Pumpkin Oatmeal Cream Pies – Vanilla frosting is sandwiched between two chewy pumpkin oatmeal cookies to make the perfect spiced cookie for the fall season
Happy September! Labor Day has come and gone which means…Fall is coming!! Football started this past weekend, I’m already seeing pumpkins in grocery stores, and Halloween costume ideas are flooding my Pinterest feed. Man, Fall is coming in full-force!
Fall has always been my favorite season but this year it has snuck up on me so fast. I think having a baby screwed up my seasonal clock because I wasn’t eagerly awaiting Fall like I normally am.
But now that September has begun, I am ready to welcome the season with open arms! And the first fall recipe that I am sharing with you is pretty damn incredible, if I do say so myself.
As you know, the first recipe of every month is always a cookie recipe. Therefore, I am using this month’s cookie recipe to formally welcome in the season.
So without further ado, I present to you my Pumpkin Oatmeal Cream Pies!
My husband is a HUGE fan of oatmeal cream pies so he was the main inspiration for this treat. Because oatmeal and cinnamon go so well with pumpkin, I knew this would be a great opportunity to give this classic cookie a fall makeover.
This recipe tastes (and smells!) almost exactly like the Little Debbie favorite. However, as you can see in the photos, the oatmeal cookie has more oatmeal texture than the store-bought version. I happen to prefer this texture because it makes the cookie a little chewier.
These cookies are quite simple to throw together, believe it or not. They are not any more work or effort than these whoopie pies. So if you’ve tackled that recipe, these will be a piece of cake…err I mean cookie!
One of my favorite things about this recipe is that you don’t have to plan a lot of time to get through it. The oats keep these cookies from spreading super thin so there is no need to chill the dough before baking. Therefore, these cookies will be done in less than an hour from start to finish. Hooray!
To make sure you get this recipe right the first time, I have a few tips for you guys:
- This recipe calls for quick-cooking oats. These are different from instant oats, which will make the cookies super mushy. Make sure you get the container of oats that says quick-cooking!
- Do not undercook these cookies. The cookies are already pretty chewy and moist. If you undercook them, they will fall apart when you try to make them into sandwiches. You’ll know when the cookies are perfectly cooked when the edges become deep golden brown.
- Make sure the cookies are completely cooled before you make them into sandwiches. The filling will melt everywhere if it’s placed on warm cookies. If you’re worried about whether the cookies are cooled enough, place them in the freezer for 5-10 minutes.
And there we have it – the first pumpkin recipe of the season. But most certainly not the last 😉
What other pumpkin recipes are you baking this season? Let me know in the comments below!
Pumpkin Oatmeal Cream Pies
For the cookies:
- 1 2/3 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1 2/3 cup quick-cooking oats
- 3/4 cup butter unsalted, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
For the filling:
- 2 sticks butter unsalted, softened
- 4 1/2 cups powdered sugar
- 1/2 teaspoon salt
- 1/4 cup heavy cream
- 2 teaspoons pure vanilla extract
For the cookies:
- Preheat oven to 350 degrees. Prepare 2 to 3 baking sheets by lining with parchment paper or silicone liners. Set aside.
- Add flour, baking powder, baking soda, salt, and spices to a large bowl and whisk together. Add oats and stir together.
- In a bowl fitted for a stand mixer, cream butter until light and fluffy. Add sugars and beat until fluffy, about 2 minutes. Add pumpkin, egg yolk, and vanilla extract and mix until combined. Add flour mixture and mix until just combined.
- Using a cookie scoop, scoop a ball of cookie dough and roll into a perfect ball. Place cookie balls on baking sheet about 2 inches apart. Using 2 fingers, flatten the cookie balls into flat circles.
- Bake cookies in preheated oven for 9-10 minutes or until the edges of the cookies turn golden brown. Remove from oven and cool fro 5 minutes before transferring to wire racks to finish cooling. Assemble sandwiches with filling recipe below after cookies cool completely.
For the filling;
- Add butter to a bowl fitted for a stand mixer. Beat until fluffy, about 3 minutes. Add powdered sugar and salt and turn mixer to low. Pour in heavy cream and vanilla extract while mixer is on low. Once all ingredients are combined, turn mixer to medium-high and beat for 2 minutes until light and fluffy.
- Place frosting into a gallon-sized ziplock bag and seal shut. Cut off a corner of bag. Squeeze filling onto half of the cookies. Sandwich filling with the other cookies. Serve immediately or store for up to 3 days.