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Pumpkin Oatmeal Cream Pies

Deliciously spiced pumpkin treats sandwiched with a creamy filling, perfect for fall or any time of the year.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup pumpkin puree Use fresh if possible.
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups rolled oats
  • 1 cup all-purpose flour Can use gluten-free flour blend.
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
For the Filling
  • 1/2 cup cream cheese, softened
  • 1/4 cup maple syrup
  • 1/4 cup butter, softened
  • 1 cup powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the pumpkin puree, brown sugar, granulated sugar, and softened butter until smooth.
  3. Beat in the egg and vanilla extract until well combined.
  4. In another bowl, mix together the oats, flour, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually stir the dry ingredients into the wet mixture until just combined—don’t overmix!
  6. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 12-15 minutes or until the edges are golden. Allow cooling completely.
Filling
  1. For the filling, beat together the softened cream cheese, maple syrup, butter, and powdered sugar until smooth and creamy.
  2. Spread a generous amount of filling on the flat side of one cookie and top with another to form a sandwich.
  3. Repeat until all cookies are filled.

Notes

These can be stored in an airtight container at room temperature for up to a week, or refrigerated for up to two weeks. They can also be frozen for up to three months.