Get ready to experience a dessert that'll make your taste buds dance and your kitchen smell like pure autumn magic! These Pumpkin Spice Oatmeal Cream Pies are not just a recipe—they're a seasonal sensation that transforms ordinary baking into an extraordinary culinary adventure. Imagine soft, spiced oatmeal cookies hugging a luscious cream cheese filling, creating a dessert so delectable, it'll have everyone begging for seconds. Whether you're a pumpkin spice fanatic or just looking to impress your friends and family, this recipe is about to become your new fall obsession.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 pies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
- 1 cup cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add pumpkin puree to the butter-sugar mixture and mix until fully incorporated and smooth.
- In a separate bowl, whisk together all-purpose flour, rolled oats, baking soda, pumpkin spice, and salt to create the dry ingredient blend.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. Allow cookies to cool completely on the baking sheets.
- For the cream filling, beat softened cream cheese in a clean mixing bowl until smooth and creamy.
- Gradually add powdered sugar and vanilla extract to the cream cheese, mixing until the filling is light and fluffy.
- Once cookies are completely cooled, spread a generous amount of cream cheese filling on the flat side of one cookie, then sandwich with another cookie.
- Repeat the filling process with remaining cookies, creating 12 cream pie sandwiches.
- Optional: Dust the tops of the cream pies with additional pumpkin spice or powdered sugar for extra decoration.
- Store completed Pumpkin Spice Oatmeal Cream Pies in an airtight container in the refrigerator for up to 5 days.
Tips
- Room Temperature Matters: Ensure butter, cream cheese, and pumpkin puree are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep cookies tender and soft.
- Consistent Cookie Size: Use a cookie scoop for uniform cookies that sandwich together perfectly.
- Cool Completely: Let cookies cool entirely before filling to prevent cream from melting.
- Chill for Easier Handling: If the cream cheese filling seems too soft, refrigerate it for 15-20 minutes before spreading.
- Storage Hack: Place parchment paper between layers when storing to prevent sticking.
- Spice Variation: Experiment with homemade pumpkin pie spice for a more personalized flavor profile.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
