Pumpkin Oatmeal Cream Pies

Biting into these pumpkin oatmeal cream pies feels like a hug from fall itself. Soft, chewy cookies spiced with pumpkin and oats cradle a luscious cream filling that’s downright irresistible. Every bite is sweet, spiced, and oh-so comforting the perfect treat for crisp autumn days.

Why You’ll Love These Pumpkin Oatmeal Cream Pies

• Soft and chewy texture – every bite is tender with just the right oat crunch.
• Pumpkin spice magic – cozy flavors of cinnamon, nutmeg, and ginger shine through.
• Dreamy cream filling – sweet, fluffy, and the perfect match for pumpkin cookies.
• Make-ahead friendly – bake the cookies ahead and fill them later.
• Crowd-pleasing treat – perfect for parties, bake sales, or a fall family dessert.

Ingredients

For the Cookies

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 1 large egg
• 1 cup pumpkin puree
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• 3 cups old-fashioned oats

For the Cream Filling

• ½ cup unsalted butter, softened
• 1 (8 oz) package cream cheese, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract

Instructions

Prep the oven and pans

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Mix the wet ingredients

In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until fluffy. Beat in the egg, pumpkin puree, and vanilla until smooth.

Combine dry and wet

In a separate bowl, whisk the flour, baking soda, baking powder, salt, and spices. Slowly add this dry mixture into the wet ingredients, then fold in the oats until just combined.

Scoop and bake the cookies

Scoop about 2 tablespoons of dough per cookie onto the baking sheets, spacing them 2 inches apart. Bake for 12–14 minutes until the edges are set but the centers stay soft. Let the cookies cool completely on wire racks.

Make the filling and assemble

For the filling, beat the butter and cream cheese until creamy. Add powdered sugar and vanilla gradually until fluffy. Spread or pipe filling onto the bottom of one cookie and sandwich with another. Chill the pies for 30 minutes before serving to let flavors meld.

Notes and Tips

• For extra pumpkin spice kick, sprinkle a little cinnamon sugar on top before baking.
• Keep leftovers chilled in an airtight container for up to 5 days.
• Want smaller portions? Make mini cream pies using just a tablespoon of dough.

Variations

• Chocolate twist: Add mini chocolate chips to the cookie dough.
• Maple filling: Replace vanilla with maple extract in the cream for cozy fall vibes.
• Gluten-free option: Swap flour with your favorite 1:1 gluten-free blend.

Serving Ideas

These pies are a dessert on their own, but you can make them part of a fall dessert spread:

• Pair these pies with a warm mug of cider and a slice of this apple cider cheesecake.
• If you love pumpkin treats, these baked pumpkin donuts are another fall favorite.
• For a fun twist, try these pumpkin tiramisu cookies alongside your cream pies.

FAQ About Pumpkin Oatmeal Cream Pies

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