These creamy pumpkin oatmeal pies are like a warm hug in cookie form! They have a soft and chewy texture, filled with a smooth pumpkin filling that’s spiced perfectly for fall.
Who wouldn’t want a tasty treat that’s both comforting and delicious? I love making a big batch and sharing them with friends—though I always save a few for myself! 😊
The best part? They’re super easy to whip up. Just mix everything together, bake, and enjoy! Perfect for cozying up on chilly days with a warm drink.
Key Ingredients & Substitutions
Old-Fashioned Rolled Oats: These give the crust its chewy texture. Quick oats can be used in a pinch, but I find rolled oats work best for that satisfying bite.
All-Purpose Flour: This helps bind the crust together. For a gluten-free option, try almond flour or a gluten-free all-purpose blend.
Unsalted Butter: Using unsalted butter lets you control the salt in the recipe. If you’re in a hurry, coconut oil or a vegan butter substitute works well too!
Canned Pumpkin Puree: This is the star of the filling! If you don’t have canned, you can roast and mash fresh pumpkin, but canned is way more convenient. Just make sure it’s pure pumpkin, not pie filling.
Cream Cheese: It adds that creamy texture and richness. You can swap it with Greek yogurt for a lighter filling but expect a slight flavor change.
How Do I Get the Perfect Texture for the Oat Crust?
The oat crust is crucial for holding everything together and adding texture. Here’s how to nail it:
- Mix dry ingredients well to ensure even spice distribution.
- Cream the butter and sugar until fluffy to incorporate air—this keeps the crust tender!
- When combining wet and dry, don’t over-mix. Just stir until it’s combined; it should be a bit crumbly but hold shape when pressed.
- Press the dough firmly into the baking sheet to create a stable base for your filling.
What’s the Best Way to Prepare the Creamy Pumpkin Filling?
Create a perfectly smooth filling with these steps:
- Make sure the cream cheese is softened to room temperature for easy mixing.
- Beat the pumpkin puree and cream cheese together until no lumps remain.
- Add other ingredients gradually while mixing constantly to keep it smooth.
- Taste and adjust spices or sweetness as needed. Everyone’s pumpkin preference is a little different!
With these tips, your creamy pumpkin oatmeal pies will be a hit, offering a delightful texture and unbeatable flavor!
How to Make Creamy Pumpkin Oatmeal Pies
Ingredients You’ll Need:
For the Oat Crust:
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Creamy Pumpkin Filling:
- 1 cup canned pumpkin puree
- 1/2 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 20 minutes for prep and 15-18 minutes for baking, plus a little time for cooling. In total, you’re looking at about 40 minutes to prepare these delicious pies. Perfect for a cozy afternoon treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line a baking sheet with parchment paper to keep your pies from sticking.
2. Make the Oat Crust:
In a medium bowl, mix together the rolled oats, flour, baking soda, salt, cinnamon, and nutmeg until everything is well combined. Set this aside for now.
3. Cream the Butter and Sugar:
In another large bowl, cream the softened butter with the brown sugar. Use a hand mixer or a whisk, and beat until the mixture is light and fluffy. Add the egg and vanilla extract, mixing until everything is well combined.
4. Combine Wet and Dry Ingredients:
Gradually add the oat mixture to the creamed butter mixture. Stir until just combined—the dough should be a bit crumbly but hold together when you press it.
5. Form the Oat Base:
Scoop out tablespoon-sized portions of the dough and place them on the lined baking sheet. Press each portion down to form a small round base (about 3 inches in diameter), and create a slight well in the center for the pumpkin filling.
6. Prepare the Creamy Pumpkin Filling:
In a medium bowl, mix together the pumpkin puree and softened cream cheese until the mixture is smooth and creamy. No lumps should remain!
7. Add the Flavorings:
Now, add the sugar, cinnamon, ginger, nutmeg, salt, egg, and vanilla extract into the pumpkin mixture. Blend everything together thoroughly until it’s creamy and well mixed.
8. Fill the Crusts:
Spoon about 1 tablespoon of the creamy pumpkin filling into the center of each oat crust, filling it up nicely without spilling over the edges.
9. Bake the Pies:
Put the baking sheet in the preheated oven and bake for about 15-18 minutes or until the crust is golden and the filling is set. Keep an eye on them!
10. Cool Before Serving:
Once they are out of the oven, let the pies cool on the baking sheet for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.
11. Enjoy!
Serve your creamy pumpkin oatmeal pies chilled or at room temperature. They’re delightful on their own, but feel free to top them with whipped cream or a sprinkle of cinnamon for a little extra flair. Enjoy every bite!
FAQ for Creamy Pumpkin Oatmeal Pies
Can I Use Instant Oats Instead of Rolled Oats?
While rolled oats provide the best texture for these pies, you can use instant oats if that’s all you have. Just keep in mind the texture may be slightly softer.
Can I Make These Pies Ahead of Time?
Absolutely! You can prepare the oat crust and creamy pumpkin filling separately and refrigerate them for up to 2 days before assembling. Just be sure to bake them on the day you plan to serve!
How Should I Store Leftovers?
Store any leftover pies in an airtight container in the refrigerator for up to 3 days. To enjoy, you can eat them chilled or reheat them gently in the microwave for about 10-15 seconds.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! If using fresh pumpkin, make sure to roast and puree it until very smooth. Just ensure it’s fully cooked and not too watery for the best results in your filling.