If you happen to’re a fan of basic oatmeal cream pies and may’t get sufficient of pumpkin spice, these pumpkin oatmeal cream pies are your subsequent must-try bake! Begin by baking a batch of soppy pumpkin oatmeal cookies—no dough chilling wanted. Then, sandwich them along with a tangy, spiced cream cheese filling to create irresistible oatmeal cream pies bursting with cozy fall flavors.
Whereas there’s a lot to like about fall—cooler temps, colourful leaves, Halloween enjoyable—clearly the very best half about this time of 12 months is the BAKING.
As we speak’s pumpkin sandwich cookie recipe is a brand new one so as to add to your checklist of must-try fall recipes. I do know that checklist might be fairly lengthy… however belief me, this one is worthy of a spot on it!
Why You’ll Love These Fall Sandwich Cookies
A Few Notes In regards to the Substances:
- Pumpkin Puree: You need the pure stuff, not the can labeled “pumpkin pie filling.” You received’t use the whole can on this recipe, so here’s a checklist of recipes to make with leftover pumpkin puree.
- Oats: Finer-cut fast oats might dry out the dough, so I like to recommend complete oats right here.
- Spices: Pumpkin by itself doesn’t have plenty of taste. You want cinnamon + pumpkin pie spice to present it a lift.
- Sugar: You want a mixture of each white granulated and brown sugar—brown sugar to maintain the cookies moist and chewy, white granulated to assist with spreading.
- Egg Yolk: Eggs + pumpkin can create a cake-like cookie, however right here I need a mushy and chewy cookie. So, skip the egg white and use simply the yolk.
5 Success Ideas for Making the Greatest Pumpkin Oatmeal Cream Pies
We examined a number of variations of the recipe beneath, and realized some key success ideas alongside the best way. Completely happy to share:
1. Blot the pumpkin. Pumpkin puree is a significantly moist ingredient (it’s 90% water), which is an efficient factor for including moisture to muffins, pumpkin muffins, and pumpkin bread. Nevertheless it poses an issue after we’re attempting to make dense, chewy oatmeal cookies. Extra moisture = cakier cookies.
To forestall overly cakey cookies, blot some moisture out of the pumpkin utilizing paper towels. You’ll begin with 1 cup of pumpkin puree (about 225–240g); after blotting, you need to find yourself with about 3/4 cup (170g).
2. Use solely an egg yolk. Pumpkin acts type of like an egg in cookie dough, which I realized when testing pumpkin chocolate chip cookies again in 2013 (that’s an egg-free recipe). Testing pumpkin oatmeal cookies, nonetheless, proved that an egg—or at the very least a part of an egg—is important. The cookies have been somewhat dry and crumbly with out it due to the oats within the dough. Use simply 1 giant egg yolk right here, as a result of that little further little bit of fats makes a distinction.
3. Use a cookie scoop. I strongly suggest utilizing a medium cookie scoop. Why? First, as a result of the cookies must all be roughly equal in dimension (a few scant 1 and 1/2 Tablespoons) to sandwich collectively. And second, as a result of this dough is very sticky and could be a lot too tough to roll together with your fingers. A cookie scoop scrapes the dough out cleanly and drops a wonderfully sized lump of dough onto the baking sheet each time.
If you happen to would not have a cookie scoop, drop a heaping Tablespoon (about 25–30g) of dough for every cookie onto the lined baking sheet.
You need to get about 36–40 cookies out of this dough, so that you’ll find yourself with 18–20 sandwiches.
4. Flatten out the cookies barely earlier than baking. You should use the again of a spoon for this. These cookies don’t increase a lot within the oven, and urgent them down first encourages spreading. The consequence? Chewier, flatter cookies good for sandwiching collectively to make a pumpkin oatmeal cream pie.
5. Spoon the perimeters. In case your cookies are spreading an excessive amount of or inconsistently, take away them from the oven and use a spoon to frivolously push any wonky edges again in in the direction of the middle, to reshape into circles. (I do that with chocolate chip cookies.) Return to the oven to proceed baking. You’ll be able to repeat this trick once more, if wanted, after baking.
Pumpkin Spice Cream Cheese Filling
Make the filling when you look forward to the cookies to chill. You want cream cheese and confectioners’ sugar, plus a number of components that you simply used for the cookie dough, too: butter, vanilla, pumpkin pie spice, and salt.
The filling required a little bit of testing. I saved lowering the sugar, to actually assist the pumpkin spice and cream cheese flavors stand out. Nonetheless, the extra confectioners’ sugar you scale back, the thinner the filling turns into. What you see right here is a perfect consistency, with simply sufficient sweetness.
Assembling Oatmeal Cream Pies
You should use a pastry bag + tip and pipe the filling, or just unfold it on with a knife or icing spatula. If you wish to pipe it and would not have a piping tip and pastry bag, use a daily zip-top plastic bag and snip off 1 nook. Pipe or unfold the frosting onto the bottoms of half the cookies, then sandwich with the remaining cookies. I used Wilton 2A tip to pipe.
Variation: Pumpkin Ice Cream Sandwiches
These mushy and chewy pumpkin oatmeal cookies would additionally make fantastic ice cream cookie sandwiches! Merely swap the cream cheese filling for vanilla or pumpkin ice cream, and comply with the directions for sandwiching the cookies with softened ice cream, wrapping, and freezing from my cookie ice cream sandwich recipe.
