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- 1 cup rolled oats - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ginger powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup pumpkin puree - 1/2 cup cream cheese, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract for cream filling When I make these pumpkin spice oatmeal cream pies, I start with the dry ingredients. The rolled oats give these cookies a chewy texture. The flour helps bind everything together. Baking soda helps them rise and stay soft. The spices like cinnamon, nutmeg, and ginger add warmth and flavor. Don't forget the salt; it balances the sweetness. Next, I move on to the wet ingredients. I cream the softened butter, brown sugar, and granulated sugar until it is light. This step adds air to the dough. Then, I mix in the egg and vanilla extract. The pumpkin puree adds moisture and flavor. It makes the pies extra special. For the cream filling, I use softened cream cheese. It gives a rich taste to the pies. I mix in powdered sugar and vanilla extract until the filling is smooth. This mixture is what makes these pies so tasty. The cream filling inside makes each bite creamy and sweet. These ingredients come together to create a treat that is cozy and perfect for fall. Make sure to gather everything before you start. You'll want to enjoy these pies warm and fresh! - Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. - In a bowl, mix together the rolled oats, all-purpose flour, baking soda, cinnamon, nutmeg, ginger, and salt. Stir until everything is well combined. - In a large bowl, cream the softened butter, brown sugar, and granulated sugar together. Use a hand mixer and beat for about three to four minutes until light and fluffy. - Add the dry oat mixture to the wet ingredients. Mix until just combined. The dough will be thick and sticky. - Using a tablespoon or a cookie scoop, drop spoonfuls of dough onto the prepared baking sheets. Space them about two inches apart. Flatten each scoop slightly with your fingers. - Bake the cookies in the oven for 12 to 14 minutes. Look for golden edges, while the centers should still be soft. - Once baked, let the cookies cool on the sheets for five minutes. Then, transfer them to wire racks to cool completely. - While the cookies cool, prepare the cream filling. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. - After the cookies have cooled, spread cream filling on the flat side of half the cookies. Then, top with the other half to make a sandwich. - Dough Consistency: The dough should be thick and sticky. Mix until just combined to keep cookies soft. - Cooling Time: Let cookies cool on the baking sheet for 5 minutes. This helps them set before moving to a wire rack. - Avoid Overbaking: Bake until edges are golden but centers stay soft. This keeps the cookies chewy. - Extra Spices: Add a pinch of cloves or allspice for more warmth. This can deepen the flavor profile. - High-Quality Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling. This ensures a fresher taste. - Ingredient Swaps: Try using maple syrup instead of granulated sugar for a richer sweetness. - Plating Ideas: Arrange the cream pies on a colorful platter. They look great at gatherings. - Garnishing: Dust with cinnamon or powdered sugar. This gives a lovely finish and extra flavor. - Beverage Pairings: Serve with hot apple cider or a warm latte. The flavors complement each other perfectly. {{image_2}} You can change up your pumpkin spice oatmeal cream pies. Here are some tasty ideas: - Chocolate chip pumpkin oatmeal pies: Add 1 cup of chocolate chips to the dough. This sweet twist brings a rich flavor that pairs well with pumpkin. - Gluten-free option with almond flour: Swap the all-purpose flour for 1 cup of almond flour. This gives a nutty taste and keeps the pies soft. - Vegan substitutions for cream filling: Use a mix of vegan cream cheese and powdered sugar. This way, everyone can enjoy this treat without dairy. You can make these pies even more special with fun add-ins: - Incorporating dried fruits or nuts: Try adding 1/2 cup of raisins or chopped walnuts. It adds texture and flavor to each bite. - Adding chocolate drizzle for extra sweetness: Melt some chocolate and drizzle it over the tops of the pies. It’s a sweet touch that looks great. - Experimenting with different spices: Besides pumpkin spice, try adding cardamom or allspice. This can give your pies a unique twist and new depth of flavor. To keep your pumpkin spice oatmeal cream pies fresh at room temperature, place them in a single layer. Use a clean, dry plate or tray. Avoid stacking them right away; this can make them soggy. Once they cool, move them to an airtight container. This helps keep the cookies soft and the cream filling fresh. For long-term storage, you can freeze the cookies. First, let them cool completely. Then, wrap each pie in plastic wrap. Place the wrapped pies in a freezer-safe bag or container. When you want to enjoy them, take them out and let them thaw at room temperature. This keeps the pies tasty and ready to eat. These cream pies last about a week at room temperature. If you freeze them, they can last up to three months. Check for signs of spoilage, like a dry texture or off smell. If the cream filling looks separated or the cookies feel hard, it’s best to toss them. Enjoy your treats while they are fresh! To make these treats, follow these steps: 1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. 2. Mix dry ingredients: In a bowl, combine 1 cup rolled oats, 1 cup flour, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon salt. Stir until blended. 3. Cream wet ingredients: In another bowl, beat 1/2 cup softened butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until fluffy. This takes about 3-4 minutes. 4. Add egg and pumpkin: Beat in 1 large egg and 1 teaspoon vanilla extract. Then, mix in 1/2 cup pumpkin puree until smooth. 5. Combine mixtures: Gradually add the dry oat mixture to the wet ingredients. Stir until just combined. The dough should be thick and sticky. 6. Scoop onto sheets: Use a tablespoon or cookie scoop to drop dough onto the baking sheets. Space them about 2 inches apart and flatten each slightly. 7. Bake: Place in the oven for 12-14 minutes. The edges should be golden and the centers soft. 8. Cool cookies: Let them cool on the sheets for 5 minutes. Then, transfer to wire racks to cool completely. 9. Make cream filling: Beat together 1/2 cup softened cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and fluffy. 10. Assemble: Spread cream filling on half of the cookies and top with the other half to form sandwiches. Yes, you can make the cookies ahead of time. Here are some tips for storage: - Pre-baked cookies: Store them in an airtight container at room temperature for up to 5 days. - Unfilled cookies: Keep them separate from the cream filling to maintain freshness. - Freezing: You can freeze the cookies for up to 3 months. Just place them in a freezer-safe container. - Thawing: To enjoy, thaw at room temperature for a few hours before adding the filling. You can find pre-made Pumpkin Spice Oatmeal Cream Pies in several places: - Local bakeries: Check with nearby bakeries, especially during fall. - Grocery stores: Many supermarkets stock seasonal treats in the fall. - Online retailers: Websites like Amazon or specialty food sites may offer these cookies. - Farmers markets: Look for local vendors selling homemade versions. This article walked you through making Pumpkin Spice Oatmeal Cream Pies. We covered the key ingredients, preparation steps, and baking tips for the perfect treat. You learned about variations and storage methods to keep your pies fresh. Remember, these pies are not just tasty; they are fun to make. Enjoy experimenting with new flavors and ideas. Happy baking!

