If you are craving a sweet treat that perfectly captures the cozy vibes of fall, you absolutely must try this Pumpkin Oatmeal Cream Pies Recipe. These soft, chewy cookies are generously filled with a spiced pumpkin cream that makes every bite feel like a warm hug on a crisp autumn day. The combination of hearty oats and fragrant pumpkin pie spices creates a comforting, deeply satisfying dessert that’s as fun to make as it is to devour. Trust me, once you experience these delightful pies, they’ll quickly become a staple in your seasonal baking repertoire.

Pumpkin Oatmeal Cream Pies Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe is simple but essential, working together to create the perfect balance of flavor, texture, and that irresistible autumnal look. From the hearty oats to the richly spiced pumpkin puree, every component brings something special to the table.

1 1/2 cups all-purpose flour: Provides structure for soft, tender cookies that hold up to the creamy filling.
1 cup old-fashioned oats: Adds a chewy texture and wholesome taste that pairs beautifully with pumpkin.
1 tsp baking soda: Helps the cookies rise just enough for a light bite.
1 tsp pumpkin pie spice: The soul of the flavor, delivering warm cinnamon, nutmeg, and cloves.
1/2 tsp salt: Balances sweetness and enhances all the cozy spices.
3/4 cup unsalted butter (softened): Brings richness and tenderness to the cookies.
3/4 cup brown sugar: Adds moisture and a deep caramel note.
1/4 cup granulated sugar: Sweetens and helps create that slight crunch on the edges.
1/2 cup pumpkin puree: The star ingredient, delivering moisture, color, and that unmistakable pumpkin goodness.
1 large egg: Binds everything together while keeping cookies soft.
1 tsp vanilla extract: A little vanilla goes a long way to boost all the warm flavors.
4 oz cream cheese (softened): For the luscious, tangy cream filling that takes these pies to the next level.
1/4 cup unsalted butter (softened): Adds smoothness to the filling’s texture.
1 1/2 cups powdered sugar: Sweetens the filling with a silky finish.
2 tbsp pumpkin puree: Keeps the filling moist and intensifies pumpkin flavor.
1/4 tsp pumpkin pie spice: Echoes the cookie’s spice for harmony in every bite.
1/2 tsp vanilla extract: Rounds out the filling’s flavor beautifully.

How to Make Pumpkin Oatmeal Cream Pies Recipe

Step 1: Mix the Dry Ingredients

Begin by whisking together the all-purpose flour, old-fashioned oats, baking soda, salt, and that fantastic pumpkin pie spice. This blend not only ensures the even distribution of your leavening and spices but also makes your cookies burst with warm, autumnal flavor in every bite.

Step 2: Cream Butter and Sugars

In a separate bowl, cream the softened butter with both brown and granulated sugars until the mixture is light, fluffy, and pale. This step is crucial because it creates the perfect base for your cookies’ tender texture and slightly crisp edges, so don’t rush it!

Step 3: Add Egg, Pumpkin Puree, and Vanilla

Next, beat in the egg until fully incorporated, followed by the pumpkin puree and vanilla extract. Watch as the dough takes on a beautiful orange hue — that’s your sign that luscious pumpkin flavor is on its way!

Step 4: Combine Dry and Wet Ingredients

Gradually fold in your dry mixture, stirring gently until you have a cohesive dough. Avoid overmixing here to keep your cookies delightfully soft and tender.

Step 5: Bake the Cookies

Using a cookie scoop or spoon, portion out the dough onto a prepared baking sheet, leaving room for spreading. Bake at 350°F (175°C) for 10 to 12 minutes until the edges are set but the centers remain soft. These cookies will be perfectly chewy, with just enough structure to hold that generous cream filling.

Step 6: Enjoy the Aroma

As these cookies bake, your kitchen will fill with the intoxicating scent of pumpkin and warming spices — a true sign that autumn’s best treat is near!

Step 7: Prepare the Creamy Pumpkin Filling

While the cookies cool, whip together the cream cheese, butter, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract until smooth and fluffy. This filling is the luscious heart of your Pumpkin Oatmeal Cream Pies Recipe, perfectly spiced and sweetened to complement the cookies.

Step 8: Assemble the Cream Pies

Once the cookies have completely cooled, generously spread the creamy filling on the bottom of one cookie and sandwich with another on top. Press lightly so the filling spreads to the edges, and just like that, your Pumpkin Oatmeal Cream Pies are ready to be devoured!

How to Serve Pumpkin Oatmeal Cream Pies Recipe

Garnishes

Adding a sprinkle of crushed toasted pecans or a light dusting of pumpkin pie spice on top of the assembled pies amps up the flavor and gives a lovely rustic finish. If you’re feeling fancy, a drizzle of caramel sauce makes for a stunning presentation and an extra layer of sweetness.

Side Dishes

These cream pies pair wonderfully with a hot cup of chai tea, coffee, or even a glass of cold milk for dipping. Fresh autumn fruits like spiced apples or pear slices serve as a bright, crisp contrast to the creamy, rich pies.

Creative Ways to Present

Serve Pumpkin Oatmeal Cream Pies Recipe on a wooden board lined with parchment paper for a cozy farm-to-table vibe. You can also stack them high on a pretty cake stand to impress guests or wrap them individually in wax paper tied with twine as charming homemade gifts.

Make Ahead and Storage

Storing Leftovers

Store your leftover Pumpkin Oatmeal Cream Pies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, it’s best to refrigerate them to keep the creamy filling from softening too much.

Freezing

To freeze, arrange the assembled cream pies in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or bag, layering them with parchment paper to prevent sticking. They can be frozen for up to 2 months without losing flavor or texture.

Reheating

For a fresh-out-of-the-oven feel, thaw frozen pies at room temperature and warm them gently in a microwave for about 10-15 seconds. Avoid overheating to keep the filling perfectly creamy and the cookies soft.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly and is the most convenient option for consistent flavor and texture in your Pumpkin Oatmeal Cream Pies Recipe.

What if I don’t have pumpkin pie spice?

No worries! You can easily make your own by mixing cinnamon, nutmeg, ginger, and a pinch of cloves or allspice. This way you control the spice levels exactly to your liking.

Can I make these cookies gluten-free?

Yes, replacing the all-purpose flour with a gluten-free blend works well, just make sure your oats are certified gluten-free to avoid cross-contamination.

How do I get the filling to be firm enough for sandwiching?

Make sure your cream cheese and butter are softened but not melted before whipping. Also, chilling the filling for 30 minutes can help firm it up for easier assembly.

Can I substitute the cream cheese with something else?

You can try mascarpone or a thick Greek yogurt, but cream cheese gives the best texture and tanginess. Substitutes might alter the filling’s consistency and flavor slightly.

Final Thoughts

Making the Pumpkin Oatmeal Cream Pies Recipe is like wrapping yourself in a cozy blanket of flavors and textures that celebrate all things pumpkin and fall. Each bite offers a little moment of joy that feels both nostalgia-filled and fresh. If you’re on the hunt for a crowd-pleasing dessert or a seasonal treat to brighten up your day, this recipe is undoubtedly one to try. Get ready to bake, feast, and share these charming little pies with everyone you love!