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Pumpkin Oatmeal Cream Pies

Pumpkin oatmeal cream pies are soft pumpkin oatmeal cookies sandwiched with sweet cream cheese filling.
Bake the spiced cookies at 350°F for 14–16 minutes.
Cool completely, fill, sandwich, and refrigerate leftovers for up to 1 week.
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Prep Time 30 minutes
Course Dessert, Cookies
Cuisine American-inspired

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

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.