kealiciousbakery As the leaves turn and the air gets crisp, there’s nothing more comforting than the warm, spiced flavors of pumpkin combined with the chewy goodness of oatmeal cookies. These Pumpkin Oatmeal Cream Pies are a delightful twist on a classic treat, perfect for fall gatherings, lunchbox surprises, or a cozy afternoon snack. Let’s dive into the recipe!
Why You Would Want to Make These Fall Sandwich Cookies?
- Seasonal Flavors:
- Perfect for Fall: The combination of pumpkin and warm spices like cinnamon, ginger, and nutmeg captures the essence of fall. These cookies are a great way to celebrate the season and bring the cozy, comforting flavors of autumn into your kitchen.
- Homemade Comfort:
- Comfort Food: There’s something incredibly comforting about homemade cookies. These Pumpkin Oatmeal Cream Pies are soft, chewy, and filled with a luscious cream filling, making them the perfect treat for a cozy evening at home.
- Versatility:
- Adaptable Recipe: This recipe is versatile and can be adapted to suit various tastes and dietary needs. You can easily make them gluten-free by using gluten-free oats and flour, or dairy-free by substituting dairy-free butter and cream.
- Impressive Presentation:
- Wow Factor: These sandwich cookies are not only delicious but also visually appealing. They look impressive and are perfect for entertaining guests, holiday gatherings, or gifting.
- Kid-Friendly:
- Fun to Make with Kids: This recipe is a fun baking project to do with kids. They can help with mixing the dough, scooping the cookies, and assembling the cream pies. It’s a great way to get them involved in the kitchen.
Flavor Variations
- Maple Pumpkin Oatmeal Cream Pies: Add a teaspoon of maple extract to the cream filling for a delightful maple flavor.
- Spiced Pumpkin Oatmeal Cream Pies: Add a pinch of ground cloves and allspice to the cookie dough for an extra spiced kick.
- Chocolate Chip Pumpkin Oatmeal Cream Pies: Stir in a cup of mini chocolate chips into the cookie dough for a chocolatey twist.
How To Make Pumpkin Oatmeal Cream Pie
Cream Butter and Sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy. Scrape sides of the bowl.
Mix Wet Ingredients: Add pumpkin puree, eggs, and vanilla extract. Mix until well combined.
Prepare Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
Combine Mixtures: Gradually add dry ingredients to wet ingredients, mixing until just combined. Stir in rolled oats.
Form Cookies: Drop spoonfuls of dough (about 25-30g) onto prepared baking sheets, spacing 2 inches apart.
Bake: 12-15 minutes, until edges are golden brown. Cool completely on a wire rack.
Beat Cream Cheese and Butter: Using a stand mixer, beat on high speed for about a minute until smooth and creamy.
Mix Remaining Ingredients: Add salt, vanilla, confectioners’ sugar, and pumpkin pie spice. Beat on low until combined, then on high until smooth and creamy.
Assemble: Spread or pipe filling onto the bottom of half of the cooled cookies. Top with remaining cookies, right side up.
5 Success Tips for Making the Best Pumpkin Oatmeal Cream Pies
- Use High-Quality Ingredients:
- Pumpkin Puree: Whenever possible, use the pure pumpkin puree can.
- Real Butter: Opt for unsalted, high-quality butter. It provides the best flavor and texture, ensuring your cookies are rich and buttery.
- Chill the Dough:
- Prevent Spreading: Chilling the dough for at least 30 minutes before baking helps to prevent the cookies from spreading too much in the oven. This will give you thick, chewy cookies with a perfect shape.
- Improved Flavor: Allowing the dough to rest in the refrigerator also helps the flavors to meld together, resulting in a more flavorful cookie.
- Perfect the Cream Filling:
- Cream Consistency: Achieve the perfect cream filling consistency by adding heavy cream a little at a time. The filling should be thick enough to hold its shape but smooth enough to spread easily.
- Balance the Sweetness: Adjust the sweetness of the filling to your taste. If it’s too sweet, add a pinch of salt to balance it out.
- Proper Baking Technique:
- Even Baking: Use parchment paper or silicone baking mats on your baking sheets to ensure even baking and prevent sticking. This will help your cookies bake uniformly and make them easy to remove.
- Monitor Baking Time: Keep a close eye on your cookies while they bake. They should be golden brown around the edges but still soft in the center. Overbaking can lead to dry, hard cookies.
FAQ
Q: Can I make these cookies ahead of time? A: Yes, you can bake the cookies in advance and store them in an airtight container for up to three days. Assemble them with the filling just before serving.
Q: Can I freeze the cookie dough? A: Yes, you can freeze the cookie dough balls. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
Q: Can I use instant oats instead of rolled oats? A: Rolled oats are recommended for the best texture, but you can use instant oats in a pinch. The texture will be slightly different.
Q: How long do these cream pies last? A: Once assembled, they can be stored in an airtight container in the refrigerator for up to 3 days.
Q: Can I make a dairy-free version? A: Yes, you can use dairy-free butter and a dairy-free cream alternative for the filling.
I hope you enjoy baking and sharing these Pumpkin Oatmeal Cream Pies as much as I do. Happy baking!
Ingredients
For the Oatmeal Cookies
- 120 g pumpkin puree
- 100 g oats
- 100 g all-purpose flour
- 3 g baking soda
- pinch of salt
- 3 g cinnamon
- 113 g unsalted butter room temperature
- 100 g granulated sugar
- 50 g brown sugar
- 1 egg
- 3 g vanilla
For the Cream Filling
- 110 g cream cheese
- 28 g unsalted butter
- 90 g powdered sugar
- 3 g vanilla
- pinch of salt
Instructions
For the Oatmeal Cookies
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. Make sure to scrape off the sides of the bowl.
- Mix in the pumpkin puree, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the rolled oats.
- Drop spoonfuls of dough or about 25-30g onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are golden brown. Let the cookies cool completely on a wire rack.
For the Cream Filling
- Using a stand mixer with a paddle or whisk attachment, beat cream cheese and butter on high speed for approximately a minute, or until they are smooth and creamy
- Mix in the salt, vanilla, confectioners' sugar, and pumpkin pie spice. Once the confectioners' sugar has been combined, beat on low speed for a few seconds, then increase to high speed and beat until smooth and creamy.
- Place a small amount of filling, spread or pipe, over the bottom of half of the cooled cookies. Place the remaining cookies on top, right side up.
Notes
- Chill the Dough: Chilling the cookie dough for about 30 minutes before baking can help prevent the cookies from spreading too much.
- Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for easier mixing and better texture.
Troubleshooting Steps
- Cookies Spreading Too Much: If the cookies spread too much, chill the dough for an additional 30 minutes before baking.
- Filling Too Runny: If the cream filling is too runny, add more powdered sugar to thicken it up.
- Cookies Too Crispy: If the cookies turn out too crispy, reduce the baking time slightly and ensure they cool on a wire rack.