Pumpkin Oatmeal Cream Pies
Pumpkin Oatmeal Cream Pies
Ingredients
For the Pumpkin Oatmeal Cookies
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1/2 cup pumpkin puree, not pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
For the Vanilla Buttercream
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, to 3 cups
- 1 teaspoon vanilla extract
- 1 tablespoon milk, to 2 tablespoons
For the Optional Vanilla Pumpkin Sauce
- 1/4 cup pumpkin puree
- 2 tablespoons light brown sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- 1
Preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper.
⏱️ 10 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
⏱️ 5 min
- 3
In a large bowl or the bowl of a stand mixer, beat the softened unsalted butter with an electric mixer until creamy. Add the granulated sugar and packed light brown sugar. Beat until the mixture is light and fluffy.
⏱️ 5 min
- 4
Beat in the large egg, pumpkin puree, and vanilla extract until well combined.
⏱️ 3 min
- 5
Gradually add the dry ingredients mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
⏱️ 3 min
- 6
Stir in the old-fashioned rolled oats until evenly distributed.
⏱️ 2 min
- 7
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between cookies. You should get approximately 24-28 cookies, enough for 12-14 sandwich pies.
⏱️ 10 min
- 8
Bake in the preheated oven for 9 to 11 minutes, or until the edges are lightly golden and the centers are set. Bake in batches if necessary.
⏱️ 11 min•🌡️ 350
- 9
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This cooling process is crucial before assembling.
⏱️ 30 min
- 10
While the cookies cool, prepare the vanilla buttercream. In a large bowl or the bowl of a stand mixer, beat the softened unsalted butter with an electric mixer until light and fluffy.
⏱️ 5 min
- 11
Gradually add 2 to 3 cups of powdered sugar, 1 teaspoon of vanilla extract, and 1 to 2 tablespoons of milk. Start with 1 tablespoon of milk and add more if needed to reach a smooth, fluffy consistency.
⏱️ 5 min
- 12
Beat on high speed until the buttercream is smooth and fluffy.
⏱️ 2 min
- 13
Once the cookies are completely cool, pipe or spread a generous amount of vanilla buttercream onto the flat side of one pumpkin oatmeal cookie.
⏱️ 10 min
- 14
Gently place another cookie on top, flat side down, to create a sandwich. Repeat with the remaining cookies and buttercream.
⏱️ 5 min
- 15
For the optional vanilla pumpkin sauce: In a small saucepan, combine the pumpkin puree, light brown sugar, vanilla extract, and milk.
⏱️ 2 min
- 16
Simmer over medium heat, stirring occasionally, until the sauce thickens to a drizzling consistency, about 5-7 minutes.
⏱️ 7 min
- 17
Drizzle the warm vanilla pumpkin sauce over the assembled pumpkin oatmeal cream pies for an extra touch, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pumpkin Oatmeal Cream Pies
For the Pumpkin Oatmeal Cookies
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1/2 cup pumpkin puree, not pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
For the Vanilla Buttercream
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, to 3 cups
- 1 teaspoon vanilla extract
- 1 tablespoon milk, to 2 tablespoons
For the Optional Vanilla Pumpkin Sauce
- 1/4 cup pumpkin puree
- 2 tablespoons light brown sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- 1
Preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper.
⏱️ 10 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
⏱️ 5 min - 3
In a large bowl or the bowl of a stand mixer, beat the softened unsalted butter with an electric mixer until creamy. Add the granulated sugar and packed light brown sugar. Beat until the mixture is light and fluffy.
⏱️ 5 min - 4
Beat in the large egg, pumpkin puree, and vanilla extract until well combined.
⏱️ 3 min - 5
Gradually add the dry ingredients mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
⏱️ 3 min - 6
Stir in the old-fashioned rolled oats until evenly distributed.
⏱️ 2 min - 7
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between cookies. You should get approximately 24-28 cookies, enough for 12-14 sandwich pies.
⏱️ 10 min - 8
Bake in the preheated oven for 9 to 11 minutes, or until the edges are lightly golden and the centers are set. Bake in batches if necessary.
⏱️ 11 min•🌡️ 350 - 9
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This cooling process is crucial before assembling.
⏱️ 30 min - 10
While the cookies cool, prepare the vanilla buttercream. In a large bowl or the bowl of a stand mixer, beat the softened unsalted butter with an electric mixer until light and fluffy.
⏱️ 5 min - 11
Gradually add 2 to 3 cups of powdered sugar, 1 teaspoon of vanilla extract, and 1 to 2 tablespoons of milk. Start with 1 tablespoon of milk and add more if needed to reach a smooth, fluffy consistency.
⏱️ 5 min - 12
Beat on high speed until the buttercream is smooth and fluffy.
⏱️ 2 min - 13
Once the cookies are completely cool, pipe or spread a generous amount of vanilla buttercream onto the flat side of one pumpkin oatmeal cookie.
⏱️ 10 min - 14
Gently place another cookie on top, flat side down, to create a sandwich. Repeat with the remaining cookies and buttercream.
⏱️ 5 min - 15
For the optional vanilla pumpkin sauce: In a small saucepan, combine the pumpkin puree, light brown sugar, vanilla extract, and milk.
⏱️ 2 min - 16
Simmer over medium heat, stirring occasionally, until the sauce thickens to a drizzling consistency, about 5-7 minutes.
⏱️ 7 min - 17
Drizzle the warm vanilla pumpkin sauce over the assembled pumpkin oatmeal cream pies for an extra touch, if desired.
⏱️ 2 min