Homemade Pumpkin Oatmeal Cream Pies Recipe

These pumpkin oatmeal cream pies are a cozy fall twist on the classic oatmeal cream pie. Soft, chewy pumpkin-oatmeal cookies are flavoured with warm spices and filled with a tangy cream cheese frosting for the perfect seasonal sandwich cookie.

If you enjoy oatmeal cream pies, you’ll love this pumpkin version. Two pumpkin-oatmeal cookies are sandwiched around a creamy, tangy cream cheese filling. The cookies stay soft and slightly chewy, with brown sugar and pumpkin spice notes that pair beautifully with the frosting. They’re ideal for fall gatherings, lunchboxes, or a cozy afternoon treat.

Making Pumpkin Oatmeal Cream Pies

Make the pumpkin-oatmeal cookies first and let them cool completely before assembling with the cream cheese frosting. You can bake the cookies a day or two ahead and store them in an airtight container at room temperature; add the frosting and assemble on the day you want to serve them. No chilling of the dough is required.

Below are step-by-step tips and the full recipe for these pumpkin oatmeal cream pies. Read the tips first if you want a consistently chewy texture and neat, sandwichable cookies.

1. Preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper.
2. Squeeze excess moisture from the pumpkin puree. Line a small bowl with paper towels or a clean dish cloth and press to remove as much liquid as possible. Repeat until the puree feels thick and not watery.
   • Removing moisture prevents the cookies from becoming cakey or muffin-top textured.
3. In a small bowl, whisk together the dry ingredients: all-purpose flour, baking soda, cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
4. In a larger bowl, beat the softened butter with the brown sugar and granulated sugar until smooth and creamy.
5. Mix in the blotted pumpkin puree, 1 large egg yolk (use only the yolk, not the whole egg), vanilla extract, and molasses or honey. The yolk helps keep the cookies chewy rather than cakey.
6. Gradually beat the dry ingredients into the butter and pumpkin mixture until just combined, then fold in the oats.
7. Use quick oats for a more uniform cookie shape, which helps when sandwiching. Large rolled oats also work; do not use instant microwave oat packets.
8. Portion the dough into balls of about 1 to 1.5 tablespoons each and place them about 2 inches apart on the lined cookie sheets. A cookie scoop helps keep portions consistent.
9. Bake one sheet at a time on the middle rack for about 7–10 minutes, or until the tops look set. Cool on the sheets for 10 minutes, then transfer to a wire rack to cool completely.

While the cookies cool, prepare the cream cheese frosting. The filling is tangy and balances the sweetness and spice of the cookies. For best results:

• Use full-fat, brick-style cream cheese (not the tub-style or low-fat spreadable variety).
• Keep the butter slightly softened but not melting.

Beat the butter until smooth, add the cream cheese and beat until fully combined, then add powdered sugar, vanilla, and a pinch of salt. Adjust sweetness to taste and thin with a tablespoon of whipping cream or milk if needed. Spread or pipe about 1 to 1 1/2 tablespoons of frosting between two cooled cookies to assemble each sandwich. Make sure cookies are completely cool so the frosting doesn’t melt.

Recipe: Pumpkin Oatmeal Cream Pies

Yield: about 12 cookie sandwiches

Equipment

• Cookie sheets
• Parchment paper
• Mixing bowls and electric mixer (or sturdy wooden spoon)
• Cookie scoop (optional)

Ingredients

Pumpkin Oatmeal Cookies

• 1/3 cup pumpkin puree (NOT canned pumpkin pie filling), well drained
• 1 cup all-purpose flour (125 g)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (112 g), softened
• 3/4 cup brown sugar (158 g)
• 1/2 cup granulated sugar (100 g)
• 1 tablespoon molasses or honey
• 1 teaspoon vanilla extract
• 1 large egg yolk (do not use the whole egg)
• 1 cup quick oats (90 g) (or large rolled oats)

Cream Cheese Frosting

• 1/2 cup unsalted butter (112 g), slightly softened
• 4 oz cream cheese (112 g), full-fat brick style
• 2–3 cups powdered sugar (220–330 g), to taste
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon whipping cream or milk, if needed

Instructions

1. Preheat oven to 350°F (180°C) and line cookie sheets with parchment.
2. Drain and blot the pumpkin puree to remove excess moisture; set aside.
3. Whisk together flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt.
4. Cream the butter, brown sugar, and granulated sugar until smooth.
5. Add the pumpkin, vanilla, molasses (or honey), and egg yolk. Mix until combined.
6. Mix in the dry ingredients on low speed until incorporated, then stir in the oats.
7. Scoop into 1–1.5 tablespoon portions and place 2 inches apart on prepared sheets.
8. Bake one sheet at a time in the center of the oven for 7–10 minutes, until tops look set.
9. Cool on the baking sheet for at least 10 minutes, then transfer to a rack to cool completely.
10. For the frosting: beat butter until smooth, add cream cheese and beat until combined. Add 2 cups powdered sugar, vanilla, and salt on low speed, then increase to medium. Add remaining sugar 1/3 cup at a time until you reach the desired sweetness; add a tablespoon of cream if necessary.
11. Assemble: spread 1 to 1 1/2 tablespoons frosting on the bottom of one cookie and sandwich with a second cookie. Chill briefly if you want firmer filling.

Notes and Tips

1. Pumpkin puree: Removing moisture is critical for chewy cookies. If the pumpkin is too wet the cookies will be cakey.
2. Spice mix: You can replace the separate spices with 2 teaspoons of pumpkin pie spice (total) if you prefer.
3. Oats: Quick oats give a more uniform shape; large rolled oats are fine but may produce a more rustic texture.
4. Storage: Keep frosted sandwiches in an airtight container at room temperature for up to 8 hours, or refrigerate for up to 4 days.
5. Frosting: Use full-fat, block-style cream cheese for the best texture and stability.

Nutrition (estimate per cookie sandwich)

Calories: 413 kcal; Carbohydrates: 57 g; Protein: 3 g; Fat: 20 g; Saturated Fat: 12 g; Sugar: 43 g. Nutrition values are estimates and assume the recipe yields 12 uniform sandwiches using all the frosting.

These pumpkin oatmeal cream pies offer the warm spices of fall with a creamy, tangy center — a delightful treat for the season. Enjoy baking and sharing them with friends and family.