Pumpkin Oatmeal Cream Pies

$- 1 cup rolled oats - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1/2 cup canned pumpkin puree - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup cream cheese, softened - 1/4 cup powdered sugar - 1 teaspoon vanilla extract To make these pumpkin oatmeal cream pies, you need the right ingredients. Start with the dry ingredients. The rolled oats add texture. All-purpose flour gives structure. Baking soda and baking powder help them rise. Cinnamon and nutmeg offer warm, cozy flavors. Salt balances the sweetness. Next, gather the wet ingredients. Softened butter makes the dough creamy. Brown sugar adds depth, while granulated sugar keeps it sweet. Canned pumpkin puree brings moisture and flavor. The egg helps bind everything together, and vanilla extract gives a lovely aroma. Finally, prepare for the filling. Softened cream cheese creates a rich layer. Powdered sugar sweetens it up nicely. More vanilla extract adds a hint of flavor. With these ingredients, you’re set to create a tasty fall treat that everyone will love! - Preheat oven to 350°F (175°C). - Line baking sheets with parchment paper. - In a medium bowl, combine rolled oats, flour, baking soda, baking powder, cinnamon, nutmeg, and salt. - In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. - Add pumpkin puree, egg, and vanilla to the butter mixture, then mix well. - Gradually stir dry ingredients into the wet mixture until just combined. - Using a tablespoon or cookie scoop, drop heaping tablespoons of dough onto baking sheets. Space them about 2 inches apart. - Bake for 12-15 minutes or until cookie edges are set and tops are lightly golden. - In a mixing bowl, beat together softened cream cheese, powdered sugar, and vanilla until smooth and creamy. - Once cookies are cool, spread a generous amount of cream cheese filling on the flat side of one cookie. - Sandwich it with another cookie, flat sides together. To get the best texture, avoid overmixing the dough. Mix until just combined. This keeps your cookies soft and chewy. For fluffy cookies, ensure your butter is softened but not melted. Cream the butter and sugars well until light and fluffy. This adds air, making the cookies rise nicely. You can adjust the spices to fit your taste. If you love warmth, add more cinnamon or nutmeg. Want a twist? Try adding mix-ins like chopped nuts or chocolate chips. They bring extra texture and flavor. Just remember, don’t go overboard. A little goes a long way! For a beautiful display, arrange the cream pies on a nice plate. Dust the tops with a sprinkle of cinnamon. This adds a pop of color and a hint of spice. Serve them with a side of whipped cream for a fun touch. Your friends and family will love it! {{image_2}} You can make these pumpkin oatmeal cream pies gluten-free. Use almond flour or a gluten-free flour blend instead of all-purpose flour. This swap helps keep the same texture. You may need to adjust the amount of flour for a good dough consistency. Start with less flour and add more if needed. For a vegan twist, you can easily substitute the egg and butter. Use a flax egg instead of a real egg. To make the filling dairy-free, try using coconut cream or a vegan cream cheese. This keeps the cream pies rich and tasty while being plant-based. Feel free to get creative with flavors! Add dried cranberries or chopped pecans for a nice fall crunch. You can also switch the filling to maple cream or caramel for a sweet twist. This way, you can enjoy different tastes while keeping the same great structure of the cream pies. To keep your pumpkin oatmeal cream pies fresh, cool them completely. Place the pies in airtight containers. This helps retain moisture and flavor. Use parchment paper between layers to avoid sticking. Store them at room temperature for up to five days. For longer storage, freezing is a great option. Place the cooled pies in a single layer on a baking sheet. Freeze them for about two hours until firm. Once set, wrap each pie in plastic wrap and place them in a freezer bag. They can last for up to three months in the freezer. To reheat thawed cookies, first let them sit at room temperature for about 15 minutes. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and warm them for about 5-7 minutes. This keeps them soft and chewy, just like fresh-baked cookies. Yes, you can make these cookies ahead. Bake the cookies and let them cool. Then, store them in an airtight container. You can also freeze them for up to three months. Just remember to thaw them before adding the cream filling. This makes it easy to enjoy fresh treats later. Look for a few signs to check if your cookies are done. The edges should look set and the tops should be lightly golden. You can also gently touch the tops. They should spring back, not feel doughy. If they feel soft but springy, they are ready. These cream pies taste great on their own. However, you can serve them with warm drinks like chai tea or apple cider. A scoop of vanilla ice cream also pairs well. For a fun twist, add a dollop of whipped cream on the side. These cookies stay fresh for about a week at room temperature. Store them in an airtight container to keep them soft. If you want them to last longer, you can freeze them. Just make sure to wrap them well to avoid freezer burn. Making pumpkin oatmeal cream pies is fun and easy. We covered dry and wet ingredients, mixing, and baking. You learned how to fill and assemble these tasty treats. I shared tips for perfect texture and flavor, plus some cool variations. Proper storage keeps them fresh longer. Enjoy experimenting with your own twists or serving them at gatherings. These cookies can warm anyone's day with their taste and charm. Now, you have everything you need to make these delicious pies!$

Indulge in the deliciousness of Pumpkin Oatmeal Cream Pies! These soft and chewy treats feature a perfect blend of pumpkin, oats, and warm spices, sandwiched with a creamy filling. Great for fall gatherings or cozy afternoons, this easy recipe is sure to delight your taste buds. Ready to try something new? Click through to explore the full recipe and make these mouthwatering pies today!

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Ingredients

1 cup rolled oats

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/2 cup canned pumpkin puree

1 large egg

1 teaspoon vanilla extract

Filling:

1/2 cup cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, mix the rolled oats, flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add the pumpkin puree, egg, and vanilla extract to the butter mixture, and mix until well combined.

Gradually stir the dry ingredients into the wet mixture until just combined. Avoid overmixing.

Using a tablespoon or cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 12-15 minutes or until the edges are set and the tops are lightly golden.

Once baked, remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

For the filling, in a bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Once the cookies are completely cooled, spread a generous amount of the cream cheese filling on the flat side of one cookie, then sandwich it with another cookie, flat sides together.

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 pies

- Presentation Tips: Arrange the cream pies on a decorative plate, dust with a sprinkle of cinnamon on top, and serve with a side of whipped cream for an extra treat!