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Pumpkin Oatmeal Cream Pies

A delightful combination of spiced pumpkin cookies and creamy frosting, perfect for fall gatherings.

Ingredients

Scale
  • 1/3 cup pumpkin puree
  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (softened, but not melted)
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon molasses (or honey)
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 1 cup quick oats
  • 1/2 cup unsalted butter (softened, for frosting)
  • 4 ounces cream cheese (full fat, brick style)
  • 23 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 teaspoon salt (for frosting)
  • 1 tablespoon whipping cream (or milk)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix the dry ingredients: whisk together flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt in a medium bowl.
  3. Cream the butter and sugars in a large mixing bowl until fluffy—about 2-3 minutes.
  4. Add in the pumpkin puree, molasses, vanilla extract, and egg yolk, and blend until fully combined.
  5. Stir in the dry ingredients gradually until well combined.
  6. Incorporate the oats, ensuring even distribution throughout the dough.
  7. Scoop equal amounts of dough onto the prepared baking sheet and bake for 12-15 minutes until golden.
  8. Cool the cookies on the sheet for 5 minutes, then transfer them to a wire rack.
  9. Make the cream cheese frosting by beating the softened cream cheese and unsalted butter until fluffy, then gradually add powdered sugar, vanilla extract, and salt.
  10. Assemble the pies by spreading frosting on the flat side of one cookie and pressing another on top.

Notes

Feel free to add chocolate chips or nuts for variations! Enjoy with warm apple cider.

Nutrition

Keywords: pumpkin, oatmeal, dessert, fall, cookies