Pumpkin Oatmeal Cream Pies (Print-Friendly Version)

Soft oatmeal cookies blended with pumpkin spice and filled with smooth vanilla cream.

# Ingredients Required:

→ Cookies

01 - 227 grams unsalted butter, softened
02 - 200 grams packed light brown sugar
03 - 200 grams granulated sugar
04 - 2 large eggs
05 - 5 milliliters vanilla extract
06 - 245 grams pumpkin puree
07 - 190 grams all-purpose flour
08 - 5 grams baking soda
09 - 2.5 grams ground cinnamon
10 - 1.25 grams ground nutmeg
11 - 1.25 grams ground ginger
12 - 0.6 grams ground cloves
13 - 1.5 grams salt
14 - 270 grams old-fashioned rolled oats

→ Cream Filling

15 - 227 grams cream cheese, softened
16 - 113 grams unsalted butter, softened
17 - 360 grams powdered sugar
18 - 5 milliliters vanilla extract

# Detailed Directions:

01 - Preheat the oven to 175°C and line a baking sheet with parchment paper.
02 - In a large mixing bowl, beat the butter, light brown sugar, and granulated sugar until light and fluffy.
03 - Add eggs and vanilla extract to the butter mixture and mix until combined; then blend in the pumpkin puree thoroughly.
04 - In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
05 - Gradually add the dry mixture to the wet ingredients and stir until just combined.
06 - Fold in the rolled oats ensuring even distribution throughout the dough.
07 - Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them to allow for spreading.
08 - Bake in the preheated oven for 12 to 15 minutes or until the cookie edges are golden brown.
09 - Allow cookies to cool on the baking sheet briefly before transferring to a wire rack to cool completely.
10 - Beat together cream cheese and butter until smooth and creamy.
11 - Gradually incorporate powdered sugar and vanilla extract, continuing to beat until the filling is smooth and fluffy.
12 - Once cookies are fully cooled, spread cream filling onto the flat side of one cookie and sandwich with another; repeat for remaining cookies.

# Helpful Advice:

01 - For a less sweet filling, reduce the amount of powdered sugar.
02 - Store cream pies in an airtight container refrigerated.
03 - Dough can be prepared ahead and chilled for up to 24 hours.

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