Pumpkin Oatmeal Cream Pies
These Pumpkin Oatmeal Cream Pies are soft, chewy pumpkin oatmeal sandwich cookies filled with fluffy spiced cream cheese frosting. Made with pumpkin puree, brown sugar, molasses, old-fashioned oats, cinnamon, and pumpkin pie spice, they are an easy homemade fall dessert for Halloween, Thanksgiving, cookie trays, and cozy baking days.
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.