These Pumpkin Oatmeal Cream Pies bring together soft, chewy oatmeal cookies, real pumpkin, warm fall spices, and a smooth cream cheese filling. Each sandwich cookie has cozy pumpkin flavor with just the right balance of sweetness and spice.
They’re a wonderful fall dessert for family gatherings, holiday cookie trays, or an afternoon treat with a warm drink.
Why You’ll Love This Recipe
These pumpkin oatmeal cookies are soft and chewy with plenty of texture from old-fashioned rolled oats. Cinnamon and pumpkin pie spice give every bite that unmistakable autumn warmth, while pumpkin puree keeps the cookies flavorful and tender.
The cream cheese filling adds a rich, creamy contrast without making the cookies complicated to assemble. Once everything has cooled, simply pipe or spread the filling between two cookies.
They’re also family-friendly and made entirely without alcohol or non-halal ingredients.
Ingredients
Pumpkin Oatmeal Cookies
- 1 cup (226g) pumpkin puree
- 2 1/4 cups (191g) old-fashioned whole rolled oats
- 1 2/3 cups (209g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 1 egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
Cream Cheese Filling
- 8 ounces (226g) full-fat brick cream cheese, softened
- 1/4 cup (56g) unsalted butter, softened
- 1 1/2 cups (180g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pumpkin pie spice
- Pinch of salt
Instructions
- Place two paper towels inside a medium bowl and spoon the pumpkin puree on top. Press additional paper towels over the pumpkin to remove as much excess moisture as possible. You should have approximately 3/4 cup (170g) of pumpkin remaining.
- Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the rolled oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- In a separate large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer for about 3 minutes, until light and creamy.
- Add the egg yolk and vanilla. Beat until completely incorporated.
- Add the blotted pumpkin and mix again until combined.
- Gradually add the dry ingredients to the pumpkin mixture. Mix on low speed initially, then increase to medium speed just until everything is incorporated. The finished cookie dough should be soft, creamy, and slightly sticky.
- Scoop portions of dough measuring roughly 1 1/2 tablespoons each onto the prepared baking sheets, leaving approximately 3 inches between them. Gently flatten each portion with the back of a spoon.
- Bake for 14–16 minutes, until the edges are set and lightly browned. Cool on the baking sheets for about 10 minutes before transferring the cookies to a wire rack.
- Allow the cookies to cool completely before assembling the Pumpkin Oatmeal Cream Pies.
- For the filling, beat the softened cream cheese and butter together until smooth and creamy.
- Add the confectioners’ sugar, vanilla, pumpkin pie spice, and a pinch of salt. Begin mixing on low speed, then increase to high and beat until fluffy and smooth.
- Pipe or spread the cream cheese filling over the flat side of half the cooled cookies.
- Place another cookie on top of each filled cookie and press very gently to create sandwich cookies.
Tips & Tricks
Do not skip blotting the pumpkin. Pumpkin puree contains considerable moisture, and removing some of it helps create chewy pumpkin oatmeal cookies rather than overly soft or cakey ones.
Use pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that can change the flavor and texture of the recipe.
Old-fashioned rolled oats provide the best chewy texture. Quick oats will produce a noticeably different result.
Room-temperature butter and cream cheese are much easier to beat into a smooth mixture. However, they should be softened rather than melted.
Flatten the cookie dough slightly before baking because these cookies may not spread significantly on their own.
Make sure the cookies are completely cool before adding the cream cheese filling. Even slightly warm cookies can soften or melt the filling.
For neat oatmeal cream pies, try to make each scoop of dough approximately the same size so the finished cookies pair together easily.
Details
Prep Time: 35 minutes
Cook Time: 15 minutes per batch
Cooling & Assembly Time: 40 minutes
Total Time: About 1 hour 30 minutes
Yield: Approximately 15–18 sandwich cookies
Category: Dessert, Cookies
Method: Baking
Cuisine: American
Difficulty: Intermediate
Dietary Notes: Vegetarian, halal-friendly
Notes
For a little extra spice, add a small pinch of ground ginger or nutmeg to the cookie dough.
You can prepare the cookies ahead of time and fill them closer to serving. This makes the recipe particularly convenient when preparing several desserts for a gathering.
For a different presentation, lightly dust the assembled pumpkin sandwich cookies with cinnamon immediately before serving.
Serve them with coffee, tea, hot chocolate, or a cold glass of milk for a cozy fall treat.
