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Pumpkin Oatmeal Cream Pies

Indulge in these delightful Pumpkin Oatmeal Cream Pies featuring soft, chewy cookies filled with a luscious cream filling—a perfect autumn treat.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 12 pies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup pumpkin puree Consider using homemade puree for a fresher taste.
  • 1/2 cup brown sugar Provides depth of flavor.
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs Can be substituted with flax eggs for a vegan option.
  • 1 teaspoon vanilla extract
  • 1 1/2 cups rolled oats Opt for certified gluten-free oats if needed.
  • 1 cup all-purpose flour Can use gluten-free flour as an alternative.
  • 1 teaspoon baking soda Make sure it’s fresh for best results.
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
For the Cream Filling
  • 1/2 cup butter, softened Can be replaced with plant-based butter for a vegan option.
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk Add more as needed to achieve desired consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.
  3. In another bowl, sift together oats, flour, baking soda, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the wet mixture until just incorporated.
  4. Drop tablespoon-sized scoops of cookie dough onto the prepared baking sheet.
Baking
  1. Bake for 12-14 minutes, or until the edges are golden and slightly firm to the touch.
  2. Cool completely on a wire rack.
Cream Filling
  1. For the cream filling, beat the softened butter with a mixer until creamy.
  2. Gradually add powdered sugar, then mix in vanilla extract and milk until smooth and fluffy.
  3. Spread or pipe the cream filling onto the flat side of half the cookies and sandwich with another cookie, pressing gently.

Notes

Serve these pies on a rustic wooden board or a delicate cake stand. Pair with a cup of chai or pumpkin spice latte for added delight. Store in an airtight container for up to a week or freeze them unfrosted for up to 3 months.