These pumpkin oatmeal cream pies are two soft, spiced pumpkin oatmeal cookies hugging a thick layer of tangy cream cheese filling.
Every fall, my kitchen counter fills up with cooling racks of these things before they even get the chance to firm up.
If you grew up sneaking an oatmeal cream pie out of a lunchbox, this pumpkin oatmeal cream pies recipe is going to feel like a warm, spiced upgrade to that childhood favorite.
The cookies stay soft for days, the filling is rich without being cloying, and the whole thing tastes like pumpkin season in dessert form.
My youngest niece calls these “pumpkin sandwiches,” and honestly, that is not far off.
Once you try the combination of chewy oats, brown sugar, warm spices, and a cool cream cheese center, you will understand why I make a double batch every single time.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 11 minutes |
| Total Time | 36 minutes |
| Servings | 14 cream pies |
| Difficulty Level | Easy |
For another cozy way to get your pumpkin and oat fix in one bowl, my Pumpkin Pie Overnight Oats makes a great breakfast companion to these cookies.
Why You’ll Love This Pumpkin Oatmeal Cream Pies
This recipe checks every box for a great fall dessert. It is comforting, easy to make ahead, and disappears fast whenever I bring it to a gathering.
You do not need any fancy equipment or hard to find ingredients either.
- Soft, chewy cookies that stay tender for days thanks to the pumpkin puree
- A tangy cream cheese filling that balances the warm spices perfectly
- Simple pantry ingredients, no mixer required if you have strong arms
- Freezer friendly, so you can stash a batch for later
- A nostalgic treat with a grown up, homemade twist
You might also enjoy: Banana Cream Pie Overnight Oats if you love the cream pie flavor combination.
Ingredients
Everything here comes together into a soft, spiced cookie dough and a rich, fluffy filling.
Measure your dry ingredients carefully so the cookies hold their shape while staying soft in the middle.
- All-purpose flour, 1 3/4 cups
- Old-fashioned rolled oats, 1 1/2 cups
- Baking soda, 1 teaspoon
- Baking powder, 1/2 teaspoon
- Salt, 1/2 teaspoon
- Ground cinnamon, 1 1/2 teaspoons
- Ground ginger, 1/2 teaspoon
- Ground nutmeg, 1/4 teaspoon
- Ground cloves, 1/8 teaspoon
- Unsalted butter, softened, 3/4 cup
- Packed brown sugar, 3/4 cup
- Granulated sugar, 1/4 cup
- Canned pumpkin puree (not pumpkin pie filling), 2/3 cup, blotted dry with a paper towel
- Large egg yolk, 1
- Vanilla extract, 1 teaspoon
- Cream cheese, softened, 8 ounces
- Unsalted butter (for filling), softened, 1/2 cup
- Powdered sugar, 2 1/2 cups
- Vanilla extract (for filling), 1 teaspoon
- Salt (for filling), a small pinch
The soft, oaty texture here reminds me a lot of my Coconut Cream Pie Overnight Oats, just baked into a cookie instead of spooned from a jar.
Kitchen Equipment Needed
Nothing complicated is required for this recipe, just a few basics that make the process smoother and help the cookies bake evenly.
- Stand mixer or hand mixer
- Baking sheets
- Parchment paper
- Cookie scoop
- Mixing bowls
- Measuring cups and spoons
- Wire cooling rack
- Offset spatula for spreading the filling
Read Also: Sugar Cookie Overnight Oats Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend for this recipe.
They are not required, but they make the process easier and the results more consistent.
1. Libby’s 100% Pure Pumpkin Puree
This is the pumpkin puree I reach for every single time I bake with pumpkin.
It has a consistent texture and flavor, and blotting a little extra moisture from it keeps these cookies from spreading too thin.
2. OXO Good Grips Medium Cookie Scoop
Using a cookie scoop keeps every cookie the same size, which means they bake evenly and you get perfectly matched pairs for sandwiching.
It also makes portioning the dough so much faster.
3. KitchenAid Stand Mixer
Creaming the butter and sugars properly makes a real difference in how soft these cookies turn out.
A stand mixer takes the guesswork and the arm workout out of the process, especially when whipping the filling light and fluffy.
4. USA Pan Nonstick Baking Sheet
I have gone through a lot of baking sheets over the years, and this one bakes cookies evenly without any hot spots or burnt edges.
The heavy gauge construction really is worth the investment.
5. Wilton Offset Icing Spatula
Spreading the cream cheese filling with an offset spatula gives you clean, even edges without tearing the cookies.
It is a small tool that makes assembly feel a lot more professional.
This technique works just as well when I make my Whoopie Pie Recipe, since the filling and sandwiching method is nearly identical.
Step-by-Step Instructions: How to Make Pumpkin Oatmeal Cream Pies
1. Prep Your Oven and Pans
- Preheat your oven to 350 degrees Fahrenheit.
- Line two large baking sheets with parchment paper.
- Set the pans aside while you make the dough, so they are ready the moment you start scooping.
