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Pumpkin Oatmeal Cream Pies

These delightful Pumpkin Oatmeal Cream Pies blend the flavors of autumn with a creamy filling, offering a healthier yet satisfying dessert option.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup all-purpose flour Gives structure to the pies.
  • 1 teaspoon baking soda Acts as a leavening agent.
  • 1 teaspoon cinnamon Adds warmth and spice.
  • 1/2 teaspoon nutmeg Enhances the seasonal taste.
  • 1/4 teaspoon salt Balances sweetness.
  • 1/2 cup unsalted butter, softened Creates a rich texture.
  • 1 cup brown sugar Provides moisture and deep flavor.
  • 1/2 cup granulated sugar Aids in browning.
  • 1 large egg Binds the ingredients together.
  • 1 teaspoon vanilla extract Enhances overall flavor.
  • 1 cup rolled oats Adds fiber and texture.
  • 1 cup pumpkin puree Gives signature flavor and moistness.
For the cream filling
  • 1/2 cup cream cheese, softened Creates a creamy filling.
  • 1/4 cup powdered sugar Sweetens the filling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, mix together the flour, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the egg and vanilla extract to the butter and sugar mixture.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
  6. Gently fold in the rolled oats and pumpkin puree until evenly distributed.
Baking
  1. Drop tablespoons of dough onto a baking sheet, spacing them about two inches apart.
  2. Bake for 12-15 minutes or until golden brown.
  3. Let the cookies cool completely on a wire rack.
Filling and Assembly
  1. While cookies are cooling, prepare the cream filling by beating together the cream cheese and powdered sugar until smooth.
  2. Spread the cream filling on the flat side of one cookie and top with another cookie.
  3. Repeat until all cookies are filled.
Serving
  1. Enjoy your Pumpkin Oatmeal Cream Pies as a snack or dessert!

Notes

For a healthier version, replace some of the all-purpose flour with whole wheat flour. If looking for a lighter option, use lower-fat cream cheese or Greek yogurt for the filling. These pies can be stored in the fridge for a few days in an airtight container.