Pumpkin Oatmeal Cream Pies – Soft & Chewy Fall Cookies

Pumpkin Oatmeal Cream Pies are soft, chewy pumpkin oatmeal cookies sandwiched with a tangy-sweet pumpkin spice cream cheese filling. The cookies combine old-fashioned rolled oats, pumpkin puree, warm spices, and brown sugar for a cozy fall dessert, while the creamy filling adds a smooth contrast. These homemade oatmeal cream pies are perfect for fall baking, holiday cookie trays, or a seasonal treat when you want something a little different from traditional pumpkin cookies.

Quick Recipe Snapshot

• Prep Time: 1 hour
• Cook Time: 15 minutes
• Total Time: 2 hours 15 minutes, including cooling
• Yield: 18–20 sandwiches
• Course: Dessert
• Method: Baking

Why You’ll Love These Pumpkin Oatmeal Cream Pies

• Soft and chewy: The pumpkin oatmeal cookies have a tender, chewy texture.
• Creamy filling: Tangy cream cheese and pumpkin pie spice create a flavorful center.
• Classic fall flavors: Pumpkin, cinnamon, and pumpkin pie spice make these perfect for autumn.
• Make-ahead friendly: The dough and unfilled baked cookies can both be prepared ahead.
• Freezer friendly: Cookie dough and unfilled baked cookies can be frozen for later baking and assembling.

Ingredients

For the Pumpkin Oatmeal Cookies

• 1 cup (226g) pumpkin puree
• 2 and 1/4 cups (191g) old-fashioned whole rolled oats
• 1 and 2/3 cups (209g) all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 teaspoons store-bought or homemade pumpkin pie spice
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 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

For the Cream Cheese Filling

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
• 1 and 1/2 cups (180g) confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon store-bought or homemade pumpkin pie spice
• Pinch of salt, to taste

How to Make Pumpkin Oatmeal Cream Pies

1. Blot the Pumpkin Puree

Line a medium bowl with 2 paper towels and place the pumpkin puree inside. Using another paper towel, press down on the pumpkin to remove excess moisture.

After blotting, make sure you have about 3/4 cup (170g) of pumpkin. Discard the paper towels and set the blotted pumpkin aside.

This step is important because pumpkin puree contains a lot of moisture, while these cookies need a denser, thicker puree for their chewy texture.

2. Prepare the Oven

Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.

3. Combine the Dry Ingredients

In a medium bowl, whisk together the rolled oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.

4. Make the Cookie Dough

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 creamed. Scrape down the sides of the bowl as needed.

Add the egg yolk and vanilla extract and beat on high speed until combined. Add the blotted pumpkin and beat again until combined.

Add the dry ingredients to the wet ingredients. Mix on low speed until incorporated, then increase to medium speed and beat until combined. The dough will be creamy, soft, and sticky.

5. Portion the Cookies

Using a medium cookie scoop, portion about a scant 1 and 1/2 tablespoons (25–30g) of dough for each cookie. Place the dough balls on the prepared baking sheets, about 3 inches apart.

Use the back of a spoon to gently press down and slightly flatten each ball. The cookies will not spread much unless they are flattened first.

6. Bake and Cool

Bake for 14–16 minutes, or until the cookies are lightly browned and set around the edges.

Remove them from the oven and let them cool on the baking sheet for 10 minutes. Transfer the cookies to a cooling rack and allow them to cool completely.

If the cookies spread unevenly, use a spoon to gently push the edges toward the center while they are still warm to reshape them.

7. Make the Cream Cheese Filling

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the 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. Beat on low speed until the confectioners’ sugar is incorporated, then increase to high speed and beat until smooth and creamy.

8. Assemble the Cream Pies

Pipe or spread some of the cream cheese filling onto the bottom side of half of the cooled cookies. Place the remaining cookies on top, right side up, to create the sandwiches.

A Wilton 2A piping tip can be used to pipe the filling.

Important Baking Tips

• Blot the pumpkin: Start with 1 cup of pumpkin puree and remove enough moisture to yield 3/4 cup (170g) of denser puree.
• Use whole rolled oats: The recipe recommends old-fashioned whole rolled oats because finer-cut quick oats may dry out the dough.
• Use only the egg yolk: The pumpkin already contributes moisture to the dough, while the yolk helps provide structure, moisture, and richness.
• Flatten the dough: These cookies do not spread much on their own, so gently flatten the dough balls before baking.
• Watch the edges: Bake until the cookies are lightly browned and set around the edges.
• Cool completely: Let the cookies cool fully before adding the cream cheese filling.

Pumpkin Pie Spice Options

Store-bought pumpkin pie spice or homemade pumpkin pie spice can be used as specified in the recipe.

If you do not have pumpkin pie spice and want to use individual spices for the cookies, use:

• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• An extra 1/4 teaspoon ground cinnamon

The separate 1 teaspoon of ground cinnamon listed in the cookie ingredients should still be included.

For the filling, use a pinch of each of the same spices. The original recipe notes that cloves are quite strong, so you may want to use an extra-small pinch or leave them out of the filling.

Make-Ahead and Freezing

The cookie dough can be stored tightly covered in the refrigerator for up to 3 days. Bring it to room temperature before continuing with the baking step.

Baked cookies that have cooled but have not yet been filled or sandwiched can be frozen for up to 3 months. For the best taste and texture, the filling should be fresh. Thaw the cookies overnight in the refrigerator and bring them to room temperature before filling.

Unbaked cookie dough balls can also be frozen for up to 3 months. Bake them directly from frozen, adding a minute or two to the baking time.

Storage

Cover and store leftover filled cookies at room temperature for up to 1 day. After that, store them in the refrigerator for up to 1 week to keep the cream cheese filling fresh.

Frequently Asked Questions

Why do you blot the pumpkin puree?

Pumpkin puree contains a significant amount of moisture. Removing some of that liquid creates a thicker puree, which helps produce the dense, chewy texture intended for these oatmeal cookies.

Can I use quick oats?

The recipe recommends old-fashioned whole rolled oats. Finer-cut quick oats may dry out the dough, so whole oats are preferred.

Why does this recipe use only an egg yolk?

The pumpkin already provides moisture to the cookie dough. The egg yolk helps add structure, moisture, and richness without using a whole egg.

Can I freeze Pumpkin Oatmeal Cream Pies?

For the best result, freeze the unfilled baked cookies or the unbaked dough rather than fully assembled cream pies. Both the baked cookies and dough can be frozen for up to 3 months according to the recipe instructions.

How long do the assembled cookies last?

Store them at room temperature for up to 1 day, then refrigerate for up to 1 week to keep the cream cheese filling fresh.

Nutrition

The supplied recipe does not provide nutrition information for these Pumpkin Oatmeal Cream Pies, so no nutrition values are estimated here.

Final Thoughts

Pumpkin Oatmeal Cream Pies bring together soft, chewy oatmeal cookies and a smooth pumpkin-spiced cream cheese filling in one cozy fall dessert. Blotting the pumpkin puree and using whole rolled oats are key details for getting the intended texture. They are a great choice for autumn baking, holiday cookie trays, or a homemade seasonal treat.

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