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Pumpkin Oatmeal Cream Pies

Ely
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.
Print Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 cream pies
Calories 420 kcal

Ingredients
  

  • 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!
Keyword cream pies, fall dessert, oatmeal, pumpkin, spiced cookies