Pumpkin Oatmeal Cream Pies: My Cozy Fall Obsession (Print Version)

Pumpkin Oatmeal Cream Pies: Soft pumpkin oatmeal cookies with creamy filling. My favorite cozy fall treat, perfect for chilly evenings!

# 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:

→ Cozy Cookie Base

01 - 1 ½ cups (180g) all-purpose flour
02 - 1 cup (90g) rolled oats
03 - 1 tsp baking soda
04 - ½ tsp baking powder
05 - 1 tsp ground cinnamon
06 - ½ tsp ground ginger
07 - ¼ tsp ground nutmeg
08 - ⅛ tsp ground cloves
09 - ½ tsp salt

→ Pumpkin & Sweetness

10 - ½ cup (113g) unsalted butter, softened
11 - ½ cup (100g) granulated sugar
12 - ½ cup (100g) packed light brown sugar
13 - ½ cup (120g) pumpkin puree (100% pumpkin, not pie filling)
14 - 1 large egg
15 - 1 tsp vanilla extract

→ Creamy Filling Fun

16 - 4 oz (113g) cream cheese, softened
17 - ¼ cup (56g) unsalted butter, softened
18 - 2 cups (240g) powdered sugar, sifted
19 - ½ tsp vanilla extract

# Instructions:

01 - First things first, let's get that oven ready! Preheat it to 375°F (190°C) and line a couple of baking sheets with parchment paper. Honestly, parchment paper is my best friend for these – no sticking, easy cleanup, a total win! This simple step makes all the difference, trust me on this one. It's all about setting yourself up for success, right?
02 - In a big bowl, cream together your softened butter, granulated sugar, and brown sugar until it's light and fluffy. This usually takes me about 2-3 minutes with my electric mixer. I love watching it transform; it gets all pale and airy, smelling sweet already! This is where you're building the foundation for that perfect cookie texture, so don't rush it.
03 - Now, beat in that pumpkin puree, egg, and vanilla extract until everything is just combined. Don't overmix here; we just want it to be homogenous. It'll be a beautiful orange color, and you'll start to get that lovely pumpkin aroma. My kitchen always smells divine at this point! It feels like autumn has truly arrived, even if it's still warm outside.
04 - In a separate bowl, whisk together your flour, rolled oats, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Give it a good mix so all those spices are evenly distributed. This is where the magic really starts to happen, creating that signature cozy flavor. I just love the smell of all those spices mingling together!
05 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed until *just* combined. Stop as soon as you don't see any dry streaks, okay? Overmixing develops gluten, and we want soft, chewy cookies, not tough ones. Then, use a small cookie scoop (or two spoons, no judgment!) to drop rounded tablespoons onto your prepared baking sheets, leaving a couple of inches between each. They'll spread a bit!
06 - Pop those beauties into the preheated oven and bake for 10-12 minutes, or until the edges are set and the centers look just slightly soft. They'll firm up as they cool, promise! Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Patience is key for perfect cookies; I've learned that the hard way by trying to rush things too many times!
07 - While the cookies cool, let's make that dreamy cream cheese frosting! In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Then, gradually add the powdered sugar, one cup at a time, beating until fluffy. Stir in the vanilla extract. Honestly, I always taste-test this a few times, just to be sure it's perfect, you know? This is the 'cream' that makes these irresistible.
08 - Once the cookies are completely cool (this is important, don't rush it or your frosting will melt!), spread a generous dollop of cream cheese frosting on the flat side of one cookie. Then, gently top it with another cookie, flat side down, to create a sandwich. Repeat with the remaining cookies and frosting. And there you have it, your very own homemade cream pies!

# Notes:

01 - Don't rush the cooling process for the cookies; warm cookies will melt your beautiful cream cheese frosting, and that's just sad.
02 - These store wonderfully in an airtight container in the fridge for up to 3-4 days. They actually taste even better the next day, if you can wait!
03 - No pumpkin puree? I've used mashed sweet potato in a pinch, and while it's not *quite* the same, it still makes a delicious fall treat.
04 - For a pretty presentation, I sometimes dust the tops of the assembled pies with a little extra cinnamon or a sprinkle of powdered sugar.

# Equipment Needed:

01 - Electric mixer (handheld or stand)
02 - mixing bowls
03 - measuring cups and spoons
04 - baking sheets
05 - parchment paper
06 - wire cooling rack
07 - cookie scoop (optional)

# Nutrition (Per Serving):

Calories: 250-300
Total Fat: 10-15g
Total Carbohydrate: 40-50g
Protein: 3-5g

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