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Pumpkin Oatmeal Cream Pies

Soft pumpkin oatmeal cookies sandwiched with a smooth vanilla cream filling.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 sandwich cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cookie Batter
  • 1.5 cups rolled oats
  • 1.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 1 egg large
  • 0.75 cup pumpkin purée
  • 1 tsp vanilla extract
Cream Filling
  • 0.5 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp cream or milk

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets.
  2. Whisk dry ingredients and oats together.
  3. Cream butter and brown sugar until fluffy.
  4. Add egg, vanilla, and pumpkin purée.
  5. Mix in dry ingredients until combined.
  6. Scoop dough onto baking sheets.
  7. Bake 12–15 minutes and cool completely.
  8. Prepare filling and sandwich cookies together.

Notes

Cookies soften as they sit, creating ideal sandwich texture.