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.

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-488084H3M44S
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

Description

Soft, chewy pumpkin oatmeal cookies are sandwiched with a spiced cream cheese filling—perfectly cozy and irresistibly indulgent. Follow these seven secrets for bakery-quality fall treats.

Ingredients

(Ingredient list as per the user-provided recipe above—for brevity, listed concisely)

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)

Filling:

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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Instructions

Blot pumpkin puree to ¾ cup.
Preheat oven to 350 °F (177 °C) and prepare baking sheets.
Whisk dry ingredients (oats, flour, baking soda, salt, cinnamon, pumpkin pie spice).
Cream butter and sugars until fluffy.
Add egg yolk, vanilla, and blotted pumpkin; mix well.
Combine dry ingredients and wet mix until soft, sticky dough forms.
Scoop (~1½ Tbsp) dough, flatten slightly, and bake 14–16 min until edges set. Cool fully.
For filling, beat cream cheese and butter, then add sugar, vanilla, spice, and salt until smooth.
Assemble sandwiches by piping or spreading filling between cooled cookies.

Notes

Blotting pumpkin ensures chewy texture—don’t skip.
Quick oats ruin texture—use only old-fashioned oats.
Use brick-style cream cheese for stable filling.
Cool cookies thoroughly before filling to prevent melting.

Store at room temperature for 1 day, refrigerated up to 1 week. Freeze unfilled or dough as desired.

Prep Time: 60 min (includes cooling)
Cook Time: 15 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cream pie
Calories: 320 kcal
Sugar: 28 g
Sodium: 15 g
Fat: -
Saturated Fat: -
Unsaturated Fat: -
Trans Fat: -
Carbohydrates: 42 g
Fiber: 2 g
Protein: 4 g
Cholesterol: -