These Easy Pumpkin Oatmeal Cream Pies are a fall favorite! Soft, chewy oatmeal cookies with a delicious pumpkin spice flavor make them simply irresistible!
Oh, the creamy filling is like a hug in a cookie! I love making these for friends and family—they all disappear fast. And who can resist that delightful spice? 😋
Key Ingredients & Substitutions
Butter: I always recommend using unsalted butter for better control over the sweetness. If you’re dairy-free, coconut oil or vegan butter works well too.
Pumpkin Puree: Canned pumpkin puree is very convenient. If you want to try a fresh version, simply roast a sugar pumpkin and blend it until smooth!
Flour: All-purpose flour is standard, but you can swap in whole wheat flour for a heartier texture. Just note that it may change the flavor slightly.
Oats: Old-fashioned rolled oats add a great texture. Quick oats could be used, but they might make the cookies a bit mushy. If gluten-free, look for certified gluten-free oats.
How Do You Ensure Soft and Chewy Cookies?
To get soft and chewy oatmeal cookies, it’s important to not overbake them. Here are some tips:
- Start by creaming the butter and sugars well; this adds air and moisture.
- Keep an eye on them in the oven, and take them out when edges are lightly browned but centers still look soft.
- Let them cool on the baking sheet for a few minutes before moving; this helps them set up and stay moist.
These simple steps ensure you’ll have deliciously soft cookies every time!
Easy Pumpkin Oatmeal Cream Pies
Ingredients You’ll Need:
For the Oatmeal Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
For the Cream Filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (or milk)
How Much Time Will You Need?
You’ll need about 20 minutes for preparation and around 15 minutes for baking. After that, allow for cooling time of about 30 minutes, plus an additional 30 minutes in the fridge for the cream pies to set. In total, plan for around 1 hour and 35 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This will take about 2-3 minutes with an electric mixer.
3. Add Pumpkin and Eggs:
Next, add the pumpkin puree and eggs to your butter-sugar mixture. Beat well until everything is fully combined and smooth.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Make sure it’s well-mixed!
5. Mix It All Together:
Gradually add your dry ingredients to the wet mixture. Stir gently until just combined. The dough will be thick. Then, fold in the rolled oats until evenly distributed.
6. Shape the Cookies:
Using a tablespoon, drop rounded portions of dough onto your prepared baking sheets, making sure to space them about 2 inches apart.
7. Bake the Cookies:
Bake in your preheated oven for about 12-15 minutes, or until the edges are lightly browned but the centers still look soft.
8. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
9. Make the Cream Filling:
While the cookies are cooling, prepare the cream filling. Beat the softened butter until it’s smooth, then gradually add in the powdered sugar, mixing until fluffy. Finally, stir in the vanilla extract and heavy cream, beating until it’s light and creamy.
10. Assemble the Cream Pies:
When your cookies are completely cool, spread a generous amount of cream filling on the flat side of one cookie. Top it with another cookie, pressing gently to complete the sandwich.
11. Chill and Serve:
For the best texture, chill the assembled cream pies in the refrigerator for at least 30 minutes before serving. This will help the filling set nicely!
Enjoy your delicious pumpkin oatmeal cream pies with a warm cup of tea or coffee!
FAQ for Easy Pumpkin Oatmeal Cream Pies
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin. Just roast a sugar pumpkin, scoop out the flesh, and blend it until smooth. Make sure to measure out the same amount as specified for canned pumpkin (1 cup).
How Can I Make This Recipe Gluten-Free?
You can substitute all-purpose flour with a gluten-free all-purpose blend. Just ensure that it includes xanthan gum, which helps with structure. The oats should also be certified gluten-free.
What’s the Best Way to Store Leftover Cream Pies?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen; just wrap them individually before placing them in a freezer bag. Thaw in the fridge before enjoying!
Can I Make the Dough Ahead of Time?
Yes, you can! Prepare the cookie dough, wrap it tightly in plastic wrap, and refrigerate for up to 2 days. When ready to bake, scoop and bake from the fridge—it may take an extra minute or two to bake.