Pumpkin Oatmeal Cream Pies
These Pumpkin Oatmeal Cream Pies are soft, chewy, and packed with cozy fall flavor. Pumpkin-spiced oatmeal cookies are sandwiched with a rich, tangy cream cheese filling for a homemade treat that combines the nostalgic texture of oatmeal creme pies with the warm flavors of pumpkin season.
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Servings: 20 cream pies
Equipment
- Large mixing bowls
- Electric hand mixer or stand mixer
- Medium cookie scoop
- Spatula
- Cooling Rack
- Piping bag, optional
Ingredients
For the Pumpkin Oatmeal Cookies
- 1 cup 225 g pumpkin puree
- 2¼ cups 190 g old-fashioned rolled oats
- 1⅔ cups 210 g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup 226 g unsalted butter, softened
- 1 cup 200 g granulated sugar
- ½ cup 100 g packed brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 8 ounces 226 g full-fat cream cheese, softened
- ¼ cup 56 g unsalted butter, softened
- 1½ cups 180 g powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line large baking sheets with parchment paper.
- Place the pumpkin puree between layers of paper towels and gently press to remove excess moisture. Continue blotting until you have about ¾ cup (170 g) of thickened pumpkin puree. This helps keep the cookies soft and chewy instead of cakey.
- Whisk the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice together in a medium bowl.
- In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar for about 3 minutes until light and creamy.
- Add the egg yolk and vanilla and beat until combined. Mix in the blotted pumpkin puree until smooth.
- Gradually add the dry ingredients and mix just until combined. The dough will be soft and slightly sticky.
- Scoop about 1½ tablespoons of dough onto the prepared baking sheets, leaving about 3 inches between each cookie. Gently flatten each mound with the back of a spoon.
- Bake for 14–16 minutes, until the edges are set and lightly browned while the centers remain soft.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a cooling rack and cool completely.
- For the filling, beat the cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla, pumpkin pie spice, and salt, then beat until fluffy and smooth.
- Spread or pipe the cream cheese filling onto the flat side of half of the cooled cookies. Top with the remaining cookies and gently press together to create sandwiches.
- Serve.
Notes
- Blot the pumpkin: Removing excess moisture is important for achieving soft, chewy cookies rather than cakey ones.
- Use old-fashioned oats: Whole rolled oats provide a better chewy texture than finer quick oats.
- Use only the egg yolk: The yolk adds richness and structure without making the pumpkin cookies overly cakey.
- Don't overbake: The centers should remain soft when the cookies come out of the oven. They will firm up as they cool.
- Make ahead: The cookies can be baked ahead and assembled once completely cool.
- Storage: Store assembled cream pies in an airtight container in the refrigerator for up to 1 week. Let them sit at room temperature briefly before serving for the best texture.