Pumpkin Spice Oatmeal Cream Pies

Indulge in the ultimate fall treat with these delicious Pumpkin Spice Oatmeal Cream Pies! This recipe features soft, spiced oatmeal cookies sandwiched with creamy filling, perfect for cozy autumn days. Easy to make and incredibly tasty, these pies are sure to delight your friends and family. Click through to discover the full recipe and savor the flavors of the season! Enjoy a sweet bite of autumn today!
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Ingredients
  

1 cup rolled oats

1 cup all-purpose flour

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ginger powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup pumpkin puree

1/2 cup cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract for cream filling

Instructions
 

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

    In a bowl, combine the rolled oats, flour, baking soda, cinnamon, nutmeg, ginger, and salt. Mix until well incorporated.

      In a separate large bowl, use a hand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-4 minutes).

        Beat in the egg and vanilla extract until fully combined, followed by the pumpkin puree. Mix until the batter is smooth.

          Gradually add the dry oat mixture to the wet ingredients, blending until just combined. The dough should be thick and sticky.

            Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly with your fingers.

              Bake in the preheated oven for 12-14 minutes or until the edges are golden brown but the centers are still a bit soft.

                Remove from the oven and allow the oatmeal cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

                  While the cookies are cooling, prepare the cream filling. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.

                    Once the cookies are completely cooled, spread a generous layer of cream filling on the flat side of half of the cookies, then top with the other half to create a sandwich.

                      Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 12 cookies

                        - Presentation Tips: Arrange the finished cream pies on a decorative platter. Dust with a light sprinkle of cinnamon or powdered sugar for an extra festive touch. Enjoy as a cozy treat with a warm beverage!