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Pumpkin Oatmeal Cream Pies

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Pumpkin Oatmeal Cream Pies combine spiced oatmeal cookies with a rich maple cream filling, offering the perfect balance of sweetness, warmth, and fall-inspired flavors in every bite.

Ingredients

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

¾ cup unsalted organic butter (for cream filling)

3 cups powdered sugar (sifted)

3 to 4 tablespoons milk

½ teaspoon pure vanilla extract (for cream filling)

¼ teaspoon maple flavor

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the flour, pumpkin spice, cinnamon, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together until creamy (2-3 minutes).
  4. Add the egg yolk and vanilla extract to the butter mixture, and beat until smooth.
  5. Stir in the pumpkin puree until fully incorporated into the butter mixture.
  6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  7. Stir in the oats until evenly mixed.
  8. Spoon rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
  9. Bake for 10-12 minutes or until the edges are lightly golden. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  10. To make the maple cream filling, beat the unsalted butter until smooth. Gradually add the sifted powdered sugar, milk, vanilla extract, and maple flavor, beating until light and fluffy. Adjust consistency by adding more milk if needed.
  11. Once the cookies are cool, pair them up by size and spread a generous amount of maple cream filling on the flat side of one cookie in each pair. Gently press the other cookie on top.
  12. For best results, refrigerate the assembled pies for 30 minutes to set the filling.
  13. Serve at room temperature or slightly chilled for an extra treat.

Notes

For extra crunch, add chopped pecans or walnuts to the oatmeal dough.

If you don’t have maple flavor, substitute with more vanilla extract or maple syrup, but adjust the filling’s consistency with powdered sugar.

Store the pies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

For a dairy-free version, use dairy-free butter and non-dairy milk like almond or oat milk.

To freeze, wrap the assembled pies tightly in plastic wrap and place them in a freezer-safe container. Thaw at room temperature before serving.

Nutrition

Find it online: https://familydinnercooking.com/pumpkin-oatmeal-cream-pies/