Pumpkin Spice Oatmeal Creme Pies: Fall’s Ultimate Treat

When the crisp air of fall rolls in, nothing beats the warm, comforting flavors of pumpkin spice. These pumpkin spice oatmeal creme pies combine a tender, spiced oatmeal cookie with a luscious, creamy filling for a dessert that’s both nostalgic and utterly delicious. Whether you’re baking for a cozy night at home or sharing with friends, these pies will quickly become your seasonal favorite.

this Recipe

This recipe is straightforward and rewarding. You’ll love how the pumpkin and classic fall spices blend seamlessly with hearty oats, all sandwiched with a smooth, sweet vanilla creme. Get ready to treat yourself and your loved ones to these delightful pumpkin spice oatmeal creme pies!

Why You’ll Love This Recipe

• Perfect balance of pumpkin spice and hearty oatmeal flavor.
• Soft, chewy cookies with a creamy, melt-in-your-mouth filling.
• Great for fall gatherings or as a cozy homemade treat.
• Uses pantry staples plus simple pumpkin puree.
• Can be made ahead and stored for easy snacking.

Ingredients

Gather these ingredients to make about 12 pumpkin spice oatmeal creme pies. The recipe includes the spiced oatmeal cookies and the creamy filling.

• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• For the filling:
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream (more if needed)

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 35 minutes
• Servings: 12 pies
• Calories: Approximately 220 per pie

How to Make pumpkin spice oatmeal creme pies

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a bowl, whisk together the flour, oats, baking soda, salt, cinnamon, nutmeg, cloves, and ginger; set aside.
3. Using a mixer, cream the softened butter with brown sugar and granulated sugar until light and fluffy, about 3 minutes.
4. Add the egg, pumpkin puree, and vanilla extract to the butter mixture and beat until fully combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
6. Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing about 2 inches apart. Flatten each slightly with the back of a spoon.
7. Bake for 10-12 minutes, or until edges are lightly golden. Let the cookies cool completely on wire racks.
8. While the cookies cool, prepare the filling: beat the softened butter until creamy. Gradually add powdered sugar, beating well between additions. Mix in vanilla and heavy cream until smooth and fluffy. Adjust cream quantity for desired consistency.
9. Once cookies are cool, spread about a tablespoon of filling on the bottom side of one cookie and sandwich with another. Repeat with remaining cookies.

Tips for the Best Results

• Make sure the pumpkin puree is well-drained to avoid soggy dough.
• Use old-fashioned oats for the best texture; instant oats will make the cookies too soft.
• Chill the dough for 15 minutes if too soft to handle easily.
• Allow cookies to cool completely before filling to prevent melting the cream.
• Store in an airtight container to keep the cookies soft and filling fresh.

Storage and Reheating

Store your pumpkin spice oatmeal creme pies in an airtight container in the refrigerator for up to 5 days. This keeps the filling firm and the cookies fresh. Avoid storing at room temperature as the filling can soften too much.

For longer storage, freeze the pies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before enjoying. Reheating isn’t typically necessary, but you can warm a pie in the microwave for 10-15 seconds for a cozy treat.

Frequently Asked Questions

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree because canned pumpkin pie filling contains added sugars and spices that might alter the flavor and texture of the cookies. Pure pumpkin puree gives you full control over the spice balance.

Are these pies gluten-free?

This recipe uses all-purpose flour and oats, which typically contain gluten. To make it gluten-free, substitute with gluten-free flour and certified gluten-free oats, but the texture may vary slightly.

Can I make the filling dairy-free?

Yes! Use a dairy-free butter substitute and a non-dairy milk or cream alternative. The texture might be a little different but still delicious.

How do I keep the cookies soft?

Store the cookies in an airtight container at room temperature or in the fridge. Avoid overbaking and ensure you cool them completely before filling to maintain softness.