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Pumpkin Oatmeal Cream Pies pack each bite with that cozy fall vibe. Soft chewy oatmeal cookies with pumpkin hug a silky cream cheese spiced filling. These treats are sure to be a go-to every autumn, whether you share with friends or snack at home.
What You Need
For the cookie parts:
- Old-fashioned oats that give texture
- Blotted pumpkin puree (gets rid of extra water)
- Mix of white and brown sugar for a chewy bite
- One egg yolk for that rich feel
- Mix of cinnamon, nutmeg, vanilla, and other warm flavors
For the creamy center:
- Butter that's nice and soft
- Confectioners sugar for smooth sweetness
- Soft cream cheese
- Vanilla extract and your favorite cozy spices
Dreamy Pumpkin Oatmeal Pies
First, pat your pumpkin with paper towels. Now, toss it in a bowl with both sugars, the egg yolk, and your spices. Pour in the flour and oats last, giving it a gentle mix just till it all comes together. Drop heaps of dough on your trays, press them down a bit with your palm, and pop them in the oven. Let 'em cool off completely. While you wait, beat cream cheese, butter, and sugar into a smooth, dreamy swirl. Stir in some vanilla and spices. When cookies are cool, clump that filling between two cookies and squish them together for a big creamy bite.
Easy Tricks For Great Cookies
Remember to dry your pumpkin well so the cookies aren’t soggy. Use an ice cream scoop or something like that for even dough blobs. Press them down for an even bake. Tidy up rough edges with a spoon mid-bake if you want that perfect look. Pop the filling in the fridge before using—makes everything so much easier to handle.
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How To Store Them
These Pumpkin Oatmeal Cream Pies taste best right after you make them. Stick any extras in the fridge, covered tight, but let them sit out a bit before eating so they're soft again. Freezer hack—wrap each one and stash them for a future snack attack.
Try Something New With Yours
Make your pies into ice cream sandwiches for an extra treat. Mix some chopped pecans in the dough for a fun crunch. Give them a drizzle of chocolate if you’re feeling fancy. Change up the filling—swap in some marshmallow fluff or cinnamon buttercream if you wanna shake things up.
Common Questions
- → Why blot pumpkin first?
- Pumpkin puree is watery and can make the cookies too flat. Dab it with paper towels so your cookies bake up chewy and don’t spread out.
- → Can I swap in quick oats?
- Stick to whole oats for these! Quick oats dry things out. Rolled oats keep them soft and give everything a nice chew.
- → Why use just yolk, not the whole egg?
- Pumpkin already packs plenty of moisture like egg whites do. If you add the whole egg, they get too cake-like. Just add the yolk for a rich, sturdy cookie.
- → Will these keep if I prep early?
- Absolutely. Bake and freeze the cookies, but whip up the filling fresh for best taste and texture when you’re ready to eat.
- → Best way to store them?
- They’ll last a day or so on your counter, but pop ’em in the fridge after that and they’re good up to a week. Cream cheese filling likes to be cold.