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Pumpkin Oatmeal Cream Pies

Pumpkin Oatmeal Cream Pies Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 1/2 cups rolled oats
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Method
 

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment.
  2. Cream 1/2 cup butter, brown sugar, and granulated sugar until fluffy. Beat in pumpkin puree, egg, and vanilla.
  3. Whisk flour, oats, baking soda, cinnamon, nutmeg, ginger, and 1/2 teaspoon salt. Stir into wet mixture just until combined.
  4. Drop rounded tablespoonfuls of dough onto sheets. Bake 10-12 minutes until edges are set and tops dry. Cool on sheets 5 minutes, then transfer to a rack to cool completely.
  5. Beat cream cheese, 1/4 cup butter, powdered sugar, 1/2 teaspoon vanilla, and pinch of salt until smooth and fluffy.
  6. Spread filling on the flat sides of half the cookies. Top with remaining cookies, pressing gently. Serve or chill to set.

Notes

If the dough is very sticky, chill it for 20 minutes before scooping. The filling sets up more after chilling; for neat slices, refrigerate the assembled pies for 30 minutes.