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Bite into these Pumpkin Oatmeal Cream Pies and get full-on cozy fall magic. Each soft, chewy bite has pumpkin and oatmeal, all sandwiched around a spiced cream cheese center. They're a sweet hit for autumn, perfect for sharing or just kicking back at home.
What You’ll Grab
For your cream filling:
- Soft butter for creamy texture
- Confectioners sugar for sweetness
- Vanilla extract and warming spices
- Room-temp cream cheese
For the cookies:
- Egg yolk for extra richness
- Oats with a hearty bite
- Pumpkin puree (blot it to remove moisture)
- White and brown sugar gives just-right chew
- Spices and a splash of vanilla
Dreamy Pumpkin Oatmeal Pies
Let your pumpkin dry first, then mix in with those sugars, plus your egg and cozy spices. Fold in some flour and oats, but don’t overdo it. Scoop dough onto your pans, then gently flatten each spoonful. Cool them off after baking—no rushing. While you’re waiting, whip up the filling with cream cheese, butter, sugar, spices, and that vanilla. Spread some filling onto a cookie and cap it with another to finish your Oatmeal Cream Pies.
Helpful Hints
Pat your pumpkin dry so cookies stay soft not soggy. Make cookies the same size, so they look great when sandwiched. Press them a little flatter before baking for even rounds. You can tidy up the edges mid-bake if they look wonky. Chill the filling for easier spreading.
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Storing Made Simple
Pumpkin Oatmeal Cream Pies are at their yummiest the first day. Keep leftovers covered and chilled, but let them warm up on the counter before eating. Want to stash some for later? Just wrap each one up tight and freeze.
Playful Twists
Use these to make ice cream sandwiches for a chill treat. Mix in chopped nuts for some crunch. Top the pies with a chocolate drizzle to make them extra special. Change up the filling—marshmallow cream or cinnamon buttercream keeps things fun.
Frequently Asked Questions
- → Why should I dry the pumpkin puree?
- Pumpkin is very watery, which can make the cookies spread out too much. Drying it keeps the cookies chewy and shaped perfectly.
- → Is it okay to use quick oats?
- Stick with regular rolled oats. Quick oats soak up too much and can make the cookies crumbly. Whole oats keep them soft and chewy.
- → Why use only the egg yolk?
- Pumpkin already adds moisture like egg whites do. Using just the yolk keeps the cookies rich and stops them from getting cake-like.
- → Can I bake these ahead of time?
- Yes! Freeze the cookies without the filling for up to three months. Make the fresh filling when you're ready to serve for the best flavor.
- → What's the best way to store these?
- You can leave them at room temp for a day, but after that, pop them in the fridge for up to a week. The cream cheese needs to stay cool.