2. Whisk the Dry Ingredients
- In a medium bowl, whisk together the flour, oats, baking soda, baking powder, and salt.
- Add the cinnamon, ginger, nutmeg, and cloves to the same bowl.
- Whisk everything together until the spices are evenly distributed, then set the bowl aside.
3. Blot the Pumpkin Puree
- Spoon the canned pumpkin puree onto a few layers of paper towel.
- Press gently with another paper towel to soak up excess moisture.
- This step keeps your cookies from spreading too much or turning out wet in the center, so do not skip it.
4. Cream the Butter and Sugars
- In the bowl of a stand mixer, beat the softened butter, brown sugar, and granulated sugar together on medium speed.
- Mix for about 2 minutes, until the mixture looks light and fluffy.
- Scrape down the sides of the bowl with a spatula as needed to keep everything combined evenly.
5. Add the Wet Ingredients
- Add the blotted pumpkin puree, egg yolk, and vanilla extract to the creamed butter mixture.
- Beat on low speed until everything is fully combined and smooth.
- The mixture should look pale orange and slightly thick at this stage.
6. Combine Wet and Dry Ingredients
- With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients.
- Mix just until no streaks of flour remain, being careful not to overmix.
- The dough should be soft, thick, and slightly sticky.
7. Scoop and Bake the Cookies
- Using a cookie scoop, drop rounded portions of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are set but the centers still look slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Make the Cream Cheese Filling
- In a clean mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add the powdered sugar, vanilla extract, and a small pinch of salt.
- Beat on low speed at first, then increase to medium, until the filling is light, fluffy, and fully combined.
9. Assemble the Cream Pies
- Once the cookies are completely cool, pair them up by similar size.
- Spread or pipe a generous layer of the cream cheese filling onto the flat side of one cookie in each pair.
- Gently press a second cookie on top, flat side down, to form a sandwich, then repeat with the remaining cookies.
The warm spice blend in this dough is the same one I use in my Molasses Cookies Recipe, so if you love that flavor profile, you are in for a treat here too.
Tips for The Best Pumpkin Oatmeal Cream Pies
A few small details make a big difference between good cream pies and truly great ones.
Keep these tips in mind as you work through the recipe.
- Always blot the pumpkin puree to remove excess moisture before mixing it into the dough
- Use old-fashioned rolled oats rather than instant oats for the best chewy texture
- Let the cookies cool completely before adding the filling, or it will melt right off
- Match cookies by size before sandwiching so the pies look even
- Chill the assembled cream pies for 15 minutes if the filling feels too soft to hold its shape
Read Also: Classic Sugar Cookies Recipe
Serving Suggestions
These cream pies are rich enough to stand on their own, but a few pairings take them even further.
I especially love serving them slightly chilled during the warmer parts of fall.
They also make a great addition to a dessert table alongside other seasonal treats.
- Serve with a cold glass of milk for the ultimate nostalgic pairing
- Pair with hot apple cider or a spiced latte on a chilly afternoon
- Add to a fall dessert platter next to No Bake Pumpkin Cheesecake
- Crumble leftover pies over vanilla ice cream for an easy sundae
- Wrap individually for lunchbox treats or bake sale favorites
Variations of Pumpkin Oatmeal Cream Pies
This recipe is easy to adapt depending on what you have on hand or what flavors you are craving.
Here are a few of my favorite twists.
- Swap the cream cheese filling for a marshmallow creme filling for a more classic oatmeal cream pie taste
- Fold mini chocolate chips into the cookie dough for extra richness
- Add chopped toasted pecans or walnuts to the dough for crunch
- Use maple extract in place of vanilla in the filling for a deeper fall flavor
- Make mini versions using a smaller cookie scoop for bite sized treats
Another favorite: Whipped Pumpkin Pie Recipe if you want the same flavors in a lighter, no bake form.
Storage and Reheating
Because of the cream cheese filling, these cream pies need to be stored properly to stay fresh and safe to eat.
Here is how I keep mine.
- Store assembled cream pies in an airtight container in the refrigerator for up to 5 days
- Let them sit at room temperature for about 10 minutes before serving for the best texture
- Freeze unfilled cookies in a freezer safe bag for up to 2 months
- Freeze assembled cream pies for up to 1 month, thawing in the fridge overnight before serving
- Avoid storing at room temperature for more than a couple of hours due to the cream cheese filling
The same make ahead approach works well for my Pumpkin Cheesecake Bars Recipe, so both are great options for prepping fall desserts in advance.
Nutritional Facts
These values are estimates based on one cream pie, assuming the recipe yields 14 cream pies total.
Actual values will vary depending on the exact brands and amounts used.
- Calories: approximately 320 per cream pie
- Total Fat: 16 grams
- Saturated Fat: 9 grams
- Carbohydrates: 42 grams
- Sugar: 28 grams
- Protein: 3 grams
- Sodium: 190 milligrams
Read Also: Pumpkin Roll Cake Recipe
Health Benefits of Key Ingredients
While this is very much a treat, a few of the ingredients do offer some nutritional upside.
