Pumpkin Oatmeal Cream Pies
When it comes to oatmeal cream pies, these pumpkin oatmeal cream pies are perfection. With the best of both pumpkin and oatmeal cream pies, these pumpkin oatmeal cream pies will become a fall favorite.
How to Store Pumpkin Whoopie Pies
Can These Oatmeal Cream Pies be Frozen
When you are making these oatmeal cream pies, you might have more than you can eat before they go bad. You can wrap each one well with plastic wrap and then store it in a freezer bag. This way you can take or more out at a time without having to take them all out. This will also keep the oatmeal cream pies fresh and protected from freezer burn.
Ingredients in Pumpkin Oatmeal Cream Pies
- Baking powder
- Baking soda
- Quick-cooking oats
- Unsalted butter
- Brown sugar
- Pumpkin puree
- Powdered sugar
- Heavy cream
How to Make Pumpkin Oatmeal Cream Pies
How to Make Pumpkin Spice Oatmeal Cream Pie Filling
Pumpkin Oatmeal Cream Pies
- Preheat oven to 350 degrees.
- Line cookie sheets with parchment paper.
- In a large bowl whisk together the flour, baking powder, baking soda, salt, and spices.
- Add the oats. Stir to mix together.
- Using the electric mixer add the butter beating until it is light and fluffy. Continue beating as you add in both sugars. Beat for 2 minutes. (Or until fluffy)
- Add the pumpkin, egg yolk, and vanilla. Mix until well combined. Slowly add the flour mixture. Mix until just combined.
- To form the cookies use a cookie scoop. Scoop cookie dough and roll it into a perfect ball with your hands.
- Put the cookie balls (2 inches apart) on the cookie sheet.
- Flatten the cookie balls into flat cookies using 2 fingers.
- Bake at 350 degrees for 9-10 minutes. (Or until the cookie edges turn golden brown)
- When the cookies are done take out of the oven.
- Set the cookies on the cookie sheets aside for cool for 5 minutes.
- Transfer the cookies to a cooling rack.
- Using an electric mixer and mixing bowl add the butter.
- Beat the butter until fluffy. (About 3 minutes)
- Slowly add powdered sugar and salt to the butter. Turn the mixer on low. While the mixer is still on low add the heavy cream and vanilla continuing to beat until all of the ingredients are mixed. Increase the speed on the mixer to medium-high for 2 more minutes. (Or until light and fluffy)
- Put the frosting into a large frosting bag fitted with a large round tip. Slowly squeeze the filling onto one half (or the top cookie) of the cookie. Add the other half of the cookie on top of the bottom half with frosting.
- Serve immediately.
- Store the remaining cookies for up to 3 days.
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- Electric mixer w/ mixing bowl
- Large bowl
- Cookie scoop
- Large piping bag
- Large round tip