These pumpkin oatmeal cream pies are soft, warmly spiced, and filled with a rich cream cheese filling that makes every bite feel like fall. Tender oatmeal pumpkin cookies sandwich a smooth, sweet filling for a cozy homemade dessert that is perfect for family gatherings, autumn baking, or simply enjoying with a cup of coffee.
Why You’ll Love This Recipe
- Soft and chewy: The pumpkin and rolled oats create tender, hearty cookies with a satisfying texture.
- Warm fall flavor: Cinnamon and pumpkin pie spice bring plenty of cozy seasonal flavor.
- Creamy filling: A simple cream cheese filling adds a rich, tangy contrast to the sweet pumpkin cookies.
- Easy to make: The cookie dough comes together with basic baking ingredients and straightforward steps.
- Family-friendly: These homemade treats are fun to assemble and easy to share at parties, bake sales, and family gatherings.
Ingredients
Cookies
- 1 cup (226g) pumpkin puree
- 2 1/4 cups (191g) old-fashioned whole rolled oats
- 1 2/3 cups (209g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
Cream Cheese Filling
- 8 ounces (226g) full-fat brick cream cheese, softened
- 1/4 cup (56g) unsalted butter, softened
- 1 1/2 cups (180g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pumpkin pie spice
- Pinch of salt
Instructions
- Blot the pumpkin. Line a medium bowl with two paper towels. Add the pumpkin puree and press another paper towel firmly over the top to absorb excess moisture. After blotting, you should have about 3/4 cup (170g) pumpkin. Set it aside.
- Prepare the oven. Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Combine the dry ingredients. In a medium bowl, whisk together the rolled oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- Cream the butter and sugars. Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes, until light and creamy. Scrape down the sides of the bowl as needed.
- Add the wet ingredients. Add the egg yolk and vanilla extract and beat on high speed until combined. Add the blotted pumpkin and beat again until evenly incorporated.
- Make the dough. Add the dry ingredients to the pumpkin mixture. Mix on low speed until incorporated, then increase to medium speed and mix until combined. The dough will be soft, creamy, and sticky.
- Portion the cookies. Use a medium cookie scoop to portion approximately 1 1/2 tablespoons (25–30g) of dough per cookie. Place the dough balls about 3 inches apart on the prepared baking sheets. Gently flatten each one with the back of a spoon because the cookies will not spread very much on their own.
- Bake. Bake for 14–16 minutes, or until the cookies are lightly browned and the edges look set. Let them cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
- Shape if needed. If any cookies spread unevenly, gently push the edges toward the center with a spoon while they are still warm to create a more rounded shape.
- Prepare the filling. Beat the softened cream cheese and butter on high speed for about 1 minute, until smooth and creamy. Add the confectioners’ sugar, pumpkin pie spice, vanilla, and salt. Mix on low until incorporated, then beat on high until the filling is smooth and fluffy.
- Assemble. Spread or pipe the cream cheese filling onto the flat side of half of the cooled cookies. Place the remaining cookies on top, flat side against the filling, to create sandwiches.
- Chill or serve. Serve immediately or cover and store according to the storage instructions below. The finished pumpkin oatmeal cream pies are especially delicious once the filling has had a little time to set.
Tips & Tricks
- Blot the pumpkin well. Pumpkin puree contains a lot of moisture, and removing some of it helps prevent overly soft or uneven cookies.
- Use pumpkin puree, not pumpkin pie filling. Plain canned pumpkin gives you control over the sugar and spices.
- Bring dairy ingredients to room temperature. Soft butter and cream cheese blend more smoothly and produce a creamier filling.
- Do not overbake. The cookies should be set around the edges while remaining tender in the center.
- Give the cookies plenty of space. They need room on the baking sheet even though they do not spread dramatically.
- Use old-fashioned rolled oats. They provide a pleasant chewy texture and hearty oatmeal flavor.
- Adjust the filling sweetness. If you prefer a less-sweet filling, reduce the confectioners’ sugar slightly, keeping in mind that this will make the filling softer.
- For neat sandwiches, cool completely. Warm cookies can soften or melt the cream cheese filling.
- For consistent portions, use a cookie scoop. Equal-sized cookies make assembling the sandwiches much easier.
Details
- Prep Time: 30 minutes
- Cook Time: 14–16 minutes per batch
- Total Time: Approximately 50 minutes
- Yield: Approximately 20–24 sandwich cookies, depending on portion size
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American-inspired
- Difficulty: Easy to moderate
- Dietary Notes: Vegetarian; halal-friendly ingredients when using halal-certified products as appropriate
Notes
For the best texture, use full-fat brick cream cheese rather than spreadable cream cheese from a tub. The firmer texture creates a thicker filling that holds nicely between the cookies.
You can add a little extra cinnamon to the filling for a stronger warm-spice flavor. For serving, arrange the finished cookies on a dessert platter with coffee, tea, or warm milk.
These pumpkin cream pies are also a lovely addition to an autumn dessert table, Halloween gathering, Thanksgiving spread, or casual weekend baking session.
