Pumpkin Oatmeal Cream Pies – A Cozy Fall Treat
There’s something magical about the way pumpkin spice scents drift through the kitchen as the leaves turn golden and the air crisps with autumn’s arrival. When I was growing up, fall always meant long afternoons in the kitchen with my grandmother, rolling dough and sneaking tastes of frosting when we thought no one was looking. These Pumpkin Oatmeal Cream Pies capture that same nostalgic warmth. They’re soft, chewy oatmeal pumpkin cookies sandwiched with a rich cream cheese filling—a treat that feels like fall wrapped up in every bite…
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 cups old-fashioned rolled oats
Cream Filling:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg, vanilla extract, and pumpkin puree; mix until smooth.
- Gradually add the dry ingredients into the wet mixture, stirring until combined. Fold in oats.
- Scoop cookie dough onto prepared baking sheets (about 2 tablespoons each). Flatten slightly.
- Bake for 12–14 minutes until edges are golden and centers are set. Let cool completely on wire racks.
- For the filling, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and cinnamon; whip until fluffy.
- Spread or pipe filling onto the flat side of one cookie and sandwich with another.
- Chill for 20 minutes before serving to help set the filling.
Tips & Tricks:
- Chill the dough for 30 minutes if you prefer thicker cookies.
- Use a piping bag for neat filling.
Variations:
- Add mini chocolate chips for extra indulgence.
- Try a maple cream filling for a fall twist.
Pumpkin Oatmeal Cream Pies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg, vanilla extract, and pumpkin puree; mix until smooth.
- Gradually add the dry ingredients into the wet mixture, stirring until combined. Fold in oats.
- Scoop cookie dough onto prepared baking sheets (about 2 tablespoons each). Flatten slightly.
- Bake for 12–14 minutes until edges are golden and centers are set. Let cool completely on wire racks.
- For the filling, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and cinnamon; whip until fluffy.
- Spread or pipe filling onto the flat side of one cookie and sandwich with another.
- Chill for 20 minutes before serving to help set the filling.
Notes
Serving Suggestions:
These pies pair beautifully with a hot cup of chai latte or mulled cider.
Storage Information:
Keep in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
FAQ:
Can I use quick oats? – Rolled oats are best, but quick oats will give a softer texture.
Do I need to refrigerate? – Yes, because of the cream cheese filling.
History / Fun Facts:
Pumpkin desserts date back to colonial America, but the concept of sandwich cookies gained popularity in the mid-20th century. This recipe is a cozy mashup of two traditions—hearty oatmeal cookies and the pumpkin spice craze.
