Pumpkin Oatmeal Cream Pies – Soft, Spiced, and Filled with Sweet Cream
If you’re a fan of classic oatmeal cream pies, get ready for a cozy fall twist — Pumpkin Oatmeal Cream Pies. These soft, chewy sandwich cookies combine warm pumpkin spice, hearty oats, and a smooth, fluffy cream filling that melts in your mouth.
Every bite is packed with autumn flavor — tender oatmeal cookies with real pumpkin puree and cinnamon, sandwiched around a sweet vanilla cream that balances the spice perfectly. They’re nostalgic, comforting, and taste like pumpkin pie and oatmeal cookies rolled into one.
These pumpkin oatmeal cream pies are perfect for fall gatherings, bake sales, or a cozy night in with a cup of coffee or hot chocolate. Plus, they stay soft for days, making them a great make-ahead dessert you’ll want to make all season long.
Why You’ll Love These Pumpkin Oatmeal Cream Pies
1. Soft and chewy texture:
The cookies are tender in the middle, with that classic oatmeal chew and a creamy filling that ties it all together.
2. Full of cozy fall flavor:
Pumpkin puree and pumpkin pie spice give these a warm, seasonal taste that’s perfect for autumn.
3. Easy to make:
No fancy tools or chilling required — simple ingredients, quick prep, and big payoff.
4. Great for gifting or gatherings:
They store well and travel easily, making them ideal for parties or edible gifts.
5. Make-ahead friendly:
Bake the cookies in advance and assemble later — or store the finished sandwiches for several days.
6. Customizable:
Use a maple or cinnamon cream filling, or drizzle them with a bit of caramel for an extra treat.
What You’ll Need
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (or gluten-free 1:1 substitute)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
For the Cream Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup shortening (or use butter for all-butter version)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream or milk
- Pinch of salt
(Optional: Add 1/2 teaspoon cinnamon or maple extract for a flavored cream.)
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
This helps ensure even baking and easy cleanup.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy — about 2–3 minutes.
Add the pumpkin puree, egg yolk, and vanilla extract. Mix until smooth and well combined.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Step 4: Add the Oats
Stir in the oats using a spatula or wooden spoon. The dough should be thick, soft, and slightly sticky — similar to classic oatmeal cookie dough.
If it feels too wet, let it sit for 5–10 minutes so the oats can absorb some moisture.
Step 5: Scoop and Bake
Use a small cookie scoop (about 1 ½ tablespoons of dough) and drop rounded portions onto the prepared baking sheets, leaving about 2 inches between each cookie.
Flatten slightly with the back of a spoon for even baking.
Bake for 11–13 minutes, until the edges are golden and the centers are set but still soft. They’ll continue to firm up as they cool.
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before filling.
Step 6: Make the Cream Filling
In a medium mixing bowl, beat the butter and shortening together until creamy and smooth.
Add powdered sugar, vanilla, salt, and milk (or cream). Beat for 2–3 minutes until light and fluffy.
If you want a thicker filling, add a little more powdered sugar; for a softer filling, add a few drops of milk.
For a fall twist, you can beat in 1/2 teaspoon cinnamon or a splash of maple extract.
Step 7: Assemble the Cream Pies
Match cookies by size. Spread or pipe about 1 tablespoon of filling onto the flat side of one cookie, then sandwich it with another.
Press gently so the filling spreads evenly to the edges.
Repeat with the remaining cookies until all are filled.
Tips for Perfect Pumpkin Oatmeal Cream Pies
- Use pure pumpkin puree.
Avoid pumpkin pie filling — it contains added sugar and spices that can change the texture. - Don’t overbake.
Cookies should look slightly soft in the center when removed from the oven. They’ll firm up as they cool, keeping that chewy texture. - Cool completely before filling.
Warm cookies will melt the cream filling. - Use shortening for structure.
A small amount of shortening in the filling helps it stay fluffy and stable at room temperature. - For gluten-free versions,
Use certified gluten-free oats and a 1:1 gluten-free baking flour blend.
Flavor Variations
Once you master the base recipe, you can customize these cream pies for endless fall combinations.
Maple Cream Filling:
Add 1/2 teaspoon maple extract to the filling for a cozy maple flavor.
Cinnamon Cream Filling:
Add 1/2 teaspoon ground cinnamon to the buttercream for extra warmth.
Salted Caramel Drizzle:
Drizzle a little caramel sauce over the cream before sandwiching the cookies.
