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Pumpkin Oatmeal Cream Pies

Course Dessert, Snack
Total Time 1 hour 30 minutes
Servings 22 Pies


Pumpkin Oatmeal Cookies

  • 3/4 cup pumpkin puree
  • 1 cup brown sugar divided
  • 1/2 cup sugar
  • 1 cup butter 2 sticks
  • 1/4 tsp salt
  • 1 egg
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1 tsp vanilla
  • 1 tbsp molasses
  • 1 1/2 cup flour
  • 1 cup oatmeal
  • 1/2 tsp baking soda


    Italian Meringue

    • 1 egg white 30 grams
    • 1/8 cup water
    • 1/3 cup sugar 62 grams

    Cream Cheese Icing

    • 2 oz cream cheese 1/4 pkg
    • 2 oz butter 1/2 stick
    • 1/2 cup powdered sugar
    • 1 tsp vanilla
    • pinch salt


    Pumpkin Oatmeal Cookies

    • Preheat the oven to 325 degrees.
    • Combine the pumpkin with 1/2 cup of brown sugar and set aside. In a mixer with a paddle attachment, cream the butter, salt and sugars until fluffy.
    • Add the pumpkin mix, egg, molasses, cinnamon, ginger and vanilla and combine. Add the flour, soda, and oatmeal.
    • Scoop cookies onto a baking sheet. About 1 tbsp per cookie. Bake for 12 minutes or until set. Cool and fill.


    • Whip the cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy and refrigerate.
    • In a clean bowl add the egg white. In a small pot combine the water and sugar. Heat the mixture over medium high heat. The sugar should dissolve completely. Begin mixing the egg white until it starts to become foamy. Cook the sugar to 240 degrees. In a thin stream add the sugar while whipping the egg whites. After all the sugar has been added, continue mixing the whites until they reach stiff peaks. Cool the meringue and mix with the cream cheese mixture. Refrigerate to set and fill the cookies.