Fall is here, and that means it’s time for cozy treats! Pumpkin Oatmeal Cream Pies are the perfect way to enjoy the season. Soft, spiced cookies sandwich a rich cream cheese filling that will have you craving more. In this post, I’ll share how to make these delicious pies step by step, plus tips to make them just right. Get ready to create a sweet fall staple that everyone will love!
Ingredients
Main Ingredients for the Cookies
– 1 cup rolled oats
– 1 cup all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
Spices and Flavorings
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
Wet Ingredients
– 1/2 cup unsalted butter, softened
– 1/2 cup packed light brown sugar
– 1/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1 large egg
– 1 teaspoon vanilla extract
Ingredients for the Cream Cheese Filling
– 1/2 cup cream cheese, softened
– 1/4 cup powdered sugar
Gathering the right ingredients is key for these pumpkin oatmeal cream pies. Start with rolled oats and all-purpose flour for the base. Baking soda and baking powder help the cookies rise. Ground cinnamon and nutmeg add that warm, fall flavor. A touch of salt enhances all the tastes.
For the wet ingredients, soften the butter to mix well with the sugars. Light brown sugar brings moisture, while granulated sugar adds sweetness. Canned pumpkin puree gives a rich texture and flavor. Don’t forget the egg and vanilla extract to bind everything together.
Finally, for the cream cheese filling, use softened cream cheese to create that dreamy center. Powdered sugar will sweeten the filling just right. Once you have all these ingredients, you’re ready to bake a treat that celebrates fall!
Step-by-Step Instructions
Preparation Steps
– Preheat your oven to 350°F (175°C).
– Line two baking sheets with parchment paper.
– In a medium bowl, mix these dry ingredients:
– 1 cup rolled oats
– 1 cup all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
Mixing Instructions
– In a large bowl, cream together:
– 1/2 cup unsalted butter, softened
– 1/2 cup packed light brown sugar
– 1/4 cup granulated sugar
– Use an electric mixer to beat until light and fluffy, about 2-3 minutes.
– Next, add the wet ingredients:
– 1/2 cup canned pumpkin puree
– 1 large egg
– 1 teaspoon vanilla extract
– Beat until fully combined and smooth.
Combining Mixtures
– Gradually fold in the dry mixture into the wet mixture.
– Use a spatula to mix gently.
– Be careful not to overmix; this keeps the cookies soft.
Shaping and Baking
– Use a tablespoon or cookie scoop to drop dough onto the baking sheets.
– Space the cookies about 2 inches apart.
– Bake for 12-15 minutes. The edges will set, and the tops will be golden.
– After baking, let the cookies cool on the sheets for 5 minutes.
– Then, transfer them to wire racks to cool completely.
Filling Preparation and Assembly
– While cookies cool, make the filling.
– In a medium bowl, beat together:
– 1/2 cup cream cheese, softened
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
– Beat until smooth and creamy.
– Once the cookies cool, spread the filling on one cookie’s flat side.
– Top with another cookie, creating a sandwich.
– Repeat for all cookies, creating delicious cream pies.
Tips & Tricks
Baking Tips
To get the best texture for your cookies, use rolled oats. They add a chewy bite. Mix dry ingredients well to avoid lumps. When baking, keep an eye on the time. Bake for 12-15 minutes. The edges should be set, and tops should look golden.
Cream Filling Tips
For a light and airy filling, beat the cream cheese well. Combine it with powdered sugar and vanilla extract. This makes the filling fluffy and smooth. You can also add a pinch of cinnamon or a dash of maple syrup for extra flavor.
Presentation Tips
Serve your cream pies on a pretty plate. Dust the tops with cinnamon for a special touch. You can also add a small bowl of whipped cream beside them. This makes it fun for dipping or topping!
Variations
Flavor Variations
You can make these pumpkin oatmeal cream pies even more exciting. Try adding chocolate chips or nuts for a crunch. A half cup of chocolate chips adds rich sweetness. Walnuts or pecans give a nice texture. Mixing in spices can also change the taste. Try adding ginger or allspice for a warm twist.
Dietary Adjustments
Want to make these pies gluten-free? Swap the all-purpose flour for a 1-to-1 gluten-free blend. This small change still keeps the cookies soft and tasty. If you want a vegan option, use a flax egg instead of a regular egg. For the filling, replace cream cheese with a vegan cream cheese. These adjustments keep the flavors while meeting your diet needs.
Seasonal Variations
Pumpkin oatmeal cream pies shine in the fall. You can switch up the filling to match the season. Try using apple butter or spiced pear filling for a fun change. For Halloween or Thanksgiving, decorate with festive sprinkles or edible glitter. This makes your treats look even more special for gatherings.
Storage Info
Storing Leftovers
To keep your pumpkin oatmeal cream pies fresh, store them in an airtight container. This keeps them moist and tasty. You can use plastic wrap or a zip-top bag if you don’t have a container. Keep them at room temperature for short-term storage. If you want them to last longer, the fridge is a great option.
Freezing Instructions
You can freeze these cream pies for future treats. If you freeze them unassembled, store each cookie in a single layer with parchment paper between them. For assembled pies, wrap them in plastic wrap, then place them in a freezer bag. They will stay fresh for up to three months. When ready to enjoy, let them thaw in the fridge overnight.
Shelf Life
At room temperature, your cream pies are best enjoyed within two days. In the fridge, they can stay fresh for up to a week. Just make sure they are covered well to avoid drying out. Always check for any changes in texture or smell before eating, as this ensures safety and taste.
FAQs
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats. They will change the texture a bit. Quick oats absorb liquid faster. So, your cookies may be softer. Rolled oats give a chewier bite. I prefer rolled oats for this recipe.
How do I know when the cookies are done baking?
You’ll know the cookies are done when the edges look set. The tops should have a light golden color. If you gently press the center, it should bounce back. If it leaves a mark, bake a bit longer.
What are some alternatives to pumpkin puree?
You can use mashed banana or applesauce as alternatives. Both add moisture and sweetness. Sweet potato puree is another great choice. It gives a similar flavor and texture.
Can I make these cream pies ahead of time?
Yes, you can make these pies ahead of time. Store them in an airtight container. They last well in the fridge for about three days. For longer storage, freeze them. Just make sure to thaw them in the fridge.
How can I adjust the sweetness of the filling?
To adjust the sweetness, add more powdered sugar. Taste as you mix until it feels right. If you want less sweetness, reduce the sugar gradually. You can also add a pinch of salt to balance flavors.
In this post, we explored the sweet world of cream-filled pumpkin cookies. We covered key ingredients, from oats to cream cheese, and provided clear instructions for baking. I shared useful tips for the perfect texture and fun variations to suit different tastes. Remember, these cookies are easy to make and great for any occasion. Enjoy baking them, and have fun experimenting with flavors. Your friends and family will love these treats!
