Description

A delightful fall treat, these Pumpkin Oatmeal Cream Pies feature soft, chewy oatmeal cookies spiced with pumpkin and cinnamon, sandwiched together with a rich and tangy cream cheese filling. They are a homemade version of a classic snack, perfect for any autumn occasion.

Ingredients

Scale

For the Cookies:

1 cup (225–240g) pumpkin puree
2 and 1/4 cups (191g) old-fashioned whole rolled oats
1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
1 cup (226g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 egg yolk, at room temperature
1 teaspoon pure vanilla extract

For the Filling:

8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
1 and 1/2 cups (180g) confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon pumpkin pie spice
pinch of salt, to taste

Instructions

Blot the pumpkin: Line a medium bowl with 2 paper towels. Place the pumpkin puree in the bowl. Using another paper towel, press down to blot excess moisture out of the pumpkin. After blotting, make sure you have about 3/4 cup (170g) of pumpkin. Discard paper towels and set blotted pumpkin aside.
Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice together.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on medium-high speed until creamed, about 2 minutes. Scrape down the sides of the bowl as needed. Add the egg yolk and vanilla extract and beat on high speed until combined. Add the blotted pumpkin, and beat on high speed until combined.
Add the dry ingredients to the wet ingredients and mix on low speed until incorporated, then increase to medium speed and beat until combined. Dough will be creamy, soft, and sticky.
Using a medium cookie scoop, drop scant 1 and 1/2 Tablespoons of dough each on the cookie sheet, about 3 inches apart. With the back of a spoon, press down to slightly flatten the balls.
Bake for 14–16 minutes or until lightly browned and set on the edges. Remove from the oven and allow cookies to cool for 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
Make the filling: Using a mixer, beat cream cheese and butter on high speed until smooth and creamy, about 1 minute. Add the confectioners’ sugar, pumpkin pie spice, vanilla, and salt. Beat on low speed until sugar is incorporated, then increase to high speed until smooth and creamy.
Pipe or spread some of the filling on the bottom side of half of the cooled cookies; top with remaining cookies, right side up.

Notes

Blotting the pumpkin is a crucial step to prevent the cookies from being too cakey.
Ensure your butter, egg yolk, and cream cheese are at room temperature for a smooth, well-incorporated dough and filling.
The cookies must be cooled completely before adding the filling to prevent it from melting.
Cover and store leftover cookies at room temperature for up to 1 day. After that, store in the refrigerator for up to 1 week to keep the creamy filling fresh.

Prep Time: 30 minutes
Cook Time: 16 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cream pie
Calories: 385 kcal
Sugar: 35 g
Sodium: 180 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 6 g
Trans Fat: 0.5 g
Carbohydrates: 48 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 60 mg

Keywords: Pumpkin Oatmeal Cream Pies, oatmeal cookie recipe, cream cheese filling, pumpkin spice dessert, fall baking, homemade Little Debbie