Description
Delightful pumpkin oatmeal cream pies evoke the warm, cozy vibes of fall with their soft, chewy cookies and luscious cream filling.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- ½ cup canned pumpkin puree
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together the flour, oats, baking soda, baking powder, salt, and pumpkin pie spice in a bowl.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and pumpkin puree to the butter-sugar mixture and stir until combined.
- Fold the dry ingredients into the wet mixture until just combined.
- Drop tablespoon-sized amounts of dough onto prepared baking sheets.
- Bake for 15-18 minutes or until the edges are golden brown.
- Whip the heavy cream until soft peaks form, then add powdered sugar, vanilla extract, and salt until stiff peaks form.
- Dollop the cream filling onto half of the cooled cookies and top with the remaining cookies to create sandwiches.
Notes
For a healthier twist, use whole wheat flour. Substitute coconut oil for butter for a dairy-free option.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 280
- Sugar: 14g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg