Pumpkin Oatmeal Cream Pies
No time for pumpkin pie? Don't worry! My Pumpkin Oatmeal Cream Pie recipe is perfect for when you're short on time but you still want to enjoy that perfect nostalgic flavor for the holidays. With chewy pumpkin cookies layered with a silky smooth cinnamon cream cheese filling, you'll have the perfect addition to your next holiday dessert table.
Ingredients
Method
For the Cookies
- In a large bowl, whip the room temperature butter and both sugars until light and fluffy
- Add the egg, vanilla, blotted pumpkin, and molasses. Mix until combined.
- To blot the pumpkin, tightly squeeze the pure pumpkin in between paper towels in order to get as much moisture out as possible. After that, measure out 86g grams or 6tbsp.
- In a separate bowl, whisk together the dry ingredients
- Add the wet ingredients to the dry ingredients and mix until just combined
- Scoop 1 heaping tbsp of cookie dough per cookie
- Place the cookie dough balls in the fridge for ~30 minutes
- Preheat oven to 350℉ and line a baking sheet w/ parchment paper
- Place the cookie dough balls ~2” apart from one another on the baking sheet. Squish them down using a rubber spatula (they won’t spread much while baking so this is necessary!). Bake at 350℉ for 8-10 minutes
- Allow the cookies to completely cool before adding icing
For the Icing
- In the bowl of a stand mixer fitted wit a paddle attachment (or using an electric hand mixer), cream the butter and cream cheese together until light and fluffy (~5 minutes on medium speed)
- Add the salt and vanilla extract. Mix well until combined
- Add the remaining icing ingredients and mix until smooth
- Once the cookies have completely cooled, add ~1 tbsp of frosting to one cookie. Take another cookie and squish it down on top of the icing to create a cookie sandwich. Repeat with all of the cookies until you have ~18 cookie sandwiches.
Notes
- BLOTTING THE PUMPKIN: Blotting the pumpkin is necessary for this recipe if you want the texture of your cookies to turn out correctly. By blotting the pumpkin, you are removing as much moisture from the pure pumpkin as possible. If you skip this step, the added liquid from the pure pumpkin will mix into your cookie dough, causing a very runny & sticky dough that will be difficult to handle and will not bake properly.
- In order to properly blot the pumpkin, tightly squeeze the pure pumpkin between paper towels, allowing the excess liquid to drip out (I recommend doing this over a blow or over the sink). Once you have squeezed out most of the liquid, you can then measure the pumpkin based on the recipe measurements (in this case, 86 grams or 6 tbsp).
- CHILLING THE DOUGH: You will notice that before baking the cookies, you need to refrigerate the dough balls for ~30 minutes. This will help set the cookie dough so that it bakes to the perfect texture. Along with that, refrigerating the dough will help lock in the pumpkin flavor, giving you the best results.
- PUMPKIN EXTRACT: In order to achieve the best pumpkin flavor, I prefer adding both the pumpkin pie spice and the pumpkin pie spice extract from McCormick. These two ingredients combined with the pure pumpkin will bring in a flavor that is similar to pumpkin pie. However, if you would like to skip the added extracts and just use the pure pumpkin as well as the ground cinnamon, go for it! Just know, this will not create the strongest pumpkin flavor as pure pumpkin is very mild.
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