Description
Nostalgic pumpkin oatmeal cream pies celebrate autumn’s warmth with delicate spiced cookies sandwiching luscious cream filling. Comfort and sweet memories meld in each delightful bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 1 cup old-fashioned oats
- 1 ½ cups all-purpose flour
- ½ cup pumpkin puree
- 1 large egg
Sugars and Sweeteners:
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 ½ cups powdered sugar
Spices, Fats, and Flavor Enhancers:
- ¾ cup unsalted butter (softened)
- 4 ounces (113 grams) cream cheese (softened)
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla extract
- ¼ cup unsalted butter (softened)
Instructions
- Combine flour, rolled oats, baking soda, salt, and pumpkin pie spice in a mixing bowl, thoroughly whisking to distribute spices evenly.
- Using an electric mixer, cream butter with sugars until the mixture transforms into a light, airy consistency with a pale color.
- Incorporate egg into the butter mixture, blending until fully integrated. Add pumpkin puree and vanilla extract, mixing until the batter achieves a uniform, vibrant orange hue.
- Gradually fold dry ingredients into the wet mixture, stirring until a cohesive dough forms without overmixing.
- Preheat oven to 350°F. Drop rounded dough portions onto a lined baking sheet, spacing them evenly to allow spreading.
- Bake for 10-12 minutes, until edges turn golden brown and centers appear set. Remove and transfer to a wire rack for complete cooling.
- Prepare the filling by whipping cream cheese and butter until smooth. Gradually add powdered sugar, pumpkin puree, and additional pumpkin pie spice, blending until creamy and well-combined.
- Once cookies have reached room temperature, pair similar-sized cookies and generously spread filling between each sandwich, creating a decadent autumn treat.
Notes
- Swap flour for gluten-free blend to make the recipe celiac-friendly and ensure same texture and taste.
- Reduce sugar content by using monk fruit sweetener or stevia for a lower-calorie, diabetic-friendly version.
- Boost nutrition by adding ground flaxseed or chia seeds to the cookie dough for extra fiber and omega-3 fatty acids.
- Enhance dairy-free adaptation by substituting butter with coconut oil and using vegan cream cheese alternative for filling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg