These Soft Pumpkin Oatmeal Cream Pies are a delightful treat! With spiced pumpkin flavor and chewy oats, they remind us of all things cozy and autumn.
What makes these pies extra special is the creamy filling that brings everything together. I love making them to share with family, or just keeping them all for myself—no judgment here! 😄
Key Ingredients & Substitutions
Butter: Unsalted butter is best as it allows you to control the salt in your recipe. If you’re dairy-free, try using vegan butter or coconut oil; just know it may slightly alter the flavor and texture.
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, to keep the flavors right. If pumpkin isn’t available, you can use butternut squash puree or sweet potato puree for a different taste.
Oats: I recommend old-fashioned rolled oats for their chewy texture, but if you only have quick oats, that works too. Just be aware they will make the cookies a bit softer.
Spices: The combination of cinnamon, nutmeg, ginger, and cloves gives these treats their fall flavor. Feel free to tweak the ratios based on what you like—more cinnamon can add warmth or skip cloves if you’re not a fan.
How Do I Ensure My Cookies Stay Soft?
Keeping your cookies soft is all about the baking time and cooling process. Here’s how to do it:
- Preheat your oven to the right temperature and make sure your baking sheets are lined to prevent sticking.
- When baking, keep a close eye on the cookies. They should look set but still soft in the center when you take them out, as they’ll continue cooking slightly on the sheet.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up without getting hard.
With these tips and insights, your Soft Pumpkin Oatmeal Cream Pies will turn out deliciously soft and inviting. Enjoy the cozy flavors!
Soft Pumpkin Oatmeal Cream Pies Recipe
Ingredients You’ll Need:
For the Oatmeal Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 cups old-fashioned rolled oats
For the Cream Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons milk (add more if needed for consistency)
How Much Time Will You Need?
This delightful recipe will take around 20 minutes to prepare and about 12-15 minutes per batch for baking. Don’t forget the cooling time; let them cool completely before adding the cream filling. So, overall, set aside about 1 hour to make these scrumptious pies!
Step-by-Step Instructions:
1. Preheat and Prepare Baking Sheets:
First, preheat your oven to 350°F (175°C). While that heats up, line two baking sheets with parchment paper or silicone mats. This will make sure your cookies don’t stick and will help them bake evenly.
2. Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Use a mixer to beat them together until the mixture is light and fluffy. This is where the cookies get their delightful texture!
3. Add Wet Ingredients:
Next, beat in the pumpkin puree, egg, and vanilla extract until everything is well blended. Don’t worry if it looks a bit different; that’s just the pumpkin adding moisture!
4. Mix the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This helps to evenly distribute the baking soda and spices through the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the pumpkin mixture. Mix until it’s just combined—don’t overmix! You want to keep it light and fluffy.
6. Stir in the Oats:
Fold in the old-fashioned rolled oats using a spatula or spoon, ensuring they’re evenly distributed. The dough will be soft—this is perfect for cookies!
7. Shape the Cookies:
Using a tablespoon, drop portions of dough onto your prepared baking sheets, making sure to leave about 2 inches between each blob. Flatten each dollop slightly with your fingers.
8. Bake the Cookies:
Bake in your preheated oven for 12 to 15 minutes or until the cookies are set and just lightly browned around the edges. Remember, they will continue to cook a little after being taken out! Avoid overbaking to keep them soft.
9. Cool the Cookies:
Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Patience is key here!
10. Prepare the Cream Filling:
While the cookies are cooling, prepare the cream filling. In a medium bowl, beat the softened butter until smooth. Gradually add the sifted powdered sugar, beating until fluffy and creamy.
11. Add Vanilla and Milk:
Mix in the vanilla extract and milk until your filling is nice and spreadable. Adjust the consistency by adding a bit more milk if it’s too thick.
12. Assemble the Cream Pies:
To put it all together, spread about 1 to 2 tablespoons of the cream filling on the flat side of one cookie. Top it with another cookie to create a sandwich. Repeat this until you have filled all your cookies!
13. Serve or Store:
Enjoy them right away, or you can store your cream pies in an airtight container for up to 3 days. If they’re still around after that, they make perfect treats to share or freeze for later!
Enjoy your deliciously soft, pumpkin-spiced oatmeal cream pies! 😊
FAQ for Soft Pumpkin Oatmeal Cream Pies
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast and puree it until smooth. Just make sure to measure it out the same as you would canned pumpkin, and ensure it’s well-drained to avoid excess moisture in the cookies.
How Do I Store Leftover Cream Pies?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to layer them with parchment paper to prevent sticking!
Can I Make These Cookies Gluten-Free?
Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum for the best texture. The cookies may turn out slightly different in texture but should still be delicious!
What Can I Substitute for Butter in the Cream Filling?
If you’re looking for a dairy-free option, you can use vegan butter or a plant-based spread in the cream filling. Keep in mind that it might slightly alter the taste, but it will still give you a creamy filling!