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As a foodie, I believe every dish has a story, and my adventure with Pumpkin Oatmeal Cream Pies is no different! The first time I mingled pumpkin puree with warm spices and oats in my cozy kitchen, I was immediately transformed into a whirlwind of smells and sensations—sweet cinnamon and earthy nutmeg dancing through the air. Just imagining the richness of cream cheese frosting lightly hugging those soft, pillowy cookies sends shivers of joy down my spine. The first bite? A symphony of flavors where the comforting warmth of spices meets the wholesome goodness of oats. It’s a hug on a plate, perfect for those chilly fall evenings or an impromptu gathering with friends. I cherish these little treats, and I know you will, too!
Why You’ll Love This Recipe
- Quick and Easy: These delightful pies come together in no time, making them ideal for busy weeknights or surprise guests!
- Healthier Indulgence: Packed with oats and pumpkin, they deliver fiber and flavor without the guilt.
- Flavor Explosion: The combination of spices dances on your palate, making every bite blissfully unique.
- Crowd-Pleasing Treat: Kids and adults alike will swoon over these sweet goodies; a guaranteed hit at any gathering!
- Perfect for Fall: The unique pumpkin flavor is as comforting as a cozy sweater on a crisp autumn day!
Ingredients
- 1 cup pumpkin puree: For that rich, autumnal flavor, and it helps keep the cookies moist!
- 1 cup brown sugar: Adds a delicious caramel-like depth and sweetness.
- 1/2 cup granulated sugar: A touch of sweetness that balances beautifully with the brown sugar.
- 1/2 cup vegetable oil: Keeps the cookies soft and chewy; feel free to swap with a lighter oil like canola!
- 2 large eggs: They act as the perfect binder for our cookies.
- 1 teaspoon vanilla extract: Enhances the flavors and adds a wonderful aroma.
- 2 cups rolled oats: The heartiness of oats gives these pies structure and chewiness.
- 1 cup all-purpose flour: Provides stability; you can experiment with whole wheat flour for a healthier twist.
- 1 teaspoon baking soda: Helps the cookies rise and achieve that perfect soft texture.
- 1 teaspoon cinnamon: The quintessential fall spice for warmth and flavor.
- 1/2 teaspoon nutmeg: Adds a lovely depth to the pumpkin flavor.
- 1/4 teaspoon salt: A must to balance the sweetness!
- 1/2 cup butter (softened): Creates the dreamy texture for our frosting.
- 1 cup cream cheese (softened): A luscious base for the frosting, bringing creaminess and tang.
- 1/2 cup maple syrup: Adds a delightful sweetness and depth to the frosting.
- 1 teaspoon vanilla extract (for frosting): Because everything is better with a touch of vanilla!
Full recipe card is below.
How to Make It
1. Preheat the Oven
Preheat your oven to 350°F (175°C). The inviting warmth of the oven will set the stage for those lovely cookies.
2. Mix the Wet Ingredients
In a large bowl, combine pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Beat until everything is smooth and blended, releasing that cozy pumpkin aroma into your kitchen.
3. Combine Dry Ingredients
In a separate bowl, whisk together rolled oats, flour, baking soda, cinnamon, nutmeg, and salt. Gradually incorporate this mixture into the wet ingredients until just combined—don’t over mix; we want those oats to shine through!
4. Form the Cookies
Using a spoon, drop generous spoonfuls of the batter onto a lined baking sheet, giving them a bit of space—these cookies will puff up beautifully as they bake!
5. Bake
Bake for 10-12 minutes or until the edges are lightly golden, and your kitchen is filled with that divine pumpkin aroma. Allow the cookies to cool completely. Patience is key here!
6. Make the Frosting
In a bowl, beat together softened butter, cream cheese, maple syrup, and vanilla extract until creamy and fluffy. It should be luscious and dreamy, perfect for spreading!
7. Frost the Cookies
Spread the cream cheese frosting on the flat side of one cookie, then sandwich it with another. I recommend being generous—because who doesn’t love a thick layer of frosting?
8. Enjoy!
Repeat this glorious process with all cookies, and voila! You’ve just created a delightful treat that is sure to bring smiles all around!
Pro Tips for Success
- Let your butter and cream cheese soften at room temperature; this makes for an extra creamy frosting.
- You can chill the cookie batter for a few minutes before baking for a firmer cookie with a bit of chewiness.
- If you want a deep pumpkin flavor, use pure pumpkin puree rather than canned pumpkin pie filling.
- A sprinkle of coarse sea salt on top of the frosting can elevate the flavor even more!
Flavor Variations
- Spice It Up: Add a pinch of ground cloves or ginger for an extra kick!
- Nutty Twist: Stir in some chopped pecans or walnuts for added texture.
- Chocolate Bliss: Fold in some dark chocolate chips for a decadent touch!
Serving Suggestions
Pair these delightful cream pies with a hot cup of spiced chai or your favorite herbal tea. For a festive touch, serve them on a rustic wooden board, garnished with cinnamon sticks and a few sprigs of fresh mint.
Make-Ahead & Storage
These cozy cookies are perfect for make-ahead! You can prepare the dough ahead of time and refrigerate it for up to 3 days. Once baked, store them in an airtight container in the fridge for up to a week.
Leftovers
Suddenly find yourself with extras? Crumble them over yogurt or oatmeal for a delicious breakfast treat. Or, slice them up and stack them as a layered dessert with whipped cream—delightful!
Freezing
Absolutely, you can freeze these cookies! Wrap them individually in plastic wrap, then place them in an airtight container or freezer bag. They’ll last up to 3 months. When you’re ready to enjoy, simply thaw them overnight in the fridge!
Reheating
For a warm, gooey treat, place them in the microwave for about 10-15 seconds or pop them in the oven at 350°F (175°C) for about 5 minutes. Trust me; that warm frosting is pure magic!
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just ensure it’s thoroughly cooked and pureed for the best results.
How can I make these gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free flour blend!
What can I use instead of cream cheese?
You can swap it for mascarpone or even a dairy-free cream cheese alternative!
Can I omit the frosting?
Of course! These cookies are delicious on their own, or you could dust them with powdered sugar for a simple touch.
Final Thoughts
As the leaves turn and the air grows crisp, bring the warmth of the season into your kitchen with Pumpkin Oatmeal Cream Pies. They’re not just treats; they are love notes wrapped in sweet goodness—perfect for sharing or savoring all by yourself! So, roll up your sleeves, let the cozy aromas fill your home and indulge in the sweet joy that is fall. Until next time, happy baking, my friends! 🍂❤️
Pumpkin Oatmeal Cream Pies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Beat until everything is smooth and blended.
- In a separate bowl, whisk together rolled oats, flour, baking soda, cinnamon, nutmeg, and salt. Gradually incorporate this mixture into the wet ingredients until just combined.
- Using a spoon, drop generous spoonfuls of the batter onto a lined baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool completely.
- In a bowl, beat together softened butter, cream cheese, maple syrup, and vanilla extract until creamy and fluffy.
- Spread the cream cheese frosting on the flat side of one cookie, then sandwich it with another.
- Enjoy your Pumpkin Oatmeal Cream Pies with a hot cup of spiced chai or herbal tea.
