Pumpkin Oatmeal Cream Pies are a cozy fall twist on a classic favorite. With soft and spiced oatmeal pumpkin cookies sandwiched around fluffy cream cheese frosting, these handheld treats are perfect for autumn gatherings, holiday trays, or simply enjoying with a cup of coffee on a crisp day.

Recipe Highlights

• Fall flavors in every bite: Pumpkin, cinnamon, nutmeg, and cloves make these cookies taste like autumn in dessert form.
• Soft and chewy texture: The oats give these cookies a hearty chew, while pumpkin keeps them tender and moist.
• Creamy filling: The cream cheese frosting is rich, fluffy, and perfectly balances the spiced cookies.
• Fun to make and share: Each cookie sandwich is perfectly portioned and easy to transport, making them a hit for parties or gifting.
• Simple ingredients: No complicated steps or fancy tools—just straightforward baking with delicious results.

Ingredients in Pumpkin Oatmeal Cream Pies

For the Cookies

• Unsalted butter: Adds richness and helps create a soft, tender cookie.
• Egg: Provides structure and helps bind the dough together.
• Vanilla extract: Enhances the warm pumpkin spice flavors.
• Granulated sugar: Sweetens the cookies and balances the spices.
• Canned pure pumpkin: Keeps the cookies soft, moist, and packed with pumpkin flavor.
• All-purpose flour: Forms the base of the dough, giving the cookies structure.
• Baking powder: Helps the cookies rise slightly for a soft texture.
• Cinnamon, nutmeg, and ground cloves: Classic fall spices that make these cookies flavorful and aromatic.
• Old-fashioned oats: Provide texture, chewiness, and heartiness.

For the Cream Cheese Frosting

• Unsalted butter: Creates a smooth, creamy base.
• Cream cheese: Adds tangy flavor and fluffiness to the frosting.
• Vanilla extract: Rounds out the flavors.
• Powdered sugar: Sweetens and thickens the frosting to a spreadable consistency.

Helpful Tips

Full instructions on how to make Pumpkin Oatmeal Cream Pies can be found on the recipe card below, but here are a few helpful tips.

• Cool cookies completely: If the cookies are even slightly warm, the frosting will melt and slide out.
• Use a piping bag: This makes filling neater and more consistent, though a spoon works in a pinch.
• Chill for clean edges: For the neatest sandwiches, refrigerate the assembled pies for 20–30 minutes before serving.
• Customize spices: Adjust the cinnamon, nutmeg, and cloves to suit your taste—extra cinnamon gives more warmth.
• Make ahead: Cookies and frosting can be made separately and stored in the fridge, then assembled before serving.

Storage Instructions

• Refrigerator: Store assembled cream pies in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cookies (without frosting) in a sealed bag for up to 2 months. Frost once thawed.

Print

Pumpkin Oatmeal Cream Pies Recipe

These Pumpkin Oatmeal Cream Pies are soft, chewy, and spiced with pumpkin, cinnamon & nutmeg, then filled with sweet cream cheese frosting.

Course Cookies

Cuisine American

Keyword Pumpkin Oatmeal Cream Pies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 8 servings

Calories 547kcal

Author Jessica & Nellie

Ingredients

• ½ cup unsalted butter room temperature
• 1 egg
• 1 teaspoon vanilla extract
• ½ cup granulated sugar
• ½ cup canned pure pumpkin
• 1 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 1 ½ cups old-fashioned oats

Frosting Ingredients:

• 2 tablespoons unsalted butter room temperature
• 4 ounces cream cheese room temperature
• 1 teaspoon vanilla extract
• 3 cups powdered sugar

Instructions

• Preheat oven: Set oven to 350°F and line baking sheets with parchment paper.
• Mix wet ingredients: In a large bowl, beat butter, egg, vanilla, and sugar with an electric mixer until well combined. Mix in pumpkin until fully incorporated.
• Combine dry ingredients: In another bowl, whisk together flour, oats, baking powder, cinnamon, nutmeg, and cloves.
• Form dough: Add dry ingredients to wet ingredients and mix until a soft dough forms.
• Shape cookies: Scoop 2-tablespoon portions of dough, place evenly on prepared baking sheets, and gently press down. You should have 16 cookies.
• Bake: Bake for 10 minutes or until bottoms are golden brown. Transfer to a wire rack to cool completely.
• Make frosting: Beat butter, cream cheese, vanilla, and powdered sugar until smooth and fluffy.
• Assemble cream pies: Pipe or spread frosting onto the bottom of 8 cookies. Top with remaining cookies to create sandwiches.

Nutrition

Calories: 547kcal | Carbohydrates: 86g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 59mg | Potassium: 244mg | Fiber: 3g | Sugar: 58g | Vitamin A: 3046IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg

FAQs

Can I use instant oats instead of old-fashioned oats?
Old-fashioned oats work best for chewiness, but quick oats can be substituted if that’s what you have on hand.

Do I have to use cream cheese frosting?
Cream cheese pairs beautifully with pumpkin, but you can swap in buttercream or marshmallow fluff for variety.

Can I double the recipe?
Yes, this recipe doubles easily—just use two baking sheets or bake in batches.

Can I make these cookies smaller?
Absolutely! Scoop 1-tablespoon portions for mini cream pies, but reduce baking time by 2–3 minutes.

What’s the best way to transport them?
Chill them first so the frosting firms up, then layer in a container with parchment paper between rows.

More delicious pumpkin cookie recipes to try:

• Full of pumpkin flavor and oats, No-Bake Pumpkin Cookies come together in minutes without ever turning on the oven.
• Soft, chewy, and topped with a sweet cinnamon sugar icing, Glazed Pumpkin Oatmeal Cookies are the perfect fall treat.
• Bursting with pumpkin and warm ginger spice, Soft Pumpkin Gingersnap Cookies are simple to make and loved for their chewy texture.
• Pumpkin Oatmeal Chocolate Chip Cookies are moist, flavorful cookies loaded with pumpkin, oats, and melty chocolate chips.
• Rolled in cinnamon and sugar, Pumpkin Snickerdoodles are soft, chewy cookies packed with pumpkin flavor—one of the best fall desserts!

These Pumpkin Oatmeal Cream Pies are soft, spiced, and stuffed with sweet cream cheese frosting, making them the ultimate fall dessert sandwich.

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