These Soft Pumpkin Oatmeal Cream Pies are the perfect fall treat! With a yummy pumpkin flavor and chewy oatmeal, they are like a cozy hug for your taste buds.
Filling these pies with fluffy cream makes them even better! I can never resist grabbing one (or two!). Don’t worry, it’s just me celebrating pumpkin season! 🎃
Making these pies is super easy! You mix up the dough, bake, and then add the cream. Perfect for sharing with friends or enjoying all by yourself!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is the main flavor here. If you can’t find that, you can use homemade pumpkin puree from roasted pumpkin. Just make sure it’s well-drained to avoid excess moisture.
Butter: Unsalted butter gives control over salt in the recipe. You can use vegan butter if needed, or coconut oil for a dairy-free version. I find butter gives the best flavor!
Brown Sugar and Granulated Sugar: For the soft texture, you need both types of sugar. You can substitute brown sugar with coconut sugar for a more natural option, but it may slightly change the flavor.
Old-Fashioned Rolled Oats: These give the pies a chewy texture. If you’re short on oats, quick-cooking oats can work too, but they may change the texture slightly.
What’s the Best Way to Cream Butter and Sugars Together?
Creaming butter and sugars properly ensures your cookies will be light and fluffy. This step is crucial for good texture!
- Start with room temperature butter—soft but not melted.
- Use an electric mixer on medium speed for about 3-5 minutes.
- You’ll know it’s ready when it looks light in color and fluffy. This adds air, which helps the cookies rise while baking!
Soft Pumpkin Oatmeal Cream Pies
Ingredients You’ll Need:
For the Pumpkin Oatmeal Cookies:
- 1 cup canned pumpkin puree
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/2 cups old-fashioned rolled oats
For the Cream Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (more if needed)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 12-15 minutes to bake the cookies, and around 30 minutes to chill the assembled pies. So, you’ll be enjoying these delicious treats in about an hour! Perfect for a cozy afternoon snack or dessert!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup easier!
2. Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer.
3. Add the Wet Ingredients:
Next, add in the egg, vanilla extract, and pumpkin puree. Mix until everything is well combined and smooth. The pumpkin adds a lovely flavor and moisture!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. These spices will make your kitchen smell amazing!
5. Combine Wet and Dry Mixtures:
Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix—this keeps your cookies soft!
6. Fold in the Oats:
Gently fold in the rolled oats. This step will give your cookies their chewy texture!
7. Scoop the Dough:
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, making sure to leave about 2 inches between each cookie.
8. Bake the Cookies:
Bake in your preheated oven for 12-15 minutes, or until the edges are set and lightly golden. Remember, the centers should remain soft!
9. Cool the Cookies:
Once baked, allow the cookies to cool on the baking sheets for 5 minutes. Then, transfer them to wire racks to cool completely. Patience is key here!
10. Make the Cream Filling:
While the cookies cool, prepare the cream filling. In a mixing bowl, beat the softened butter until smooth. Gradually add the powdered sugar, mixing until creamy.
11. Add Flavor and Consistency:
Add the vanilla extract and heavy cream to the butter mixture. Beat until light and fluffy. If the filling seems too thick, feel free to add a little more cream until it’s spreadable.
12. Assemble the Pies:
Once the cookies are completely cool, spread or pipe a generous amount of cream filling onto the bottom side of one cookie. Then, top it with another cookie to create a sandwich!
13. Repeat:
Repeat the process with the remaining cookies until you have assembled all the pies. Yum!
14. Chill the Pies:
To let the filling set nicely, refrigerate the assembled pies for at least 30 minutes before serving. This step is worth the wait!
15. Enjoy!
And there you have it! Your delicious Soft Pumpkin Oatmeal Cream Pies are ready to enjoy. Perfect for sharing or savoring all on your own!
Frequently Asked Questions (FAQ)
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Fresh pumpkin can be used as a substitute. Just roast a small pumpkin until tender, scoop out the flesh, and blend it into a smooth puree. Make sure to drain any excess water to avoid soggy cookies!
How Should I Store Leftover Cream Pies?
Store any leftover Soft Pumpkin Oatmeal Cream Pies in an airtight container in the refrigerator for up to 4 days. They taste great chilled too!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough in advance and refrigerate it for up to 2 days before baking. Just let it sit at room temperature for about 10-15 minutes to make it easier to scoop before baking.
What If I Don’t Have Heavy Cream for the Filling?
If you’re out of heavy cream, you can substitute it with milk or a dairy-free alternative, but the filling may be slightly less rich. To enhance the creaminess, try adding a little more butter!