Pumpkin Oatmeal Cream Pies
Prep Time: 1 hour
Cook dinner Time: quarter-hour
Whole Time: 2 hours, quarter-hour (contains cooling)
Yield: 18-20 sandwiches
Class: Cookies
Technique: Baking
Delicacies: American
Description
Comfortable and chewy pumpkin oatmeal cookies are sandwiched with tangy-sweet and spiced cream cheese filling. To make sure the very best outcomes, evaluation my success ideas above earlier than starting.
Directions
- Blot the pumpkin: Line a medium bowl with 2 paper towels. Place the pumpkin puree within the bowl. Utilizing one other paper towel, press right down to blot extra moisture out of the pumpkin. After blotting, be sure you have about 3/4 cup (170g) of pumpkin. Discard paper towels and set blotted pumpkin apart.
- Preheat oven to 350°F (177°C). Line giant baking sheets with parchment paper or silicone baking mats. Put aside.
- In a medium bowl, whisk the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice collectively.
- In a big bowl utilizing a handheld or stand mixer fitted with a paddle attachment, beat the butter and each sugars collectively on medium-high pace till creamed, about 2 minutes. Scrape down the edges of the bowl as wanted. Add the egg yolk and vanilla extract and beat on excessive pace till mixed. Add the blotted pumpkin, and beat on excessive pace till mixed.
- Add the dry components to the moist components and blend on low pace till integrated, then enhance to medium pace and beat till mixed. Dough will probably be creamy, mushy, and sticky.
- Utilizing a medium cookie scoop, scoop cookie dough (a few scant 1 and 1/2 Tablespoons (25–30g) of dough every) and drop on the cookie sheet, about 3 inches aside. With the again of a spoon, press right down to barely flatten the balls, because the cookies received’t unfold a lot except you assist out first.
- Bake for 14–16 minutes or till frivolously browned and set on the perimeters. Take away from the oven and permit cookies to chill for 10 minutes on the baking sheet, then switch to a cooling rack to chill fully. (Success Tip: In case your cookies are spreading inconsistently, take away them from the oven and use a spoon to frivolously push any wonky edges again in in the direction of the middle, to reshape into circles. You’ll be able to repeat this trick once more, if wanted, whenever you take them out of the oven after baking.)
- Make the filling: Utilizing a handheld or stand mixer fitted with a paddle or whisk attachment, beat cream cheese and butter on excessive pace till easy and creamy, about 1 minute. Add the confectioners’ sugar, pumpkin pie spice, vanilla, and salt. Beat on low pace till confectioners’ sugar is integrated, then enhance to excessive pace and beat till easy and creamy. Pipe or unfold among the filling on the underside aspect of half of the cooled cookies; prime with remaining cookies, proper aspect up. I used Wilton 2A tip to pipe.
- Cowl and retailer leftover cookies at room temperature for as much as 1 day. After that, retailer within the fridge for as much as 1 week to maintain the creamy filling contemporary.
Notes
- Make Forward & Freezing Directions: You can also make the cookie dough and retailer it, tightly coated, within the fridge for as much as 3 days. Deliver to room temperature earlier than persevering with with step 6. Baked cookies, cooled however not stuffed/sandwiched, freeze properly for as much as 3 months. (For greatest style and texture, filling ought to be contemporary.) Thaw in a single day within the fridge and produce to room temperature earlier than persevering with with step 6. Unbaked cookie dough balls freeze properly for as much as 3 months. Bake from frozen, including a minute or two to the baking time. Learn my ideas and tips on the best way to freeze cookie dough.
- Particular Instruments (affiliate hyperlinks): Glass Mixing Bowl | Whisk | Electrical Mixer (Handheld or Stand) | Meals Scale | Baking Sheets | Silicone Baking Mats or Parchment Sheets | Medium Cookie Scoop | Cooling Rack | Small Icing Spatula (for filling) | Piping Bag (Reusable or Disposable) and Wilton 2A (for filling)
- Why Am I Blotting Moisture Out of Pumpkin Puree? Pumpkin puree is a very moist ingredient (it’s 90% water), which is an efficient factor for including moisture to muffins, pumpkin muffins, and pumpkin bread. Nevertheless it poses an issue after we’re attempting to make dense, chewy oatmeal cookies. Begin with 1 cup of pumpkin (about 225–240g) and blot out sufficient moisture and liquid to yield 3/4 cup (170g) of denser, thicker puree.
- Use Entire Oats: Finer-cut fast oats might dry out the dough, so I like to recommend complete oats right here.
- Pumpkin Pie Spice: Yow will discover pumpkin pie spice within the baking aisle of most grocery shops or make your individual selfmade pumpkin pie spice. If you happen to don’t have both and need to use particular person spices, for the cookies: use 1/2 teaspoon floor ginger, 1/2 teaspoon floor allspice, 1/2 teaspoon floor nutmeg, 1/4 teaspoon floor cloves, and an additional 1/4 teaspoon floor cinnamon. Don’t omit the 1 teaspoon of floor cinnamon that can also be known as for on this recipe. For the filling: Use a pinch every of the identical spices (it’s possible you’ll need to keep away from floor cloves within the filling, or make it an additional small pinch—it’s fairly robust).
- Use Solely the Egg Yolk: Pumpkin acts type of like an egg in cookie dough, so that you don’t want a complete egg right here. Use solely the yolk, to assist in giving the cookies construction and supply moisture and richness.
- Make sure to try my prime 5 cookie baking ideas AND these are my 10 must-have cookie baking instruments.
