Pumpkin Oatmeal Cream Pies

Have you ever wondered what would happen if a cozy oatmeal cookie and a fluffy pumpkin spice dream got sandwiched together?
That’s exactly what pumpkin oatmeal cream pies are—a soft, chewy dessert packed with fall flavor and a creamy filling that melts in your mouth. Whether you’re a pumpkin lover or simply looking for something comforting and nostalgic, this recipe is going to surprise you with how easy and satisfying it is to make.

What Makes Pumpkin Oatmeal Cream Pies So Special?

Print

These aren’t your average cookies. Pumpkin oatmeal cream pies combine the hearty texture of old-fashioned oats with the rich, seasonal taste of pumpkin and warm spices. The cookies are soft, moist, and gently spiced—perfectly paired with a homemade creamy filling that adds just the right amount of sweetness.

• Total Time: 45 minutes
• Hands-on Time: 25 minutes
• Difficulty Level: Easy
• Perfect For: Fall desserts, lunchbox treats, after-school snacks, or cozy gatherings

Essential Ingredients and Simple Swaps

Here’s what you need to get started. Don’t worry—many of these are pantry staples.

For the cookies:

• Unsalted butter (softened) – swap with coconut oil for dairy-free
• Brown sugar – gives that deep molasses flavor; light or dark both work
• Granulated sugar
• Pumpkin purée – not pumpkin pie filling
• Egg
• Vanilla extract
• All-purpose flour – swap half for whole wheat for added fiber
• Baking soda
• Ground cinnamon, ginger, nutmeg, and cloves – or use pumpkin pie spice
• Salt
• Old-fashioned oats – quick oats can work but yield a softer texture

For the cream filling:

• Unsalted butter
• Powdered sugar
• Marshmallow crème or fluff – adds that signature light texture
• Vanilla extract
• A pinch of salt
• Optional: Cream cheese for a tangier filling

Step-by-Step Instructions: How to Make Pumpkin Oatmeal Cream Pies

Step 1: Prep your oven and pans
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

Step 2: Make the cookie dough
In a large mixing bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy (about 2–3 minutes). Add the pumpkin purée, egg, and vanilla extract. Mix until smooth.

In another bowl, whisk together the flour, baking soda, spices, and salt. Gradually add the dry ingredients into the wet mixture, stirring until just combined. Fold in the oats with a spatula.

Step 3: Scoop and bake
Using a medium cookie scoop or a spoon, drop 1½-tablespoon-sized balls of dough onto the baking sheet, leaving space between each one. Gently flatten the tops slightly with your fingers.

Bake for 10–12 minutes, or until the edges are set but the centers look slightly soft. Let them cool on the sheet for 5 minutes, then transfer to a wire rack.

How to Make the Cream Filling

While your cookies cool, whip up the dreamy filling.

In a clean bowl, beat the softened butter until creamy. Add the powdered sugar in batches, beating well after each addition. Stir in the marshmallow crème and vanilla extract. Beat until smooth and fluffy. If using cream cheese, blend that in now for a tangy twist.

How to Assemble Pumpkin Oatmeal Cream Pies

Pair the cookies by similar size. Scoop or pipe a generous tablespoon of cream filling onto the flat side of one cookie. Gently press the second cookie on top to form a sandwich.

Presentation Tip:
Dust the edges lightly with cinnamon sugar or roll them in crushed graham crackers for extra flair.

Storage and Make-Ahead Tips

Pumpkin oatmeal cream pies store beautifully.

• Refrigerator: Store in an airtight container for up to 5 days. Bring to room temperature before serving.
• Freezer: Freeze individually wrapped pies for up to 2 months. Thaw overnight in the fridge or at room temp for 1 hour.
• Make-ahead: You can bake the cookies and refrigerate them up to 2 days in advance. Make the filling fresh and assemble the day of serving.

Recipe Variations to Try

There are so many fun ways to switch things up:

• Gluten-Free: Use a 1-to-1 gluten-free flour blend and certified gluten-free oats
• Dairy-Free: Substitute butter with plant-based alternatives and skip the marshmallow crème for a coconut whipped filling
• Spiced Up: Add a pinch of cardamom or swap in chai spice
• Healthier Version: Reduce sugar slightly, and replace half the flour with oat flour

Conclusion: Time to Bake and Enjoy

Pumpkin oatmeal cream pies are more than just a fall treat—they’re a hug in dessert form. Whether you make them for family, friends, or yourself, they’re guaranteed to bring warmth and smiles to your table. Don’t be afraid to get creative with the spices or fillings. That’s the fun part.

So go ahead, grab that can of pumpkin and start baking. You’re only one batch away from your new favorite cookie sandwich.

FAQs About Pumpkin Oatmeal Cream Pies

Can I use canned pumpkin pie filling instead of purée?
It’s best not to. Pie filling contains added sugar and spices, which can throw off the flavor and texture.

Is this a healthy dessert?
While it’s a treat, you can make it healthier by using less sugar, adding whole grains, or reducing the butter. Pumpkin itself is high in fiber and vitamin A.

Can I make them ahead for a party?
Yes. Bake the cookies a day before and store in a container. Add filling just before serving for the freshest taste.

What if I don’t have marshmallow crème?
You can use cream cheese frosting instead, or whip heavy cream with powdered sugar for a lighter version.

Do these cookies stay soft?
Yes! Thanks to the pumpkin and oats, they stay soft and chewy for days. Just store them in an airtight container.

Can kids help with this recipe?
Absolutely. Little hands can help mix, scoop dough, and sandwich cookies together. It’s a great fall baking activity for the whole family.