Pumpkin Oatmeal Cream Pies – Soft, Spiced & Creamy Homemade Treats

🎉 Introduction

Take your love for classic oatmeal cream pies to the next level with these Pumpkin Oatmeal Cream Pies—soft, chewy pumpkin-oatmeal cookies filled with warm spices and sandwiched together with a luscious, fluffy cream cheese filling. These homemade treats are bursting with cozy fall flavor and make the perfect sweet for holiday platters, afternoon snacks, or a nostalgic dessert.

They’re easy to make, stay soft for days, and are sure to impress everyone who tries them. One bite of these sweet, spiced cream pies will transport you straight into sweater weather bliss!

🧰 Equipment Needed

• Large mixing bowls (2)
• Electric mixer or stand mixer
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Cookie scoop or tablespoon
• Cooling rack
• Small offset spatula or piping bag

🛒 Ingredients

For the Pumpkin Oatmeal Cookies

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 1 cup canned pumpkin purée (not pumpkin pie filling)
• 1 large egg
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 2 cups old-fashioned rolled oats
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 tsp baking soda
• ½ tsp salt

For the Cream Cheese Filling

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 tsp pure vanilla extract
• Pinch of salt

👩‍🍳 Directions

Step 1. Preheat & Prep Pans

• Preheat oven to 350°F (175°C).
• Line baking sheets with parchment paper.

Step 2. Cream Butter & Sugars

• In a large bowl, beat 1 cup butter, 1 cup brown sugar, and ½ cup granulated sugar until light and fluffy (2–3 minutes).

Step 3. Add Pumpkin & Egg

• Mix in 1 cup pumpkin purée, 1 egg, and 1 tsp vanilla until well combined.

Step 4. Combine Dry Ingredients

• In a second bowl, whisk together:
  • 2 cups flour
  • 2 cups oats
  • 1½ tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • 1 tsp baking soda
  • ½ tsp salt

Step 5. Make the Dough

• Gradually add dry ingredients to wet mixture, stirring until combined.

Step 6. Scoop & Bake Cookies

• Scoop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
• Bake for 10–12 minutes, until set and edges are lightly golden.
• Cool on pan 5 minutes before transferring to wire rack.

Step 7. Make Cream Cheese Filling

• In a clean bowl, beat 8 oz cream cheese and ½ cup butter until smooth.
• Gradually add 3 cups powdered sugar and beat until fluffy.
• Mix in 1 tsp vanilla and a pinch of salt.

Step 8. Assemble Cream Pies

• Match cookies in pairs by size.
• Spread or pipe cream filling onto the flat side of half the cookies.
• Top with remaining cookies, pressing gently to sandwich.

🍽️ Servings & Timing

• Servings: 18–20 cream pies
• Prep time: 20 minutes
• Bake time: 12 minutes per batch
• Assembly time: 15 minutes
• Total time: ~1 hour

🧊 Storage & Reheating

• Refrigerator: Store cream pies in an airtight container for up to 5 days.
• Freezer: Freeze assembled pies or plain cookies up to 2 months; thaw in fridge.
• Serve chilled or at room temperature—no reheating needed.

🥄 Variations

• Chocolate Chip: Add 1 cup mini chocolate chips to the dough.
• Maple Cream: Swap vanilla extract in filling for maple extract.
• Dairy-Free: Use vegan butter and dairy-free cream cheese.
• Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
• Mini Cream Pies: Scoop dough by teaspoons for bite-sized treats.

❓ 10 FAQs

1. Can I use quick oats?
Old-fashioned oats are best for chewy texture, but quick oats can be substituted.

2. Can I use homemade pumpkin purée?
Yes—just make sure it’s thick and not watery.

3. How do I keep cookies soft?
Store in an airtight container; the filling helps keep them moist.

4. Can I make them ahead?
Yes—assemble up to 2 days ahead and refrigerate.

5. Can I use a different frosting?
Sure! Marshmallow buttercream or whipped cream filling are great options.

6. Can I skip the cloves?
Yes—reduce or omit for milder spice.

7. Why did my cookies spread too much?
Dough may be too warm; chill dough 20 minutes before baking.

8. Can I freeze just the cookies?
Yes—freeze baked cookies without filling for up to 2 months.

9. Can I double the recipe?
Absolutely—perfect for parties or gifting!

10. Can kids help make these?
Yes—kids love scooping dough and assembling pies.

🏁 Conclusion

These Pumpkin Oatmeal Cream Pies combine everything you love about classic oatmeal cookies with the warm, cozy flavors of pumpkin spice, all sandwiched around a luscious cream cheese filling. They’re the ultimate fall treat—soft, chewy, sweet, and perfectly spiced. Make them for holiday gatherings, bake sales, or anytime you want a nostalgic, comforting dessert!

