Pumpkin Oatmeal Cream Pies

Pumpkin Oatmeal Cream Pies – Amazing Fall Treat You’ll Love

When the crisp air of fall arrives, there’s nothing quite like the warm embrace of freshly baked Pumpkin Oatmeal Cream Pies to evoke simple, sweet nostalgia. These delectable treats are a delightful marriage of chewy oatmeal cookies, enriched with the warmth of pumpkin and spices, lovingly sandwiched with a decadent cream cheese frosting. With every bite, you’ll experience the nostalgic flavors of pumpkin muffins combined with the delightful texture of a classic oatmeal cookie. These cookies are fun to make, kid-friendly, and incredibly satisfying, providing a comforting treat for both young and old alike. You may find yourself reaching for these irresistibly sweet pies all season long!

Are You Ready for the Ultimate Fall Indulgence?

Picture this: crisp autumn afternoons filled with laughter, the crunch of leaves underfoot, and the intoxicating aroma of pumpkin pastries wafting through the air. What if you had a moment to savor this season with a mouthwatering dessert that brings everyone together? Imagine cozying up with a warm Pumpkin Oatmeal Cream Pie, draped in creamy frosting, while reminiscing about autumn traditions. Does that sound like your sweet tooth’s dream?

Why You’ll Love This Recipe

• Quick and Easy Prep: With straightforward steps and minimal fuss, these Pumpkin Oatmeal Cream Pies come together in no time. Perfect for last-minute gatherings or cozy family moments!

• Crowd-Pleaser: They’re not just cookies; they’re a celebration of fall! Share these pies at school events, parties, or simply indulge on a lazy Sunday afternoon.

• Kid-Friendly Fun: These treats are kid-approved and provide a fantastic opportunity to get the little ones involved in baking.

• Fall Flavors Galore: With pumpkin, warm spices, and creamy frosting, this recipe is a quintessential embodiment of autumn in every bite.

Ingredients

• For the Cookies:

  • 20 tbsp (283g) unsalted butter, browned for that nutty flavor
  • 1 cup (226g) packed light brown sugar for deep sweetness
  • ¾ cup (150g) granulated sugar for that delightful crunch
  • 1 ½ cups (180g) all-purpose flour
  • 1 tbsp chai spice or pumpkin spice blend for the warm notes
  • 1 tsp (5g) baking soda for a perfect rise
  • ½ tsp salt to enhance flavors
  • 1 large egg yolk (18g) for richness
  • 1 cup (230g) blotted pumpkin puree, making it rich and moist
  • 2 tsp (10ml) vanilla extract for that aromatic touch
  • 2 ¼ cups (191g) old-fashioned rolled oats for a chewy texture

• For the Frosting:

  • 10 tbsp (141g) unsalted butter, browned, delivering depth of flavor
  • ½ cup (113g) cream cheese, softened to create that luscious frosting
  • 2 ½ cups (280g) powdered sugar, sifted for a smooth finish
  • 1 tsp (5ml) vanilla extract for sweetness
  • ½ tsp cinnamon to tie in the classic fall flavor
  • ¼ tsp maple extract (optional) for an extra sweetness
  • ¼ tsp salt to balance the sweetness
  • 1–3 tbsp milk to achieve the desired consistency

Timing: Fast Indulgence or Slow Luxurious Bake

The beauty of Pumpkin Oatmeal Cream Pies is in their versatility. You can choose to whip these up quickly to satisfy an immediate craving, or focus on a more leisurely baking experience, relishing in the rich aromas wafting throughout your home. While the dough requires a chilling time of just 1–2 hours, the actual preparation is fast, making it an ideal treat for busy fall afternoons. With only about 10–12 minutes in the oven, you will soon be indulging in warm cookie goodness!

Step-by-Step

1. Brown the Butter: Start by browning the unsalted butter in a saucepan over medium heat, stirring frequently until it turns a lovely golden amber. Allow it to cool to a softened texture.

2. Blot Pumpkin Puree: To ensure your cookies remain perfectly chewy, blot your pumpkin puree using paper towels to remove excess moisture.

3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, chai or pumpkin spice, baking soda, and salt until combined.

4. Cream Butter and Sugars: In a mixing bowl, cream the cooled browned butter with both sugars until it’s light and fluffy.

5. Add Wet Ingredients: Incorporate the egg yolk, pumpkin puree, and vanilla extract into the butter-sugar mix, blending until smooth.

6. Combine Mixtures: Gradually add your dry ingredients to the wet mixture, stirring lovingly.

7. Stir in Oats: Gently fold in the old-fashioned rolled oats until they’re evenly distributed.

8. Chill the Dough: Wrap the dough in plastic wrap and chill it in the refrigerator for 1–2 hours. This allows the flavors to meld and prevents spreading during baking.

9. Bake: Preheat your oven to 375°F (190°C). Scoop out dough onto prepared baking sheets and bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.

10. Brown Butter for Frosting: In a small saucepan, repeat the browning process for another 10 tbsp unsalted butter, allowing to cool.

11. Beat Butter and Cream Cheese: In a mixing bowl, combine cooled browned butter and softened cream cheese together until creamy and smooth.

12. Add Powdered Sugar: Gradually sift in the powdered sugar, mixing on low speed until fully incorporated.

13. Flavor the Frosting: Mix in the vanilla extract, cinnamon, maple extract, and salt. Add milk as needed to achieve your desired frosting consistency.

