Why You’ll Love This Recipe

These Pumpkin Oatmeal Cream Pies are the perfect treat to celebrate the flavors of fall. The combination of pumpkin puree and warming spices creates a comforting and festive flavor in the cookies, while the rich, creamy filling adds an extra layer of indulgence. The best part? These pies are easy to make and guaranteed to impress everyone who tries them. They’re a great option for fall gatherings, bake sales, or just a cozy night in with a cup of tea.

Ingredients

For the Cookies:
1 ½ cups all-purpose flour
1 cup old-fashioned oats
1 tsp baking soda
1 tsp pumpkin pie spice
½ tsp salt
¾ cup unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
½ cup pumpkin puree
1 large egg
1 tsp vanilla extract

For the Filling:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
2 tbsp pumpkin puree
¼ tsp pumpkin pie spice
½ tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin Oatmeal Cream Pies Recipe

Directions

Prepare the dry ingredients: In a bowl, whisk together the flour, oats, baking soda, salt, and pumpkin pie spice until well combined.
Cream the butter and sugars: In a separate mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Beat until light and fluffy, which will help create the perfect texture for the cookies.
Add the wet ingredients: Add the egg to the butter and sugar mixture and beat until fully incorporated. Then, mix in the pumpkin puree and vanilla extract until everything is well combined.
Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until the dough comes together.
Bake the cookies: Preheat the oven to 350°F (175°C). Scoop portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies are golden and firm around the edges. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Make the filling: While the cookies cool, prepare the pumpkin filling. In a mixing bowl, beat together the cream cheese, softened butter, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract until smooth and creamy.
Assemble the pies: Once the cookies are completely cooled, spread a generous amount of pumpkin filling on the flat side of one cookie. Top it with another cookie, pressing gently to form a sandwich. Repeat for all cookies.

Servings and Timing

Servings: 12 cookies
Prep Time: 30 minutes
Baking Time: 12 minutes
Total Time: 42 minutes

Variations

Add-ins: Mix in some chopped nuts, chocolate chips, or dried cranberries to the cookie dough for added texture and flavor.
Gluten-Free Option: Use a gluten-free flour blend in place of regular flour for a gluten-free version.
Vegan Version: Substitute the butter and cream cheese with plant-based alternatives, and use a flax egg or another egg replacement for a vegan treat.

Storage/Reheating

Storage: Store these Pumpkin Oatmeal Cream Pies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for longer freshness.
Freezing: These pies freeze well! Wrap them individually in plastic wrap or parchment paper and store in a freezer-safe container for up to 3 months. Thaw at room temperature before enjoying.

FAQs

1. Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works great for this recipe, but make sure it’s pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

2. How can I make sure the cookies are chewy?

Make sure to not overbake the cookies. The edges should be firm, but the center should still feel soft when you take them out of the oven. They’ll continue to firm up as they cool.

3. Can I add chocolate chips to these cookies?

Absolutely! You can add about ½ cup of chocolate chips to the dough if you prefer a bit of chocolate in your pumpkin cookies.

4. What can I use instead of cream cheese for the filling?

If you don’t like cream cheese, you can use mascarpone cheese or even a buttercream filling with extra vanilla and pumpkin spice.

5. Can I make the cookies without oats?

Yes, if you prefer, you can make the cookies without oats, but they won’t have the same chewy texture. You could try adding a bit more flour in place of the oats.

6. How can I make these pies extra festive?

Top the finished pies with a dusting of powdered sugar, edible gold dust, or even additional sprinkles for a colorful touch.

7. Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. Just make sure to let it come to room temperature for easier scooping.

8. How do I store leftover filling?

You can store leftover pumpkin filling in an airtight container in the refrigerator for up to 5 days. Use it as a spread for toast or to fill other treats!

9. Can I make these without the filling?

Yes, you can skip the filling and bake the cookies as plain pumpkin oatmeal cookies. They’ll still be delicious!

10. Can I make these cookies ahead of time?

Yes, you can bake the cookies and prepare the filling ahead of time. Store the cookies in an airtight container, and assemble the pies just before serving.

Conclusion

Pumpkin Oatmeal Cream Pies are the perfect fall treat, offering a delicious combination of chewy oatmeal cookies and a creamy, spiced pumpkin filling. They’re simple to make, but they taste like a special treat, perfect for everything from casual snacks to festive celebrations. Enjoy the flavors of fall with these irresistible, pumpkin-spiced cookies!

Pumpkin Oatmeal Cream Pies Recipe

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Pumpkin Oatmeal Cream Pies are the perfect fall dessert, combining soft oatmeal cookies with a creamy, pumpkin-spiced filling, making them an indulgent and festive treat for any autumn occasion.

Author: Amy
Prep Time: 30 minutes
Cook Time: undefined
Total Time: 42 minutes
Yield: 12 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

In a bowl, whisk together the flour, oats, baking soda, salt, and pumpkin pie spice until well combined.
In a separate mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Beat until light and fluffy.
Add the egg to the butter and sugar mixture and beat until fully incorporated. Then, mix in the pumpkin puree and vanilla extract.
Gradually add the dry ingredients to the wet mixture, stirring until the dough comes together.
Preheat the oven to 350°F (175°C). Scoop portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies are golden and firm around the edges. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the pumpkin filling. In a mixing bowl, beat together the cream cheese, softened butter, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract until smooth and creamy.
Once the cookies are completely cooled, spread a generous amount of pumpkin filling on the flat side of one cookie. Top with another cookie, pressing gently to form a sandwich. Repeat for all cookies.