Ingredients
Oatmeal Cookies
- ½ cup unsalted butter, softened
- ½ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- ¼ cup pumpkin puree
- 1 cup all-purpose flour
- 1½ cups old-fashioned oats
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp ginger
Filling
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- ½ tsp cinnamon
Instructions
- Cream Butter and Sugars: Using a stand mixer or a large bowl and hand mixer, cream together the softened unsalted butter, dark brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add Egg Yolk and Flavors: Mix in the egg yolk, then add vanilla extract and pumpkin puree, mixing until smooth and fully incorporated.
- Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, salt, cinnamon, nutmeg, cloves, and ginger to evenly distribute the spices and leavening.
- Mix Dry and Wet Ingredients: Add the dry ingredients to the wet mixture and stir until just combined, ensuring not to overmix to maintain tender cookies.
- Chill Dough: Refrigerate the cookie dough for one hour to allow it to firm up, which helps control spreading during baking.
- Preheat Oven and Prepare Baking Sheet: Set oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Scoop and Bake Cookies: Scoop 12 evenly sized cookie portions onto the prepared baking sheet and bake for 15 minutes until set and lightly golden around the edges.
- Prepare Filling: While cookies bake, blend softened cream cheese, powdered sugar, and cinnamon with a stand or hand mixer until smooth and creamy.
- Cool and Flatten Cookies: Remove cookies from the oven, gently bang the baking sheet on the counter a few times to slightly flatten the cookies, then let them cool completely on a wire rack.
- Assemble Cream Pies: Once cooled, spread a generous amount of the cream cheese filling onto six cookies, then top each with another cookie to form a sandwich.
- Serve and Enjoy: Serve immediately or chill briefly for a firmer filling. Enjoy these seasonal pumpkin oatmeal cream pies as a delicious autumn dessert.
Notes
- Chilling the dough is essential to prevent excessive spreading during baking.
- Banging the baking sheet after baking helps the cookies flatten uniformly for easier sandwiching.
- Use full-fat cream cheese for the best creamy texture and flavor in the filling.
- Store assembled cream pies in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute cream cheese with dairy-free cream cheese alternatives.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
