These Pumpkin Oatmeal Cream Pies pair soft, warmly spiced pumpkin cookies with a fluffy cream cheese filling, making them a lovely addition to a Thanksgiving dessert table. I like to make them ahead so the flavors can mingle and the filling has time to chill.
Why You’ll Love These Pumpkin Oatmeal Cream Pies
The cookies are tender and chewy, with oats for a hearty texture and pumpkin pie spices in every bite. Sandwiched with a smooth, lightly tangy filling, they feel festive without being fussy. They’re easy to carry to a holiday gathering and simple to make in batches.
Pumpkin Oatmeal Cream Pies Ingredients & Substitutions
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1/2 cup pumpkin puree, not pumpkin pie filling
- 1 teaspoon alcohol-free vanilla extract
- 1 1/2 cups all-purpose flour
- 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 salt
For the cream cheese filling:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon alcohol-free vanilla extract
- 1 to 2 teaspoons milk, as needed
Use quick oats if that’s what you have, though the cookies will have a softer, less textured bite. For a less tangy filling, replace half the cream cheese with additional softened butter.
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. If your pumpkin puree looks especially watery, blot it gently with a paper towel to help keep the cookies from spreading too much.
2. Mix the cookie dough
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy. Beat in the egg, pumpkin puree, and alcohol-free vanilla. In a separate bowl, whisk together the flour, oats, baking soda, cinnamon, ginger, nutmeg, and salt. Add the dry mixture to the wet ingredients and stir just until combined.
3. Bake the cookies
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between them. Bake for 10 to 12 minutes, until the edges are set and the centers still look soft. Cool on the baking sheets for 5 minutes, then move the cookies to a rack to cool completely.
4. Make the filling
Beat the cream cheese and butter until smooth. Add the powdered sugar and alcohol-free vanilla, then beat until fluffy. If the filling feels too thick to spread, add milk a teaspoon at a time.
5. Assemble the cream pies
Match the cooled cookies by size. Spread or pipe filling onto the flat side of half the cookies, then gently top with the remaining cookies. Chill briefly before serving for a neater filling.
Tips for Success
- Measure flour by spooning it into the measuring cup and leveling the top, rather than packing it in.
- Let the cookies cool completely before adding filling, or the cream cheese mixture may soften and slide.
- For evenly sized pies, use a cookie scoop and pair cookies of similar size after baking.
- Take care not to overbake. The cookies will continue to set as they cool, and a soft center keeps the finished pies tender.
Variations of Pumpkin Oatmeal Cream Pies
Add 1/2 cup of chopped pecans or mini chocolate chips to the cookie dough for extra crunch or a little chocolate. You can also add a pinch of cloves to the spices for a deeper fall flavor. For a simple buttercream-style filling, replace the cream cheese with an additional 4 ounces of softened butter.
Serving Suggestions: What to Pair with Pumpkin Oatmeal Cream Pies
Serve these pies as part of a Thanksgiving dessert spread alongside apple crisp, pecan pie, or fresh fruit. They’re also delicious with a cup of coffee, black tea, or warm spiced cider. Set them out chilled or let them sit at room temperature for a few minutes before serving.
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 stand at room temperature for about 10 minutes before serving for a softer bite. To make ahead, store the unfilled cookies in an airtight container at room temperature for up to 2 days, or freeze them for up to 2 months. Thaw frozen cookies before filling. These cream pies don’t need reheating.
Memories Made Around the Table
I love bringing small, hand-held treats to a holiday table, especially when the dessert spread is already full of pies. These pumpkin oatmeal cream pies add a cozy fall flavor and are easy for guests to pick up between conversations. I like arranging them on a platter just before serving, with a few extra cookies nearby for anyone who wants seconds.
FAQs
Can I make Pumpkin Oatmeal Cream Pies ahead?
Yes. Bake the cookies a day or two ahead and keep them in an airtight container. You can also assemble the pies a day ahead and refrigerate them until serving.
Can I use pumpkin pie filling instead of pumpkin puree?
Use plain pumpkin puree for this recipe. Pumpkin pie filling is already sweetened and spiced, which can change the flavor and texture of the cookies.
Can I freeze these cream pies?
Yes. Freeze the assembled pies in a single layer until firm, then transfer them to a freezer-safe container with parchment between layers. Thaw in the refrigerator before serving.
Why are my cookies cakey?
Pumpkin adds moisture, so too much puree or flour can make the cookies more cake-like. Measure the ingredients carefully, blot watery puree, and avoid adding extra flour unless the dough is unusually loose.
Final Thoughts
Pumpkin Oatmeal Cream Pies bring soft cookies, cozy spices, and creamy filling together in a festive dessert that’s easy to share. Make them for Thanksgiving, a fall potluck, or any day you’re in the mood for a homemade treat.
Pumpkin Oatmeal Cream Pies
Equipment
- 2 Baking sheets
- 1 Parchment Paper
- 2 Mixing Bowls
- 1 Electric Mixer or hand mixer
- 1 Cookie scoop optional
- 1 Wire rack
Ingredients
Pumpkin Oatmeal Cookies
- 1 cup unsalted butter softened
- 1 cup packed brown sugar
- 0.25 cup granulated sugar
- 1 large egg at room temperature
- 0.5 cup pumpkin puree not pumpkin pie filling
- 1 teaspoon alcohol-free vanilla extract
- 1.5 cups all-purpose flour
- 2 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 salt
Cream Cheese Filling
- 4 ounces cream cheese softened
- 0.25 cup unsalted butter softened
- 2 cups powdered sugar
- 0.5 teaspoon alcohol-free vanilla extract
- 1 to 2 teaspoons milk as needed
Instructions
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. If the pumpkin puree looks especially watery, blot it gently with a paper towel to help keep the cookies from spreading too much.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy. Beat in the egg, pumpkin puree, and alcohol-free vanilla. In a separate bowl, whisk together the flour, oats, baking soda, cinnamon, ginger, nutmeg, and salt. Add the dry mixture to the wet ingredients and stir just until combined.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between them. Bake for 10 to 12 minutes, until the edges are set and the centers still look soft. Cool on the baking sheets for 5 minutes, then move the cookies to a rack to cool completely.
- Beat the cream cheese and butter until smooth. Add the powdered sugar and alcohol-free vanilla, then beat until fluffy. If the filling feels too thick to spread, add milk a teaspoon at a time.
- Match the cooled cookies by size. Spread or pipe filling onto the flat side of half the cookies, then gently top with the remaining cookies. Chill briefly before serving for a neater filling.