Cozy Pumpkin Oatmeal Cream Pies (Print Version)

My beloved Pumpkin Oatmeal Cream Pies are pure fall comfort! Get my secret recipe, full of cozy spices and creamy filling. Perfect for autumn baking!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 45 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Oatmeal Cookies

01 - 1 ½ cups (180g) all-purpose flour
02 - 1 cup (90g) rolled oats
03 - ¾ cup (170g) unsalted butter, softened
04 - ½ cup (100g) granulated sugar
05 - ½ cup (110g) packed light brown sugar
06 - 1 large egg, room temperature
07 - ½ cup (120g) canned pumpkin puree

→ The Pumpkin & Spice Essentials

08 - 1 teaspoon ground cinnamon
09 - ½ teaspoon ground nutmeg
10 - ¼ teaspoon ground ginger
11 - ⅛ teaspoon ground cloves
12 - 1 teaspoon vanilla extract
13 - 1 teaspoon baking soda
14 - ½ teaspoon salt

→ For the Cream Cheese Filling

15 - 8 oz (226g) full-fat cream cheese, softened
16 - ½ cup (113g) unsalted butter, softened
17 - 3 cups (360g) powdered sugar, sifted
18 - 1 teaspoon vanilla extract

→ Optional Extras

19 - Extra cinnamon for dusting
20 - Candied pecans for garnish

# Instructions:

01 - Alright, first things first, grab your stand mixer and let's get that butter and sugars going. Cream the softened unsalted butter with both the granulated and brown sugars until it’s light and fluffy. This step is crucial for airy cookies, so don't rush it! I’m talking 2-3 minutes, scraping down the sides of the bowl often. You’ll see it transform from dense to a beautiful, pale cloud. It smells so sweet and comforting, even at this early stage – honestly, it's hard not to just sample it with a spoon right then and there, oops!
02 - Next up, beat in your room-temperature eggs, one at a time, making sure each is fully incorporated before adding the next. Then, stir in that glorious pumpkin puree and a splash of vanilla extract. In a separate bowl, whisk together your dry ingredients: the flour, baking soda, salt, and all those warm, inviting spices – cinnamon, nutmeg, ginger, and cloves. Slowly add the dry mixture to the wet, mixing on low speed until just combined. Overmixing here is a definite no-no; it’ll make your cookies tough, and nobody wants a tough cookie!
03 - Now for the star of the show: the rolled oats! Gently fold them into the dough until they're just evenly distributed. Don't go crazy with the mixing, or you'll break them down too much. Once everything's combined, cover your bowl and pop that dough into the fridge for at least 30 minutes. This chilling step is non-negotiable, trust me. It helps the flavors meld and prevents the cookies from spreading too much in the oven. I've skipped it once, thinking "I'm in a hurry!", and ended up with flat, sad puddles. Learn from my impatience!
04 - Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper. Scoop out rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between each. These cookies will spread a bit, so give them space. Bake for 12-15 minutes, or until the edges are set and lightly golden, but the centers still look a little soft. They'll firm up as they cool. The aroma filling your kitchen right now? Pure autumn bliss! It's honestly one of my favorite smells in the world.
05 - While your cookies are cooling completely (this is important, otherwise your filling will melt!), let's tackle that dreamy cream cheese filling. In your stand mixer, beat the softened cream cheese and butter together until super smooth and creamy, no lumps allowed! Then, gradually add the powdered sugar, a little at a time, mixing on low until incorporated, then cranking it up to medium-high until it's light and fluffy. Don't forget that splash of vanilla extract here too – it truly elevates the flavor. This part is so satisfying, watching it transform!
06 - Once your cookies are completely cool – and I mean completely! – it's assembly time! Pair up cookies of similar size. Spread a generous dollop of that glorious cream cheese filling onto the flat side of one cookie. I like to use an offset spatula or even a piping bag for a neater look, but a spoon works just fine. Then, gently top it with another cookie, pressing down just enough to create that iconic cream pie sandwich. Repeat with the remaining cookies and filling. Voila! You’ve got yourself a batch of pure pumpkin pie heaven. Enjoy your beautiful, homemade creations!

# Notes:

01 - Always use room temperature ingredients for the best texture in both cookies and filling; it makes a HUGE difference in creaming.
02 - Storage advice that actually works from my kitchen trials.
03 - Substitution I've tried that worked surprisingly well.
04 - Serving suggestion that makes this dish extra special.

# Equipment Needed:

01 - Stand mixer
02 - baking sheets
03 - parchment paper
04 - cooling racks
05 - mixing bowls
06 - whisk
07 - rubber spatula
08 - cookie scoop (optional)
09 - piping bag (optional)

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 4g

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