pumpkin oatmeal cream pies

these pumpkin oatmeal cream pies are a delightful twist on the classic childhood treat. Perfect for fall, these treats feature spiced, chewy pumpkin oatmeal cookies sandwiched with a rich maple cream cheese buttercream. They are ideal for celebrations, cozy gatherings, or simply enjoying with a warm cup of tea or coffee.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of pumpkin and spices creates a warm, comforting taste that embodies fall.
• Fun to Make: This recipe is perfect for baking enthusiasts and families looking to create memories together.
• Versatile Treat: Great for Thanksgiving, birthdays, or just because—these pies fit any occasion.
• Unique Twist: The addition of maple cream cheese buttercream elevates the traditional cookie sandwich experience.
• Chewy Texture: The old-fashioned rolled oats give these pies a satisfying chewiness that keeps you coming back for more.

Tools and Preparation

Before you begin making your pumpkin oatmeal cream pies, gather your tools and equipment. Having everything ready will make the process smooth and enjoyable.

Essential Tools and Equipment

• Stand mixer or hand mixer
• Mixing bowls
• Baking sheets
• Parchment paper
• Measuring cups and spoons
• Spatula

Importance of Each Tool

• Stand mixer or hand mixer: Essential for whipping the buttercream to a fluffy consistency.
• Mixing bowls: Necessary for properly combining ingredients without mess.
• Baking sheets: Provide an even surface for baking the cookies to perfection.
• Parchment paper: Prevents sticking and makes cleanup a breeze.

Ingredients

these pumpkin oatmeal cream pies are a fun fall remake of the classic childhood treat. they’re made from spiced chewy pumpkin oatmeal cookies sandwiched together with a maple cream cheese buttercream.

For the Cookies

• 20 tbsp (283g) unsalted butter, browned and reduced down to 1 c (226g) cooled to softened but still cold (see recipe notes)
• 1 1/2 c (180g) all purpose flour
• 1 tbsp chai spice blend or pumpkin spice blend (see recipe notes)
• 1 tsp (5g) baking soda
• 1/2 tsp salt
• 3/4 c (150g) light brown sugar
• 3/4 c (150g) granulated sugar
• 1 (18g) large egg yolk, room temperature
• 1 c (230g) pumpkin puree, blotted (see recipe notes)
• 2 tsp (10ml) vanilla extract
• 2 1/4 c (191g) old fashioned rolled oats

For the Maple Cream Cheese Buttercream

• 10 tbsp (141g) unsalted butter, browned, reduced down to 8 tbsp (1/2 c, 113g), and cooled to a solid room temperature texture
• 4 oz. (113g) cream cheese, softened to room temperature
• 2 1/2 c (280g) powdered sugar, sifted
• 1 tsp (5ml) vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp maple extract, optional for maple flavor
• 1/4 tsp salt
• 1-3 tbsp (15-45 ml) milk, as needed

How to Make pumpkin oatmeal cream pies

Step 1: Prepare Your Ingredients

Gather all ingredients listed above to ensure you have everything ready before starting.

Step 2: Make the Cookie Dough

1. In a large mixing bowl, combine the browned unsalted butter with light brown sugar and granulated sugar until well blended.
2. Add in the egg yolk, pumpkin puree, and vanilla extract; mix until smooth.
3. In another bowl, whisk together all-purpose flour, chai spice blend, baking soda, and salt.
4. Gradually add dry ingredients into the wet mixture until combined.
5. Stir in old-fashioned rolled oats until evenly distributed.

Step 3: Bake the Cookies

1. Preheat your oven to 350°F (175°C).
2. Line baking sheets with parchment paper.
3. Drop spoonfuls of cookie dough onto the prepared sheets about 2 inches apart.
4. Bake in preheated oven for about 10 minutes or until edges are lightly golden.

Step 4: Prepare Maple Cream Cheese Buttercream

1. In another bowl, beat together browned unsalted butter and softened cream cheese until creamy.
2. Gradually add powdered sugar while mixing on low speed until combined.
3. Add vanilla extract, ground cinnamon, maple extract if using, salt, and milk as needed; beat until fluffy.

Step 5: Assemble the Pumpkin Oatmeal Cream Pies

1. Once cookies have cooled completely, spread or pipe some maple cream cheese buttercream onto one cookie.
2. Top with another cookie to create a sandwich.
3. Repeat this process with remaining cookies.

Enjoy your delicious pumpkin oatmeal cream pies!

How to Serve pumpkin oatmeal cream pies

These pumpkin oatmeal cream pies are delightful treats that can be enjoyed in various ways. Whether it’s a cozy gathering or a festive celebration, serving suggestions can elevate the experience.

With Whipped Cream

• Top each pie with a dollop of whipped cream for added sweetness and a creamy texture.

As Dessert Bites

• Cut the pies into smaller pieces for bite-sized treats perfect for parties or dessert trays.

Paired with Coffee

• Enjoy these cookies alongside a warm cup of coffee, as the flavors complement each other perfectly.

At Fall Gatherings

• Serve them on a beautiful platter during fall gatherings to impress your guests with seasonal flavors.

With Ice Cream

• Sandwich a scoop of vanilla ice cream between two cookies for an indulgent treat that’s sure to please.

