Pumpkin Oatmeal Cream Pies Recipe!

Hello lovelies,

It’s September my loves and that means one thing and one thing only… the autumn content starts now!

We have this discussion every year and I know it’s very controversial to some but to me, as soon as September 1st hits, that’s me delving deep straight into the autumnal content.

Autumn/Winter is my favourite time of year and it’s my favourite type of content to create. I love the beautifully rich bakes which are flavoured with an array of delicious spices. It just speaks to my soul!

So, we’re starting autumn off with bang! Caramel buttercream sandwiched between two pumpkin oatmeal cookies – if that doesn’t sing to your heart and get those taste buds tingling, I don’t know what will.

I was actually inspired by an incredible baker I came across on Pinterest recently called: ‘Baked By An Introvert’, formally known as Jen. She created this recipe and before I had even seen what ingredients were in these pies, I was sold by her photo.

Therefore, I can’t take credit for the creation of todays recipe, it is inspired by Jen herself. And boy oh boy what a recipe this is!

{ Original Recipe: https://www.bakedbyanintrovert.com/pumpkin-oatmeal-cream-pies/ }

I’m obsessed and I can hand on heart say, you will be too! So if this recipe has you itching to try, you know the drill. Keep on scrolling as the recipe is below:

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Category: Sweet Treat

Servings: 15 Pies

Prep Time: 20 Minutes

Cook Time: 12-15 Minutes

Decorating Time: 10 Minutes

Overall Time: 1 Hour

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Ingredients You Need For Cookies:

• 175g Of Canned Pumpkin Purée
• 227g Of Unsalted Butter
• 210g Of Light Brown Sugar
• 100g Of White Granulated Sugar
• 1 Egg Yolk
• 1tbsp Of Golden Syrup
• 227g Of Plain Flour
• 1tsp Of Baking Powder
• 1tsp Of Ground Cinnamon
• 1/2tsp Of Ground Ginger
• 180g Of Quick-Cooking Oats

Ingredients You Need For Filling:

• 170g Of Unsalted Butter
• 360g Of Icing Sugar
• 2tbsp Of Carnation Caramel

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How To Make Pumpkin Cookies:

• Firstly, gather together your equipment and ingredients, line two baking trays with parchment paper and preheat the oven to 190C / 170C Fan / Gas Mark 4.
• Secondly, take 4 connecting sheets of kitchen roll and fold it in half. Lay the folded kitchen roll onto a baking tray and using a palette knife, spread the 175g of pumpkin purée in an even layer across the kitchen roll. Then, set to one side.
• Next, in a large bowl, using an electric whisk, beat together the 227g of unsalted butter, 210g of light brown sugar and 100g of granulated sugar until light and fluffy in texture.
• Add in the 1 egg yolk and 1tbsp of golden syrup and beat again until combined.
• Next, using the same palette knife, carefully scrape the pumpkin purée off the kitchen roll into the butter mixture and beat again until it’s all incorporated.
• In a separate large bowl, whisk together the 227g of plain flour, 1tsp of baking powder, 1tsp of ground cinnamon and 1/2tsp of ground ginger.
• Add the dry ingredients into the wet and beat on a low speed until combined.
• Now, using a rubber spatula, carefully fold in the 180g of oats.
• Using a 4” cookie scoop (or a tablespoon), scoop the cookie dough into balls and place onto the baking tray. I’d recommend 6 cookie balls per tray to allow space for the cookies to spread.
• When the trays are filled, place the baking trays into the oven and allow the cookies to bake for around 12-15 minutes, until golden brown.
• Once baked, remove from the oven and the cookies 5-10 minutes to cool on the baking trays before transferring to a wire rack to cool completely.
• Repeat the steps above until all the cookie dough has been used up.

How To Make The Caramel Buttercream:

• Whilst the cookies are cooling, it’s time to make the buttercream.
• Place a Wilton N.12 round piping nozzle into a large piping bag. Then, set to one side.
• In a large mixing bowl, using an electric whisk, beat the 170g of unsalted butter until creamy and pale in colour.
• In small batches, beat in the 360g of icing sugar until a buttercream has formed.
• Now, add 2tbsp of carnation caramel and beat on a medium speed for 3-5 minutes, until the caramel is fully incorporated.
• Place the finished buttercream into the piping bag.

How To Assemble Cream Pies:

• Finally, once the pumpkin cookies have cooled completely, on the flat side of half of the cookies, in the centre, pipe a decent amount of caramel buttercream. Then, with place the remaining cookies on top.

That’s your Pumpkin Oatmeal Cream Pies prepared, baked and assembled, ready for you to enjoy!

I can’t even begin to describe my love for these cream pies. Honestly, I think these are up there with one of my favourite ever bakes! I’m obsessed.

I think these were the perfect bake to kick start my autumn/winter bakes! Saddle up my loves, I’ve got some incredible bakes ahead which I truly think you’ll all love.

Let me know in the comments below if you bake these cream pies yourself and if you do, what your thoughts are on them. Are you a cream pie lover? Do you love the addition of pumpkin purée?

Sending you all tons of love & hugs as always,

Elle xo