Pumpkin Oatmeal Cream Pies
These Pumpkin Oatmeal Cream Pies combine soft, chewy oatmeal cookies with a luscious cream filling, capturing the essence of autumn with every bite.
Ingredients
- 1 ½ cups all-purpose flour
- 2 cups old-fashioned oats
- 1 cup pumpkin puree
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamo
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, whisk together the flour, oats, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the softened butter with both sugars until light and fluffy.
- Add in the pumpkin puree and vanilla extract, mixing until fully incorporated.
- Gradually blend in the dry ingredients until just combined.
- Drop heaping spoonfuls of dough onto the prepared baking sheets, spacing them a few inches apart.
- Bake for approximately 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for about 10 minutes before transferring them to wire racks.
- Prepare the filling by beating together the softened butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cookies are cool, turn half of them upside down, spread or pipe a generous amount of filling onto each one, then top with the other cookie.
Notes
Use fresh pumpkin puree for the best flavor. Chill the dough for denser cookies. Store in an airtight container for up to five days.