Pumpkin Oatmeal Cream Pies Recipe
These Pumpkin Oatmeal Cream Pies are basically the fall version of classic oatmeal cream pies: soft pumpkin oatmeal cookies sandwiched around a thick, fluffy vanilla cream filling.
The pumpkin keeps the cookies tender while brown sugar, cinnamon, nutmeg, and pumpkin pie spice give them that warm bakery-style fall flavor. They're perfect for Halloween parties, Thanksgiving dessert tables, fall baking, or just using up leftover pumpkin puree.
Recipe Summary
Prep Time: 25 minutes
Bake Time: 10–13 minutes per batch
Total Time: About 50 minutes
Yield: Approximately 12–14 oatmeal cream pies
Oven: 350°F
Ingredients
Pumpkin Oatmeal Cookies
1 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
3/4 cup pumpkin puree
1 large egg yolk
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 1/2 cups old-fashioned rolled oats
Cream Filling
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons heavy cream or milk
Pinch of salt
Cream Cheese Filling Option
These are especially good with cream cheese frosting.
Beat together:
4 ounces softened cream cheese
1/4 cup softened butter
2 cups powdered sugar
1 teaspoon vanilla
Keep cream-cheese-filled oatmeal pies refrigerated.
The classic buttercream-style filling is better if you want something closer to a nostalgic packaged oatmeal cream pie.
How to Make Pumpkin Oatmeal Cream Pies
Preheat the oven to 350°F and line two baking sheets with parchment paper.
Before making the dough, place the pumpkin puree between several layers of paper towels and gently press to remove some of the excess moisture. You don't want it completely dry, but removing extra water helps produce chewy cookies instead of cakey pumpkin cookies.
Cream the softened butter, brown sugar, and granulated sugar together until light and creamy. Beat in the pumpkin puree, egg yolk, and vanilla.
In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, nutmeg, and salt.
Gradually mix the dry ingredients into the pumpkin mixture. Fold in the rolled oats until evenly incorporated.
Scoop approximately 1 1/2 tablespoons of dough per cookie onto the prepared baking sheets, leaving about 2 inches between each cookie. Gently flatten the tops because these cookies won't spread as dramatically as traditional oatmeal cookies.
Bake for 10–13 minutes, until the edges are set but the centers still look slightly soft.
Allow them to cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
Make the Cream Filling
Beat the softened butter until smooth and fluffy.
Gradually add the powdered sugar, followed by the vanilla and a pinch of salt. Add the heavy cream 1 tablespoon at a time until the filling becomes light, fluffy, and easily spreadable while still being thick enough to stay between the cookies.
Assemble the Oatmeal Cream Pies
Make sure the pumpkin oatmeal cookies are completely cool before adding the filling.
Turn half of the cookies upside down. Pipe or spread a generous amount of vanilla cream onto the flat side of each cookie.
Place another cookie on top and press down gently until the filling reaches toward the edges.
For the best texture, let the assembled cream pies sit for about 30 minutes before serving. The filling settles while the cookies remain wonderfully soft and chewy.
How to Keep Pumpkin Cookies From Getting Cakey
Pumpkin contains a lot of water, which is why pumpkin cookies often turn into little cake-like cookies.
For these oatmeal cream pies, we're looking for something softer and chewier.
Blotting the pumpkin is important. Using only an egg yolk instead of a whole egg also reduces additional moisture, while brown sugar and rolled oats help create that classic oatmeal-cookie texture.
Can I Use Quick Oats?
Old-fashioned rolled oats are best because they give the cookies more texture and chew.
Quick oats will work in a pinch, but the finished cookies will have a softer, less substantial oatmeal texture.
Avoid instant oatmeal packets.
Make Them Extra Pumpkin Spice
For a stronger fall flavor, increase the pumpkin pie spice to 1 1/2 teaspoons.
You could also add a tiny pinch of ground cloves or ginger, but don't add too much. Pumpkin should still be noticeable instead of being overwhelmed by spice.
How to Store Pumpkin Oatmeal Cream Pies
Store the assembled cream pies in an airtight container in the refrigerator for up to 5 days.
Let them sit at room temperature for about 15–20 minutes before eating for a softer texture.
You can also freeze the assembled cookies for up to 2 months. Wrap them individually before placing them inside a freezer-safe container.
More Pumpkin Desserts
These would fit perfectly into your pumpkin dessert cluster alongside pumpkin pie cheesecake, pumpkin cinnamon rolls, pumpkin donuts, pumpkin bread, and pumpkin tres leches cake.