It is a nice reminder that dessert can still include some genuinely good stuff.
Here are a few of the standout ingredients and what they bring to the table.
- Pumpkin puree is rich in vitamin A and fiber, and adds natural moisture without extra fat
- Oats provide fiber and help keep you fuller for longer compared to an all-flour cookie
- Cinnamon has natural anti-inflammatory properties and adds warmth without added sugar
- Ginger is commonly used to support digestion and adds a nice sharp note to the spice blend
- Eggs contribute protein and help bind the dough together
My Pumpkin Mousse Recipe leans on a lot of these same ingredients if you want a lighter, no bake pumpkin dessert.
FAQs About Pumpkin Oatmeal Cream Pies
1. Can I use fresh pumpkin instead of canned puree?
Yes, you can use homemade pumpkin puree instead of canned.
Just make sure to strain or blot it well first, since fresh puree tends to hold more water than canned.
2. Why are my cookies spreading too much?
This usually happens when the pumpkin puree has too much moisture or the butter was too warm when mixed.
Blotting the pumpkin and using butter that is just softened, not melted, should fix this.
3. Can I make the dough ahead of time?
Absolutely. You can scoop the dough into balls, freeze them on a tray until solid, then transfer to a freezer bag.
Bake straight from frozen, adding a minute or two to the baking time.
4. What can I use instead of cream cheese in the filling?
A marshmallow creme filling works well as a classic alternative and gives you a lighter, sweeter finish.
Simply swap the cream cheese and butter mixture with a whipped marshmallow creme filling instead.
5. How do I keep the filling from being too runny?
Make sure your cream cheese and butter are softened but not warm before mixing.
If the filling still feels soft, chill it in the fridge for 10 to 15 minutes before spreading it onto the cookies.
Read Also: Gingerbread Whoopie Pies Recipe
Pumpkin Oatmeal Cream Pies
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups old-fashioned rolled oats not instant oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cup unsalted butter softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2/3 cup canned pumpkin puree blotted dry with paper towel, not pumpkin pie filling
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened, for filling
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract for filling
- salt a small pinch, for filling
Equipment
- Stand mixer or hand mixer
- Baking sheets 2 large
- Parchment paper
- Cookie scoop Medium, for even portions
- Mixing bowls
- Measuring cups and spoons
- Wire cooling rack
- Offset spatula For spreading the filling
- Paper towels For blotting pumpkin
Method
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together flour, oats, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed.
- Spoon pumpkin puree onto paper towels and press gently with another paper towel to remove excess moisture.
- In a stand mixer, beat softened butter, brown sugar, and granulated sugar on medium speed for 2 minutes until light and fluffy. Scrape down sides as needed.
- Add blotted pumpkin puree, egg yolk, and vanilla extract. Beat on low speed until fully combined and smooth.
- With mixer on low speed, gradually add dry ingredients to wet ingredients. Mix just until no streaks of flour remain. Do not overmix.
- Using a cookie scoop, drop rounded portions of dough onto prepared baking sheets about 2 inches apart. Bake for 10 to 12 minutes until edges are set but centers still look soft.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- In a clean mixing bowl, beat softened cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla extract, and a small pinch of salt. Beat on low then increase to medium until light and fluffy.
- Once cookies are completely cool, pair them by similar size. Spread or pipe a generous layer of filling onto the flat side of one cookie, then gently press a second cookie on top to form a sandwich.
Nutrition
Notes
- Always blot the pumpkin puree to remove excess moisture before mixing it into the dough. This prevents spreading and wet centers.
- Use old-fashioned rolled oats rather than instant oats for the best chewy texture.
- Let the cookies cool completely before adding the filling, or the filling will melt right off.
- Match cookies by size before sandwiching so the pies look even and uniform.
- Chill assembled cream pies for 15 minutes if the filling feels too soft to hold its shape.
- Store assembled cream pies in an airtight container in the refrigerator for up to 5 days.
- Let refrigerated pies sit at room temperature for about 10 minutes before serving for the best texture.
- Freeze unfilled cookies in a freezer-safe bag for up to 2 months. Freeze assembled pies for up to 1 month, thawing overnight in the fridge.
- For a classic oatmeal cream pie twist, swap the cream cheese filling for a marshmallow creme filling.
- Fold mini chocolate chips or chopped toasted pecans into the cookie dough for extra richness and crunch.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These pumpkin oatmeal cream pies are one of those recipes that disappear the moment they hit the counter in my house.
They are soft, spiced, and just sweet enough to feel special without being over the top.
I really hope you give these a try this fall season.
If you make them, I would love to hear how they turned out.
Drop a comment below or share a photo, I always love seeing your versions of my recipes.
Recommended:
- Pumpkin Bread Recipe
- Chocolate Chip Pumpkin Bread Recipe
- Peanut Butter Blossoms Recipe
- Shortbread Cookies Recipe
- Snickerdoodle Overnight Oats
