It started wIrresistible Pumpkin Oatmeal Cream Piesith a cold afternoon and a craving for something soft and sweet. I wanted the warmth of oats, the coziness of pumpkin spice, and something creamy in the middle. So I made a batch of pumpkin oatmeal cream pies. They tasted like the best part of fall, and now I bake them every October. They feel like a hug in cookie form.
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Why You’ll Love These Pumpkin Oatmeal Cream Pies
These cookies are chewy and soft with just the right amount of cozy spice. Each bite gives you creamy maple frosting tucked between pumpkin-scented oatmeal cookies.
The oats add a rustic texture that keeps every bite interesting. Browned butter brings in a nutty flavor that pairs beautifully with pumpkin. Meanwhile, the creamy center makes everything feel extra special.
Also, they’re easy to prep ahead. In fact, you can chill the dough or freeze the finished cookies. They stay just as delicious days later.
Whether you’re sharing with friends or sneaking one with coffee, these little cookie sandwiches bring warmth, comfort, and a little joy to your day.
Key Ingredients You’ll Need
For the Pumpkin Oatmeal Cookies
Start with pumpkin puree, but blot it first. This step helps keep the cookies chewy instead of cakey.
You’ll need old-fashioned oats for that classic bite. Then add browned unsalted butter for rich, deep flavor. It’s worth the few extra minutes.
Light brown sugar and granulated sugar help the cookies bake up soft and sweet. Next, mix in one egg yolk, vanilla, and a blend of chai or pumpkin spice, cinnamon, salt, and baking soda. Use all-purpose flour to bring it all together.
For the Maple Cream Cheese Filling
The frosting begins with more browned butter and soft cream cheese. Blend them together until smooth.
Slowly add sifted powdered sugar, vanilla, and a little maple extract if you like a warm maple flavor. Then stir in a splash of milk until creamy and spreadable.
This filling is sweet, silky, and just spiced enough to balance the cookies.
Essential Tools for Success
You don’t need much to make these cookies shine.
Use a cookie scoop to keep the size consistent. A saucepan is key for browning butter, while a mixer helps cream your ingredients together easily.
Also, use parchment paper to keep the cookies from sticking. If you want neat edges, try a biscuit cutter to shape each cookie while still warm.
Pro Tips for Perfect Pumpkin Cream Pies
Always use room temperature ingredients. This helps everything mix smoothly and evenly.
Blot the pumpkin puree using paper towels. This step is small but makes a big difference in keeping the cookies soft, not fluffy.
Chill the dough for at least one hour. This helps the cookies bake evenly and develop flavor. You can even leave it overnight.
When mixing, be gentle. Don’t overmix the dough after adding the dry ingredients. Fold just until combined.
After baking, shape the cookies using a round cutter while they’re still warm. This makes them easy to frost and sandwich.
Finally, cool completely before adding frosting. Warm cookies will melt your filling.
Ingredient Swaps and Dietary Notes
Common Substitutions
For dairy-free, use plant-based butter. I tested this version and it works well.
You can also use a 1:1 gluten-free flour blend if needed. For a refined sugar–free version, try maple sugar instead of white and brown sugar.
To go egg-free, try using flax egg, mashed banana, or applesauce. These options are untested but could work nicely.
Homemade Spice Mix Option
If you’re out of chai or pumpkin spice, mix your own.
I like using:
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp cardamom
- A pinch of nutmeg, allspice, and cloves
This blend brings deep, warm flavor that fits perfectly with pumpkin.
Storage and Make-Ahead Tips
Frosted cookies store well in the fridge for 3 to 4 days. Place wax paper between them to keep the filling neat.
You can also freeze them for up to a month. Wrap each one tightly and thaw at room temperature when ready to eat.
Unfrosted cookies last 2 to 3 days at room temp in an airtight container. They make a lovely afternoon snack all on their own.
Pumpkin Oatmeal Cream Pies Recipe
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Pumpkin Oatmeal Cream Pies
- Total Time: 1 hour 45 minutes
- Yield: 12 cookie sandwiches 1x
Description
Soft pumpkin oatmeal cookies sandwiched with creamy maple frosting. Chewy, spiced, cozy, and freezer-friendly — perfect for fall.
Ingredients
20 tbsp unsalted butter, browned and reduced to 1 cup (cookies)
10 tbsp unsalted butter, browned and reduced to 8 tbsp (frosting)
1½ cups all-purpose flour
1 tbsp chai or pumpkin spice blend
½ tsp salt
1 tsp baking soda
½ tsp ground cinnamon
¾ cup light brown sugar
¾ cup granulated sugar
1 large egg yolk
1 cup pumpkin puree, blotted
2 tsp vanilla extract (cookies)
2¼ cups old fashioned rolled oats
4 oz cream cheese, softened
2½ cups powdered sugar, sifted
1 tsp vanilla extract (frosting)
¼ tsp maple extract (optional)
1–3 tbsp milk as needed
Instructions
1. Brown butter in advance and let cool completely.
2. Blot pumpkin using paper towels to remove moisture.
3. Whisk flour, spices, salt, and baking soda in a bowl.
4. Cream browned butter with brown and white sugar.
5. Add egg yolk, pumpkin puree, and vanilla to the mixture.
6. Mix in dry ingredients, then gently stir in oats.
7. Chill dough 1–2 hours or overnight.
8. Preheat oven to 375°F (190°C). Scoop into 1½” balls.
9. Bake 10–12 minutes until edges are set and centers soft.
10. Let cookies cool 10 minutes on tray, then transfer to rack.
11. Shape warm cookies with biscuit cutter if desired.
12. Cool completely before frosting.
13. For filling: cream browned butter and cream cheese.
14. Add powdered sugar gradually.
15. Add vanilla, maple, cinnamon, and salt.
16. Add milk a little at a time until smooth.
17. Spread or pipe onto half the cookies.
18. Gently press remaining cookies on top.
Notes
Blot pumpkin puree to prevent cakey texture.
Use room temperature ingredients for best results.
Let cookies cool fully before adding frosting.
Store in fridge for 3–4 days or freeze for up to 1 month.
Unfrosted cookies can be stored at room temperature.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 285
- Sugar: 24g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Related Recipes to Try
If you enjoyed these cream pies, you’ll love these cozy fall bakes too.
Try our soft pumpkin oatmeal cookies for a quicker, no-frosting version. They’re just as chewy and warm.
Or bake a batch of chewy pumpkin cookies for another seasonal favorite.
Need something for breakfast? My pumpkin baked oatmeal and pumpkin oatmeal muffins are both nourishing and delicious.
FAQ: Pumpkin Oatmeal Cream Pies
How long before oatmeal cream pies go bad?
Frosted cookies last 3 to 4 days in the fridge or 1 month in the freezer. If unfrosted, they keep at room temp for 2 to 3 days.
Why is my pumpkin pie not creamy?
Usually, overbaking or too much moisture can cause this. In cookies, always blot the pumpkin to avoid cakey texture.
Do oatmeal cream pies have iron?
Yes, they do. Oats and pumpkin both contain a small amount of iron. It’s not much, but it’s there.
How long to cool pumpkin pie?
These cookies need about 30 minutes or more to cool before frosting. Letting them rest keeps the filling from melting.
Final Thoughts
I always say there’s something special about baking in fall. These pumpkin oatmeal cream pies make your kitchen smell like warmth and happiness.
They’re cozy enough for a quiet night and pretty enough for a gift box. I love to double the batch and freeze extras for surprise sweet moments.
If you bake them, let me know how they turned out. Share your photos or pin this recipe on Pinterest. Happy baking, friend!
