Pumpkin Oatmeal Cream Pies Recipe

If you’ve ever wished for the soft sweetness of an oatmeal cookie and the cozy, spiced flavor of pumpkin pie, you’re about to meet your new obsession: Pumpkin Oatmeal Cream Pies. Imagine two chewy, golden pumpkin oatmeal cookies sandwiching a luscious maple cream filling, all with warm spices and a hint of nostalgia. These homemade treats take everything you love about classic oatmeal cream pies and give them an autumn twist, making them practically irresistible for family gatherings, lunchboxes, or just a little self-care snack with your favorite mug of tea.

Ingredients You’ll Need

The beauty of Pumpkin Oatmeal Cream Pies is in their unfussy ingredients — each one playing a role in texture, flavor, and that signature look. Let’s take a closer peek at what you’ll need and why every item matters in this dreamy dessert.

• Pumpkin Puree: The hero here isn’t just for color! Blotting it keeps the cookies chewy, not cakey.
• All-Purpose Flour: The backbone of structure, giving these pies just the right density.
• Pumpkin Spice: Adds that familiar medley of cinnamon, nutmeg, and clove — fall in a jar.
• Cinnamon: Pushes those cozy notes forward, making every bite feel like a warm hug.
• Baking Soda: Provides lift for tenderness without sacrificing chewiness.
• Salt: Just enough to balance and brighten the sweetness.
• Old Fashioned Rolled Oats: Heartiness, chew, and a rustic look that makes these so inviting.
• Unsalted Butter: Richness for both the cookies and the maple cream filling; room temp is key for creaming.
• Granulated Sugar: Helps the cookies crisp at the edges and brings classic sweetness.
• Brown Sugar: A molasses depth that makes the cookies gooey and rich.
• Large Egg Yolk: Just the yolk, for extra tenderness and richness without excess moisture.
• Pure Vanilla Extract: For warmth and depth in both cookie and cream layers.
• Powdered Sugar: Sifted for the silkiest, fluffiest maple cream filling.
• Milk: Thins out the cream just enough to make it dreamy and spreadable.
• Maple Flavor: The special twist: think pancakes-and-syrup in every creamy bite.

How to Make Pumpkin Oatmeal Cream Pies

Step 1: Blot the Pumpkin Puree

Before you even start measuring flours or heating your oven, spread the pumpkin puree onto a double layer of paper towels. Top with another towel, lightly press, and let it sit for 15 to 20 minutes. This step keeps excess moisture out, so your cookies turn out chewy — not cakey. When you’re ready, peel off the paper towels and set aside your now-perfect pumpkin.

Step 2: Gather and Prep Remaining Ingredients

While your pumpkin is drying out, get the rest of your ingredients ready and organized. Having everything prepped makes mixing a total breeze and guarantees you won’t forgot any spice or magical touch.

Step 3: Whisk Together Dry Ingredients

In a large bowl, combine your flour, pumpkin spice, cinnamon, baking soda, salt, and rolled oats. Whisk them together so every bite carries those warm autumn spices and hearty oat texture.

Step 4: Cream Butter and Sugars

Using an electric mixer fitted with a paddle, cream the room temperature butter with both sugars. This step is crucial: you’re looking for a fluffy, creamy texture. Beat in the egg yolk and vanilla, mixing until just combined — this infuses every bite with flavor.

Step 5: Add Pumpkin Puree

Mix the blotted pumpkin puree into your butter-sugar mixture until thoroughly incorporated. Don’t forget to scrape the bowl’s sides; pumpkin tends to cling!

Step 6: Combine Wet and Dry Ingredients

Slowly add your dry ingredient mixture in increments, blending just until a thick, soft dough forms. Resist the urge to overmix — that’s the secret to yielding chewy Pumpkin Oatmeal Cream Pies every time.

Step 7: Chill the Dough

Wrap or cover your dough and chill for 20 to 30 minutes. While the dough develops flavor and firms up a bit, line two large baking sheets with parchment and preheat your oven to 350°F.

