and 2/3 cups (209g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice
• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• For the Filling:
• 8 ounces (226g) full-fat cream cheese, softened
• 1/4 cup (56g) unsalted butter, softened
• 1 and 1/2 cups (180g) confectioners sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon pumpkin pie spice
• Pinch of salt

Instructions

1. Blot the pumpkin: Place pumpkin puree on paper towels in a bowl and press to remove excess moisture. Aim for about 3/4 cup (170g) of blotted pumpkin.
2. Preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper.
3. In a medium bowl, whisk together oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
4. In a large bowl, cream together softened butter, granulated sugar, and brown sugar with a mixer on medium-high speed for about 2 minutes.
5. Add egg yolk and vanilla; mix until combined. Then add blotted pumpkin and mix thoroughly.
6. Gradually add dry ingredients to wet ingredients, mixing on low speed until just incorporated.
7. Using a medium cookie scoop, place dough on the prepared baking sheets, spacing them about 3 inches apart. Slightly flatten each ball with the back of a spoon.
8. Bake for 14–16 minutes or until edges are lightly browned. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
9. Prepare the filling by beating cream cheese and butter together until smooth. Add confectioners sugar, vanilla, pumpkin pie spice, and salt; mix until creamy.
10. Spread or pipe filling onto the bottom side of half the cooled cookies and top with the remaining cookies. Store at room temperature for up to 1 day or refrigerate for up to 1 week.

Nutritional Information

Calories per serving: Approximately 210 kcal (this is an estimate and may vary).