Pumpkin Oatmeal Cream Pies
Pumpkin Oatmeal Cream Pies are the perfect fall treat, combining soft, chewy oatmeal cookies with a luscious cream cheese filling that captures the essence of autumn. Each bite is a delightful blend of warm spices and sweet pumpkin flavor, making these pies an irresistible addition to your seasonal dessert table. Ideal for Thanksgiving gatherings or cozy nights in, they’re sure to become a cherished favorite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 large egg
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, combine the rolled oats, flour, baking soda, baking powder, and spices; set aside.
- In a separate bowl, cream the softened butter and brown sugar until light and fluffy. Add the egg, pumpkin puree, and vanilla; mix well.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Drop spoonfuls of dough onto prepared baking sheets about two inches apart. Bake for 12-15 minutes until golden on the edges but soft in the center.
- Let cool completely before preparing the cream filling by mixing softened cream cheese with powdered sugar and vanilla until smooth.
- Assemble by spreading cream filling between two cookies.
Nutrition
- Serving Size: 1 pie (85g)
- Calories: 290
- Sugar: 14g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg