Name: Pumpkin Oatmeal Cream Pies
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Cuisine: American
Ingredients: 1 cup (226g) pumpkin puree; 2 and 1/4 cups (191g) old-fashioned whole rolled oats; 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled); 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 2 teaspoons store-bought or homemade pumpkin pie spice*; 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 1 cup (200g) granulated sugar; 1/2 cup (100g) packed light or dark brown sugar; 1 egg yolk, at room temperature; 1 teaspoon pure vanilla extract; 8 ounces (226g) full-fat brick cream cheese, softened to room temperature; 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature; 1 and 1/2 cups (180g) confectioners’ sugar; 1/2 teaspoon pure vanilla extract; 1/2 teaspoon store-bought or homemade pumpkin pie spice; pinch of salt, to taste

Description

Soft and chewy pumpkin oatmeal cream pies filled with spiced cream cheese frosting made with whole rolled oats and real pumpkin puree.

Ingredients

Scale

Spiced Oat Cookies:

1 cup (226g) pumpkin puree

2 and 1/4 cups (191g) old-fashioned whole rolled oats

1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 teaspoons store-bought or homemade pumpkin pie spice*

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature

1 cup (200g) granulated sugar

1/2 cup (100g) packed light or dark brown sugar

1 egg yolk, at room temperature

1 teaspoon pure vanilla extract

Spiced Cream Cheese Filling:

8 ounces (226g) full-fat brick cream cheese, softened to room temperature

1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature

1 and 1/2 cups (180g) confectioners’ sugar

1/2 teaspoon pure vanilla extract

1/2 teaspoon store-bought or homemade pumpkin pie spice

pinch of salt, to taste

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Instructions

1. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.

2. Whisk oats, flour, baking soda, salt, cinnamon, and 2 tsp pumpkin pie spice in a bowl.

3. Cream 1 cup softened butter, granulated sugar, and brown sugar until fluffy; beat in egg yolk, 1 tsp vanilla, and pumpkin puree.

4. Fold dry ingredients into wet mixture, scoop 2-tbsp dough balls onto sheets, and bake for 12 to 14 minutes until edges set; cool completely.

5. Beat 8 oz cream cheese and ¼ cup butter until smooth; beat in confectioners’ sugar, ½ tsp vanilla, ½ tsp pumpkin pie spice, and salt.

6. Pipe filling onto flat side of half the cookies, top with remaining cookies, and chill 20 minutes before serving.

Notes

Blot pumpkin puree with paper towels to remove excess moisture for chewier cookies. Keep assembled cream pies stored in the fridge.

Prep Time: 25 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 390
Sugar: 36g
Sodium: 210mg
Fat: 20g
Saturated Fat: 20g
Unsaturated Fat: 20g
Trans Fat: 20g
Protein: 5g