Have you ever craved a dessert that perfectly encapsulates the essence of fall? Pumpkin Oatmeal Cream Pies are not just a treat; they are a celebration of autumn flavors! These delightful cookies, filled with a creamy frosting, challenge the notion that oatmeal cookies can’t be indulgent. With their soft texture and rich pumpkin spice flavor, they are sure to satisfy your sweet tooth. Let’s explore how to make these scrumptious pies!

Ingredients List

To make Pumpkin Oatmeal Cream Pies, gather the following ingredients:

For the Cookies:

• 1 cup rolled oats
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 cup pumpkin puree (canned or homemade)
• 1 large egg
• 1 teaspoon vanilla extract

For the Cream Filling:

• ½ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk (adjust for desired consistency)

Substitutions

• Butter: Can be replaced with coconut oil for a dairy-free version.
• Flour: Use whole wheat flour for added nutrition.
• Sugar: Substitute with coconut sugar or a sugar alternative for a healthier option.

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures even baking for your cookies.

Step 2: Prepare Baking Sheets

Line two baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup easier.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.

Step 4: Cream Butter and Sugars

In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Step 5: Add Pumpkin, Egg, and Vanilla

Mix in the pumpkin puree, egg, and vanilla extract until well combined. The mixture should be smooth and creamy.

Step 6: Combine Dry and Wet Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Then fold in the rolled oats gently.

Step 7: Scoop and Bake

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are set and the centers look slightly underbaked.

Step 8: Cool the Cookies

Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

Step 9: Prepare the Cream Filling

While the cookies cool, prepare the filling by beating together the softened butter, powdered sugar, vanilla extract, and milk until smooth and creamy. Adjust the milk for desired consistency.

Step 10: Assemble the Pies

Once the cookies are completely cool, spread a generous amount of cream filling on the flat side of one cookie and top with another cookie, pressing gently to create a sandwich.

Nutritional Information

Here’s a breakdown of the nutritional information per pie (based on 12 pies):

• Calories: 210
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 30mg
• Sodium: 100mg
• Total Carbohydrates: 33g
• Dietary Fiber: 2g
• Sugars: 12g
• Protein: 3g

Healthier Alternatives for the Recipe

To make these Pumpkin Oatmeal Cream Pies a bit healthier, consider the following modifications:

• Use Whole Wheat Flour: This increases fiber content and nutrients.
• Replace Granulated Sugar with Applesauce: This adds moisture and reduces sugar content.
• Add Flaxseed Meal: Incorporate ground flaxseed for added omega-3 fatty acids.

Serving Suggestions

These delightful pies can be enjoyed in various ways:

• With a Cup of Tea or Coffee: Perfect for an afternoon snack.
• As a Dessert: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Gifting: Package them in a decorative box for a thoughtful homemade gift.

Common Mistakes to Avoid

1. Overbaking the Cookies: Keep an eye on them; they should be soft in the center when removed from the oven.
2. Not Cooling Completely: Ensure cookies are fully cooled before adding the cream filling to prevent it from melting.
3. Skipping the Oats: The oats provide texture and flavor; don’t omit them!

Storing Tips for the Recipe

To keep your Pumpkin Oatmeal Cream Pies fresh:

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: They can last up to a week in the fridge.
• Freezing: Wrap individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Conclusion

In summary, Pumpkin Oatmeal Cream Pies are a delightful treat that brings the flavors of fall to your table. They are easy to make and perfect for sharing with family and friends. Try this recipe today and let us know how it turns out in the comments! Don’t forget to subscribe for more delicious recipes and updates!

FAQs

Can I use quick oats instead of rolled oats?

Yes, but rolled oats provide a better texture for these cookies.

How do I know when the cookies are done?

The edges should be set, and the centers may look slightly underbaked. They will firm up as they cool.

Can I make these cookies ahead of time?

Absolutely! You can prepare the cookies and freeze them before baking. Just bake them straight from the freezer, adding a minute or two to the baking time.