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Sarah

Pumpkin Oatmeal Cream Pies (Soft & Spiced)

Chewy pumpkin-oat cookies sandwiched with a vanilla cream cheese filling. Easy fall dessert that packs and freezes well, with options for fresh-pumpkin and marshmallow-fluff filling.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 16 mini sandwich cookies (8 large)
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 1/2 cup (113 g) unsalted butter, melted and cooled
  • 3/4 cup (150 g) light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg (or 1/4 cup applesauce + 1 Tbsp cornstarch for egg-free)
  • 2 tsp vanilla extract
  • 3/4 cup (180 g) pumpkin purée, blotted
  • 1 3/4 cups (220 g) all-purpose flour
  • 1 1/2 cups (135 g) old-fashioned oats
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp fine salt
  • 4 oz (113 g) cream cheese, softened
  • 4 Tbsp (56 g) unsalted butter, softened
  • 2–2 1/2 cups (240–300 g) powdered sugar, to taste
  • 1 tsp vanilla extract
  • 1 pinch fine salt
  • 1/2 cup marshmallow creme (optional, for extra-fluffy filling)

Equipment

  • oven
  • baking sheet pans
  • Parchment paper
  • mixing bowls
  • whisk
  • spatula
  • cookie scoop or spoon
  • electric mixer
  • piping bag or knife

Method

  • Heat oven to 350°F (175°C). Line 2 sheet pans with parchment.
  • Whisk butter, sugars, egg, vanilla, and blotted pumpkin until smooth.
  • Add flour, oats, baking soda, baking powder, spices, and salt; stir just combined. Rest 10 min.
  • Scoop 1 Tbsp mounds (or 2 Tbsp for large); space 2 in apart.
  • Bake 9–11 min (minis) or 11–13 min (large) until edges set and tops matte. Cool completely.
  • Beat cream cheese and butter smooth; add powdered sugar, vanilla, and salt until fluffy.
  • Pipe or spread filling on half the cookies; cap with matches to form sandwiches.

Nutrition

Calories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 160mgPotassium: 90mgFiber: 2gSugar: 18gVitamin A: 1500IUVitamin C: 1mgCalcium: 35mgIron: 1mg

Notes

Fresh pumpkin: Roast sugar pumpkin at 400°F for 45–60 minutes, then drain purée 30–60 minutes and measure 180 g.
Storage: Refrigerate filled pies up to 4 days; freeze unfilled up to 2 months.
Size guide: Minis = 1 Tbsp scoop (≈16 sandwiches). Large = 2 Tbsp (≈8 sandwiches).
Alternate Methods: Air Fryer test batch: 300°F (150°C) 6–7 minutes for 3–4 cookies; adjust for your model. No-bake filling only: Use with store-bought oatmeal cookies.
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