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–+ servings

Pumpkin Oatmeal Cream Pies

Delightful pumpkin oatmeal cream pies filled with creamy maple cream cheese filling, perfect for autumn.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Cookie Ingredients
  • 1 cup pumpkin puree Use fresh or canned pumpkin.
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened Ensure it is softened for easy mixing.
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups rolled oats
  • 1 1/2 cups all-purpose flour Can substitute with gluten-free flour blend.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
Cream Filling Ingredients
  • 1 cup cream cheese, softened
  • 1/2 cup maple syrup
  • 1/4 cup powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, mix together the pumpkin puree, brown sugar, granulated sugar, butter, egg, and vanilla extract until smooth.
  3. In another bowl, combine the oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Drop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes or until the cookies are set and lightly golden.
  2. Let cookies cool completely on a wire rack.
Filling
  1. For the filling, beat together the cream cheese, maple syrup, and powdered sugar until smooth and fluffy.
  2. Spread a generous amount of filling on the flat side of one cookie and top with another cookie to form a sandwich.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 180mgFiber: 2gSugar: 15g

Notes

Store cookies in an airtight container at room temperature for up to four days. They can be refrigerated for about a week or frozen without filling for longer storage.

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