Step 8: Scoop and Shape the Cookies

Use a generous 2-tablespoon cookie scoop to portion the dough, spacing them apart on your prepared sheets. Gently press down on each mound to help the cookies spread slightly instead of puffing up. Flat enough for sandwiches, but still plenty thick and soft.

Step 9: Bake Until Golden

Bake for 14 to 15 minutes; you’ll know they’re ready when edges are golden yet centers are still a tad soft. Let the cookies cool directly on the trays for 10 minutes before transferring to wire racks to cool completely. They’ll firm up beautifully as they rest.

Step 10: Prepare the Maple Cream Filling

While your cookies cool, measure out the filling ingredients. Start by beating softened butter with about one-third of the powdered sugar and a tablespoon of milk. Gradually add more sugar and milk, then finish with vanilla and a splash of maple flavor. Beat until silky-smooth and irresistibly creamy.

Step 11: Fill and Sandwich

Once cooled, turn half the cookies upside-down. Spread or pipe about 2 1/2 tablespoons of that luscious maple cream filling onto each, topping with another cookie to create perfect Pumpkin Oatmeal Cream Pies sandwiches. Press gently for the ultimate gooey bite.

How to Serve Pumpkin Oatmeal Cream Pies

Garnishes

To make your Pumpkin Oatmeal Cream Pies really pop, dust the tops lightly with powdered sugar, drizzle lightly with extra maple syrup, or sprinkle with festive autumn sprinkles. A few finely chopped toasted pecans add crunch and a wonderful nutty flavor, too.

Side Dishes

For the coziest fall afternoon, serve these cream pies alongside mugs of hot apple cider, chai lattes, or a steaming cup of coffee. For a fun dessert platter, pair them with spiced nuts or a scoop of cinnamon ice cream.

Creative Ways to Present

Go big and set these pies out on a tiered cake stand for a stunning fall dessert centerpiece. Wrap each individually in parchment for party favors, or arrange in a bakery box tied with twine if gifting. For a crowd, slice each pie in half and arrange on a rustic wooden board — perfect finger food for potlucks or work treats.

Make Ahead and Storage

Storing Leftovers

Store your Pumpkin Oatmeal Cream Pies in an airtight container at room temperature for up to two days, or in the refrigerator for about five days. The cookies will soften even more, soaking up every bit of maple cream goodness.

Freezing

You can definitely freeze these! Once assembled, wrap each cream pie individually in plastic wrap, then tuck them all into a freezer bag to protect from frost. They’ll keep beautifully for up to two months — just let them thaw overnight in the fridge before serving.

Reheating

If you love a slightly warm, gooey center, pop one cream pie in the microwave for about 8 to 10 seconds. This little trick is especially great if your cream pies have been refrigerated or previously frozen.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Make sure to blot homemade puree well, since it sometimes contains even more liquid than canned. A thick, dry puree keeps your Pumpkin Oatmeal Cream Pies perfectly chewy and tender.

What if I don’t have maple flavor for the filling?

No worries! You can substitute with a bit more vanilla extract for a simple vanilla cream, or add a touch of real maple syrup (just use a tad less milk, since syrup is liquid).

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and chill it covered in the refrigerator. This actually develops the flavors even more for your Pumpkin Oatmeal Cream Pies.

Are these pies suitable for kids’ lunchboxes?

Kids adore them! Just tuck one into a reusable container and refrigerate or freeze until ready to pack. They’ll thaw perfectly by lunchtime and make for a delightful midday treat.

How do I ensure my filling stays creamy and not runny?

Use room temperature butter and add the milk to your filling only as needed, a spoonful at a time. Beating the mixture well until it’s fluffy guarantees your Pumpkin Oatmeal Cream Pies fill up with the perfect, stable cream.

Final Thoughts

Now that you know every secret to making the best Pumpkin Oatmeal Cream Pies, I hope you’ll jump in and bake a batch to share with friends or savor all to yourself. They’re pure autumn joy, and once you taste that dreamy combination of spiced cookie and maple cream, you’ll want them in your fall baking lineup every year!

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