14. Assemble the Pies: Spread a generous layer of frosting on the flat side of one cookie and sandwich with another cookie. Repeat until all cookies and frosting are used.

Nutritional Information

Each Pumpkin Oatmeal Cream Pie contains approximately 250-300 calories. While they make for an occasional indulgence, the wholesome oats and pumpkin provide a sense of nourishment. These treats are rich and satisfying, perfect for those who believe desserts should be both decadent and memorable!

Healthier Alternatives

If you’re looking to make a lighter version of these goodies, consider swapping out regular flour with whole wheat or oat flour, using maple syrup instead of refined sugar, or opting for a dairy-free cream cheese alternative. You can always experiment with adding nut butters for added flavor and nutrition!

Serving Suggestions

These Pumpkin Oatmeal Cream Pies can be enjoyed in countless ways. Serve them at your next family gathering, bake sale, or holiday celebration. For a special treat, pair them with a scoop of vanilla ice cream for a delightful sundae experience. They make an excellent addition to fall-themed brunches or cozy movie nights!

Common Mistakes

• Overbaking: Keep a close eye on the baking time. Overbaking can lead to dry cookies instead of chewy pies.

• Incorrect Texture: Ensure your pumpkin puree is blotted, as excess moisture can affect texture. A good balance of wet and dry ingredients is key.

• Messy Frosting: Allow cookies to cool completely before frosting; this prevents the frosting from melting and running off.

Storing Tips

Store your Pumpkin Oatmeal Cream Pies in an airtight container at room temperature for up to a week. For longer storage, consider freezing the assembled pies. To enjoy later, thaw them at room temperature for a few hours or pop them in the microwave for a few seconds for that fresh-baked taste.

Tempted to Bake It ASAP?

Now that you’ve been introduced to the glorious world of Pumpkin Oatmeal Cream Pies, your fall baking adventure awaits. These treats go beyond mere cookies; they are memories waiting to happen. So preheat your oven, gather those ingredients, and indulge in the spirit of the season with this delectable dessert. Your taste buds and loved ones will thank you!

FAQs

1. Can I make these cookies ahead of time?
   Absolutely! The dough can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 2 months.

2. Can I make these pies without gluten?
   Yes! Substitute gluten-free flour for the all-purpose flour in the cookie recipe.

3. How do I know when my cookies are done?
   Cookies are ready when the edges are just golden and the centers look slightly underbaked; they’ll continue to firm up as they cool.

4. Can I use canned pumpkin?
   Yes! Canned pumpkin purée works perfectly and saves time. Just ensure you blot it to remove excess moisture.

5. What’s the best way to store leftover cookies?
   Place them in an airtight container at room temperature, or layer them between parchment paper to prevent sticking, and store in the fridge.

Now you’re all set to whip up these delightful Pumpkin Oatmeal Cream Pies, embracing the fall season with each delicious bite! Enjoy!

Pumpkin Oatmeal Cream Pies

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• Author: melon-claire
• Total Time: 87 minutes
• Yield: 24 servings 1x
• Diet: Vegetarian

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Description

Delightful pumpkin oatmeal cream pies that combine chewy oatmeal cookies with a decadent cream cheese frosting, perfect for the fall season.

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Ingredients

Scale 1x2x3x

• 20 tbsp (283g) unsalted butter, browned
• 1 cup (226g) packed light brown sugar
• ¾ cup (150g) granulated sugar
• 1 ½ cups (180g) all-purpose flour
• 1 tbsp chai spice or pumpkin spice blend
• 1 tsp (5g) baking soda
• ½ tsp salt
• 1 large egg yolk (18g)
• 1 cup (230g) blotted pumpkin puree
• 2 tsp (10ml) vanilla extract
• 2 ¼ cups (191g) old-fashioned rolled oats
• 10 tbsp (141g) unsalted butter, browned for frosting
• ½ cup (113g) cream cheese, softened
• 2 ½ cups (280g) powdered sugar
• 1 tsp (5ml) vanilla extract for frosting
• ½ tsp cinnamon
• ¼ tsp maple extract (optional)
• ¼ tsp salt
• 1–3 tbsp milk (to desired consistency)

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Instructions

1. Brown the butter in a saucepan over medium heat and let it cool.
2. Blot the pumpkin puree using paper towels.
3. Mix flour, chai or pumpkin spice, baking soda, and salt in a bowl.
4. Cream the cooled browned butter with both sugars until light and fluffy.
5. Add egg yolk, pumpkin puree, and vanilla extract into the mix and blend until smooth.
6. Gradually mix in the dry ingredients.
7. Fold in the old-fashioned rolled oats.
8. Wrap dough in plastic and chill for 1–2 hours.
9. Preheat oven to 375°F (190°C) and scoop dough onto baking sheets; bake for 10–12 minutes.
10. Brown butter for frosting and let cool.
11. Beat browned butter and cream cheese until creamy.
12. Add powdered sugar gradually, mixing slowly.
13. Mix in vanilla extract, cinnamon, optional maple extract, and salt; adjust consistency with milk.
14. Spread frosting onto flat sides of cookies and sandwich them together.

Notes

For a lighter version, consider using whole wheat flour, maple syrup, or a dairy-free cream cheese alternative.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 pie
• Calories: 275
• Sugar: 22g
• Sodium: 160mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 25mg