These Soft Pumpkin Oatmeal Cream Pies are a cozy treat, filled with creamy deliciousness between two soft, spiced cookies. Perfect for fall or any sweet cravings!
Honestly, who can resist that soft texture and pumpkin flavor? I love them best with a warm cup of tea. They are like a hug in dessert form! 😊
Key Ingredients & Substitutions
Butter: Unsalted butter is preferred as it allows you to control the salt level. If you’re dairy-free, use a vegan butter substitute or coconut oil for similar results.
Pumpkin Puree: Canned pumpkin puree gives a rich flavor and convenience. If you want to use fresh pumpkin, make sure to roast and puree it properly for the right consistency.
Oats: Old-fashioned oats are perfect for texture. Quick oats can be used in a pinch, but they may result in a different texture. Gluten-free oats are a great alternative if you’re avoiding gluten!
Flour: All-purpose flour works well, but you could use whole wheat flour for a nuttier taste or a gluten-free blend to accommodate dietary needs.
What’s the Best Way to Ensure Soft Cookies?
Keeping your cookies soft depends on a few key steps. First, be careful not to over-bake them; they should be set around the edges and soft in the middle. Here’s how to achieve that:
- Chilling the dough makes it easier to shape and helps cookies hold their shape while baking.
- Keep an eye on them in the oven. Pull them out when they’re just lightly golden — they’ll firm up while cooling.
- Let them cool on the baking sheet for a few minutes. This helps keep them soft as they finish baking off-heat.
Following these tips will ensure delightful, soft pumpkin oatmeal cream pies that you and your loved ones will enjoy!
Soft Pumpkin Oatmeal Cream Pies
Ingredients
For the Pumpkin 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
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 cups old-fashioned rolled oats
For the Cream Filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 2 tablespoons heavy cream (adjust for desired consistency)
How Much Time Will You Need?
This delightful recipe will take about 15 minutes for preparation, along with 10-12 minutes of baking time, and don’t forget to chill the dough for at least 1 hour. Overall, plan for around 2 hours, including cooling and assembly. Perfect for a cozy afternoon treat!
Step-by-Step Instructions
1. Make the Cookies:
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy. Then, add the pumpkin puree, eggs, and vanilla extract. Mix until everything is well combined and smooth.
2. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This will ensure that all your dry ingredients are evenly mixed and ready to go!
3. Mix Dry into Wet:
Gradually add the dry ingredients to the wet pumpkin mixture. Stir gently until everything is just combined—don’t overmix!
4. Add Oats:
Now, it’s time to fold in the rolled oats evenly. This will give your cookies that lovely chewy texture we love.
5. Chill the Dough:
Cover the dough with plastic wrap and refrigerate for at least 1 hour. This helps the cookies hold their shape while baking.
6. Preheat Oven:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
7. Shape Cookies:
Scoop tablespoon-sized portions of dough and place them on the baking sheets, leaving about 2 inches of space between each. Give the tops a gentle flatten with your fingers; this helps them bake evenly.
8. Bake:
Bake for 10-12 minutes, or until the edges are set and lightly golden, while the centers remain soft. They might look a bit underbaked, but don’t worry—they’ll firm up as they cool!
9. Cool:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Prepare Filling:
In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in the vanilla extract and heavy cream, adding more cream if needed to make it smooth and spreadable.
11. Assemble Cream Pies:
Take one cookie, flat-side up, and spread a generous amount of cream filling on it. Top with another cookie, flat sides together, gently pressing to create a sandwich.
12. Serve and Enjoy:
Store the assembled cream pies in an airtight container in the refrigerator. Let them sit at room temperature for a few minutes before serving for the best flavor and texture. Enjoy your delightful soft pumpkin oatmeal cream pies with your favorite warm beverage!
Enjoy your cozy treat! 😊
FAQ for Soft Pumpkin Oatmeal Cream Pies
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Fresh pumpkin can be used as a substitute. Simply roast a small sugar pumpkin until tender, scoop out the flesh, and puree it until smooth. Just make sure to drain any excess moisture to maintain the right consistency in your cookies.
How Should I Store Leftover Cream Pies?
Store the assembled cream pies in an airtight container in the refrigerator. They can last up to 3 days, but for the best taste and texture, enjoy them within 2 days!
Can I Freeze These Cream Pies?
Absolutely! You can freeze the cookies and the cream filling separately. Assemble the pies right before serving for optimal freshness. Just make sure to wrap them tightly in plastic wrap or store them in an airtight container to avoid freezer burn. They’ll last up to 2 months in the freezer.
What Can I Substitute for Eggs in This Recipe?
If you’re looking for an egg substitute, you can use 1/4 cup unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit until it thickens). This will help maintain the moisture and binding properties in your cookies!