These delightful Pumpkin Oatmeal Cream Pie Cookies blend the warm flavors of pumpkin spice with the hearty texture of oats. The creamy filling adds a luscious touch, making them a perfect treat for autumn. They are sweet, satisfying, and bring a comforting balance of traditional cookie elements with a creative twist, while remaining suitable for a variety of dietary preferences. In this recipe, the ingredients are tailored for a gluten-free diet, but feel free to sub the gluten-free flour for regular white flour.
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Gluten-Free Pumpkin Oatmeal Cream Pie Cookies
Ingredients:
For the cookies:
1 ¼ cup + 3 tablespoons gluten free flour
1 ½ cup gluten free oats
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 ½ teaspoon pumpkin pie spice (how to make pumpkin pie spice)
¾ cup butter, room temperature
½ cup light brown sugar
¾ cup white sugar
1 egg yolk
1 teaspoon vanilla
1 tablespoon honey
⅓ cup pumpkin puree
For the icing:
½ cup butter, room temperature
1 ½ cup powdered sugar
1 teaspoon vanilla extract
2 teaspoons milk
Directions:
For the cookies:
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Mix together until well combined. Set aside.
In another bowl, combine ¾ cup of butter and the brown and white sugars. Cream for about 2 minutes on medium speed. Scrape down the bowl.
Add the egg yolk and beat for 60 seconds on medium speed.
Add the vanilla, honey, and pumpkin. Beat again for about 60 seconds until combined. Scrape down the bowl.
Turn your mixer to the lowest setting and slowly pour in the dry ingredients. Stir until just incorporated. Remove from the mixer. If there are any remaining flour bits, fold them in by hand with a spatula. Let the batter refrigerate for 15 minutes before baking.
Use an ice cream scoop to place balls of dough on the prepared baking sheets, leaving about 2 inches space between. Flatten slightly with your fingers, so they are small, thick discs.
Bake for 8-9 minutes. Do not over bake. Remove when the edges are barely set when tested with a finger poke. The centers will appear undercooked but not raw.
Cool for 5 minutes on the baking sheet them move to a wire rack to cool completely.
For the icing:
In a bowl, use a hand mixer to beat the butter on medium speed for 2 minutes, until smooth. Scrape down the bowl.
Add the powdered sugar and mix on low until the ingredients are combined. Once they start to come together as a paste, add the vanilla and milk. Mix until combined and scrape down your bowl.
Turn the mixer to medium high speed and beat for 5 minutes until the icing gets fluffier.
Scoop tablespoon of icing on the bottom half of a cookie. Top with another cookie, making a sandwich. Gently press the two cookies together to spread the frosting out to the edges.
If your icing is very soft, refrigerate your cookies for an hour to set the frosting.
Store cookies in an airtight container at room temperature or wrap each one in plastic wrap to hand out for parties.
For another delicious fall-inspired dessert, check out these Pumpkin Seven Layer Bars.