There’s something about the aroma of freshly baked Pumpkin Oatmeal Cream Pies that makes you feel like you’ve just walked into a cozy café on a crisp autumn day. Picture this: the sweet scent of cinnamon and nutmeg wafts through the air, enveloping you in a warm embrace as you take that first bite. cozy comfort food recipes healthy meal ideas for fall The soft and chewy oatmeal cookies cradle a luscious cream filling, creating a delightful contrast of textures that dances on your palate. unique flavor combinations It’s pure bliss, folks! For more inspiration, check out this creamy cheesy potato soup recipe.
Now, let me take you back to that unforgettable harvest festival where I first discovered these gems. I was knee-deep in hay bales, dodging enthusiastic kids dressed as pumpkins, when I stumbled upon a booth serving these delectable treats. perfect side dish for dessert One taste, and I was hooked! The joy of sharing laughter with friends while indulging in these sweet delights made me realize they were more than just a dessert; they were a celebration of fall’s finest flavors.
Why You'll Love This Recipe
- These Pumpkin Oatmeal Cream Pies are easy to make and perfect for busy bakers
- Their delightful combination of spices creates an explosion of flavor with every bite
- Visually appealing with their warm golden hues, they capture the essence of autumn beautifully
- Enjoy them as an afternoon treat or share them at gatherings; they’re versatile enough for any occasion!
The reactions from my family were priceless—their eyes lit up like it was Christmas morning when they took their first bites!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Rolled Oats: Choose old-fashioned rolled oats for that perfect chewy texture that holds up well against the cream filling.
Pumpkin Puree: Use canned pumpkin puree for convenience or roast fresh pumpkin for an extra depth of flavor.
Brown Sugar: Opt for packed brown sugar to enhance the caramel notes in the cookies.
All-Purpose Flour: Standard flour works great here; it’s essential for binding everything together.
Cinnamon and Nutmeg: Freshly ground spices elevate the flavor profile; don’t skip these!
Butter: Use unsalted butter for better control over the sweetness in your cookies.
Powdered Sugar: Essential for that sweet creamy filling—make sure it’s sifted for smoothness.
Vanilla Extract: A splash of pure vanilla extract adds warmth and depth to both cookies and filling.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking while baking.
Create the Cookie Dough: In a large bowl, cream together softened butter and brown sugar until light and fluffy. Add pumpkin puree and vanilla extract, mixing until well combined.
Add Dry Ingredients: Gradually mix in rolled oats, flour, cinnamon, nutmeg, and salt until just combined. Don’t overmix; we want those oats to stay chunky!
Scoop and Bake Cookies: Drop rounded tablespoons of dough onto prepared baking sheets. Bake for 12-15 minutes until edges are lightly browned but centers remain soft.
Make the Cream Filling: While cookies cool, beat together powdered sugar, softened butter, and vanilla extract until smooth and creamy—this will be your dreamy filling.
Assemble Your Treats: Spread a generous dollop of cream filling on the flat side of one cookie, then top with another cookie to create your pie. Repeat until all are assembled!
Enjoy these delightful Pumpkin Oatmeal Cream Pies fresh or store them in an airtight container for up to a week—if they last that long! For more inspiration, check out this Greek yogurt muffins recipe recipe.
You Must Know
- These Pumpkin Oatmeal Cream Pies are not just delicious; they bring autumn vibes to your kitchen all year round
- The combination of soft cookies filled with creamy frosting makes them a delightful treat for any occasion
- Plus, they’re perfect for sharing or hoarding all to yourself!
Perfecting the Cooking Process
Start by mixing dry ingredients while the butter and sugar cream together; this saves time and ensures even distribution. Bake the cookies until they’re just set, allowing them to remain soft and chewy.
Add Your Touch
Feel free to swap in chocolate chips or nuts for extra texture. A sprinkle of cinnamon can elevate the flavor profile, making each bite a warm hug.
Storing & Reheating
Store these treats in an airtight container at room temperature for up to five days. For a warm bite, pop them in the microwave for about 10 seconds.
Chef's Helpful Tips
- To achieve the perfect consistency, make sure your butter is softened but not melted
- Overmixing can lead to tough cookies, so mix just until combined
- Cooling the cookies completely before frosting prevents a melty mess
Sharing my first attempt at these Pumpkin Oatmeal Cream Pies was nerve-wracking; everyone devoured them and declared me the “cookie queen” of our friend group!
FAQ
Can I use fresh pumpkin instead of canned?
Absolutely! Just ensure it’s well-cooked and drained properly to avoid excess moisture.
How do I make these gluten-free?
Use a 1: 1 gluten-free flour blend for a delicious alternative that everyone will love.
What can I substitute for oats?
Try almond flour or crushed nuts if you’re looking for a different texture without oats.
Pumpkin Oatmeal Cream Pies
- Total Time: 30 minutes
- Yield: Approximately 12 servings 1x
Description
Pumpkin Oatmeal Cream Pies are the ultimate autumn treat! Soft, chewy oatmeal cookies are filled with a luscious cream filling, creating a delightful dessert that will warm your heart. With the enticing flavors of pumpkin, cinnamon, and nutmeg, each bite is a celebration of fall’s finest ingredients. Perfect for sharing at gatherings or enjoying as a cozy afternoon snack, these pies are sure to become a beloved staple in your kitchen.
Ingredients
- 1 cup rolled oats
- 1 cup pumpkin puree (canned or roasted)
- 1 cup packed brown sugar
- 1 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together softened butter and brown sugar until light and fluffy. Mix in pumpkin puree and vanilla extract until combined.
- Gradually add rolled oats, flour, cinnamon, nutmeg, and salt. Mix until just combined; do not overmix.
- Drop rounded tablespoons of dough onto prepared baking sheets and bake for 12-15 minutes until edges are lightly browned.
- While cookies cool, beat together powdered sugar, softened butter, and vanilla extract for the filling.
- Spread cream filling on the flat side of one cookie and top with another to create a pie.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 180
- Sugar: 14g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
Keywords: For added texture, mix in chocolate chips or nuts. Store in an airtight container at room temperature for up to five days; reheat in the microwave for a warm treat.