Adam

Pumpkin Oatmeal Cream Pies – Soft, Spiced & Creamy Homemade Treats

Take your love for classic oatmeal cream pies to the next level with these Pumpkin Oatmeal Cream Pies—soft, chewy pumpkin-oatmeal cookies filled with warm spices and sandwiched together with a luscious, fluffy cream cheese filling. These homemade treats are bursting with cozy fall flavor and make the perfect sweet for holiday platters, afternoon snacks, or a nostalgic dessert. They’re easy to make, stay soft for days, and are sure to impress everyone who tries them. One bite of these sweet, spiced cream pies will transport you straight into sweater weather bliss!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

bake & Assembly time 30 minutes mins

Total Time 50 minutes mins

Servings: 20 servings

Ingredients Equipment Method Notes

Ingredients

  

For the Pumpkin Oatmeal Cookies

• 1 cup unsalted butter softened
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 1 cup canned pumpkin purée not pumpkin pie filling
• 1 large egg
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 2 cups old-fashioned rolled oats
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 tsp baking soda
• ½ tsp salt

For the Cream Cheese Filling

• 8 oz cream cheese softened
• ½ cup unsalted butter softened
• 3 cups powdered sugar sifted
• 1 tsp pure vanilla extract
• Pinch of salt

Equipment

• Large mixing bowls (2)
• Electric mixer or stand mixer
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Cookie scoop or tablespoon
• Cooling rack
• Small offset spatula or piping bag

Method

 

Step 1. Preheat & Prep Pans

1. Preheat oven to 350°F (175°C).
2. Line baking sheets with parchment paper.

Step 2. Cream Butter & Sugars

1. In a large bowl, beat 1 cup butter, 1 cup brown sugar, and ½ cup granulated sugar until light and fluffy (2–3 minutes).

Step 3. Add Pumpkin & Egg

1. Mix in 1 cup pumpkin purée, 1 egg, and 1 tsp vanilla until well combined.

Step 4. Combine Dry Ingredients

1. In a second bowl, whisk together:
2. 2 cups flour
3. 2 cups oats
4. 1½ tsp cinnamon
5. ½ tsp ginger
6. ½ tsp nutmeg
7. ¼ tsp cloves
8. 1 tsp baking soda
9. ½ tsp salt

Step 5. Make the Dough

1. Gradually add dry ingredients to wet mixture, stirring until combined.

Step 6. Scoop & Bake Cookies

1. Scoop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
2. Bake for 10–12 minutes, until set and edges are lightly golden.
3. Cool on pan 5 minutes before transferring to wire rack.

Step 7. Make Cream Cheese Filling

1. In a clean bowl, beat 8 oz cream cheese and ½ cup butter until smooth.
2. Gradually add 3 cups powdered sugar and beat until fluffy.
3. Mix in 1 tsp vanilla and a pinch of salt.

Step 8. Assemble Cream Pies

1. Match cookies in pairs by size.
2. Spread or pipe cream filling onto the flat side of half the cookies.
3. Top with remaining cookies, pressing gently to sandwich.

Notes

🧊 Storage & Reheating
Refrigerator: Store cream pies in an airtight container for up to 5 days.

Freezer: Freeze assembled pies or plain cookies up to 2 months; thaw in fridge.

Serve chilled or at room temperature—no reheating needed.

🥄 Variations
Chocolate Chip: Add 1 cup mini chocolate chips to the dough.

Maple Cream: Swap vanilla extract in filling for maple extract.

Dairy-Free: Use vegan butter and dairy-free cream cheese.

Gluten-Free: Substitute with a 1:1 gluten-free flour blend.

Mini Cream Pies: Scoop dough by teaspoons for bite-sized treats.

❓ 10 FAQs
1. Can I use quick oats?
Old-fashioned oats are best for chewy texture, but quick oats can be substituted.

2. Can I use homemade pumpkin purée?
Yes—just make sure it’s thick and not watery.

3. How do I keep cookies soft?
Store in an airtight container; the filling helps keep them moist.

4. Can I make them ahead?
Yes—assemble up to 2 days ahead and refrigerate.

5. Can I use a different frosting?
Sure! Marshmallow buttercream or whipped cream filling are great options.

6. Can I skip the cloves?
Yes—reduce or omit for milder spice.

7. Why did my cookies spread too much?
Dough may be too warm; chill dough 20 minutes before baking.

8. Can I freeze just the cookies?
Yes—freeze baked cookies without filling for up to 2 months.

9. Can I double the recipe?
Absolutely—perfect for parties or gifting!

10. Can kids help make these?
Yes—kids love scooping dough and assembling pies.

🏁 Conclusion
These Pumpkin Oatmeal Cream Pies combine everything you love about classic oatmeal cookies with the warm, cozy flavors of pumpkin spice, all sandwiched around a luscious cream cheese filling. They’re the ultimate fall treat—soft, chewy, sweet, and perfectly spiced. Make them for holiday gatherings, bake sales, or anytime you want a nostalgic, comforting dessert!