Soft and Creamy Fall Cookies
These Pumpkin Oatmeal Cream Pies are soft pumpkin oatmeal sandwich cookies filled with a fluffy spiced cream cheese filling. The cookies are warmly flavored with pumpkin puree, brown sugar, cinnamon, and pumpkin pie spice, while old-fashioned oats add a chewy, hearty texture.
They are a cozy homemade fall treat for Halloween, Thanksgiving, bake sales, lunchboxes, holiday cookie trays, and weekend baking. Think of them as a seasonal twist on classic oatmeal cream pies—with real pumpkin flavor and a tangy, creamy filling.
Why you’ll love these pumpkin oatmeal cream pies
Soft pumpkin oatmeal cookies
These cookies are tender and soft, not dry or crunchy. Pumpkin puree adds moisture, while butter, brown sugar, and a little molasses create a soft, chewy texture with a deeper caramel-like flavor.
Old-fashioned rolled oats give the cookies their signature oatmeal texture. They also make the cookies sturdy enough to hold the cream filling without breaking apart.
Warm fall spices in every bite
Pumpkin pie spice, cinnamon, nutmeg, ginger, and cloves bring classic autumn flavor to these sandwich cookies. The spice blend pairs naturally with pumpkin, brown sugar, oats, and the tangy cream cheese filling.
The finished cookies taste like a combination of pumpkin bread, soft oatmeal cookies, and a bakery-style whoopie pie.
Fluffy spiced cream cheese filling
The filling uses full-fat block cream cheese, butter, powdered sugar, vanilla, and a little pumpkin pie spice. It is smooth, fluffy, lightly tangy, and sweet enough to balance the spiced pumpkin oatmeal cookies.
Pumpkin oatmeal cream pie recipes commonly pair soft pumpkin oatmeal cookies with a cream cheese-based filling flavored with vanilla and fall spices.sallysbakingaddiction+2
A make-ahead fall dessert
You can bake the cookies a day ahead and assemble the cream pies when ready to serve. The filled cookie sandwiches are delicious after a short chill because the filling firms slightly and the flavors have time to blend.
They are perfect for a dessert platter with apple cider cookies, pumpkin pie cheesecake truffles, apple dapple cake, or Halloween treats.
Ingredients for pumpkin oatmeal cream pies
Pumpkin puree and oats
Use pure canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains extra sugar and spices, which can make the cookie dough too sweet or too soft.
Use old-fashioned rolled oats for the best chewy texture. Quick oats can work in a pinch, but they absorb moisture differently and create a softer, less textured cookie.
Butter, brown sugar, and molasses
Unsalted butter creates a tender cookie, while brown sugar adds moisture and a mild molasses flavor. A small amount of molasses deepens the color and makes the cookies taste more like classic oatmeal cream pies.
If you do not have molasses, use an extra tablespoon of brown sugar. The cookies will still be delicious, although they will have a lighter color and less rich flavor.
Flour, baking soda, and spices
All-purpose flour gives the cookies structure. Baking soda helps the cookies spread slightly and keeps them tender.
Pumpkin pie spice adds a ready-made fall spice blend. Cinnamon adds extra warmth, while salt balances the sweetness.
Cream cheese filling ingredients
Use full-fat block cream cheese and unsalted butter, both softened to room temperature. Powdered sugar makes the filling smooth, while vanilla and pumpkin pie spice provide flavor.
Do not use spreadable cream cheese from a tub. It contains more moisture and can make the filling too soft.
How to make pumpkin oatmeal cream pies
Step 1: Mix the cookie dough
In a medium bowl, whisk together the flour, oats, baking soda, pumpkin pie spice, cinnamon, and salt.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy. Add the egg yolk, pumpkin puree, molasses, and vanilla extract. Beat until smooth.
Add the dry ingredients to the pumpkin mixture and mix on low speed just until combined. The dough should be soft and thick.
Cover and chill the dough for 30 minutes. Chilling helps control spreading and makes the dough easier to scoop.
Step 2: Scoop and bake the pumpkin oatmeal cookies
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Use a 1½-tablespoon cookie scoop to portion the dough. Place the dough balls about 2 inches apart on the baking sheets. Slightly flatten each dough ball with damp fingers or the bottom of a glass, because the cookies do not spread a great deal on their own.
Bake for 10 to 12 minutes, until the edges are set and the centers look slightly soft. Do not overbake, or the cookies may become dry.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. The cookies must cool completely before filling.
Step 3: Make the spiced cream cheese filling
In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla extract, pumpkin pie spice, and salt.
Mix on low speed until the powdered sugar is incorporated, then beat on medium-high speed for 1 to 2 minutes until fluffy. Scrape down the sides of the bowl as needed.
If the filling feels too soft, refrigerate it for 10 to 15 minutes before assembling the cream pies.
Step 4: Assemble the cookie sandwiches
Match the cooled cookies into pairs of similar size. Turn half of the cookies flat-side up.
Pipe or spread about 2 tablespoons of filling onto each cookie. Top with the remaining cookies, gently pressing until the filling reaches close to the edges.
Refrigerate the assembled pumpkin oatmeal cream pies for 20 to 30 minutes before serving. This firms the filling and makes them easier to handle.
Cooling the cookies completely before filling and chilling the assembled cookie sandwiches are useful steps for a neater, firmer cream-pie filling.sallysbakingaddiction+1
Tips for soft pumpkin oatmeal cream pies
Measure pumpkin puree accurately
Pumpkin puree contains a lot of moisture. Using too much can make the cookies cakey or cause them to spread too much.
