Pumpkin Oatmeal Cream Pies: Soft, Spiced Cookies Filled with Sweet Cream Cheese Frosting
These pumpkin oatmeal cream pies combine the warm, cozy flavors of fall with the nostalgic charm of a classic dessert sandwich—perfect for holiday baking, lunchbox treats, or cozy weekends at home.
If you love soft pumpkin cookies, chewy oatmeal treats, and the creamy filling of a whoopie pie, then Pumpkin Oatmeal Cream Pies are your dream dessert. Think of them as a cross between a pumpkin spice cookie, an oatmeal raisin cookie, and a Little Debbie cream pie—but completely homemade, fresh, and even better than you remember.
With warm spices, real pumpkin puree, hearty oats, and a luscious cream cheese filling, these cookie sandwiches are comforting, indulgent, and surprisingly easy to make. Whether you’re baking for Thanksgiving, a potluck, or just want a cozy weekend baking project, this guide walks you through every step.
🍂 Why You’ll Love These Pumpkin Oatmeal Cream Pies
✔️ Soft and chewy cookies with oats and pumpkin
✔️ Warm fall spices like cinnamon, nutmeg, and cloves
✔️ Smooth cream cheese frosting that ties it all together
✔️ Perfect make-ahead dessert—gets better the next day
✔️ Kid-friendly, freezer-friendly, and party-approved
✔️ Flexible recipe—add chocolate chips, nuts, or raisins
🧾 Ingredients Breakdown
Each component plays a role in creating flavor and texture. Here’s what you’ll need:
For the Pumpkin Oatmeal Cookies:
- All-purpose flour – Provides structure to the cookie
- Old-fashioned oats – Adds chewiness and hearty texture
- Baking soda + baking powder – Leavens the cookies
- Salt – Balances sweetness
- Pumpkin pie spice (or cinnamon, nutmeg, ginger, cloves) – Brings out warm fall flavor
- Unsalted butter – Makes cookies soft and rich
- Brown sugar – Adds sweetness and moisture
- Granulated sugar – Boosts sweetness and helps browning
- Egg yolk – Adds richness without making the dough runny
- Pumpkin puree – Adds moisture, flavor, and structure (use 100% pure pumpkin)
- Vanilla extract – Enhances flavor
For the Cream Cheese Filling:
- Cream cheese – Softened and smooth
- Unsalted butter – Blends with the cream cheese for richness
- Powdered sugar – Sweetens and thickens
- Vanilla extract – Adds warmth and flavor
- Pinch of salt – Balances sweetness
🎃 Pumpkin Oatmeal Cream Pies Recipe
Yield: About 18–20 cream pies (36–40 individual cookies)
🍪 Ingredients
For the Cookies:
- 1 1/4 cups all-purpose flour
- 1 cup old-fashioned oats
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/4 tsp each nutmeg and cloves)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg yolk
- 3/4 cup pumpkin puree (not pumpkin pie mix)
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 6 oz cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
🥣 Instructions
Step 1: Preheat and Prep
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone mats.
Step 2: Make the Cookie Dough
- In a medium bowl, whisk together flour, oats, baking soda, baking powder, salt, and spices.
- In a large mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add the egg yolk, pumpkin puree, and vanilla. Mix until fully incorporated.
- Gradually mix the dry ingredients into the wet mixture until a thick, soft dough forms.
Step 3: Scoop and Bake
- Scoop dough using a tablespoon or small cookie scoop (about 1.5-inch balls).
- Place 2 inches apart on prepared baking sheets.
- Flatten slightly with the back of a spoon or your fingertips—these don’t spread much.
- Bake for 10–12 minutes, or until edges are set and centers no longer look wet.
- Let cool on baking sheet for 5 minutes, then transfer to wire racks.
Step 4: Make the Filling
- In a bowl, beat cream cheese and butter together until smooth.
- Gradually add powdered sugar, beating until fluffy.
- Mix in vanilla extract and salt. Taste and adjust sweetness.
Step 5: Assemble the Pies
- Pair up cookies by size.
