Description
Delightful Pumpkin Oatmeal Cream Pies blend fall flavors with chewy oatmeal cookies and sweet cream cheese filling.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup cream cheese, softened
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until smooth. Add pumpkin puree and eggs one at a time, mixing well.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- Gradually stir the dry ingredients into the wet mixture. Fold in the oats.
- Drop spoonfuls of dough onto prepared baking sheets, spacing them apart.
- Bake for 10-12 minutes until edges are lightly browned. Let cool on sheets briefly before transferring to a wire rack.
- For the filling, beat cream cheese and maple syrup until smooth. Spread on the flat side of one cookie and top with another to form a sandwich.
- Repeat with remaining cookies and enjoy!
Notes
Store in an airtight container for up to three days at room temperature, up to a week in the fridge, or up to three months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American