Pumpkin Oatmeal Cream Pies

Why You’ll Love This Recipe

Pumpkin Oatmeal Cream Pies bring together the heartiness of oats with the comforting spices of pumpkin and cinnamon, creating a chewy cookie with an irresistible texture. The pumpkin spice enhances the flavor, making them feel perfectly cozy for autumn. The real showstopper is the maple cream filling that brings a sweet, creamy contrast to the spiced cookie. These pies are ideal for an afternoon treat with coffee or as a dessert at your next fall gathering. They’re fun to make, even more fun to eat, and guaranteed to satisfy your pumpkin cravings!

Ingredients

For the Cookies:

1 cup organic pumpkin puree (not pumpkin pie filling)
1 ½ cups all-purpose flour
2 ½ teaspoons pumpkin spice
½ teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon salt
2 ¾ cups old fashioned rolled oats
1 cup unsalted organic butter, room temperature
1 cup granulated sugar
¼ cup plus 2 tablespoons brown sugar
1 large egg yolk (yolk only)
1 tablespoon pure vanilla extract

For the Maple Cream Filling:

¾ cup unsalted organic butter, room temperature
3 cups powdered sugar (sifted to remove lumps, preferably)
3 to 4 tablespoons milk
½ teaspoon pure vanilla extract
¼ teaspoon maple flavor

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cookies:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, pumpkin spice, cinnamon, baking soda, and salt. Set aside.
3. Cream the butter and sugars: In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together until creamy and well combined (about 2-3 minutes).
4. Add the egg yolk and vanilla: Add the egg yolk and vanilla extract to the butter mixture, and beat until smooth.
5. Add the pumpkin puree: Stir in the pumpkin puree until fully incorporated into the butter mixture.
6. Combine the wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
7. Add the oats: Stir in the oats until evenly mixed.
8. Shape the cookies: Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheets. Space them about 2 inches apart.
9. Bake the cookies: Bake the cookies for 10-12 minutes or until the edges are lightly golden. They should still be soft in the center. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

For the Maple Cream Filling:

1. Beat the butter: In a medium bowl, beat the unsalted butter until smooth and creamy (about 2 minutes).
2. Add powdered sugar and flavor: Gradually add the sifted powdered sugar, 3 tablespoons of milk, vanilla extract, and maple flavor, beating until light and fluffy. Add additional milk, one tablespoon at a time, if needed to reach your desired consistency.

Assembling the Pies:

1. Pair the cookies: Once the cookies are completely cooled, match them up in pairs of similar size.
2. Fill the pies: Spread a generous amount of the maple cream filling on the flat side of one cookie in each pair, and then gently press the other cookie on top to form a sandwich.
3. Chill (optional): For best results, refrigerate the assembled pies for 30 minutes to set the filling.
4. Serve: Enjoy the Pumpkin Oatmeal Cream Pies at room temperature or slightly chilled for an extra treat!

Servings and Timing

• Servings: About 12-16 pies (depending on the size of your cookies)
• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Total Time: 45-60 minutes

Variations

• Nuts: Add chopped pecans or walnuts to the oatmeal dough for added crunch and flavor.
• Filling: If you prefer a different filling, you can try a cinnamon cream cheese filling or a simple buttercream frosting instead of the maple cream filling.
• Dairy-Free: For a dairy-free version, use dairy-free butter and a non-dairy milk such as almond or oat milk.
• Gluten-Free: Use a gluten-free all-purpose flour blend for the cookies to make them gluten-free.

Storage/Reheating

• Storage: Store the assembled Pumpkin Oatmeal Cream Pies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
• Freezing: You can freeze the assembled pies for up to 2 months. Just be sure to wrap them tightly in plastic wrap and place them in a freezer-safe container. Thaw at room temperature before serving.

FAQs

Can I use a different type of pumpkin in this recipe?

It’s best to use organic pumpkin puree, but you can also use fresh pumpkin puree if you prefer. Just be sure to cook and puree the pumpkin to get the right consistency.

Can I make the dough ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. Just allow the dough to come to room temperature for a few minutes before baking.

Can I make the cream filling without maple flavor?

If you don’t have maple flavor, you can substitute with more vanilla extract or use maple syrup for a more natural flavor, but adjust the consistency with powdered sugar.

Can I use whole eggs instead of just egg yolk?

Using the whole egg could change the texture slightly, but it will still work. The egg yolk gives the cookies a richer, chewier texture.

Can I make these pies without the cream filling?

The oatmeal cookies themselves are delicious on their own, but the cream filling adds a nice contrast. If you prefer, you can skip the filling and enjoy the cookies as-is.

How do I know when the cookies are done baking?

The cookies are done when the edges are golden brown, but the center should still look soft. The cookies will firm up as they cool.

Can I make the cream pies without oats?

If you prefer, you can make these without oats by substituting them with flour. However, the texture and flavor of the cookies will change, and they won’t have the same chewiness.

How can I make these pies spicier?

You can add more cinnamon, pumpkin spice, or even a pinch of cloves to the cookie dough for extra spice.

Can I add chocolate chips to the cookie dough?

Yes! Feel free to add chocolate chips to the dough if you want to add a little extra sweetness and richness.

Can I freeze the cookie dough before baking?

Yes, you can freeze the cookie dough for up to 3 months. Scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Conclusion

Pumpkin Oatmeal Cream Pies are a delightful fall treat that combines two classic flavors: spiced oatmeal cookies and creamy maple filling. These pies are a perfect balance of sweet, chewy, and spiced, making them an ideal dessert for the season. Whether you’re sharing them with family and friends or savoring them on your own, these cream pies are sure to become a fall favorite. Enjoy the flavors of autumn with every bite!

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