Pumpkin Oatmeal Cream Pies (Soft and Spiced)

Pumpkin oatmeal cream pies are soft, warmly spiced oatmeal cookies sandwiching a fluffy vanilla cream filling. They taste like a cross between a pumpkin cookie and an oatmeal cream pie, two fall favorites in one handheld dessert.

They come together with simple pantry ingredients and bake up chewy and tender. Once assembled, they are the kind of treat that disappears fast from the cookie jar.

What Makes These Cream Pies a Fall Favorite

The oatmeal gives these cookies a nubby chew that plays well with the soft, cakey crumb from the pumpkin. Each bite is packed with cinnamon, nutmeg, and ginger, so they taste like a slice of pumpkin bread you can hold.

The filling is not overly sweet. It is just a smooth, tangy cream that balances the spiced cookie and keeps everything light. They stay soft for days, which means you can make a batch on Sunday and still have good lunches all week.

Ingredients

• 1/2 cup unsalted butter, softened: helps the cookies stay tender
• 3/4 cup packed brown sugar: adds moisture and a caramel note
• 1/4 cup granulated sugar
• 1/2 cup pumpkin puree: not pumpkin pie filling
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 1/2 cups rolled oats: not instant, for the right chewy texture
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 4 oz cream cheese, softened: full-fat for the most stable filling
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• pinch of salt

Variations / Substitutions

• Instead of individual spices: use 1 1/2 teaspoons pumpkin pie spice.
• To make these dairy-free: swap the butter for a plant-based stick and use a dairy-free cream cheese.
• For a less rich filling: use whipped cream cheese and skip the extra butter, but the texture will be softer.

Pumpkin Bread makes a lovely treat to go with these pies.

How To Make Pumpkin Oatmeal Cream Pies

Step 1: Cream the Butter and Sugar

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment. In a large bowl, beat the 1/2 cup softened butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.

The mixture should look pale and airy, with no streaks of butter left. This step builds the soft structure for the cookies.

Step 2: Mix in the Pumpkin and Dry Ingredients

Beat in the 1/2 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla until the mixture is smooth and no orange streaks remain. In a separate bowl, whisk together the 1 1/4 cups flour, 1 1/2 cups rolled oats, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/2 teaspoon salt. Add the dry ingredients to the wet and stir with a spatula just until no floury pockets are visible.

The dough will be soft and sticky, not stiff like a sugar cookie dough. That is exactly right; the oats absorb moisture as they bake and the cookies will turn out tender.

Step 3: Scoop and Bake the Cookies

Drop rounded tablespoonfuls of dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, until the edges are set and very lightly golden and the tops look dry and no longer wet.

The cookies will puff up slightly and then settle as they cool. Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before filling.

Step 4: Whip the Cream Filling

In a medium bowl, beat the 4 oz softened cream cheese and 1/4 cup softened butter until completely smooth with no lumps. Add the 1 1/2 cups powdered sugar, 1/2 teaspoon vanilla, and a pinch of salt. Beat on low until the sugar is incorporated, then increase the speed and whip until the filling is light and fluffy, about 1 minute.

The filling should be thick and spreadable, like a stiff buttercream. If it feels too soft to hold its shape, chill it for 10 minutes before you assemble the pies.

Step 5: Sandwich the Cookies

Flip half of the fully cooled cookies over so the flat bottoms face up. Spread or pipe a generous dollop of filling onto each one. Top with the remaining cookies, pressing down gently until the filling reaches the edges. Serve right away, or chill for 30 minutes to set the filling. Either way, the cookies will be tender and the cream fluffy.

A Few Notes Before You Start

• Let the cookies cool completely before filling, or the cream will melt and slide out.
• These cookies stay softer than regular oatmeal cookies thanks to the pumpkin, so pull them out of the oven when the edges are just set. Overbaking will dry them out.
• If the dough feels too sticky to handle, pop it in the fridge for 20 minutes. I usually skip this unless my kitchen is very warm.
• You can make the filling up to 2 days ahead. Store it in the fridge and let it soften at room temperature before spreading.

Bake times by cookie size:

Keeping Cream Pies Fresh

• Refrigerate: Store assembled pies in an airtight container in the fridge for up to 5 days.
• Serve Cold: Eat them cold for a firmer filling, or let them sit at room temperature for 10 minutes to soften.

Frequently Asked Questions

Can I use pumpkin pie filling instead of puree?

No, it is sweetened and spiced, which would throw off the cookie’s flavor balance and add extra sugar.

Can I make these gluten-free?

Yes, use a 1-to-1 gluten-free flour blend and certified gluten-free oats.

Why did my cookies spread too much?

Your butter may have been too soft or the dough too warm. Chilling the dough for 20 minutes before baking helps control spread.

Can I freeze these cream pies?

Yes, place them on a tray in a single layer, freeze until solid, then transfer to a container. Thaw in the fridge.

Pumpkin Oatmeal Cream Pies Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 12 servings

Calories: 210

Ingredients Method Notes

Ingredients

  

• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 1/2 cups rolled oats
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• pinch of salt

Method

 

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment.
2. Cream 1/2 cup butter, brown sugar, and granulated sugar until fluffy. Beat in pumpkin puree, egg, and vanilla.
3. Whisk flour, oats, baking soda, cinnamon, nutmeg, ginger, and 1/2 teaspoon salt. Stir into wet mixture just until combined.
4. Drop rounded tablespoonfuls of dough onto sheets. Bake 10-12 minutes until edges are set and tops dry. Cool on sheets 5 minutes, then transfer to a rack to cool completely.
5. Beat cream cheese, 1/4 cup butter, powdered sugar, 1/2 teaspoon vanilla, and pinch of salt until smooth and fluffy.
6. Spread filling on the flat sides of half the cookies. Top with remaining cookies, pressing gently. Serve or chill to set.

Notes

If the dough is very sticky, chill it for 20 minutes before scooping. The filling sets up more after chilling; for neat slices, refrigerate the assembled pies for 30 minutes.