Pumpkin Oatmeal Cream Pies with creamy filling between soft cookies

Pumpkin Oatmeal Cream Pies

BySavannah Brooks
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why make this recipe

Pumpkin Oatmeal Cream Pies are a delightful treat that perfectly blends the warm flavors of fall with the comforting texture of oatmeal. These cookies are soft, chewy, and filled with a sweet cream cheese filling that makes them irresistible. They are great for sharing at gatherings or enjoying as a cozy snack at home.

how to make Pumpkin Oatmeal Cream Pies

Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 cups rolled oats
  • 1 cup cream cheese, softened
  • 1/4 cup maple syrup

Directions:

  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth. Add the pumpkin puree and eggs one at a time, mixing well.
  3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in the oats.
  5. Drop spoonfuls of the dough onto the prepared baking sheets, spacing them apart.
  6. Bake for 10-12 minutes, until the edges are lightly browned. Let cool on the baking sheets for a few minutes before transferring to a wire rack.
  7. For the filling, beat together the cream cheese and maple syrup until smooth. Spread a layer of the cream cheese mixture on the flat side of one cookie and top with another cookie to form a sandwich.
  8. Repeat with the remaining cookies. Enjoy your pumpkin oatmeal cream pies!

how to serve Pumpkin Oatmeal Cream Pies

These cookies are best served fresh after they have cooled. You can enjoy them on their own or with a warm beverage like tea or coffee. They are perfect for sharing at parties, or you can pack them in lunchboxes for a sweet treat.

how to store Pumpkin Oatmeal Cream Pies

To keep your Pumpkin Oatmeal Cream Pies fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. For longer storage, freeze the cookies in a freezer-safe container for up to three months.

tips to make Pumpkin Oatmeal Cream Pies

  • Make sure your butter is softened so that it blends well with the sugars.
  • Don’t skip the chilling step; letting the dough sit helps the flavors meld.
  • Use rolled oats for the best texture; quick oats may lead to a less chewy cookie.
  • Feel free to add nuts or chocolate chips for an extra special twist!

variation

You can easily customize this recipe by adding different spices like cloves or allspice for more flavor. You can also replace the cream cheese filling with a vanilla buttercream or peanut butter filling for a unique twist.

FAQs

1. Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly in this recipe. Just make sure it is plain pumpkin puree, not pumpkin pie filling.

2. How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free 1:1 baking flour. Check for certified gluten-free oats as well.

3. Can I make the frosting ahead of time?
Yes, you can prepare the cream cheese filling a day in advance. Just store it in the fridge until you are ready to assemble the cookies.

Print
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Pumpkin Oatmeal Cream Pies

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 24 servings
  • Diet: Vegetarian
Print Recipe

Description

Delightful Pumpkin Oatmeal Cream Pies blend fall flavors with chewy oatmeal cookies and sweet cream cheese filling.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 cups rolled oats
  • 1 cup cream cheese, softened
  • 1/4 cup maple syrup

Instructions

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream together butter, brown sugar, and granulated sugar until smooth. Add pumpkin puree and eggs one at a time, mixing well.
  3. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
  4. Gradually stir the dry ingredients into the wet mixture. Fold in the oats.
  5. Drop spoonfuls of dough onto prepared baking sheets, spacing them apart.
  6. Bake for 10-12 minutes until edges are lightly browned. Let cool on sheets briefly before transferring to a wire rack.
  7. For the filling, beat cream cheese and maple syrup until smooth. Spread on the flat side of one cookie and top with another to form a sandwich.
  8. Repeat with remaining cookies and enjoy!

Notes

Store in an airtight container for up to three days at room temperature, up to a week in the fridge, or up to three months in the freezer.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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