These Easy Pumpkin Oatmeal Cream Pies are a yummy treat! With soft pumpkin cookies and a creamy filling, they’re perfect for fall or any time you crave a sweet snack.
Honestly, who can resist the combo of pumpkin and oats? I can’t! I love making these when I want a cozy dessert that tastes like a hug. They’re super simple to whip up!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the saltiness in your cookies. If you’re out, you can use margarine or coconut oil, but this may change the flavor a bit.
Brown Sugar: Packed brown sugar adds moisture and sweetness. If you’re looking for a lighter option, you can substitute with coconut sugar or granulated sugar mixed with a little molasses.
Pumpkin Puree: Canned pumpkin is super convenient here! If you prefer, you can make your own by roasting fresh pumpkin, then pureeing it. Just ensure it’s not seasoned for pie!
Oats: Old-fashioned oats give the best texture for these cookies. Quick oats will work, but they may make for a softer bite. You could also use gluten-free oats if needed.
How Do You Get the Right Cream Filling Consistency?
The cream filling should be smooth and spreadable, but not runny. It’s important to adjust the heavy cream while mixing. Start with 2 tablespoons, and if it’s too thick, add a tiny bit more until you find that perfect creamy consistency.
- Beat the softened butter until it’s fluffy before adding powdered sugar. This helps create a nice base.
- Mix in the vanilla and cream gradually. Remember, adding more cream will make it thinner, so go slowly.
- If you’ve made it too runny, you can always add a little more powdered sugar to thicken it back up.
Easy Pumpkin Oatmeal Cream Pies
Ingredients You’ll Need:
For the Pumpkin Oatmeal Cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups old-fashioned rolled oats
For the Cream Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (adjust for consistency)
How Much Time Will You Need?
This recipe will take about 15-20 minutes to prepare, plus 10-12 minutes for baking, and a little more time for cooling. Overall, plan for about 40-45 minutes to have these delightful cream pies ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Baking Sheets:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line two baking sheets with parchment paper. This makes clean-up super easy!
2. Cream Together the Butter and Sugar:
In a large bowl, use a hand mixer or a wooden spoon to cream the softened butter and brown sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Mix in the Wet Ingredients:
Add the egg to the butter mixture, followed by the pumpkin puree and vanilla extract. Mix everything together until it’s well combined and smooth.
4. Whisk the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. This helps to evenly distribute the baking soda and spices!
5. Combine Wet and Dry Mixtures:
Gradually add the dry mixture to the wet mixture, stirring gently. Keep mixing until just incorporated—don’t overdo it!
6. Add the Rolled Oats:
Using a spatula or spoon, stir in the rolled oats until they are well distributed in the cookie dough. This gives your cookies that perfect chewy texture!
7. Shape the Cookies:
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, making sure to space them about 2 inches apart. Leave enough room for them to spread as they bake!
8. Bake the Cookies:
Pop the baking sheets in the oven and bake the cookies for 10-12 minutes, or until the edges are lightly golden. Once done, take them out and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
9. Make the Cream Filling:
While the cookies are cooling, let’s whip up the cream filling! Beat the softened butter in a bowl until smooth, then slowly add the sifted powdered sugar. Mix until fluffy and creamy.
10. Add Vanilla and Cream:
Stir in the vanilla extract and heavy cream. Adjust the consistency by adding more cream if needed until it’s smooth and spreadable.
11. Assemble the Cream Pies:
Once the cookies are completely cool, take one cookie and spread a generous amount of cream filling on the flat side. Then, sandwich it with another cookie, flat side down. Press gently to secure!
12. Serve and Enjoy!
Repeat with the remaining cookies to make more cream pies. You can serve them right away or refrigerate until you’re ready to share. Enjoy your delicious pumpkin oatmeal cream pies!
Frequently Asked Questions (FAQ)
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast a small pumpkin, scoop out the flesh, and puree it until smooth. Make sure it’s not seasoned so it works perfectly in this recipe!
How Should I Store Leftover Cream Pies?
Store any leftover pumpkin oatmeal cream pies in an airtight container in the refrigerator for up to 5 days. For best texture, let them sit at room temperature for a few minutes before serving again.
Can I Freeze These Cookies?
Yes, you can freeze the assembled cream pies! Wrap each one tightly in plastic wrap, then place them in a freezer-safe container. They’ll keep well for up to 3 months. Just thaw in the fridge before enjoying!
What If My Cream Filling Is Too Thick?
If your cream filling turns out too thick, simply add a little more heavy cream, one teaspoon at a time, until it reaches your desired spreadable consistency. Mix well after each addition!
