How long before oatmeal cream pies go bad?

Frosted cookies last 3 to 4 days in the fridge or 1 month in the freezer. If unfrosted, they keep at room temp for 2 to 3 days.

Why is my pumpkin pie not creamy?

Usually, overbaking or too much moisture can cause this. In cookies, always blot the pumpkin to avoid cakey texture.

Do oatmeal cream pies have iron?

Yes, they do. Oats and pumpkin both contain a small amount of iron. It’s not much, but it’s there.

How long to cool pumpkin pie?

These cookies need about 30 minutes or more to cool before frosting. Letting them rest keeps the filling from melting.

Irresistible Pumpkin Oatmeal Cream Pies for Cozy Fall Baking

Name: Pumpkin Oatmeal Cream Pies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 20 tbsp unsalted butter, browned and reduced to 1 cup (cookies); 10 tbsp unsalted butter, browned and reduced to 8 tbsp (frosting); 1½ cups all-purpose flour; 1 tbsp chai or pumpkin spice blend; ½ tsp salt; 1 tsp baking soda; ½ tsp ground cinnamon; ¾ cup light brown sugar; ¾ cup granulated sugar; 1 large egg yolk; 1 cup pumpkin puree, blotted; 2 tsp vanilla extract (cookies); 2¼ cups old fashioned rolled oats; 4 oz cream cheese, softened; 2½ cups powdered sugar, sifted; 1 tsp vanilla extract (frosting); ¼ tsp maple extract (optional); 1–3 tbsp milk as needed

Description

Soft pumpkin oatmeal cookies sandwiched with creamy maple frosting. Chewy, spiced, cozy, and freezer-friendly — perfect for fall.

Ingredients

Scale

20 tbsp unsalted butter, browned and reduced to 1 cup (cookies)

10 tbsp unsalted butter, browned and reduced to 8 tbsp (frosting)

1½ cups all-purpose flour

1 tbsp chai or pumpkin spice blend

½ tsp salt

1 tsp baking soda

½ tsp ground cinnamon

¾ cup light brown sugar

¾ cup granulated sugar

1 large egg yolk

1 cup pumpkin puree, blotted

2 tsp vanilla extract (cookies)

2¼ cups old fashioned rolled oats

4 oz cream cheese, softened

2½ cups powdered sugar, sifted

1 tsp vanilla extract (frosting)

¼ tsp maple extract (optional)

1–3 tbsp milk as needed

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Instructions

1. Brown butter in advance and let cool completely.

2. Blot pumpkin using paper towels to remove moisture.

3. Whisk flour, spices, salt, and baking soda in a bowl.

4. Cream browned butter with brown and white sugar.

5. Add egg yolk, pumpkin puree, and vanilla to the mixture.

6. Mix in dry ingredients, then gently stir in oats.

7. Chill dough 1–2 hours or overnight.

8. Preheat oven to 375°F (190°C). Scoop into 1½” balls.

9. Bake 10–12 minutes until edges are set and centers soft.

10. Let cookies cool 10 minutes on tray, then transfer to rack.

11. Shape warm cookies with biscuit cutter if desired.

12. Cool completely before frosting.

13. For filling: cream browned butter and cream cheese.

14. Add powdered sugar gradually.

15. Add vanilla, maple, cinnamon, and salt.

16. Add milk a little at a time until smooth.

17. Spread or pipe onto half the cookies.

18. Gently press remaining cookies on top.

Notes

Blot pumpkin puree to prevent cakey texture.

Use room temperature ingredients for best results.

Let cookies cool fully before adding frosting.

Store in fridge for 3–4 days or freeze for up to 1 month.

Unfrosted cookies can be stored at room temperature.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Pumpkin Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie sandwich
Calories: 285
Sugar: 24g
Sodium: 170mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg