If you’ve been around for a while, you know that we eat mostly healthy in our house. But because life is about balance, I’ve never met a carb I didn’t like. We eat pasta and brownies and every other comfort food you can imagine. So while I do share plenty of healthy treats for everyday life, I also like sharing treats that are like grandma used to make using real butter, all-purpose flour, and sugar. Normally when it comes to desserts I prefer chocolate, but there is something about an oatmeal cream pie that is pure nostalgia for me. These pumpkin oatmeal cream pies have real pumpkin in the cookie along with warm spices like cinnamon, nutmeg, cloves, and ginger. The cinnamon cream cheese frosting is the perfect partner to the oatmeal cookies for a fall treat.
With the addition of the pumpkin to traditional oatmeal cookies, these are a a soft cookie, making them the perfect texture for an oatmeal cream pie. The cookie portion starts like most good cookies do: creaming together butter and sugar until fluffy, then adding an egg. In this case, you’re just using an egg yolk. Add in your pumpkin and vanilla extract, followed by your dry ingredients. Flour and oats are mixed with baking soda, salt, and your favorite fall spices. The cookies bake for about 15 minutes, and when you remove them from the oven you’ll want to bang the pan on the counter a few times to flatten the cookies just a little bit. If you were enjoying the cookies as is, it would be perfect to have them taller and fluffier. But since you are sandwiching two cookies together and adding a filling, the oatmeal cookies need to be a little flatter so you can take a bite!
For a weekend baking project of for a dessert to serve alongside your pies on Thanksgiving, these pumpkin oatmeal cream pies are a delicious treat. This recipe makes 12 oatmeal cookies, which makes 6 oatmeal cream pies. But the recipe can be easily doubled if you have more mouths to feed!
- ½ cup unsalted butter, softened
- ½ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 egg yolk
- 1 tsp. vanilla extract
- ¼ cup pumpkin puree
- 1 cup all purpose flour
- 1½ cups old-fashioned oats
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. cloves
- ¼ tsp. ginger
- 8 oz. cream cheese, softened
- 2 cups powdered sugar
- ½ tsp. cinnamon
- Using a stand mixer or a large bowl and a hand mixer, cream together butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add egg yolk and mix again. Add vanilla extract and pumpkin puree and mix until smooth.
- In a small bowl, whisk together flour, oats, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Add dry ingredients to wet ingredients and mix until just combined.
- Refrigerate for one hour.
- After refrigerating, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Scoop 12 equally sized cookies onto the prepared baking sheet and bake for 15 minutes.
- Meanwhile, make your filling. Mix together the cream cheese, powdered sugar, and cinnamon using a stand mixer or a hand mixer. You want the mixture to be nice and smooth.
- When the cookies are done baking, remove from the oven and bang on the counter a few times to flatten the cookies a bit. Allow to cool completely.
- When completely cool, spread the filling on six of the cookies. Then sandwich together with the other cookie.
- Enjoy!
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