Nutrition
Approximate nutrition per cream pie:
Calories: 390 kcal
Protein: 4 g
Carbohydrates: 49 g
Fat: 21 g
Nutrition information is an estimate and will vary according to cookie size, filling quantity, and specific ingredients used.
FAQ
Why should I blot pumpkin puree for Pumpkin Oatmeal Cream Pies?
Pumpkin puree contains a lot of moisture. Blotting removes some of that excess liquid, helping the cookies develop a softer, chewier oatmeal-cookie texture instead of becoming excessively cakey.
Can I make pumpkin oatmeal cookies ahead of time?
Yes. Bake and cool the cookies ahead of time, then store them in an airtight container. You can prepare the cream cheese filling and assemble the sandwiches when needed.
Can I use quick oats instead of old-fashioned oats?
Old-fashioned rolled oats are recommended because they give the cookies their distinctive chewy texture. Quick oats absorb moisture differently and can alter the finished consistency.
Why aren’t my pumpkin cookies spreading?
Pumpkin cookie dough can remain fairly thick during baking. Gently flattening the portions with the back of a spoon before they go into the oven helps create the right shape for sandwich cookies.
How do I keep cream cheese filling from becoming runny?
Start with softened—but not overly warm—cream cheese and butter. If the filling seems too soft after mixing, refrigerate it briefly before piping or spreading it onto completely cooled cookies.
What is the best filling for pumpkin sandwich cookies?
A spiced cream cheese filling works especially well because its slight tanginess balances the sweet pumpkin spice cookies. Vanilla and pumpkin pie spice complement the flavors in the cookie layers.
Storage
Unfilled pumpkin oatmeal cookies can be kept in an airtight container at room temperature for several days.
Once assembled with cream cheese filling, keep the Pumpkin Oatmeal Cream Pies refrigerated in an airtight container. For the best texture, allow them to sit at room temperature briefly before serving.
For longer storage, freeze the unfilled cookies in an airtight freezer-safe container for up to 3 months. Thaw them completely before adding freshly prepared cream cheese filling.
Similar Recipes
Pumpkin Oatmeal Cream Pies with Cream Cheese Filling
Ingredients
Pumpkin Oatmeal Cookies
- 1 cup 226g pumpkin puree
- 2 1/4 cups 191g old-fashioned whole rolled oats
- 1 2/3 cups 209g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup 226g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1/2 cup 100g packed brown sugar
- 1 egg yolk at room temperature
- 1 teaspoon pure vanilla extract
Cream Cheese Filling
- 8 ounces 226g full-fat brick cream cheese, softened
- 1/4 cup 56g unsalted butter, softened
- 1 1/2 cups 180g confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pumpkin pie spice
- Pinch of salt
Instructions
- Place two paper towels inside a medium bowl and spoon the pumpkin puree on top. Press additional paper towels over the pumpkin to remove as much excess moisture as possible. You should have approximately 3/4 cup (170g) of pumpkin remaining.
- Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the rolled oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- In a separate large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer for about 3 minutes, until light and creamy.
- Add the egg yolk and vanilla. Beat until completely incorporated.
- Add the blotted pumpkin and mix again until combined.
- Gradually add the dry ingredients to the pumpkin mixture. Mix on low speed initially, then increase to medium speed just until everything is incorporated. The finished cookie dough should be soft, creamy, and slightly sticky.
- Scoop portions of dough measuring roughly 1 1/2 tablespoons each onto the prepared baking sheets, leaving approximately 3 inches between them. Gently flatten each portion with the back of a spoon.
- Bake for 14–16 minutes, until the edges are set and lightly browned. Cool on the baking sheets for about 10 minutes before transferring the cookies to a wire rack.
- Allow the cookies to cool completely before assembling the Pumpkin Oatmeal Cream Pies.
- For the filling, beat the softened cream cheese and butter together until smooth and creamy.
- Add the confectioners’ sugar, vanilla, pumpkin pie spice, and a pinch of salt. Begin mixing on low speed, then increase to high and beat until fluffy and smooth.
- Pipe or spread the cream cheese filling over the flat side of half the cooled cookies.
- Place another cookie on top of each filled cookie and press very gently to create sandwich cookies.
Notes
Conclusion
These Pumpkin Oatmeal Cream Pies combine some of the best flavors and textures of fall in one irresistible sandwich cookie. Soft oatmeal cookies get their cozy character from pumpkin, cinnamon, and pumpkin pie spice, while creamy spiced cream cheese filling ties everything together.
Whether you make them for an autumn gathering, holiday dessert table, or simply because pumpkin season has arrived, these homemade oatmeal cream pies make a comforting seasonal treat.