These Soft Pumpkin Oatmeal Cream Pies are like a warm hug in cookie form! With a lovely pumpkin flavor and chewy oatmeal, they are perfect for fall cravings.
The creamy filling adds a delicious touch that makes you want to eat one more. I often enjoy these with a cozy cup of tea—it’s the ultimate treat! ☕️🍪
Key Ingredients & Substitutions
Butter: Unsalted butter gives the best flavor. If you’re in a pinch, you can use margarine or coconut oil as a substitute, but it may alter the texture slightly.
Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling which contains added sugars and spices. If you can’t find it, homemade pumpkin puree from roasted pumpkin works great, too!
Oats: Old-fashioned rolled oats provide that chewy texture. You can substitute quick oats, but the cookies might turn out slightly different in consistency. Avoid instant oats for this recipe.
Ground Spices: The cinnamon, nutmeg, and ginger give warm flavors. You can use pumpkin pie spice for a quick substitute, but adjust to taste as it may contain cloves or allspice.
How Can I Ensure My Cookies Stay Soft?
Keeping your cookies soft is all about timing and temperature. Here are some tips to achieve that tender texture:
- Don’t overbake the cookies! They might look slightly underdone when you take them out of the oven, but they’ll continue to cook on the baking sheet.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them firm up without drying out.
- Store cookies in an airtight container with a slice of bread. The moisture from the bread keeps the cookies soft!
Soft Pumpkin Oatmeal Cream Pies
Ingredients You’ll Need:
For the Oatmeal Pumpkin Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
For the Cream Filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk
How Much Time Will You Need?
This delightful recipe will take you about 15 minutes to prepare and another 12-15 minutes to bake. Once the cookies are cool, assembling the cream pies will only take a few more minutes. Overall, you can expect a total time of about 30-40 minutes to have your delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat oven and prepare baking sheets:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Make the cookie dough:
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Mix until the mixture is light and fluffy. Next, add in the egg, vanilla extract, and pumpkin puree, combining everything until smooth.
3. Mix dry ingredients:
In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. This helps distribute the leavening agents and spices evenly throughout the cookies.
4. Combine wet and dry ingredients:
Gradually stir in the dry ingredient mixture into the wet ingredients until just combined. Then, fold in the rolled oats until they are evenly mixed into the dough.
5. Scoop cookie dough:
Using a tablespoon or cookie scoop, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each scoop slightly with the back of a spoon or your hand to help them spread while baking.
6. Bake cookies:
Place the baking sheets in your preheated oven and bake for 12-15 minutes. You’ll know they are done when the edges are set and the tops are lightly golden but still soft. Remove from the oven and let cool on the sheets for about 5 minutes, then transfer to wire racks to cool completely.
7. Prepare the filling:
While your cookies are cooling, prepare the cream filling. In a clean bowl, beat the softened butter until fluffy. Gradually add in the sifted powdered sugar and beat until smooth. Add the vanilla extract, and then mix in the heavy cream one tablespoon at a time until the filling is creamy and easily spreadable.
8. Assemble the cream pies:
Once the cookies have completely cooled, take one cookie and spread a generous tablespoon of cream filling on the underside. Place another cookie on top, pressing gently to create a sandwich. Repeat this process until all the cookies are filled.
9. Serve and store:
Your Soft Pumpkin Oatmeal Cream Pies are now ready to enjoy! Serve immediately, or store them in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week.
Enjoy every delicious bite of your soft, spiced pumpkin oatmeal cream pies!
FAQ for Soft Pumpkin Oatmeal Cream Pies
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use homemade pumpkin puree from roasted or steamed pumpkin. Just make sure to drain any excess moisture to prevent the dough from becoming too wet.
How Do I Store Leftover Cream Pies?
Store the leftover cream pies in an airtight container at room temperature for up to 3 days. If you choose to refrigerate them, they can last for up to a week. Just be aware that refrigeration may affect the cookie texture slightly.
Can I Freeze These Cream Pies?
Yes, you can freeze the assembled cream pies! Wrap them individually in plastic wrap or aluminum foil, then place them in a freezer-safe container. They should last for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying!
What Can I Substitute for Heavy Cream in the Filling?
If you don’t have heavy cream, you can use milk, half-and-half, or even a dairy-free milk alternative. Just keep in mind that the filling may have a different texture depending on the substitute used.
