Pumpkin Oatmeal Cream Pies are a delightful treat that combines the flavors of fall with a soft, chewy texture. These cookies are made with pumpkin puree and rolled oats, giving them a wholesome taste. Sandwiched between two cookies is a creamy filling that adds extra sweetness and richness. Perfect for dessert or an afternoon snack, these treats are simple to make and great for sharing. They are also a wonderful way to enjoy the cozy flavor of pumpkin spice.
When you bite into these pie-like cookies, you will taste the warmth of cinnamon and nutmeg. They are great for gatherings or simply enjoying at home. Whether you are a pumpkin lover or just looking for a delicious cookie, these Pumpkin Oatmeal Cream Pies will surely satisfy your cravings.
Why You’ll Love This Pumpkin Oatmeal Cream Pie
These Pumpkin Oatmeal Cream Pies are perfect for any occasion. They combine the chewy texture of oatmeal cookies with a rich cream cheese filling. Every bite is a sweet surprise! The pumpkin flavor adds a seasonal twist that makes them special, especially in the fall. Plus, they are easy to make, meaning you can share them with friends and family without spending hours in the kitchen. Enjoy them with a glass of milk or a cup of coffee, and you will have a treat everyone will love!
How to Make Pumpkin Oatmeal Cream Pies
Ingredients You’ll Need
1 cup pumpkin puree
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
2 cups rolled oats
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup cream cheese, softened
1/2 cup maple syrup
1/4 cup powdered sugar
Step-by-Step Directions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, mix together the pumpkin puree, brown sugar, granulated sugar, butter, egg, and vanilla extract until smooth.
- In another bowl, combine the oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the cookies are set and lightly golden.
- Let cookies cool completely on a wire rack.
- For the filling, beat together the cream cheese, maple syrup, and powdered sugar until smooth and fluffy.
- Spread a generous amount of filling on the flat side of one cookie and top with another cookie to form a sandwich.
- Enjoy your Pumpkin Oatmeal Cream Pies!
How to Serve Pumpkin Oatmeal Cream Pies
Serve your Pumpkin Oatmeal Cream Pies fresh with a cup of coffee or tea. They are perfect for lunchboxes, parties, or cozy evenings at home. You can also sprinkle some extra cinnamon on top for added flavor.
How to Store Pumpkin Oatmeal Cream Pies
Store your pies in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for a week. You can also freeze them for up to three months. Just make sure to wrap them well in plastic wrap.
Tips for the Best Pumpkin Oatmeal Cream Pies
Use fresh pumpkin puree for the best flavor. Make sure not to overmix the dough to keep the cookies soft. Allow the cookies to cool completely before adding the cream cheese filling to prevent it from melting.
Recipe Variations
You can add chocolate chips or nuts to the cookie dough for extra texture. You can also replace the maple syrup in the filling with honey or agave syrup for a different taste.
Frequently Asked Questions (FAQs)
Can I use canned pumpkin?
Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it is plain pumpkin with no added spices.
Can I make these ahead of time?
Absolutely! You can make the cookies and the filling separately and assemble them just before serving.
How can I make these gluten-free?
You can replace all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
PrintPumpkin Oatmeal Cream Pies
Delightful Pumpkin Oatmeal Cream Pies with a soft and chewy texture, combining pumpkin puree and rolled oats, sandwiched with a creamy filling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup cream cheese, softened
- 1/2 cup maple syrup
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, mix together the pumpkin puree, brown sugar, granulated sugar, butter, egg, and vanilla extract until smooth.
- In another bowl, combine the oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the cookies are set and lightly golden.
- Let cookies cool completely on a wire rack.
- For the filling, beat together the cream cheese, maple syrup, and powdered sugar until smooth and fluffy.
- Spread a generous amount of filling on the flat side of one cookie and top with another cookie to form a sandwich.
- Enjoy your Pumpkin Oatmeal Cream Pies!
Notes
Serve fresh with coffee or tea. Sprinkling extra cinnamon on top enhances the flavor.
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
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