Pumpkin Oatmeal Cream Pies
Delightful pumpkin oatmeal cream pies combining warm flavors of pumpkin and spices with chewy oats and creamy vanilla frosting.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Fluff up and measure correctly.
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup canned pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
Additional Ingredients
- 3 cups rolled oats
- 1 cup vanilla frosting For sandwiching the cookies.
Instructions
Preparation
- Preheat your 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 separate large bowl, cream together the butter, brown sugar, and granulated sugar until fluffy.
- Add in the pumpkin, egg, and vanilla extract, mixing until well combined.
- Gradually mix in the dry ingredients until just combined, then fold in the oats.
Baking
- Drop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden and the centers are set.
- Allow cookies to cool completely on wire racks.
Assembly
- Once cooled, spread frosting on the bottom of half of the cookies and sandwich with the other half.
Notes
Store cookies in an airtight container at room temperature for up to five days. For longer storage, refrigerate for up to a week or freeze for up to three months.