Pumpkin Oatmeal Cream Pies are a cozy fall twist on a beloved classic. Soft, spiced oatmeal pumpkin cookies are sandwiched around a light and fluffy cream cheese frosting to create handheld treats that are ideal for autumn gatherings, holiday trays, or a quiet morning with coffee on a crisp day.
Recipe Highlights
- Fall flavors in every bite: Pumpkin, cinnamon, nutmeg, and cloves combine to deliver classic autumn spice.
- Soft and chewy texture: Old-fashioned oats add hearty chew while pumpkin keeps cookies tender and moist.
- Creamy filling: Cream cheese frosting is rich, fluffy, and balances the spiced cookies perfectly.
- Easy to share: Individually portioned cookie sandwiches travel well and make great gifts.
- Simple ingredients: No complicated techniques—straightforward baking with delicious results.
Ingredients in Pumpkin Oatmeal Cream Pies
For the Cookies
- Unsalted butter: Adds richness and helps create a soft, tender cookie.
- Egg: Provides structure and helps bind the dough together.
- Vanilla extract: Enhances the warm pumpkin spice flavors.
- Granulated sugar: Sweetens the cookies and balances the spices.
- Canned pure pumpkin: Keeps the cookies soft, moist, and full of pumpkin flavor.
- All-purpose flour: Forms the base of the dough for structure.
- Baking powder: Gives a light rise for a soft texture.
- Cinnamon, nutmeg, and ground cloves: Classic fall spices for aroma and depth.
- Old-fashioned oats: Provide texture, chewiness, and substance.
For the Cream Cheese Frosting
- Unsalted butter: Creates a smooth, creamy base.
- Cream cheese: Adds tang and a light, fluffy texture to the frosting.
- Vanilla extract: Rounds out the flavor.
- Powdered sugar: Sweetens and thickens the frosting to a spreadable consistency.
Helpful Tips
Below are practical tips to help you get the best results when making these Pumpkin Oatmeal Cream Pies.
- Cool cookies completely: Frosting will soften or slide off if cookies are even slightly warm.
- Use a piping bag: Piping gives neater, more consistent sandwiches; use a spoon if necessary.
- Chill for clean edges: Refrigerate assembled sandwiches for 20–30 minutes for firmer, cleaner edges.
- Adjust spices: Tweak cinnamon, nutmeg, and cloves to taste—extra cinnamon adds warmth.
- Make ahead: Cookies and frosting can be prepared separately and stored in the refrigerator until assembly.
Storage Instructions
- Refrigerator: Keep assembled cream pies in an airtight container for up to 3 days.
- Freezer: Freeze baked cookies (without frosting) in a sealed bag for up to 2 months; frost after thawing.
Pumpkin Oatmeal Cream Pies Recipe
Ingredients
- ½ cup unsalted butter room temperature
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- ½ cup canned pure pumpkin
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 ½ cups old-fashioned oats
Frosting Ingredients:
- 2 tablespoons unsalted butter room temperature
- 4 ounces cream cheese room temperature
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
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Preheat oven: Set oven to 350°F and line baking sheets with parchment paper.
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Mix wet ingredients: In a large bowl, beat butter, egg, vanilla, and sugar with an electric mixer until well combined. Mix in pumpkin until fully incorporated.
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Combine dry ingredients: In another bowl, whisk together flour, oats, baking powder, cinnamon, nutmeg, and cloves.
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Form dough: Add dry ingredients to wet ingredients and mix until a soft dough forms.
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Shape cookies: Scoop 2-tablespoon portions of dough, place evenly on prepared baking sheets, and gently press down. You should have 16 cookies.
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Bake: Bake for 10 minutes or until bottoms are golden brown. Transfer to a wire rack to cool completely.
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Make frosting: Beat butter, cream cheese, vanilla, and powdered sugar until smooth and fluffy.
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Assemble cream pies: Pipe or spread frosting onto the bottom of 8 cookies. Top with remaining cookies to create sandwiches. Chill briefly to set, then serve.
Nutrition
| Carbohydrates: 86g
| Protein: 6g
| Fat: 21g
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FAQs
Can I use instant oats instead of old-fashioned oats?
Old-fashioned oats give the best chew and texture, but quick oats can be used in a pinch. Expect a slightly softer, less chewy bite.
Do I have to use cream cheese frosting?
Cream cheese complements pumpkin nicely, but you can use buttercream or marshmallow fluff for a different flavor and texture.
Can I double the recipe?
Yes—the recipe scales easily. Bake on two sheets or in batches so cookies bake evenly.
Can I make these cookies smaller?
Scoop 1-tablespoon portions for mini cream pies and reduce baking time by about 2–3 minutes; watch closely to avoid overbaking.
What’s the best way to transport them?
Chill assembled sandwiches so the frosting firms, then layer them in a container with parchment between layers to prevent sticking.
More pumpkin cookie ideas
- No-bake pumpkin cookies are a quick, oven-free option for pumpkin-oat treats.
- Glazed pumpkin oatmeal cookies pair pumpkin and cinnamon sugar icing for a soft, sweet finish.
- Soft pumpkin gingersnap cookies bring ginger and warm spices together with a chewy texture.
- Pumpkin oatmeal chocolate chip cookies combine oats, pumpkin, and chocolate for classic comfort.
- Pumpkin snickerdoodles are rolled in cinnamon sugar for a soft, tangy variation on a favorite.
These Pumpkin Oatmeal Cream Pies are soft, warmly spiced, and filled with sweet cream cheese frosting—an ideal seasonal sandwich cookie that’s easy to make, share, and enjoy. Follow the recipe instructions and tips above for consistent results, and feel free to tweak the spice levels to suit your taste.