Measure ½ cup of pumpkin puree carefully. If your canned pumpkin seems watery, stir it well before measuring. For an even denser cookie, blot the measured puree gently with a paper towel before adding it to the dough.
Use old-fashioned rolled oats
Old-fashioned oats create a chewy texture and make the cookies feel like true oatmeal cream pies. Quick oats can make the dough softer and less textured.
Do not use steel-cut oats because they are too hard and will not soften properly during the short baking time.
Do not overbake the cookies
The cookies should look slightly underdone in the center when you remove them from the oven. They will continue setting on the hot baking sheet.
Start checking at 10 minutes. The edges should be lightly browned, but the centers should still look soft. This is the key to moist pumpkin oatmeal cookies.
Chill the filling if needed
Cream cheese filling can become soft in a warm kitchen. If the filling is too loose to pipe or spread neatly, refrigerate it for 10 to 15 minutes.
If you chill it longer and it becomes too firm, let it sit at room temperature for a few minutes, then stir it gently before filling the cookies.
Storage, freezing, and variations
How to store pumpkin oatmeal cream pies
Because these cookie sandwiches contain cream cheese filling, store them in an airtight container in the refrigerator. Place parchment paper between layers to prevent sticking.
They are best within 2 to 3 days, but they can be refrigerated for up to 4 days. Let them sit at room temperature for 10 to 15 minutes before serving for the softest cookie texture.
USDA food-safety guidance advises refrigerating perishable leftovers promptly and using refrigerated leftovers within 3 to 4 days.fsis.usda+1
Can you freeze pumpkin oatmeal cream pies?
Yes. For the best texture, freeze the baked cookies and filling separately:
- Freeze cooled, unfilled cookies in an airtight container for up to 2 months.
- Freeze the cream cheese filling in a freezer-safe container for up to 1 month.
- Thaw the cookies at room temperature and thaw the filling overnight in the refrigerator.
- Stir or re-whip the filling if needed, then assemble the cream pies.
You can also freeze fully assembled cream pies in a single layer for up to 1 month. Thaw them overnight in the refrigerator.
Make-ahead instructions
Bake the pumpkin oatmeal cookies up to 2 days ahead and store them in an airtight container. Make the cream cheese filling up to 2 days ahead and refrigerate it in a covered container.
Before assembling, let the filling soften for 10 to 15 minutes at room temperature, then stir or whip it briefly until smooth.
Easy recipe variations
- Marshmallow cream pies: Replace the cream cheese filling with marshmallow creme filling for a classic oatmeal cream pie style.
- Maple cream filling: Add ½ teaspoon maple extract to the filling.
- Chocolate chip pumpkin cookies: Fold ½ cup mini chocolate chips into the dough.
- Raisin oatmeal cream pies: Add ½ cup raisins or dried cranberries to the cookie dough.
- Nut-free: Keep the recipe as written, since it contains no nuts.
- Gluten-free: Use a 1-to-1 gluten-free baking flour and certified gluten-free rolled oats. Test the texture before publishing this variation as an official recipe option.
Pumpkin Oatmeal Cream Pies
Ingredients
For the pumpkin oatmeal cookies
- 1¼ cups all-purpose flour
- 1½ cups old-fashioned rolled oats
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg yolk at room temperature
- ½ cup canned pumpkin puree not pumpkin pie filling
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
For the spiced cream cheese filling
- 4 ounces full-fat block cream cheese softened
- ¼ cup unsalted butter softened
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- ⅛ teaspoon kosher salt
Instructions
- In a medium bowl, whisk together the flour, rolled oats, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy, about 2 minutes.
- Add the egg yolk, pumpkin puree, molasses, and vanilla extract. Beat until smooth.
- Add the dry ingredients to the wet ingredients. Mix on low speed just until combined. Do not overmix.
- Cover the dough and refrigerate for 30 minutes.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Scoop the chilled dough into 1½-tablespoon portions and place them 2 inches apart on the prepared baking sheets. Slightly flatten each dough ball with damp fingers or the bottom of a glass.
- Bake for 10 to 12 minutes, until the edges are set and lightly golden but the centers still look soft.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack. Cool completely before filling.
- To make the filling, beat the softened cream cheese and butter in a large bowl until smooth and creamy.
- Add the powdered sugar, vanilla, pumpkin pie spice, and salt. Mix on low speed until combined, then beat on medium-high speed for 1 to 2 minutes until light and fluffy.
- Match the cooled cookies into 12 pairs. Turn half of the cookies flat-side up.
- Pipe or spread about 2 tablespoons of cream cheese filling onto each bottom cookie. Top with the remaining cookies and gently press together.
- Refrigerate the assembled pumpkin oatmeal cream pies for 20 to 30 minutes before serving, until the filling is slightly firm.
Notes
- Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling. Too much pumpkin can make cookies cakey, so measure carefully.
- Oats: Old-fashioned rolled oats give the best chewy texture. Do not use steel-cut oats.
- Soft cookies: Remove the cookies when the edges are set but the centers still look a little soft. They finish setting as they cool.
- Filling: Use full-fat block cream cheese, not spreadable cream cheese from a tub.
- Make ahead: Bake cookies up to 2 days in advance and refrigerate the filling up to 2 days in advance. Assemble before serving.
- Storage: Keep assembled cream pies in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze unfilled cookies for up to 2 months, or freeze fully assembled cream pies for up to 1 month.
- Marshmallow variation: For a more traditional oatmeal cream pie, use marshmallow creme filling instead of cream cheese filling. Pumpkin oatmeal cream pies with marshmallow-style filling are also a common variation.
