Pumpkin Oatmeal Cream Pies Recipe

Introduction

These Pumpkin Oatmeal Cream Pies are a delightful autumn treat that combines soft pumpkin-spiced cookies with a luscious cream cheese filling. Perfect for cozy afternoons or festive gatherings, they offer a comforting blend of flavors and textures.

Ingredients

• 1 cup (226g) pumpkin puree
• 2 and 1/4 cups (191g) old-fashioned whole rolled oats
• 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 teaspoons store-bought or homemade pumpkin pie spice
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
• 1 and 1/2 cups (180g) confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon store-bought or homemade pumpkin pie spice
• Pinch of salt, to taste

Instructions

1. Step 1: Blot the pumpkin by placing the puree in a paper towel-lined bowl. Press another paper towel on top to remove excess moisture. You should have about 3/4 cup (170g) after blotting. Set aside the pumpkin.
2. Step 2: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
3. Step 3: In a medium bowl, whisk together oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
4. Step 4: In a large bowl, beat the butter, granulated sugar, and brown sugar on medium-high speed until creamy, about 3 minutes. Add the egg yolk and vanilla extract, beating until combined. Mix in the blotted pumpkin until fully incorporated.
5. Step 5: Gradually add the dry ingredients to the wet mixture. Mix on low speed until combined, then increase to medium speed and beat until smooth. The dough will be soft and sticky.
6. Step 6: Using a medium cookie scoop, drop about 1 and 1/2 tablespoons (25–30g) of dough onto the prepared baking sheets, spacing cookies about 3 inches apart. Flatten each ball slightly with the back of a spoon.
7. Step 7: Bake for 14–16 minutes until the edges are lightly browned and set. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. If cookies spread unevenly, gently reshape them with a spoon while warm.
8. Step 8: To make the filling, beat cream cheese and butter on high speed until smooth and creamy, about 1 minute. Add confectioners’ sugar, pumpkin pie spice, vanilla, and salt. Beat on low speed to combine, then increase speed to high until fluffy.
9. Step 9: Spread or pipe the filling onto the bottom side of half the cooled cookies. Top with the remaining cookies, pressing gently to sandwich.
10. Step 10: Store leftover cookies at room temperature for up to 1 day or refrigerate for up to 1 week to keep the filling fresh.

Tips & Variations

• Blotting the pumpkin puree is key to preventing soggy cookies and ensuring the right dough consistency.
• You can substitute pumpkin pie spice with a mix of ground cinnamon, nutmeg, ginger, and cloves for a homemade blend.
• For a dairy-free version, use vegan butter and cream cheese alternatives.
• If you prefer a firmer filling, chill it briefly before assembling the cookies.

Storage

Store the assembled pumpkin oatmeal cream pies at room temperature for up to 1 day in an airtight container. For longer freshness, keep them refrigerated for up to one week. When ready to enjoy, allow chilled cookies to come to room temperature or warm slightly for a softer bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly as long as it is pure pumpkin and not pumpkin pie filling, which contains added spices and sweeteners.

How do I prevent the cookies from spreading too much while baking?

Pressing the cookie dough balls slightly flat before baking helps control spreading. Also, chilling the dough briefly is an option if your kitchen is warm, though it’s not necessary with this recipe.

Pumpkin Oatmeal Cream Pies Recipe

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★★★★★

4.6 from 150 reviews

• Author: Elara
• Total Time: 50 minutes
• Yield: About 24 cream pies 1x

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Description

These Pumpkin Oatmeal Cream Pies combine soft pumpkin-spiced oatmeal cookies with a luscious cream cheese filling, creating the perfect autumnal treat. With warm spices and a creamy center, these pies are a delightful blend of textures and flavors, ideal for fall gatherings or cozy everyday snacking.

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Ingredients

Scale 1x2x3x

Cookie Ingredients

• 1 cup (226g) pumpkin puree
• 2 and 1/4 cups (191g) old-fashioned whole rolled oats
• 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 teaspoons store-bought or homemade pumpkin pie spice
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 egg yolk, at room temperature
• 1 teaspoon pure vanilla extract

Filling Ingredients

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
• 1 and 1/2 cups (180g) confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon store-bought or homemade pumpkin pie spice
• Pinch of salt, to taste

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Instructions

1. Blot the pumpkin: Line a medium bowl with two paper towels and place the pumpkin puree inside. Use another paper towel to press down and blot out any excess moisture. After blotting, ensure you have about 3/4 cup (170g) of pumpkin. Discard the paper towels and set the blotted pumpkin aside.
2. Preheat the oven: Set your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
3. Mix dry ingredients: In a medium bowl, whisk together the oats, all-purpose flour, baking soda, salt, cinnamon, and pumpkin pie spice until evenly combined.
4. Cream butter and sugars: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter with granulated and brown sugars on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
5. Add wet ingredients: Add the egg yolk and vanilla extract to the creamed butter and sugars. Beat on high speed until well incorporated. Then add the blotted pumpkin and beat again on high speed to combine thoroughly.
6. Combine wet and dry ingredients: Add the dry mixture to the wet ingredients. Mix on low speed until just incorporated, then increase to medium speed and beat until the dough is creamy, soft, and sticky.
7. Form cookies: Using a medium cookie scoop, scoop about 1 1/2 tablespoons (25–30g) of dough per cookie onto the prepared baking sheets, spacing them about 3 inches apart. Use the back of a spoon to slightly flatten each cookie dough ball as they won’t spread much during baking.
8. Bake the cookies: Bake for 14–16 minutes or until lightly browned and set on the edges. Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. If any cookies spread unevenly, gently reshape them with a spoon while warm.
9. Make the filling: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese and butter on high speed until smooth and creamy, about 1 minute. Add the confectioners’ sugar, pumpkin pie spice, vanilla extract, and a pinch of salt. Beat on low speed until sugar is incorporated, then increase to high speed and beat until the filling is smooth and fluffy.
10. Assemble the cream pies: Pipe or spread the cream cheese filling on the flat (bottom) side of half the cooled cookies. Top each with a remaining cookie, flat side down, to create sandwiches. For piping, a Wilton 2A tip works well, but spreading with a small spatula is fine too.
11. Storage: Store leftover pumpkin oatmeal cream pies covered at room temperature for up to 1 day. To keep the creamy filling fresh, store them in the refrigerator for up to 1 week.

Notes

• Be sure to blot the pumpkin puree well to avoid excess moisture in the cookies which can affect their texture.
• The cookies don’t spread much, so flattening the dough balls before baking is important for even shape.
• If homemade pumpkin pie spice is not available, store-bought blends will work fine.
• The cream cheese filling should be smooth and creamy to ensure easy spreading or piping.
• For best flavor and texture, use full-fat cream cheese and unsalted butter at room temperature.
• If you want softer cookies, reduce baking time slightly; for crisper cookies, bake a minute or two longer.
• These cream pies keep well refrigerated but bring to room temperature before serving for the best texture and flavor.

• Prep Time: 20 minutes
• Cook Time: 16 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pumpkin oatmeal cookies, pumpkin cream pies, fall dessert, cream cheese filling, pumpkin spice cookies, autumn treats