Pumpkin Oatmeal Cream Pies (Soft & Spiced)

Chewy pumpkin-oat cookies with vanilla cream—easy 45-minute bake for September dessert cravings and cozy fall snack boards.

These plush sandwich cookies pack warm spice, real pumpkin, and a cloud-light filling that stays neat for lunchboxes and parties.

Why You’ll Love It

• Pumpkin-forward & photo-ready: Cozy Pumpkin Inspired Desserts flavor with chewy oats and glossy cream swirls.
• Weeknight-easy: One bowl, no mixer for the dough—made for Easy Yummy Fall Desserts.
• Snackable: Mini sandwiches hold well in lunchboxes—great for Great Snacks and bake sales.
• From canned or fresh: Option for roasting a sugar pumpkin—answers Fresh Pumpkin Cookie Recipes and What To Do With Whole Pumpkin.
• Season-starter: Ideal September Dessert Recipes that bridge summer to fall.

Ingredients (notes only)

For the cookies

• Pumpkin purée – moisture + color; blot on paper towels for extra-chewy cookies.
• Old-fashioned oats – texture and nutty bite.
• Brown + white sugar – caramel notes + spread control.
• Egg + vanilla – structure and aroma.
• Melted butter (or oil) – tender crumb.
• Pumpkin pie spice + cinnamon + salt – layered warmth.
• Baking soda + baking powder – lift without puffing too cakey.

For the cream filling

• Cream cheese + butter – stable, not too sweet.
• Powdered sugar + vanilla + pinch salt – smooth, pipeable; add marshmallow creme for classic “cream pie” fluff.

Step-by-Step Instructions

1. Prep: Heat oven to 350°F (175°C). Line 2 sheet pans with parchment.
2. Mix dough: Whisk melted butter, brown & white sugar, egg, vanilla, and ¾ cup (180 g) pumpkin. Stir in dry ingredients until just combined; fold in oats. Rest 10 min to hydrate.
3. Scoop: Use a 1 Tbsp scoop for minis (or 2 Tbsp for bakery size). Space 2 inches apart.
4. Bake: 9–11 min (minis) or 11–13 min (large) until edges set and tops matte; centers will look soft.
5. Cool flat: Cool on the sheet 5 min, then rack-cool completely.
6. Filling: Beat cream cheese and butter smooth; add powdered sugar, vanilla, and pinch salt until fluffy (pipeable).
7. Assemble: Pipe/ spread 1–2 tsp filling on a cookie; sandwich with a match.
8. Set: Chill 15–20 min for tidy edges.

Meat safety note: Not applicable for this dessert. If serving alongside poultry, cook to 165°F / 74°C internal.

Pro Tips

• Blot the pumpkin: Press purée between paper towels 1–2 minutes—prevents cakey texture.
• Hydrate the oats: A brief rest keeps cookies chewy, not crumbly.
• Same-size pairs: Weigh or level the scoop so sandwiches match.
• Neat edges: Pipe a ring, then a small dollop in the center; press gently to the edge.

Variations

• Pumpkin Cream Pie Cookies: Add ½ cup marshmallow creme to the filling; reduce powdered sugar by ½ cup.
• Personal Pumpkin Pies: Bake 3–4 in giant cookies; fill generously for single-serve desserts.
• Fresh Pumpkin Option: Roast sugar pumpkin at 400°F / 205°C, 45–60 min; drain purée 30–60 min; measure 180 g.
• Spice Play (Classic Fall Recipes): Add grated fresh ginger or swap ¼ cup brown sugar for maple syrup.
• No-bake shortcut: Use store-bought oatmeal cookies and make only the filling.

How to Serve

• Pile on a pedestal with cinnamon dust; add apple slices and caramel for a mixed fall board.
• Pack minis as Great Snacks for game day or school.
• Dessert sampler with apple and pecan bars.

Make Ahead & Storage

• Make ahead: Bake cookies 2 days early; store airtight. Fill day-of for best texture.
• Fridge: Filled pies keep 4 days; bring to room temp 10 minutes before serving.
• Freeze: Unfilled cookies up to 2 months; thaw, then fill. Filled sandwiches freeze 1 month; thaw cold.

FAQs

Why are mine cakey? Pumpkin wasn’t blotted or dough was overmixed—blot purée and rest dough.
Can I make them egg-free? Replace the egg with ¼ cup (60 g) applesauce + 1 Tbsp cornstarch; bake 1–2 min longer.
Can I reduce sugar? Yes—cut 2 Tbsp from cookie dough and use tangier filling.
Will quick oats work? Yes, but texture is softer; reduce rest to 5 minutes.

Simple Nutrition Table (estimate per mini sandwich)

Calories: ~210 | Fat: 9g | Carbs: 30g | Protein: 3g | Sugar: 18g
Estimates only; varies with size and swaps.