Pumpkin Oatmeal Cream Pies
Delicious autumn-inspired cookies filled with creamy frosting, perfect for cozy gatherings.
Ingredients
For the cookies
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
For the frosting
- 1 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk Adjust for desired consistency
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine the rolled oats, flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the pumpkin puree, egg, and vanilla extract until well incorporated.
- Gradually add the dry mixture to the wet ingredients, stirring until combined.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.
Baking
- Bake for 10-12 minutes or until the edges are set and the centers look slightly underbaked.
- Allow the cookies to cool completely on a wire rack.
Frosting
- Beat together the powdered sugar, softened butter, vanilla extract, and milk until creamy.
- Spread frosting on the bottom of one cookie and place another cookie on top to create a sandwich.
Notes
For best results, follow measurement tips and avoid common baking mistakes provided in the article. These pies can be customized with nuts or chocolate chips.