Pumpkin Oatmeal Cream Pies Recipe
These Pumpkin Oatmeal Cream Pies are soft, chewy, and spiced with pumpkin, cinnamon & nutmeg, then filled with sweet cream cheese frosting.
Servings: 8 servings
Calories: 547kcal
Ingredients
- ½ cup unsalted butter room temperature
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- ½ cup canned pure pumpkin
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 ½ cups old-fashioned oats
Frosting Ingredients:
- 2 tablespoons unsalted butter room temperature
- 4 ounces cream cheese room temperature
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat oven: Set oven to 350°F and line baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, beat butter, egg, vanilla, and sugar with an electric mixer until well combined. Mix in pumpkin until fully incorporated.
- Combine dry ingredients: In another bowl, whisk together flour, oats, baking powder, cinnamon, nutmeg, and cloves.
- Form dough: Add dry ingredients to wet ingredients and mix until a soft dough forms.
- Shape cookies: Scoop 2-tablespoon portions of dough, place evenly on prepared baking sheets, and gently press down. You should have 16 cookies.
- Bake: Bake for 10 minutes or until bottoms are golden brown. Transfer to a wire rack to cool completely.
- Make frosting: Beat butter, cream cheese, vanilla, and powdered sugar until smooth and fluffy.
- Assemble cream pies: Pipe or spread frosting onto the bottom of 8 cookies. Top with remaining cookies to create sandwiches.
Nutrition
Calories: 547kcal | Carbohydrates: 86g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 59mg | Potassium: 244mg | Fiber: 3g | Sugar: 58g | Vitamin A: 3046IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg