Pumpkin Oatmeal Cream Pies: 7 Secrets to Soft & Chewy Fall Cookies

Name: Pumpkin Oatmeal Cream Pies: 7 Secrets to Soft & Chewy Fall Cookies
Prep time: 1 h
Cook time: 15 min
Total time: PT-488084H3M41S
Cuisine: American
Ingredients: Pumpkin puree (blotted to ¾ cup); Old‑fashioned rolled oats (2¼ cups); All‑purpose flour (1⅔ cups); Baking soda (1 tsp); Salt (½ tsp); Ground cinnamon (1 tsp); Pumpkin pie spice (2 tsp); Unsalted butter, softened (1 cup); Granulated sugar (1 cup); Brown sugar (½ cup, packed); Egg yolk (1); Vanilla extract (1 tsp); Full‑fat brick-style cream cheese, softened (8 oz); Unsalted butter, softened (¼ cup); Confectioners’ sugar (1½ cups); Vanilla extract (½ tsp); Pumpkin pie spice (½ tsp); Pinch of salt

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🍪 Introduction: Cozy Up with These Pumpkin Oatmeal Cream Pies

Fall isn’t just a season—it’s a flavor. As the leaves turn and the air crisps up, kitchens across the country start to fill with the warm aroma of cinnamon, nutmeg, and pumpkin spice. And if you’re on the hunt for the ultimate fall treat, look no further than these Pumpkin Oatmeal Cream Pies.

Imagine this: two soft and chewy Pumpkin Oatmeal Cream Pies, delicately spiced and made with real pumpkin puree, hugging a dreamy layer of tangy-sweet cream cheese filling. It’s the dessert mash-up you didn’t know you needed—a nostalgic nod to childhood oatmeal cream pies, reinvented with rich autumn vibes.

Whether you’re baking for a cozy weekend at home or prepping your holiday cookie tray early, these sandwich cookies check every box. They’re freezer-friendly, crowd-pleasing, and totally make-ahead friendly. But what really sets them apart? A few key techniques (like blotting your pumpkin puree!) that guarantee tender, perfectly chewy cookies every time.

So grab your mixing bowls and your favorite fall playlist—this Pumpkin Oatmeal Cream Pies recipe is about to become a seasonal staple in your kitchen.

🍂 What Are Pumpkin Oatmeal Cream Pies?

Pumpkin Oatmeal Cream Pies are the ultimate fall-inspired upgrade to a classic treat. Think of them as the cozy cousin of the store-bought oatmeal cream pies you grew up with—only softer, fresher, and packed with rich autumn flavor.

Each Pumpkin Oatmeal Cream Pie starts with two soft-baked pumpkin oatmeal cookies. They’re tender, chewy, and spiced with cinnamon and pumpkin pie spice for that unmistakable fall aroma. Real pumpkin puree gives them moisture and depth, while old-fashioned rolled oats add hearty texture and structure. These aren’t your average cookies—they’re pillowy and satisfying with just the right amount of bite.

Sandwiched between the cookies is a thick swirl of tangy cream cheese filling that’s lightly sweetened and spiced. It’s the perfect contrast to the warm, earthy flavors of the cookies—making every bite balanced, flavorful, and irresistible.

Compared to traditional oatmeal cream pies, this version offers more natural flavors and a texture that’s both soft and substantial. Whether you’re baking for a fall gathering or just craving something sweet and spiced, Pumpkin Oatmeal Cream Pies deliver all the nostalgia with a seasonal twist.

❤️ Why You’ll Love This Recipe

There’s a reason Pumpkin Oatmeal Cream Pies are quickly becoming a fall favorite—and it’s not just because they taste like autumn in cookie form. Here’s why this cozy, chewy dessert deserves a spot in your seasonal baking lineup:

🍁 Packed with Fall Flavor

From the pumpkin puree to the warm blend of cinnamon and pumpkin pie spice, every bite of these Pumpkin Oatmeal Cream Pies is bursting with rich, aromatic flavor that screams sweater weather.

👩‍🍳 Homemade Comfort with a Bakery-Style Finish

These cream pies are soft, chewy, and indulgent—but easy enough to make in your own kitchen. No preservatives, no shortcuts—just homemade goodness that looks and tastes like it came from your favorite café.

🧁 Tangy Cream Cheese Filling

The smooth, spiced cream cheese layer balances the sweet pumpkin cookies with just the right tang. It’s thick, spreadable, and stable enough to sandwich like a pro.

🧊 Freezer-Friendly & Make-Ahead Ready

Need to prep for a holiday or save some for later? You can freeze both the cookie dough and baked cookies (before filling), making these Pumpkin Oatmeal Cream Pies perfect for entertaining.

🛠️ Beginner-Friendly with Pro Tips

Even if you’ve never made sandwich cookies before, you’ll be guided with success tips—from blotting the pumpkin to shaping the cookies just right. The result? Consistently perfect pies.

Whether you’re baking for Halloween, Thanksgiving, or just a crisp weekend afternoon, these Pumpkin Oatmeal Cream Pies are the kind of treat that turns simple ingredients into sweet seasonal memories.

🧂 Ingredient Breakdown: Real Pumpkin & Rolled Oats Are the Secret

The magic of these Pumpkin Oatmeal Cream Pies lies in the way each ingredient contributes to their soft texture, warm flavor, and creamy center. Here’s what you need and why it matters.

🎃 Pumpkin Puree (1 cup, blotted to ¾ cup)

This key ingredient gives Pumpkin Oatmeal Cream Pies their signature taste and moisture. But since pumpkin is nearly 90% water, blotting the puree between paper towels is crucial. Removing that excess moisture results in a thicker, richer base that prevents soggy cookies and promotes that perfectly chewy bite.

Substitution Tip: Homemade pumpkin puree works too—just make sure it’s very thick and well-drained.

🥣 Old-Fashioned Rolled Oats (2¼ cups)

These add texture and structure to your Pumpkin Oatmeal Cream Pies, making them delightfully chewy without being dry. Rolled oats hold up during baking, unlike quick oats which can make the dough crumbly or dry.

Avoid: Quick oats—they break down too much and throw off the cookie’s structure.

🧁 All-Purpose Flour (1⅔ cups)

Flour gives your cookies their shape and strength. In these Pumpkin Oatmeal Cream Pies, the flour balances the soft pumpkin and oats for that perfect sandwich consistency. Always spoon and level to avoid over-measuring.

🧂 Cinnamon & Pumpkin Pie Spice (1 tsp + 2 tsp)

No fall cookie is complete without spice. These two flavor boosters bring warmth and depth. The pumpkin pie spice blends nutmeg, cloves, allspice, and ginger to round out the flavor profile of your Pumpkin Oatmeal Cream Pies.

DIY Tip: Mix ½ tsp each of ground ginger, allspice, and nutmeg, ¼ tsp cloves, and ¼ tsp extra cinnamon.

🧈 Unsalted Butter (1 cup total)

Butter adds rich flavor and helps both the cookies and the filling come together smoothly. Softened butter is key to creaming with sugar for fluffy, soft cookie dough.

🍬 Sugars (1 cup granulated + ½ cup packed brown sugar)

Granulated sugar ensures sweetness and crisp edges, while brown sugar adds moisture and depth, helping your Pumpkin Oatmeal Cream Pies stay soft for days.

🥚 Egg Yolk (1 only)

You only need the yolk! Pumpkin puree already adds moisture, and the egg yolk helps bind the dough while adding extra richness.

🍦 Full-Fat Cream Cheese (8 oz brick-style)

This is the heart of your filling. Brick-style cream cheese is firm and blends into a smooth, tangy center. It perfectly complements the soft pumpkin cookies.

Avoid: Whipped or tub-style cream cheese—it’s too soft and can make your filling runny.

🍰 Confectioners’ Sugar (1½ cups)

This smooth, sweet sugar dissolves perfectly into the cream cheese filling, giving it body and structure without graininess.

🧂 Pure Vanilla Extract & Salt

Vanilla enhances sweetness, while a pinch of salt sharpens the flavor and balances the spices. Both are used in the cookies and the filling to ensure your Pumpkin Oatmeal Cream Pies have a well-rounded, crave-worthy taste.

Pumpkin oatmeal cream pie ingredients including oats, pumpkin puree, and spices arranged on a fall-themed rustic table — **Don’t miss out—share and pin this recipe on Pinterest today!**

👩‍🍳 Step-by-Step Instructions for Pumpkin Oatmeal Cream Pies

Making Pumpkin Oatmeal Cream Pies from scratch may sound fancy, but it’s actually super straightforward with the right guidance. Follow these detailed steps for chewy cookies and smooth filling every time.

🔪 Step 1: Blot the Pumpkin Puree

This might be the most unusual but most important step. Place your pumpkin puree in a paper towel-lined bowl and gently press with additional paper towels to soak up excess moisture. Keep going until you’re left with about ¾ cup of blotted puree. This step ensures your Pumpkin Oatmeal Cream Pies are chewy—not cakey.

🔥 Step 2: Preheat & Prep

Set your oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone mats. This helps the cookies bake evenly and prevents sticking.

🥣 Step 3: Mix Dry Ingredients

In a medium bowl, whisk together:

2¼ cups rolled oats
1⅔ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
2 tsp pumpkin pie spice

This ensures even spice distribution and prevents clumps.

🧈 Step 4: Cream the Butter & Sugars

In a large bowl using a mixer (hand or stand with paddle attachment), cream:

1 cup softened unsalted butter
1 cup granulated sugar
½ cup brown sugar

Beat on medium-high for about 3 minutes, until light and fluffy. Scrape down the sides as needed.

🥚 Step 5: Add Wet Ingredients

Mix in:

1 egg yolk
1 tsp vanilla extract
The blotted pumpkin puree

Beat until well combined and smooth.

🥄 Step 6: Combine Wet & Dry

Add your dry ingredients to the wet mix. Start on low speed and increase to medium as the dough comes together. It will be soft, sticky, and creamy—perfect for scooping.

🍪 Step 7: Scoop & Flatten

Using a medium cookie scoop (about 1½ tablespoons of dough), drop mounds of dough onto your baking sheets, spacing them about 3 inches apart. Flatten slightly with the back of a spoon—these cookies won’t spread much on their own.

⏱️ Step 8: Bake

Bake for 14–16 minutes, or until the edges are lightly golden. They should look set but still soft in the center. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack.

💡 Pro Tip: If cookies come out misshapen, gently push the edges inward with a spoon while still warm to form perfect circles.

🍥 Step 9: Make the Cream Cheese Filling

In a clean bowl, beat together:

8 oz softened brick-style cream cheese
¼ cup unsalted butter
1½ cups confectioners’ sugar
½ tsp vanilla extract
½ tsp pumpkin pie spice
Pinch of salt

Start on low speed, then beat on high until smooth, thick, and creamy.

🍪 Step 10: Assemble Your Pumpkin Oatmeal Cream Pies

Once cookies are completely cool, spread or pipe the filling on the flat side of half the cookies. Sandwich with the remaining cookies.

📍 Use a piping bag with Wilton 2A tip for bakery-style swirls.

Hands piping cream cheese filling onto pumpkin oatmeal cookies before sandwiching — **Don’t miss out—share and pin this recipe on Pinterest today!**

🔧 Tips for Perfect Pumpkin Oatmeal Cream Pies

Want bakery-level results? These Pumpkin Oatmeal Cream Pies turn out best when you apply a few simple—but crucial—techniques. Here’s how to master the texture, flavor, and appearance of your fall-favorite cookie sandwiches.

📉 1. Blot the Pumpkin Thoroughly

The moisture in pumpkin puree can make your cookies too cakey. To get that dense, chewy texture Pumpkin Oatmeal Cream Pies are known for, press the puree between paper towels until it thickens. Aim for about ¾ cup of blotted puree.

🥶 2. Chill the Dough (Optional, But Smart)

While not required, chilling the dough for 30 minutes firms it up and helps control spreading. This is especially useful if your kitchen is warm or if you want thicker cookies for your Pumpkin Oatmeal Cream Pies.

🥄 3. Flatten Dough Before Baking

These cookies don’t spread on their own. Lightly pressing the dough mounds with a spoon ensures evenly shaped cookies perfect for sandwiching.

Consistent cookie size is key for successful Pumpkin Oatmeal Cream Pies. A medium cookie scoop helps you portion dough evenly so each sandwich fits just right.

🥄 5. Reshape with the Spoon Trick

If your cookies come out a bit wonky, gently push the edges back into shape immediately after baking. This helps give your pies a polished, professional appearance.

⏲️ 6. Cool Completely Before Filling

Even slightly warm cookies can melt your filling. Make sure each cookie is completely cooled to room temperature before assembling your Pumpkin Oatmeal Cream Pies.

🧈 7. Stick with Brick-Style Cream Cheese

Tubs of cream cheese are too soft and can lead to runny filling. For the rich, pipeable texture that holds up, always use full-fat, brick-style cream cheese.

❄️ 8. Store Smart

Keep filled Pumpkin Oatmeal Cream Pies in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate for up to 7 days. Bring to room temp before serving for the best flavor and texture.