Nutrition
Approximate nutrition per sandwich cookie will vary depending on the final yield and amount of filling used.
- Calories: Approximately 350–390
- Protein: Approximately 4–5g
- Carbohydrates: Approximately 50–55g
- Fat: Approximately 16–19g
FAQ
Can I use fresh pumpkin puree for pumpkin oatmeal cream pies?
Yes. Fresh pumpkin puree can be used, but it should be thick and relatively low in moisture. If it is watery, blot or drain it before adding it to the dough.
Why do my pumpkin cookies not spread?
This dough is intentionally thick and soft, so the cookies need a little help spreading. Gently flatten each portion with the back of a spoon before baking.
Can I make the cream cheese filling ahead of time?
Yes. The filling can be prepared ahead and refrigerated in an airtight container. Let it soften slightly before spreading or piping if it becomes too firm.
Can I use quick oats instead of rolled oats?
Old-fashioned rolled oats provide the best chewy texture. Quick oats may work, but they can produce a softer and less textured cookie.
How do I keep the cream cheese filling from becoming runny?
Start with softened rather than warm cream cheese and butter. Also, make sure the cookies are completely cool before assembling the sandwiches.
Are these oatmeal cream pies good for fall parties?
Yes. Their pumpkin flavor, warm spices, and cream cheese filling make them a natural choice for autumn parties, Thanksgiving dessert tables, and seasonal cookie trays.
Storage
Room temperature: Because the filling contains cream cheese, keep the assembled cookies at room temperature for no more than 1 day.
Refrigerator: Store leftover sandwiches in an airtight container in the refrigerator for up to 1 week. Place parchment paper between layers if needed to prevent sticking.
Freezer: For the best texture, freeze the baked cookies without the filling in an airtight freezer-safe container for up to 2–3 months. Thaw completely before filling. The cream cheese filling can also be prepared separately and refrigerated for several days.
Reheating: These cookies do not need to be reheated. For the best texture, allow refrigerated sandwiches to sit at room temperature briefly before serving.
Similar Recipes
Pumpkin Oatmeal Cream Pies
Ingredients
Cookies
- 1 cup 226g pumpkin puree
- 2 1/4 cups 191g old-fashioned whole rolled oats
- 1 2/3 cups 209g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup 226g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1/2 cup 100g packed light or dark brown sugar
- 1 egg yolk at room temperature
- 1 teaspoon pure vanilla extract
Cream Cheese Filling
- 8 ounces 226g full-fat brick cream cheese, softened
- 1/4 cup 56g unsalted butter, softened
- 1 1/2 cups 180g confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pumpkin pie spice
- Pinch of salt
Instructions
- Blot the pumpkin. Line a medium bowl with two paper towels. Add the pumpkin puree and press another paper towel firmly over the top to absorb excess moisture. After blotting, you should have about 3/4 cup (170g) pumpkin. Set it aside.
- Prepare the oven. Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Combine the dry ingredients. In a medium bowl, whisk together the rolled oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- Cream the butter and sugars. Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes, until light and creamy. Scrape down the sides of the bowl as needed.
- Add the wet ingredients. Add the egg yolk and vanilla extract and beat on high speed until combined. Add the blotted pumpkin and beat again until evenly incorporated.
- Make the dough. Add the dry ingredients to the pumpkin mixture. Mix on low speed until incorporated, then increase to medium speed and mix until combined. The dough will be soft, creamy, and sticky.
- Portion the cookies. Use a medium cookie scoop to portion approximately 1 1/2 tablespoons (25–30g) of dough per cookie. Place the dough balls about 3 inches apart on the prepared baking sheets. Gently flatten each one with the back of a spoon because the cookies will not spread very much on their own.
- Bake. Bake for 14–16 minutes, or until the cookies are lightly browned and the edges look set. Let them cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
- Shape if needed. If any cookies spread unevenly, gently push the edges toward the center with a spoon while they are still warm to create a more rounded shape.
- Prepare the filling. Beat the softened cream cheese and butter on high speed for about 1 minute, until smooth and creamy. Add the confectioners’ sugar, pumpkin pie spice, vanilla, and salt. Mix on low until incorporated, then beat on high until the filling is smooth and fluffy.
- Assemble. Spread or pipe the cream cheese filling onto the flat side of half of the cooled cookies. Place the remaining cookies on top, flat side against the filling, to create sandwiches.
- Chill or serve. Serve immediately or cover and store according to the storage instructions below. The finished pumpkin oatmeal cream pies are especially delicious once the filling has had a little time to set.
Notes
Conclusion
These pumpkin oatmeal cream pies bring together everything that makes fall baking so enjoyable: soft oatmeal cookies, fragrant pumpkin spice, and a creamy cream cheese center. The recipe is simple enough for a relaxed weekend bake but special enough to share at a gathering.
Once the cookies have cooled and the filling is tucked between them, you have a homemade fall dessert that looks beautiful on a platter and tastes even better. With a few simple tips and properly blotted pumpkin, you can make these cozy cookie sandwiches with confidence.