Description
Soft and chewy, these Pumpkin Oatmeal Cream Pies are filled with a spiced cream cheese mixture. They offer a nostalgic flavor of fall, making them ideal for snacks or breakfast treats. Perfect for any occasion!
Ingredients
- Pumpkin Puree
- Old-Fashioned Whole Rolled Oats
- All-Purpose Flour
- Baking Soda
- Salt
- Ground Cinnamon
- Pumpkin Pie Spice
- Unsalted Butter
- Granulated Sugar
- Brown Sugar
- Egg Yolk
- Pure Vanilla Extract
- Cream Cheese
- Confectioners' Sugar
- Pinch of Salt
Instructions
- Blot the pumpkin puree to remove excess moisture.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Combine dry ingredients in a bowl, whisking flour, oats, spices, soda, and salt.
- Cream butter and sugars until fluffy, then add yolk and vanilla, followed by the pumpkin.
- Fold dry mixture into wet ingredients until just combined.
- Scoop cookie dough onto trays, flatten slightly, and space them out.
- Bake for 14-16 minutes until golden brown, then cool.
- Beat cream cheese and butter together, adding in sugar and spices for filling.
- Spread or pipe filling between pairs of cookies to assemble.
Notes
Blot pumpkin well to avoid soggy cookies.
Use room temperature ingredients for a smooth filling.
Store leftovers in an airtight container for better freshness.
Nutrition
- Serving Size: 1 Cookie
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg