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Pumpkin Oatmeal Cream Pies

Chewy pumpkin oatmeal cookies filled with a creamy cinnamon-maple frosting, perfect for fall baking.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1.5 cups old-fashioned rolled oats
  • 1.25 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 1.5 teaspoons ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.5 teaspoon fine sea salt
  • 0.5 cup unsalted butter, softened
  • 0.75 cup packed light brown sugar
  • 0.25 cup granulated sugar
  • 1 large egg yolk
  • 0.5 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses (optional but recommended)
For the filling
  • 4 ounces cream cheese, softened
  • 0.25 cup unsalted butter, softened
  • 1.75 to 2 cups powdered sugar, sifted Adjust according to desired thickness
  • 1 teaspoon vanilla extract
  • 1.5 teaspoons maple syrup (or 1/2 teaspoon maple extract)
  • 0.5 teaspoon ground cinnamon
  • a pinch of salt

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a bowl, whisk together flour, cornstarch, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt, then set aside.
  3. In another bowl, beat butter, brown sugar, and granulated sugar on medium for 2 minutes until fluffy.
  4. Add egg yolk, pumpkin puree, vanilla, and molasses; mix until smooth.
  5. Combine the dry mix into the wet ingredients without overmixing.
  6. Let dough sit for 10 minutes.
Baking
  1. Use a 1 1/2-tablespoon scoop to portion dough onto the sheets, spacing 2 inches apart.
  2. Bake for 9-11 minutes until edges are set and centers look slightly soft.
  3. Cool on the sheet for 5 minutes before transferring to a rack to cool completely.
Filling and Assembly
  1. Beat cream cheese and butter until smooth and fluffy.
  2. Add powdered sugar, vanilla, maple, cinnamon, and salt, beating until light and spreadable.
  3. Pair cookies by size, and pipe or spoon 1-2 tablespoons of filling onto the flat side of one cookie, then top with another.
  4. Chill assembled pies for 20 minutes before serving.

Notes

Store at room temperature for up to 1 day, or refrigerate for 4-5 days. Can freeze assembled pies for up to 2 months. Use parchment between layers when stacking to avoid smushing.