Description
Pumpkin Oatmeal Cream Pies are a delightful fall treat that combines the flavors of pumpkin and spices with a creamy filling, perfect for autumn gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the pumpkin puree and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, oats, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are golden brown.
- Let the cookies cool completely on a wire rack.
- In a separate bowl, beat together the cream cheese and powdered sugar until smooth.
- Spread a generous amount of the cream cheese filling on the flat side of one cookie and top with another cookie to make a sandwich.
- Repeat with the remaining cookies and filling.
Notes
- Store the cream pies in an airtight container in the refrigerator for up to a week.
- For added flavor, consider adding chopped nuts or chocolate chips to the cookie dough.
- These pies can be frozen for up to three months; just thaw before serving.
Nutrition
- Serving Size: 1 cream pie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg