Go Back
–+ servings
Pumpkin Oatmeal Cream Pies

Delicious Pumpkin Oatmeal Cream Pies You’ll Love This Fall

Enjoy these delightful Pumpkin Oatmeal Cream Pies, a perfect seasonal treat combining warm spices and creamy filling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 12 piles
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookies
  • 2 cups All-Purpose Flour Can be replaced with gluten-free flour for a gluten-free option.
  • 2 cups Old-Fashioned Oats Can substitute with an equal amount of flour for a smoother cookie.
  • 1 teaspoon Baking Soda Essential for cookie rise.
  • ½ teaspoon Salt Do not omit as it balances sweetness.
  • 2 teaspoons Pumpkin Pie Spice Can substitute with a mix of cinnamon and nutmeg if needed.
  • ½ cup Unsalted Butter Use softened butter for best texture.
  • 1 cup Brown Sugar Can be replaced with coconut sugar for a lower glycemic index.
  • ½ cup Granulated Sugar Can omit if you prefer less sweetness.
  • 1 large Egg Egg substitute can include flax egg for vegan options.
  • 1 cup Pumpkin Puree Ensure it's 100% pure pumpkin, not pie filling.
  • 1 teaspoon Vanilla Extract Essential for rounding out cookie flavor.
Cream Filling
  • 8 ounces Cream Cheese Can substitute with mascarpone cheese, Greek yogurt, or dairy-free cream cheese for a vegan option.
  • 2 cups Powdered Sugar Essential for creamy texture.

Equipment

  • mixing bowls
  • hand mixer
  • Baking sheets
  • Parchment paper
  • Cookie scoop
  • Wire Rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, salt, and pumpkin pie spice.
  3. Cream the softened butter with both brown sugar and granulated sugar until light and fluffy.
  4. Add the large egg, pumpkin puree, and vanilla extract to the butter-sugar mixture and beat until fully incorporated.
  5. Gradually fold the dry mixture into the wet mixture until just combined.
  6. Scoop rounded dough onto prepared baking sheets, 2 inches apart. Bake for 10-12 minutes.
  7. Allow cookies to cool on the baking sheets for about 5 minutes before transferring to a wire rack.
  8. Beat together cream cheese, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla until smooth.
  9. Spread the cream filling on the flat side of one cookie and top with another cookie to assemble.

Nutrition

Serving: 1pieCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 10IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Store pumpkin pies in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week. Can freeze for up to 3 months.

Tried this recipe?

Let us know how it was!