These small tweaks add up to big results. Whether it’s your first batch or your fiftieth, following these tips guarantees your Pumpkin Oatmeal Cream Pies come out soft, spiced, and seriously irresistible every time.

🌟 Recipe Variations You’ll Love

One of the best things about Pumpkin Oatmeal Cream Pies is how easily they can be adapted to suit different tastes and dietary needs. Whether you’re going gluten-free, dairy-free, or just craving a flavor twist, these creative variations let you customize your cookie sandwiches without sacrificing that chewy, creamy magic.

🌾 1. Gluten-Free Pumpkin Oatmeal Cream Pies

Swap the all-purpose flour for a 1:1 gluten-free baking blend. Make sure your oats are certified gluten-free as well. The result? All the chewy satisfaction of the original, minus the gluten.

🥥 2. Dairy-Free or Vegan Option

Replace butter with vegan baking sticks or refined coconut oil, and use a dairy-free cream cheese alternative for the filling. For the egg yolk, sub in a flax egg (1 tbsp ground flax + 2.5 tbsp water, rested 5 mins). These Pumpkin Oatmeal Cream Pies stay soft and delicious, even without the dairy.

🍫 3. Chocolate Chip Pumpkin Cream Pies

Add ½ cup mini chocolate chips to the cookie dough for a little extra indulgence. The melty chocolate combined with pumpkin and spice is a dreamy fall dessert mash-up.

🌰 4. Nutty Version with Chopped Pecans or Walnuts

Fold in ½ cup finely chopped pecans or walnuts to add crunch and a hint of toasty flavor. It gives your Pumpkin Oatmeal Cream Pies a rustic, homemade feel.

🍌 5. Banana-Pumpkin Oatmeal Cream Pies

Swap ¼ cup of the pumpkin puree with mashed ripe banana for a subtle banana bread vibe. It adds natural sweetness and a soft texture that pairs beautifully with the cream cheese filling.

🌿 6. Extra-Spiced or Ginger-Lovers Version

Want to dial up the spice? Add ¼ tsp ground ginger or a pinch of cayenne for warmth. You can also roll the cookie dough balls in cinnamon sugar before baking for a snickerdoodle-style edge.

These creative riffs let you turn your favorite Pumpkin Oatmeal Cream Pies into something new every time. Whether you’re tweaking for dietary reasons or just for fun, there’s a variation here that’ll fit the moment.

❓ FAQs: Your Pumpkin Oatmeal Cream Pie Questions Answered

Got questions about making, storing, or customizing your Pumpkin Oatmeal Cream Pies? Here are the most common ones, answered with tips to help you bake with confidence.

1. Can I use quick oats instead of rolled oats?

Not recommended. Quick oats break down during mixing and baking, which can make your cookies dry and crumbly. Stick with old-fashioned rolled oats for the best texture in your Pumpkin Oatmeal Cream Pies.

2. Why do I have to blot the pumpkin puree?

Pumpkin is nearly 90% water. If you don’t blot it, the excess moisture can make your cookies cakey and cause them to spread too much. Blotting gives your Pumpkin Oatmeal Cream Pies a dense, chewy structure.

3. Can I make these without cream cheese?

Yes! You can substitute marshmallow fluff, buttercream, or a dairy-free frosting. The flavor and texture will change, but they’ll still be delicious.

4. How long do the cookies stay fresh?

Filled Pumpkin Oatmeal Cream Pies stay fresh at room temperature for 1 day or in the fridge for up to 1 week. Unfilled cookies can be frozen for up to 3 months.

5. Can I freeze the cookie dough?

Absolutely. Scoop the dough into balls and freeze them on a tray. Once frozen, store in a zip-top bag for up to 3 months. Bake straight from frozen, adding 1–2 extra minutes.

6. How do I keep the filling from getting runny?

Use full-fat brick cream cheese and softened butter. If the filling is too soft, chill it for 10–15 minutes before piping.

If you’re looking for a cookie that captures everything we love about fall—warm spices, soft textures, creamy fillings—Pumpkin Oatmeal Cream Pies are the answer. They’re nostalgic, homemade, and full of cozy flavor in every bite.

From the chewy pumpkin-oatmeal base to the tangy-sweet cream cheese filling, this recipe checks every box for the perfect seasonal dessert. Whether you’re baking a batch for your family, preparing ahead for a holiday party, or just craving something sweet and spiced, these cookie sandwiches deliver every time.

And the best part? With make-ahead and freezer-friendly options, you can enjoy them now or stash a few for later. Don’t forget to experiment with the fun variations—or create your own twist!

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