How to Perfect pumpkin oatmeal cream pies

To ensure your pumpkin oatmeal cream pies turn out perfectly every time, consider the following tips:

• Use Cold Ingredients: Using cold butter and cream cheese helps achieve a better texture in the buttercream.

• Don’t Skip the Browning: Browning the butter adds depth of flavor to both the cookies and frosting.

• Chill Your Dough: Allowing the dough to chill before baking helps shape the cookies better and enhances their texture.

• Measure Pumpkin Correctly: Blotting the pumpkin puree removes excess moisture, preventing soggy cookies.

• Experiment with Spices: Feel free to adjust spices according to your taste for a more personalized flavor profile.

Best Side Dishes for pumpkin oatmeal cream pies

Pairing side dishes with your pumpkin oatmeal cream pies can enhance your dessert experience. Here are some tasty options:

1. Spiced Apple Cider: A warm drink that complements the spiced flavors of the pies beautifully.

2. Caramel Sauce: Drizzle some homemade or store-bought caramel sauce for an extra layer of sweetness.

3. Nutty Granola: A crunchy granola adds texture and pairs well with the soft cream filling.

4. Cheese Platter: Include sharp cheddar or creamy brie to balance the sweetness of the cookies.

5. Pumpkin Soup: A savory pumpkin soup can serve as a delightful contrast before enjoying dessert.

6. Chocolate Ganache Dip: Offer a rich chocolate dip on the side for an indulgent twist on each bite.

7. Maple Pecan Tarts: These provide another autumnal flavor option that complements pumpkin beautifully.

Common Mistakes to Avoid

When making pumpkin oatmeal cream pies, it’s easy to run into a few common pitfalls. Here are some mistakes to watch out for:

• Using warm butter – Always ensure your butter is cooled before mixing. Warm butter can lead to greasy cookies that spread too much.
• Skipping the chilling time – Don’t skip chilling the dough. Chilling helps solidify the fat, leading to chewier cookies that hold their shape.
• Not measuring ingredients correctly – Use a kitchen scale for precise measurements. Incorrect measurements can affect the texture and flavor of your cookies.
• Overmixing the dough – Mix until just combined. Overmixing can lead to tough cookies due to gluten development.
• Ignoring the pumpkin puree prep – Make sure to blot your pumpkin puree to remove excess moisture. This helps prevent soggy cookies.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Keep layers separated with parchment paper to avoid sticking.

Freezing pumpkin oatmeal cream pies

• Freeze individually wrapped pies for up to 3 months.
• Place in a freezer-safe container or bag after freezing completely.

Reheating pumpkin oatmeal cream pies

• Oven – Preheat to 350°F (175°C). Bake for about 5-7 minutes until warmed through.
• Microwave – Heat one at a time on medium power for about 10-15 seconds.
• Stovetop – Warm in a skillet over low heat for a few minutes on each side.

Frequently Asked Questions

Here are some common questions about pumpkin oatmeal cream pies:

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree! Just make sure it’s well-cooked and blotted dry.

What can I substitute for brown sugar?

You can use coconut sugar or an equal amount of granulated sugar, but this may change the flavor slightly.

How do I make these cookies gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend. Make sure it’s suitable for baking.

Can I add chocolate chips?

Absolutely! Adding chocolate chips will enhance the flavor and make them even more delicious.

How long do they last at room temperature?

They can last up to 2 days at room temperature if stored properly in an airtight container.

Final Thoughts

These pumpkin oatmeal cream pies are perfect for fall celebrations and gatherings. Their spiced, chewy texture paired with creamy filling makes them irresistible. Feel free to customize by adding nuts, chocolate chips, or even different spices! Give them a try; you won’t be disappointed!

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Pumpkin Oatmeal Cream Pies

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• Author: Jennifer
• Total Time: 30 minutes
• Yield: Approximately 12 pies 1x

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Description

These pumpkin oatmeal cream pies are a deliciously seasonal twist on a beloved classic. Perfectly spiced, these chewy pumpkin cookies are sandwiched with a rich maple cream cheese buttercream, creating a delightful treat that embodies the essence of fall. Ideal for cozy gatherings, festive celebrations, or an afternoon snack with your favorite warm beverage, these pies offer a unique and indulgent experience for both kids and adults alike.

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Ingredients

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• 20 tbsp unsalted butter
• 1 1/2 cups all-purpose flour
• 1 tbsp chai spice or pumpkin spice blend
• 1 tsp baking soda
• 3/4 cup light brown sugar
• 3/4 cup granulated sugar
• 1 large egg yolk
• 1 cup pumpkin puree
• 2 tsp vanilla extract
• 2 1/4 cups old-fashioned rolled oats
• For the frosting: cream cheese, powdered sugar, maple extract

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Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl, mix browned butter with sugars until combined. Add the egg yolk, pumpkin puree, and vanilla; mix until smooth.
3. In another bowl, whisk together flour, spice blend, baking soda, and salt. Gradually add to the wet mixture, then stir in rolled oats.
4. Drop spoonfuls of dough onto prepared sheets and bake for about 10 minutes or until edges are lightly golden.
5. For the frosting, beat together browned butter and cream cheese until creamy. Gradually add powdered sugar and remaining ingredients until fluffy.
6. Once cookies are cool, spread frosting between two cookies to form sandwiches.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 pie (60g)
• Calories: 220
• Sugar: 18g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg