Pumpkin Oatmeal Cream Pies
Deliciously soft and chewy pumpkin cookies with creamy frosting, perfect for fall gatherings.
Ingredients
Cookie Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 2 cups rolled oats
Frosting Ingredients
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and pumpkin puree until well combined.
- Gradually add the dry ingredients to the pumpkin mixture and stir until just combined. Fold in the rolled oats.
Baking
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them apart.
- Bake for 12-15 minutes, or until the edges are golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Frosting and Assembly
- For the frosting, beat together the powdered sugar, milk, and vanilla extract until smooth.
- Once the cookies are cool, spread frosting on the flat side of one cookie and sandwich it with another cookie.
Notes
Measure ingredients carefully to ensure the right texture and flavor. Don’t overmix the dough and cool cookies properly to prevent sogginess.