If you’re chasing cozy, nostalgic fall flavors, look no further than these Pumpkin Oatmeal Cream Pies. Think of everything you adore about classic oatmeal cream pies, but with the magic of spiced pumpkin folded into every chewy bite. Sandwiched with a rich, fluffy vanilla filling, each cookie promises just the right blend of autumn warmth and comforting sweetness. Whether you’re baking for a special gathering or simply craving a homemade treat, pumpkin oatmeal cream pies deliver the perfect bite of seasonal joy.
Ingredients You’ll Need
Every ingredient in these Pumpkin Oatmeal Cream Pies has a purpose, and together they create irresistibly soft cookies and a dreamy cream filling. With pantry staples plus a touch of pumpkin, you’ll be amazed by how a few simple ingredients can deliver such big, bold flavor.
- Unsalted butter (for both cookies and filling): Provides rich flavor and that signature chewy cookie texture—make sure it’s soft for the creamiest result.
- Packed light brown sugar: Adds warmth and depth, resulting in a soft, molasses-like sweetness.
- Granulated sugar: Balances the brown sugar for just the right sweetness and helps the cookies spread properly.
- Pumpkin purée: The star ingredient, introducing moisture and unmistakable pumpkin flavor.
- Large egg: Gives structure to the cookies, helping them hold together without being cakey.
- Vanilla extract (for both cookies and filling): Rounds out all the flavors with a mellow, aromatic note.
- All-purpose flour: The classic base that delivers the perfect cookie crumb.
- Baking soda & baking powder: Work together to lift the cookies, making them tender but not too fluffy.
- Salt (plus a pinch for the filling): Essential for highlighting all the sweet and spicy notes.
- Ground cinnamon, ginger & cloves: Provide that signature pumpkin spice, with just enough kick to keep each bite interesting.
- Old-fashioned oats: The key to that hearty, chewy texture that’s satisfyingly rustic.
- Powdered sugar (for the filling): Ensures the cream filling is lusciously smooth and sweet, just like bakery-style treats.
- Heavy cream (for the filling): Adds richness and a pillowy finish, helping reach the perfect spreadable consistency.
How to Make Pumpkin Oatmeal Cream Pies
Step 1: Prep Your Baking Sheets and Ingredients
Start by preheating your oven to 350°F (177°C). Line two baking sheets with parchment paper—this prevents sticking and makes cleanup a breeze. Gather all your ingredients in advance, letting the butter soften for both the cookies and the filling, which will make mixing effortless and ensure a perfectly smooth texture later on.
Step 2: Cream the Butter and Sugars
In a large bowl, use an electric mixer to beat together the softened butter, brown sugar, and granulated sugar. Mix until the mixture turns pale and fluffy—this aerates the dough, setting the stage for irresistibly soft pumpkin oatmeal cream pies.
Step 3: Incorporate Pumpkin, Egg, and Vanilla
Add the pumpkin purée, egg, and vanilla extract into your creamed butter and sugar mixture. Mix until everything is thoroughly combined. You’ll notice the dough looking a bit luscious and orange, hinting at the autumn flavor to come.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves. This ensures the spices are evenly distributed, so every bite of your Pumpkin Oatmeal Cream Pies carries that perfect balance of spice and sweetness.
Step 5: Mix Dry and Wet Ingredients, and Fold in Oats
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be gentle—overmixing will toughen the cookies. Finally, fold in the old-fashioned oats for that signature chewy texture.
Step 6: Scoop and Bake the Cookies
Drop heaping tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. Bake in your preheated oven for 10 to 12 minutes, just until the edges are set and the centers remain slightly soft. For perfectly shaped cookies, chill the dough for 30 minutes before baking if time allows.
Step 7: Cool Completely
Let the cookies cool on the pan for about 5 minutes after baking to firm up, then transfer them to a wire rack to cool completely. Cooling is crucial—a warm cookie will melt the cream filling!
Step 8: Prepare the Cream Filling
For the irresistible filling, beat the softened butter until it’s smooth. Add powdered sugar, vanilla, heavy cream, and a pinch of salt. Whip the mixture until it’s light and fluffy, adding a touch more cream if needed until you have a spreadable consistency.
Step 9: Assemble the Pumpkin Oatmeal Cream Pies
Once the cookies are completely cool, spread or pipe a generous dollop of cream filling onto the flat side of one cookie. Sandwich with another cookie, pressing gently until the filling peeks out the edges. Repeat for all cookies—you’ll end up with 12 deliciously plump cream pies, ready to delight!
