These Pumpkin Oatmeal Cream Pies bring cozy autumn flavors in every bite. Soft chewy pumpkin oatmeal cookies sandwich a rich spiced cream cheese filling creating the perfect fall treat. Your Pumpkin Oatmeal Cream Pies will become an instant seasonal favorite whether shared at gatherings or enjoyed at home.
What You'll Need
For the cookies:
- Fresh pumpkin puree blotted dry
- Hearty old fashioned oats
- Brown and white sugar for perfect texture
- Single egg yolk adds richness
- Warm autumn spices and vanilla
For your cream filling:
- Softened cream cheese
- Sweet confectioners sugar
- Rich creamy butter
- Cozy spices and vanilla extract
Creating Your Cream Pies
Start by blotting your pumpkin then mixing it with sugars egg and spices. Fold in your oats and flour until just combined. Scoop portions onto your baking sheets and give them a gentle press. Let them bake until perfect then cool completely. While they cool whip up your filling with cream cheese butter and sugar until smooth. Add those warm spices and vanilla then sandwich your Pumpkin Oatmeal Cream Pies together.
Tips For Success
Always blot that pumpkin well for the perfect cookie texture. Keep your portions even for pretty sandwich cookies. A gentle press helps them bake into perfect rounds. Reshape any uneven edges while they bake. Chilling your filling makes assembly much easier.
Keep Them Fresh
Your Pumpkin Oatmeal Cream Pies taste best fresh on day one. Store them covered in the fridge but let them come to room temperature before serving. Want to save some? Wrap them individually and freeze for later treats.
Fun Ways to Mix It Up
Try turning your Pumpkin Oatmeal Cream Pies into ice cream sandwiches. Add chopped nuts to the cookies for crunch. Drizzle with chocolate for extra indulgence. Switch up the filling with marshmallow fluff or cinnamon buttercream for variety.
Frequently Asked Questions
- Why do I need to blot the pumpkin?
- Pumpkin puree is very wet, which can make cookies spread too much. Blotting removes excess moisture to give you perfectly chewy cookies that hold their shape.
- Can I use quick oats instead of whole oats?
- Stick with whole rolled oats - quick oats can make the cookies too dry. The whole oats give better texture and help keep the cookies soft.
- Why just the egg yolk?
- The pumpkin already adds moisture like egg whites would. The yolk alone gives richness and structure without making the cookies cakey.
- Can I make these ahead?
- You can freeze the baked cookies before filling for up to 3 months. Make the filling fresh when ready to serve for best taste and texture.
- How should I store these?
- They'll keep at room temp for a day, but store in the fridge after that for up to a week. The cream cheese filling needs to stay cold.