Go Back
Pumpkin Oatmeal Cream Pies

Pumpkin Oatmeal Cream Pies

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. Make them ahead so the flavors can mingle and the filling has time to chill.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Cooling and Chilling Time 30 minutes
Total Time 1 hour 7 minutes
Course Dessert
Servings 12 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.

Notes

Use quick oats if needed, though the cookies will have a softer, less textured bite. For a less tangy filling, replace half the cream cheese with additional softened butter. Store assembled pies in an airtight container in the refrigerator for up to 4 days. Let stand at room temperature for about 10 minutes before serving. Unfilled cookies can be stored at room temperature for up to 2 days or frozen for up to 2 months.