Description
These Pumpkin Oatmeal Cream Pies are the ultimate fall dessert, made with soft spiced oatmeal cookies and a luscious maple cream cheese filling. Perfect for holiday gatherings, cozy baking days, and pumpkin spice lovers. Includes rolled oats, pumpkin puree, cinnamon, and maple syrup for a seasonal twist on a classic treat.
Ingredients
1 cup unsalted butter
1 cup brown sugar
0.5 cup granulated sugar
0.75 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
1.5 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon salt
1.5 teaspoons cinnamon
0.25 teaspoon nutmeg
3 cups old-fashioned oats
8 ounces cream cheese
2 cups powdered sugar
2 tablespoons maple syrup
0.5 teaspoon vanilla extract (for filling)
Instructions
1. Cream the butter, brown sugar, and granulated sugar until light and fluffy. Add pumpkin puree, egg, and vanilla, and mix until smooth.
2. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually add to the wet ingredients and mix to combine.
3. Stir in old-fashioned oats until evenly incorporated.
4. Scoop tablespoon-sized dough onto a parchment-lined baking sheet. Bake at 350°F for 10–12 minutes until set at edges. Cool completely.
5. Beat cream cheese until smooth. Add powdered sugar, maple syrup, and vanilla extract, then whip until fluffy.
6. Pair cookies by size. Spread or pipe filling onto one and sandwich with another.
7. Chill in the fridge to set or serve at room temperature for extra softness.
Notes
Store in refrigerator up to 5 days.
Cookies taste best when slightly softened before serving.
Freeze assembled pies for up to 1 month wrapped individually.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cream pie
- Calories: 310
- Sugar: 26g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg