Pumpkin Oatmeal Cream Pies bring together soft, warmly spiced oatmeal cookies and a rich cream cheese filling in one cozy fall dessert. Pumpkin puree keeps the cookies tender, while cinnamon and pumpkin pie spice add that familiar autumn flavor. Finished with a smooth vanilla-spiced filling, these sandwich cookies are perfect for family gatherings, holiday dessert trays, or an afternoon treat.
Why You’ll Love This Recipe
These pumpkin oatmeal cookies have a wonderfully soft and chewy texture with just enough hearty flavor from the rolled oats. The pumpkin, cinnamon, and pumpkin pie spice create a warm seasonal flavor without making the cookies overly sweet.
They’re also surprisingly simple to assemble. Once the cookies have cooled, sandwich them with the creamy filling for an impressive-looking dessert that requires no complicated decorating. These pumpkin cream pies are family-friendly, alcohol-free, and made with everyday baking 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 light or dark 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 the pumpkin puree in a bowl lined with paper towels. Cover with another paper towel and gently press to remove excess moisture. Continue blotting until you have approximately 3/4 cup (170g) of thick pumpkin puree.
- Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Whisk together the rolled oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice in a medium bowl.
- In a separate large mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes, until creamy and well combined.
- Beat in the egg yolk and vanilla. Add the blotted pumpkin puree and continue mixing until evenly incorporated.
- Add the dry ingredients to the pumpkin mixture. Mix on low speed initially, then increase to medium just until combined. The finished dough should be soft, creamy, and slightly sticky.
- Scoop scant 1 1/2-tablespoon portions of dough, approximately 25–30g each, onto the prepared baking sheets. Leave about 3 inches between cookies. Gently flatten each mound with the back of a spoon.
- Bake for 14–16 minutes, or until the edges are set and lightly golden. Allow the cookies to rest on the baking sheet for 10 minutes before transferring them to a wire rack. Cool completely.
- For the filling, beat the softened cream cheese and butter until smooth and creamy. Add the confectioners’ sugar, vanilla, pumpkin pie spice, and a pinch of salt. Begin mixing on low, then beat on high until light and smooth.
- Spread or pipe the cream cheese filling onto the flat side of half the cookies. Top each with another cookie and gently press together. Your Pumpkin Oatmeal Cream Pies are ready to serve.
Tips & Tricks
Blotting the pumpkin is one of the most important steps. Pumpkin puree contains considerable moisture, and removing some of it helps create soft, chewy oatmeal sandwich cookies rather than overly cakey ones.
Use old-fashioned rolled oats instead of instant oats for the best texture. Make sure the butter, cream cheese, and egg yolk are at room temperature so the ingredients combine smoothly.
If the cookies become slightly uneven during baking, gently reshape their edges with a spoon while they’re still warm.
For a stronger spice profile, add a small extra pinch of cinnamon to the filling. You can also leave the filling plain by omitting its pumpkin pie spice for more contrast between the cookies and cream.
Most importantly, let the cookies cool completely before adding the filling. Warm cookies can soften or melt a cream cheese filling.
Details
Prep Time: 35 minutes
Cook Time: 14–16 minutes per batch
Cooling & Assembly Time: 30 minutes
Total Time: About 1 hour 20 minutes
Yield: Approximately 18 sandwich cookies
Category: Dessert
Method: Baking
Cuisine: American
Difficulty: Intermediate
Dietary Notes: Vegetarian, alcohol-free, pork-free, halal-friendly when using halal-certified ingredients as needed
Notes
Pure pumpkin puree works best for this recipe. Avoid pumpkin pie filling because it contains additional sweeteners and spices that can alter the flavor and texture.
For smaller oatmeal sandwich cookies, use slightly less dough per cookie and begin checking them a little earlier during baking.
Serve these pumpkin cream cheese cookies with coffee, tea, hot chocolate, or warm milk. They also make a beautiful addition to a fall cookie platter.
Nutrition
Approximate nutrition per sandwich cookie, depending on final size and filling quantity:
Calories: 330–370 kcal
Protein: 4g
Carbohydrates: 45–50g
Fat: 16–19g
Nutritional values are estimates and can vary depending on ingredients, brands, portion sizes, and the number of cookies produced.
FAQ
Can I use canned pumpkin for Pumpkin Oatmeal Cream Pies?
Yes. Canned pure pumpkin puree works very well. Be sure you’re using 100% pumpkin rather than sweetened pumpkin pie filling, and blot the puree thoroughly before adding it to the dough.
Why should I blot the pumpkin puree?
Removing excess moisture helps control the texture of the cookies. Too much pumpkin moisture can produce cookies that are especially soft and cakey instead of pleasantly chewy.
Can I make these pumpkin oatmeal cookies ahead of time?
Yes. You can bake the cookies ahead, cool them completely, and store them before assembling. For the best presentation and texture, add the cream cheese filling closer to when you plan to serve them.
Can I make the cookies without cream cheese filling?
Absolutely. The oatmeal pumpkin cookies can be enjoyed by themselves. You could also use a simple vanilla buttercream if you prefer a filling without cream cheese.
Why didn’t my oatmeal sandwich cookies spread enough?
This dough naturally doesn’t spread dramatically. Flattening each portion slightly before baking helps create wider, more uniform cookies that are easier to sandwich together.
What goes well with pumpkin cream cheese cookies?
Warm drinks such as coffee, chai-style tea, hot chocolate, and spiced apple cider pair especially well with their pumpkin and cinnamon flavors.
Storage
Because these Pumpkin Oatmeal Cream Pies contain cream cheese filling, store assembled leftovers in an airtight container in the refrigerator for up to 1 week. They can remain covered at room temperature for up to 1 day when conditions are suitably cool.
For freezing, arrange the cookies in a freezer-safe container with parchment paper between layers. Freeze for up to 2 months for best quality and thaw overnight in the refrigerator.
These cookies don’t need traditional reheating. For a softer texture, allow a refrigerated cookie to sit at room temperature briefly before serving.
Similar Recipes
EASY Pumpkin Oatmeal Cream Pies
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 light or dark 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 the pumpkin puree in a bowl lined with paper towels. Cover with another paper towel and gently press to remove excess moisture. Continue blotting until you have approximately 3/4 cup (170g) of thick pumpkin puree.
- Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Whisk together the rolled oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice in a medium bowl.
- In a separate large mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes, until creamy and well combined.
- Beat in the egg yolk and vanilla. Add the blotted pumpkin puree and continue mixing until evenly incorporated.
- Add the dry ingredients to the pumpkin mixture. Mix on low speed initially, then increase to medium just until combined. The finished dough should be soft, creamy, and slightly sticky.
- Scoop scant 1 1/2-tablespoon portions of dough, approximately 25–30g each, onto the prepared baking sheets. Leave about 3 inches between cookies. Gently flatten each mound with the back of a spoon.
- Bake for 14–16 minutes, or until the edges are set and lightly golden. Allow the cookies to rest on the baking sheet for 10 minutes before transferring them to a wire rack. Cool completely.
- For the filling, beat the softened cream cheese and butter until smooth and creamy. Add the confectioners’ sugar, vanilla, pumpkin pie spice, and a pinch of salt. Begin mixing on low, then beat on high until light and smooth.
- Spread or pipe the cream cheese filling onto the flat side of half the cookies. Top each with another cookie and gently press together. Your Pumpkin Oatmeal Cream Pies are ready to serve.
Notes
Conclusion
These Pumpkin Oatmeal Cream Pies turn classic oatmeal sandwich cookies into an irresistible fall cookie recipe. The combination of chewy oats, real pumpkin, cozy spices, and smooth cream cheese filling makes every bite rich and comforting.
Whether you’re preparing a fall dessert for your family, filling a holiday cookie tray, or simply looking for a new pumpkin dessert, this recipe delivers plenty of seasonal flavor without complicated techniques.