Chocolate Pumpkin Cream Pies:
Add 2 tablespoons of cocoa powder to the dough for a chocolate-pumpkin version.
Cream Cheese Filling:
Swap the buttercream for a tangy cream cheese filling for a richer dessert.
Serving Suggestions
These pumpkin oatmeal cream pies are perfect for:
- Fall bake sales or cookie swaps
- Dessert tables at Thanksgiving or Halloween gatherings
- After-school treats or lunchbox desserts
- Pairing with coffee, hot cocoa, or chai
They also make beautiful edible gifts — just wrap each sandwich in parchment and tie with twine for a rustic touch.
How to Store and Freeze
Room Temperature:
Store assembled cream pies in an airtight container for up to 2 days at room temperature.
Refrigerator:
For longer storage, refrigerate up to 5 days. Let them sit at room temperature for 15–20 minutes before serving for the best texture.
Freezer:
Freeze unfilled cookies for up to 2 months.
You can also freeze fully assembled cream pies — just wrap each individually in plastic wrap and store in a freezer-safe container.
To serve, thaw in the refrigerator or at room temperature until soft.
Make-Ahead Option
You can bake the cookies and prepare the filling up to 2 days ahead.
Keep cookies at room temperature in an airtight container and refrigerate the filling.
When ready to serve, bring the filling to room temperature, whip it briefly, and assemble.
This makes them ideal for entertaining or preparing ahead for busy holidays.
Troubleshooting
Cookies spreading too much:
Chill the dough for 15–20 minutes before baking, or add 2 tablespoons of flour.
Cookies too dry:
Reduce baking time slightly or check that you used pumpkin puree, not pumpkin pie filling.
Filling too thin:
Add more powdered sugar until thick and fluffy.
Cookies breaking during assembly:
Make sure they’ve cooled completely before adding filling.
Not enough pumpkin flavor:
Add an extra 1/2 teaspoon pumpkin pie spice or a few drops of pumpkin extract for a stronger flavor.
Frequently Asked Questions
Can I make these dairy-free?
Yes — use vegan butter for both the cookies and filling, and a dairy-free milk alternative.
Can I make smaller or larger cream pies?
Of course. Just adjust the baking time — smaller cookies need around 9–10 minutes, larger ones about 14 minutes.
Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be slightly softer and less chewy.
Do I need to chill the dough?
Not usually, but if it’s very warm in your kitchen, chilling for 20 minutes can help prevent spreading.
Can I add nuts or raisins?
Definitely — chopped pecans or golden raisins complement the pumpkin flavor beautifully.
Nutrition Information (Approximate per cream pie)
- Calories: 290
- Fat: 13g
- Carbohydrates: 38g
- Protein: 3g
- Fiber: 2g
- Sugar: 24g
(Values vary slightly depending on ingredients and size.)
Why This Recipe Works
Pumpkin puree adds moisture and richness, creating soft, tender cookies that stay chewy for days.
The oats give structure and texture, while brown sugar deepens the flavor with caramel-like sweetness.
The creamy vanilla filling balances the spiced pumpkin flavor perfectly — light, smooth, and sweet without being overwhelming.
It’s a nostalgic dessert with a fall twist that feels homemade and cozy, just like the classic Little Debbie version but better.
Tips for Customizing Your Fall Baking Routine
- Turn them into mini cream pies.
Use smaller scoops of dough for bite-sized treats. - Make them breakfast-style.
Skip the filling and enjoy the cookies plain for a soft pumpkin oatmeal breakfast cookie. - Add festive flair.
Roll the cookie edges in crushed nuts or cinnamon sugar before baking for extra flavor. - Create a pumpkin dessert platter.
Serve these alongside pumpkin brownies, pumpkin cheesecake bars, or pumpkin lush for a fall dessert spread. - Gift them for the holidays.
Individually wrap and label each one for homemade cookie boxes or Thanksgiving favors.
Final Thoughts
These Pumpkin Oatmeal Cream Pies capture everything we love about fall — soft pumpkin-spiced cookies, sweet creamy filling, and that comforting homemade flavor that feels nostalgic and new all at once.
They’re easy to make, beautifully spiced, and stay soft for days, making them perfect for sharing or savoring at home. Whether you bake them for the holidays or just because you love pumpkin desserts, these cozy cream pies will quickly become a seasonal favorite.
Homemade, chewy, and filled with fall flavor — these pumpkin oatmeal cream pies are the ultimate autumn cookie sandwich.