- Pipe or spread about 1 tablespoon of filling onto the flat side of one cookie.
- Gently press the matching cookie on top to form a sandwich.
Pro Tip: Chill assembled cookies for 30–60 minutes before serving—they hold together better and taste even richer.
💡 Pro Tips for Success
- Use canned pure pumpkin, not pumpkin pie mix. The added sugar and spices in pie mix will alter flavor and texture.
- Don’t overmix the dough, or your cookies may turn cakey.
- Soften your cream cheese and butter to avoid lumps in the frosting.
- Chill dough slightly if it feels too sticky to scoop.
- Add-ins welcome! Try mini chocolate chips, toasted pecans, or even dried cranberries.
🍁 Flavor Variations
🍫 Chocolate Chip Pumpkin Cream Pies
Add 1/2 cup mini chocolate chips to the cookie dough.
🥥 Coconut Pumpkin Pies
Add 1/4 cup shredded coconut to dough and use coconut extract in the filling.
🍎 Apple Pumpkin Spice
Fold in 1/3 cup finely chopped dried apples and a pinch of apple pie spice.
🍯 Maple Cream Cheese Filling
Replace some of the powdered sugar with maple syrup and add a splash of maple extract.
🌰 Pecan Crumble Topping
Sprinkle a pecan streusel over the cookies before baking for added crunch.
🧊 Storage and Make-Ahead Tips
Refrigerator:
- Store assembled cream pies in an airtight container in the fridge for up to 5 days.
- Let sit at room temperature for 10–15 minutes before eating for softer cookies.
Freezer:
- Freeze unfilled cookies for up to 3 months.
- Freeze filled sandwiches wrapped individually in plastic, then stored in a zip bag. Thaw in fridge overnight.
Make-Ahead:
- Bake the cookies and store for 2 days at room temp.
- Fill the day you plan to serve, or fill and chill ahead.
🍽️ Nutritional Information (Per Cream Pie – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 230–270 kcal |
| Fat | 11–14 g |
| Carbs | 30–34 g |
| Sugar | 18–22 g |
| Protein | 2–3 g |
| Fiber | 1–2 g |
Values vary based on portion size and filling.
Table of Contents
🎉 When to Serve Pumpkin Oatmeal Cream Pies
- 🍁 Thanksgiving dessert trays
- 🎃 Fall-themed parties and potlucks
- 🍂 After-school treats or lunchbox surprises
- 🎁 Homemade edible gifts
- ☕ With a cup of hot coffee or chai latte
These treats fit anywhere cozy and sweet is appreciated.
❓ Frequently Asked Questions (FAQs)
Q: Can I make these gluten-free?
A: Yes! Use a 1:1 gluten-free baking blend and certified gluten-free oats. They may spread slightly less but still taste amazing.
Q: Can I use quick oats instead of old-fashioned?
A: You can, but the cookies may be softer and less chewy. Old-fashioned oats are preferred for better texture.
Q: Can I skip the cream cheese and use buttercream?
A: Absolutely. A classic vanilla or cinnamon buttercream works well too, especially if you need a dairy-free filling.
Q: My cookies turned out too cakey—what happened?
A: Most likely too much flour or overmixing. Spoon and level flour, and mix only until just combined.
Q: Can I double the recipe?
A: Yes! It doubles beautifully. You can also freeze half the dough to bake later.
Q: How do I keep the frosting from squishing out?
A: Chill the frosting before assembling. Also, don’t overfill the cookies, and refrigerate the pies after assembling for cleaner edges.
Q: Can I use a cookie cutter for uniform shapes?
A: Because this dough is soft and drops easily, it’s best for scooped cookies, not rolled and cut. Use a scoop for consistent size.
🌟 Final Thoughts: The Ultimate Fall Cookie Sandwich
Pumpkin Oatmeal Cream Pies deliver everything you want in a fall dessert—warm spices, soft textures, cozy flavors, and a touch of indulgence. Whether you’re baking them for a crowd, packing them in a lunchbox, or sneaking one with your morning coffee, they’re a sweet seasonal staple you’ll want to make year after year.