Pumpkin Oatmeal Cream Pies: A Delicious Fall Treat

Pumpkin Oatmeal Cream Pies: Prepare to be enchanted! Imagine biting into a soft, chewy oatmeal cookie, infused with the warm, comforting spices of autumn, then discovering a luscious, creamy pumpkin filling that melts in your mouth. These aren’t just cookies; they’re a symphony of textures and flavors that will transport you to a cozy fall afternoon.

While the exact origins of oatmeal cream pies are debated, their popularity soared in the early 20th century, becoming a beloved homemade treat passed down through generations. The combination of wholesome oats and sweet cream filling offered a comforting and affordable indulgence during simpler times. Today, we’re elevating this classic with the quintessential fall flavor: pumpkin!

People adore these Pumpkin Oatmeal Cream Pies for their delightful combination of textures – the slightly crisp edges of the oatmeal cookies give way to a soft, chewy center, perfectly complementing the smooth, creamy pumpkin filling. The warm spices, like cinnamon, nutmeg, and ginger, create an irresistible aroma and a flavor profile that’s both comforting and exciting. Plus, they’re surprisingly easy to make, making them the perfect treat for a weekend baking project or a festive gathering. Get ready to experience a taste of autumn in every bite!

Ingredients:

• For the Oatmeal Cookies:
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 cups rolled oats
• For the Pumpkin Cream Filling:
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 cup heavy cream

Making the Oatmeal Cookies

1. Cream the Butter and Sugars: In a large bowl, or the bowl of your stand mixer, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. I like to use my stand mixer for this, but a hand mixer works just as well!
2. Add the Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next. This helps create a smooth and emulsified batter.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt. Whisking ensures that the baking soda and spices are evenly distributed throughout the flour, which is crucial for proper leavening and flavor.
4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. Overmixing develops the gluten in the flour, resulting in a chewier, less tender cookie.
5. Stir in the Oats: Stir in the rolled oats until evenly distributed throughout the dough. I prefer using old-fashioned rolled oats for the best texture, but quick-cooking oats can also be used in a pinch. The oats add a wonderful chewiness and nutty flavor to the cookies.
6. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking and allows the flavors to meld together. I often chill mine for an hour or even longer for the best results.

Baking the Oatmeal Cookies

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Parchment paper prevents the cookies from sticking and makes cleanup a breeze.
2. Scoop the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. This spacing allows the cookies to spread without running into each other.
3. Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on them, as baking times can vary depending on your oven.
4. Cool the Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking while they are still soft.

Making the Pumpkin Cream Filling

1. Cream the Cream Cheese: In a large bowl, or the bowl of your stand mixer, beat the softened cream cheese until smooth and creamy. It’s important that the cream cheese is softened to room temperature to avoid lumps in the filling.
2. Add the Powdered Sugar: Gradually add the powdered sugar, beating until smooth. Start with a low speed to prevent the powdered sugar from flying everywhere!
3. Add the Pumpkin Puree and Vanilla: Beat in the pumpkin puree and vanilla extract until well combined. Make sure to use pumpkin puree, not pumpkin pie filling, which contains added spices and sugars.
4. Add the Spices: Stir in the cinnamon, ginger, and nutmeg. Adjust the amount of spices to your liking. I sometimes add a pinch of cloves for extra warmth.
5. Add the Heavy Cream: Gradually add the heavy cream, beating until the filling is light and fluffy. The heavy cream helps to create a smooth and spreadable filling.
6. Chill the Filling: Cover the bowl with plastic wrap and chill the filling in the refrigerator for at least 30 minutes. This allows the flavors to meld together and the filling to firm up slightly, making it easier to spread.

Assembling the Pumpkin Oatmeal Cream Pies

1. Pair the Cookies: Find cookies that are similar in size and shape to create even cream pies.
2. Spread the Filling: Spread a generous amount of pumpkin cream filling onto the flat side of one cookie.
3. Top with Another Cookie: Top with the flat side of another cookie, gently pressing down to create a sandwich.
4. Repeat: Repeat with the remaining cookies and filling.
5. Chill the Cream Pies: Wrap each cream pie individually in plastic wrap or store them in an airtight container in the refrigerator for at least 30 minutes before serving. This allows the filling to set up completely and the flavors to meld together even further. I find that they taste even better after chilling overnight!
6. Serve: Serve chilled and enjoy! These pumpkin oatmeal cream pies are perfect for fall gatherings, holiday parties, or just a special treat for yourself.

Conclusion:

So, there you have it! These Pumpkin Oatmeal Cream Pies are more than just a dessert; they’re a warm hug on a chilly autumn day. I truly believe this recipe is a must-try because it perfectly balances the comforting flavors of pumpkin spice with the wholesome goodness of oatmeal, all wrapped around a luscious, creamy filling. It’s a delightful treat that’s surprisingly easy to make, and trust me, the aroma alone will have your kitchen smelling absolutely divine!

But what makes these pies truly special is their versatility. While they’re fantastic enjoyed as is, there are so many ways to customize them to your liking. For a slightly different twist, try adding a handful of chopped pecans or walnuts to the oatmeal cookie dough for extra crunch and nutty flavor. Or, if you’re feeling adventurous, you could incorporate a hint of maple syrup into the cream filling for a richer, more decadent experience.

Serving Suggestions: These Pumpkin Oatmeal Cream Pies are wonderful served slightly chilled, allowing the cream filling to firm up and the flavors to meld together beautifully. They’re the perfect addition to any fall gathering, from Thanksgiving dinner to a cozy weekend brunch. Imagine serving them with a scoop of vanilla ice cream or a dollop of whipped cream – pure bliss! You could also pair them with a warm cup of coffee or a spiced chai latte for the ultimate autumnal indulgence. For a fun presentation, consider cutting them into smaller squares or triangles for a bite-sized treat that’s perfect for sharing.

Variations to Explore: Don’t be afraid to experiment with different spices! A pinch of cardamom or ginger can add a unique warmth to the pumpkin flavor. If you’re not a fan of oatmeal, you could substitute it with another type of flour, such as almond flour or whole wheat flour, although this will alter the texture slightly. For a vegan version, you can easily swap out the butter and eggs with plant-based alternatives. There are so many possibilities to make this recipe your own!

I’ve poured my heart into creating this recipe, and I genuinely hope you enjoy making and eating these Pumpkin Oatmeal Cream Pies as much as I do. They’re a delightful way to celebrate the season and share some love with your family and friends. The combination of textures and flavors is simply irresistible, and I’m confident that this will become a new favorite in your household.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure! I’m so excited for you to try this recipe and experience the magic of these little pies for yourself. And most importantly, I’d love to hear about your experience! Please, leave a comment below and let me know how they turned out. Did you make any modifications? What did your family think? Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. Happy baking, and enjoy every delicious bite of these incredible Pumpkin Oatmeal Cream Pies!

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