Pumpkin Oatmeal Cream Pies

Soft pumpkin oatmeal cookies filled with a pumpkin-spiced cream cheese frosting.

By @sallysbakeblog

Original recipe source

Pumpkin Oatmeal Cream Pies

Cook time: 15 minutes

Servings: 18

Ingredients

  • 1 cup pumpkin puree blotted to about 3/4 cup after moisture removal
  • 2.25 cup old-fashioned whole rolled oats whole rolled
  • 1.6666666667 cup all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoon pumpkin pie spice store-bought or homemade
  • 1 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 0.5 cup packed light or dark brown sugar packed
  • 1 whole egg yolk at room temperature
  • 1 teaspoon pure vanilla extract
  • 8 ounce full-fat brick cream cheese softened to room temperature
  • 0.25 cup unsalted butter softened to room temperature
  • 1.5 cup confectioners’ sugar
  • 0.5 teaspoon pumpkin pie spice store-bought or homemade
  • 0.5 teaspoon pure vanilla extract
  • 0 salt (to taste) Source specifies seasoning to taste

Instructions

  1. Blot the pumpkin puree with paper towels until excess moisture is removed and you have about 3/4 cup; set aside. Pumpkin is blotted and ready.
  2. Heat the oven to 350°F. Line baking sheets with parchment paper or silicone mats. Oven and pans are ready.
  3. Whisk together the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice. Dry mixture is combined.
  4. Beat the butter with the granulated sugar and brown sugar until creamed. Mix in the egg yolk and vanilla, then beat in the blotted pumpkin. Wet mixture is smooth and combined.
  5. Add the dry mixture to the wet mixture and mix until a soft, sticky dough forms. Cookie dough is formed.
  6. Scoop the dough into about 1 1/2-tablespoon portions, place on the sheets about 3 inches apart, and gently flatten each mound. Dough portions are shaped for baking.
  7. Bake for 14 to 16 minutes, until lightly browned and set at the edges. Cool on the sheet for 10 minutes, then transfer to a rack to cool completely. Cookies are fully cooled.
  8. Beat the cream cheese and remaining butter until smooth. Add the confectioners’ sugar, remaining pumpkin pie spice, remaining vanilla, and salt; beat until creamy. Filling is smooth and spreadable.
  9. Pipe or spread filling onto the flat side of half the cookies, then top with the remaining cookies to make sandwiches. Cream pies are assembled.
  10. Store covered at room temperature for up to 1 day, then refrigerate for up to 1 week. Storage is complete.
Find more recipes