Description
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.
Ingredients
Scale
- 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
- ½ cup unsalted butter, softened (for filling)
- 1 (8 oz) package cream cheese, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy. Beat in egg, pumpkin puree, and vanilla until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually mix dry ingredients into the wet ingredients. Fold in oats until just combined.
- Scoop about 2 tablespoons of dough per cookie onto the baking sheets, spacing 2 inches apart. Bake for 12–14 minutes, until edges are set and centers are soft. Cool completely on wire racks.
- For the filling, beat butter and cream cheese until smooth. Add powdered sugar and vanilla gradually, beating until fluffy.
- Spread or pipe filling onto the flat side of one cookie, then sandwich with another. Chill assembled pies for 30 minutes before serving.
Notes
For a pumpkin spice boost, sprinkle cinnamon sugar on top before baking. Store leftovers in an airtight container in the fridge for up to 5 days. Make mini versions by using 1 tablespoon of dough per cookie. Add-ins like chocolate chips or maple extract make fun variations too!
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cream pie
- Calories: 420
- Sugar: 33g
- Sodium: 240mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg