I love bringing these Pumpkin Oatmeal Cream Pies to the Thanksgiving dessert table, where warm pumpkin spice and soft oatmeal cookies feel right at home. Each little sandwich has a fluffy cream cheese filling, making them easy to share after a big holiday meal.
Why You’ll Love These Pumpkin Oatmeal Cream Pies
The cookies are tender, warmly spiced, and pleasantly chewy from rolled oats, while the creamy center adds just the right touch of sweetness. They’re a fun change from traditional Thanksgiving pies, and you can bake the cookies ahead so dessert is simple to assemble when guests arrive.
Pumpkin Oatmeal Cream Pies Ingredients & Substitutions
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 3/4 cup pumpkin puree, not pumpkin pie filling
- 1 teaspoon alcohol-free vanilla
- 2 cups all-purpose flour
- 1 1/2 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 4 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened, for the filling
- 2 1/2 cups powdered sugar
- 1/2 teaspoon alcohol-free vanilla, for the filling
- Pinch of salt, for the filling
For a slightly heartier cookie, swap up to 1/2 cup of the all-purpose flour for whole wheat flour. Quick oats can replace rolled oats, though the cookies will have a softer texture. Use dairy-free butter and cream cheese if you want a dairy-free version, and check that your powdered sugar suits your needs.
Step-by-Step Instructions to Make Pumpkin Oatmeal Cream Pies
1. Prepare the baking sheets
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Whisk the flour, oats, baking soda, cinnamon, ginger, nutmeg, and salt together in a medium bowl.
2. Mix the cookie dough
In a large bowl, beat 1 cup of softened butter with the brown sugar and granulated sugar until creamy. Beat in the egg, pumpkin puree, and 1 teaspoon of alcohol-free vanilla. Add the dry ingredients and mix just until combined.
3. Bake the cookies
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Bake for 10 to 12 minutes, until the edges look set and the centers are soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
4. Make the filling
Beat the cream cheese and 1/2 cup softened butter until smooth. Add the powdered sugar a little at a time, then beat in the remaining alcohol-free vanilla and a pinch of salt. Continue beating until fluffy.
5. Assemble the cream pies
Pair the cooled cookies by size. Spread or pipe filling onto the flat side of half the cookies, then gently top each with a matching cookie. Chill briefly if you’d like the filling to feel firmer before serving.
Tips for Success
- Measure the pumpkin puree carefully. Extra moisture can make the cookies spread or turn overly soft.
- Use pumpkin puree rather than pumpkin pie filling, which already contains sweeteners and spices.
- Let the cookies cool completely before adding the filling so it doesn’t melt.
- For evenly sized pies, use a small cookie scoop and match cookies after they cool.
- Don’t overbake. The cookies should look set at the edges but still soft in the middle.
Variations of Pumpkin Oatmeal Cream Pies
Add 1/2 cup of chopped pecans or walnuts to the dough for a little crunch. For a more pronounced spice flavor, add a pinch of ground cloves. You can also leave out the cream cheese and make a simple buttercream filling by using 1 cup of butter in total and adding 1 to 2 tablespoons of milk as needed for a spreadable texture.
Serving Suggestions: What to Pair with Pumpkin Oatmeal Cream Pies
Serve these pies with coffee, chai, or a mug of hot apple cider for a cozy Thanksgiving treat. They’re lovely on a dessert platter alongside fresh fruit and other small sweets, especially when you want guests to have a bite-sized option after dinner.
Storage & Reheating Instructions
Because the filling contains cream cheese, store assembled pies in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for about 15 minutes before serving for a softer bite. You can freeze the unfilled cookies in an airtight container for up to 2 months; thaw them fully before filling. These cream pies are best served at room temperature, so reheating isn’t necessary.
Memories Made Around the Table
I like setting these out with a few other small desserts so everyone can choose a treat without committing to another full slice of pie. The pumpkin spice aroma makes the kitchen feel especially welcoming, and the simple sandwich-cookie shape is just right for passing around the table.
FAQs
Can I make Pumpkin Oatmeal Cream Pies ahead?
Yes. Bake the cookies up to 2 days ahead and keep them in an airtight container. You can also prepare the filling a day ahead and refrigerate it, then let it soften slightly and beat it briefly before assembling.
Can I use canned pumpkin puree?
Yes, plain canned pumpkin puree works well. Avoid pumpkin pie filling, which is already sweetened and seasoned.
How do I keep the cookies soft?
Take them out of the oven when their edges are set but their centers still look soft, and store the cooled cookies in an airtight container. Avoid baking them until they look completely firm.
Can I freeze the assembled cream pies?
Yes. Arrange them in a single layer until firm, then transfer them to a freezer-safe container with parchment between the layers. Thaw in the refrigerator before serving.
Final Thoughts
With spiced pumpkin cookies, chewy oats, and a creamy center, these Pumpkin Oatmeal Cream Pies make a festive addition to Thanksgiving dessert. Bake them ahead, chill them until serving, and pass them around for an easy, shareable treat.
Pumpkin Oatmeal Cream Pies
Equipment
- 2 Baking sheets
- 1 Parchment Paper
- 2 Mixing Bowls
- 1 Mixer
- 1 Wire rack
Ingredients
Cookies
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- 0.5 cup granulated sugar
- 1 large egg at room temperature
- 0.75 cup pumpkin puree not pumpkin pie filling
- 1 teaspoon alcohol-free vanilla
- 2 cups all-purpose flour
- 1.5 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon fine salt
Cream Cheese Filling
- 4 ounces cream cheese softened
- 0.5 cup unsalted butter softened
- 2.5 cups powdered sugar
- 0.5 teaspoon alcohol-free vanilla
- 1 pinch salt
Instructions
Cookies
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Whisk the flour, oats, baking soda, cinnamon, ginger, nutmeg, and salt together in a medium bowl.
- In a large bowl, beat 1 cup of softened butter with the brown sugar and granulated sugar until creamy. Beat in the egg, pumpkin puree, and 1 teaspoon of alcohol-free vanilla. Add the dry ingredients and mix just until combined.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Bake for 10 to 12 minutes, until the edges look set and the centers are soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Cream Cheese Filling
- Beat the cream cheese and 1/2 cup softened butter until smooth. Add the powdered sugar a little at a time, then beat in the remaining alcohol-free vanilla and a pinch of salt. Continue beating until fluffy.
- Pair the cooled cookies by size. Spread or pipe filling onto the flat side of half the cookies, then gently top each with a matching cookie. Chill briefly if you’d like the filling to feel firmer before serving.