How to Serve Pumpkin Oatmeal Cream Pies
Garnishes
Pumpkin Oatmeal Cream Pies are beautiful as is, but a light dusting of powdered sugar on top or a sprinkle of cinnamon over the filling adds a touch of old-fashioned elegance. If you want to go the extra mile, a drizzle of melted white chocolate can turn your cream pies into a real showstopper for fall gatherings.
Side Dishes
Pair your Pumpkin Oatmeal Cream Pies with a cozy chai latte, hot apple cider, or a cold glass of milk for peak cookie comfort. They also shine alongside a scoop of vanilla ice cream or a fruit salad featuring pears and apples for an extra-festive dessert plate.
Creative Ways to Present
For parties, try wrapping each Pumpkin Oatmeal Cream Pie in parchment and tying it with twine for an autumn picnic vibe. Create a rustic dessert board with your cream pies, fresh apples, and cinnamon sticks, or stack them on a tiered stand for a bakery-style display everyone will want to photograph.
Make Ahead and Storage
Storing Leftovers
To keep your Pumpkin Oatmeal Cream Pies fresh and creamy, store them in an airtight container in the refrigerator for up to five days. They retain their chewy texture and the filling settles beautifully—just let them come to room temperature before serving for the very best bite.
Freezing
You can freeze assembled cream pies by wrapping them individually in plastic wrap and stacking them in a freezer bag. For longer storage, freeze the cookies and filling separately, assembling just before serving for a just-baked feel. Thaw in the fridge overnight or at room temperature for an hour before digging in.
Reheating
While Pumpkin Oatmeal Cream Pies are best enjoyed at room temperature, you can take the chill off refrigerated pies by letting them sit out for 10 to 15 minutes. Never microwave, as the cream filling will melt and ooze out—patience yields a perfect treat!
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! Just be sure your homemade purée is thick and not too watery, as excess moisture can alter the cookies’ texture. Drain or blot with paper towels if needed for best results.
How do I keep Pumpkin Oatmeal Cream Pies from spreading too much?
Chilling the dough for 30 minutes before baking works wonders. If you notice your first batch spreading more than you’d like, pop the rest of the dough in the fridge between batches for picture-perfect cookies.
Can these be made gluten-free?
Yes! Substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour, and double-check that your oats are certified gluten-free. The result is still chewy, soft, and totally irresistible.
Is it possible to flavor the cream filling?
Definitely—add a pinch of cinnamon or nutmeg, a spoonful of maple syrup, or even a bit of pumpkin purée to the filling for a festive twist. Just adjust the sugar and cream to maintain the right consistency.
Can I make smaller or larger Pumpkin Oatmeal Cream Pies?
Of course! Simply adjust the size of your dough scoops and watch the bake time—smaller pies need a minute or two less, while bigger ones might need a touch longer. The flavor remains wonderful at any size!
Final Thoughts
There’s so much to love about homemade Pumpkin Oatmeal Cream Pies—they’re soft, spiced, and generously filled with creamy goodness every time. Whether it’s nostalgia, fall flavors, or the promise of a sweet moment, these cream pies are truly worth baking and sharing. Give them a try and enjoy the smiles that follow!
Print
Pumpkin Oatmeal Cream Pies Recipe
- Total Time: 37 minutes
- Yield: 12 cream pies 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of fall with these Pumpkin Oatmeal Cream Pies. Soft and chewy oatmeal cookies sandwich a luscious pumpkin filling for a perfect autumn treat.
Ingredients
For the cookies:
- 1 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 cups old-fashioned oats
For the filling:
- 1/2 cup unsalted butter, softened
- 1 and 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream (plus more as needed)
- pinch of salt
Instructions
- Preheat the oven and prepare baking sheets: Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
- Make the cookie dough: Cream butter and sugars, add pumpkin, egg, and vanilla. In a separate bowl, whisk dry ingredients. Combine wet and dry ingredients, then fold in oats.
- Bake the cookies: Drop spoonfuls of dough onto baking sheets and bake for 10–12 minutes. Cool on a wire rack.
- Prepare the filling: Beat butter until smooth, add sugar, vanilla, cream, and salt, beating until fluffy.
- Assemble the pies: Spread or pipe filling onto one cookie and sandwich with another.
Notes
- Chill dough before baking for best results.
- Store assembled cream pies in the fridge for up to 5 days.
- Bring to room temperature before serving for the best texture.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cream pie
- Calories: 380
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
