Name: Pumpkin Oatmeal Cream Pies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1 ½ cups old-fashioned oats; 1 ⅓ cups all-purpose flour; ½ cup brown sugar; ½ cup granulated sugar; 1 large egg; ½ cup unsalted butter, softened; 1 tablespoon pumpkin pie spice; ½ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 8 ounces cream cheese, softened; 1 ½ cups powdered sugar; 1 teaspoon vanilla extract

Pumpkin Oatmeal Cream Pies are the ultimate fall indulgence. Imagine two soft, chewy pumpkin-spiced oatmeal cookies hugging a dreamy layer of sweet cream filling. Every bite delivers a cozy hug of cinnamon, nutmeg, and pure pumpkin bliss. If you grew up on those classic oatmeal cream pies, these are the elevated, homemade version your autumn-loving soul has been craving.

They’re perfect for Halloween parties, Thanksgiving dessert tables, or a chilly weekend treat by the fire. Not overly sweet, but rich with flavor, these sandwich cookies balance wholesome oats with the smooth tang of cream cheese filling. One batch and your kitchen will smell like every cozy fall candle come to life.

What Kind of Oats Work Best for Pumpkin Oatmeal Cream Pies?

Old-fashioned rolled oats are ideal for this recipe. They give the cookies a hearty texture that holds up beautifully with the soft pumpkin base and thick cream filling. Quick oats tend to make cookies more uniform and cake-like, but for that chewy, rustic feel, stick with rolled oats.

Ingredients for the Pumpkin Oatmeal Cream Pies

Pumpkin Puree – The star of the show. Be sure to use pure pumpkin, not pumpkin pie filling, for that rich, earthy flavor.

Old-Fashioned Oats – Add a chewy bite and nutty texture that contrasts beautifully with the smooth filling.

All-Purpose Flour – Gives structure to the cookies so they don’t flatten out too much.

Brown Sugar – Adds moisture and a subtle molasses note that deepens the autumn flavors.

Granulated Sugar – Helps create a slight crisp on the edges while keeping the center tender.

Egg – Just one egg helps bind the dough together while keeping things light.

Butter – For richness and flavor. Softened, unsalted butter is best.

Pumpkin Pie Spice – The magic mix of cinnamon, ginger, nutmeg, and cloves that brings everything to life.

Baking Soda + Baking Powder – These leaveners help give a slight lift and soft texture to the cookies.

Salt – Essential to balance out all the sweetness.

Cream Cheese – The base of the frosting. Tangy and smooth, it contrasts perfectly with the warm spice.

Powdered Sugar – Sweetens the filling without making it gritty.

Vanilla Extract – Adds a soft, fragrant background note to the cream filling.

How To Make the Pumpkin Oatmeal Cream Pies

Step 1: Prep Your Oven and Ingredients

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Let your butter and cream cheese soften at room temperature. Measure out all ingredients to make the process smoother.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract. Mix until fully combined and creamy.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, oats, pumpkin pie spice, baking soda, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.

Step 4: Scoop and Bake

Use a medium cookie scoop to drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12–14 minutes, or until the edges are lightly golden and the centers are set. Let cookies cool on the pan for 5 minutes before transferring to a wire rack.

Step 5: Make the Cream Filling

While cookies cool, prepare the filling. Beat the softened cream cheese until smooth, then add powdered sugar and vanilla extract. Beat until fluffy and spreadable.

Step 6: Assemble the Cream Pies

Once cookies are completely cool, spread or pipe a generous amount of cream filling onto the flat side of half the cookies. Top with the remaining cookies to create sandwiches. Lightly press together to seal.

How to Serve and Store Pumpkin Oatmeal Cream Pies

These cream pies are best served slightly chilled. The filling holds its shape better, and the flavors meld beautifully after a little rest in the fridge. Perfect with a cup of chai or hot apple cider.

For storing, place them in an airtight container and refrigerate for up to 5 days. To prevent them from sticking together, layer parchment paper between each one. They also freeze well—wrap each sandwich individually and store in a freezer-safe bag for up to a month. Just thaw in the fridge before serving.

Frequently Asked Questions

What if I only have quick oats?

Quick oats can be used in a pinch, but the texture will be a bit softer and less chewy. The flavor remains delicious, though!

Can I make these gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your oats are certified gluten-free too.

Do I need to chill the dough?

Not for this recipe. The dough is thick enough to bake right away without spreading too much.

Can I use canned pumpkin pie filling?

It’s not recommended. Pumpkin pie filling contains added sugars and spices, which could throw off the flavor balance and texture of your cookies.

How do I make the filling firmer?

Add more powdered sugar, a tablespoon at a time, until the texture is thick enough to hold its shape. You can also pop the filling in the fridge for 10–15 minutes before assembling.

Can I make them ahead of time?

Absolutely. You can bake the cookies and make the filling up to 2 days in advance. Assemble them the day you plan to serve for best texture.

If these Pumpkin Oatmeal Cream Pies made your autumn sweeter, you’ll love trying these other cozy and creative cookie recipes:

Condensed Milk Snow Cookies for a melt-in-your-mouth wintery treat.
Lemon Churro Cookies if you’re craving bright citrus with a warm cinnamon sugar hug.
Caramel Cheesecake Cookies for a rich swirl of creamy indulgence.
Zesty Lemon Oatmeal No-Bake Cookies for a refreshing twist that doesn’t require an oven.
Brown Sugar Maple Cookies for that nostalgic, maple-drenched flavor of fall.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time. Follow me on Pinterest @hallarecipes for daily dessert inspiration!

And let me know in the comments how yours turned out. Did you go extra thick with the filling? Maybe add a sprinkle of cinnamon sugar on top?

I love hearing how you personalize each recipe. Questions and creative tweaks are always welcome—let’s make fall baking fun together!