Pumpkin Oatmeal Cream Pies
Delicious pumpkin-flavored cookies with a creamy frosting filling, perfect for fall.
Ingredients
For the Pumpkin Oatmeal Cookies
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups rolled oats
For the Cream Filling
- 1 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- Gradually mix in the dry ingredients, then stir in the rolled oats.
- Drop spoonfuls of dough onto the prepared baking sheet and flatten slightly.
Baking
- Bake for 12-15 minutes or until the edges are set.
- Let cookies cool completely.
Frosting
- Beat together the powdered sugar, softened butter, vanilla extract, and heavy cream until smooth.
- Spread frosting on the bottom side of half the cookies and sandwich with the remaining cookies.
Notes
Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.