Pumpkin Oatmeal Cream Pies
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Sally's Baking Addiction · by Sally★ 4.8

Pumpkin Oatmeal Cream Pies

NUTRITION · PER SERVING135M COOK
CAL 17%·PRO 8%
CARBS 45G51% OF CAL
2G FIBER15G OTHER28G TOTAL SUGAR
FAT 18G47% OF CAL
10G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pumpkin Oatmeal Cream Pies are soft and chewy cookies sandwiched with spiced cream cheese filling. A fall-inspired treat with tangy-sweet contrast.

dessertamericanbaked goodvegetarian
View the full recipe on Sally's Baking Addiction →

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Nutrition & ingredients

Ingredients

serves 18
  • 1 cup (226g) pumpkin puree
  • 2 and 1/4 cups (191g) old-fashioned whole rolled oats
  • 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons store-bought or homemade pumpkin pie spice*
  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
  • 1 and 1/2 cups (180g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon store-bought or homemade pumpkin pie spice
  • pinch of salt, to taste
PREP
60M
SODIUM
206MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.