Name: Pumpkin Cream Pies
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Cuisine: American
Ingredients: 1/2 teaspoon salt.; Pinch of salt.; 1 teaspoon cinnamon.; 1 cup granulated sugar.; 1/2 teaspoon pumpkin pie spice.; 1 1/2 cups powdered sugar.; 2 teaspoons pumpkin pie spice.; 1 2/3 cups all-purpose flour.; 1 egg yolk, at room temperature.; 1 teaspoon baking soda.; 1 cup pumpkin puree.; 8 ounces softened cream cheese.; 1/4 cup softened butter.; 1 cup softened butter.; 1 teaspoon vanilla extract.; 1/2 cup brown sugar.; 2 1/4 cups whole oats (not instant).; 1/2 teaspoon vanilla extract.

Stacked oatmeal cookies with cream filling, one showing a bite on a gray plate. | tastyhush.com

Enjoy warm autumn vibes in every mouthful of these Pumpkin Oatmeal Cream Pies. You'll bite into chewy pumpkin-spiced oatmeal cookies with a smooth, spiced cream cheese middle. They’re a cozy snack everyone will crave, whether you’re hosting friends or just hanging out at home.

Stuff You’ll Grab

For making the cookies:

Old fashioned oats for a hearty bite
Egg yolk for extra creaminess
Brown sugar and regular sugar for just the right chew
Blotted pumpkin puree (keeps 'em from getting soggy)
Vanilla plus plenty of autumn spices

Making the creamy center:

Soft butter for that lush texture
Cream cheese straight from the fridge, softened
Confectioners sugar for smooth sweetness
Vanilla extract with warming spices

Dreamy Pumpkin Oatmeal Cream Pies

First, dry off the pumpkin puree. Mix it up with your sugars, egg yolk, and spices. Toss in oats and flour last and stir till it just comes together. Drop dough onto baking sheets, flatten slightly, and bake till they look golden. While those cool, whip cream cheese, butter, and powdered sugar into a fluffy filling, then add vanilla and more spices. Slap a generous dollop between two cookies for your finished treat.

Winning Tips

Don’t skip blotting your pumpkin so your cookies don’t turn out soggy. Scoop your dough evenly to get sandwiches that match up and look nice. Press the dough down to keep the shape round and pretty. Tidy up the sides with a spatula if needed while they bake. Chill your cream center so it’s easy to spread without making a mess.

Stack of chewy oatmeal cookies stuffed with creamy filling sitting on a plate. | tastyhush.com

Stay Tasty Longer

They’re at their yummiest the day you bake them. Pop extras in an airtight box in the fridge, but let ‘em sit out a bit before eating so the cream softens again. If you want leftovers later, wrap each one up and toss in the freezer.

Switch It Up

Make them into ice cream sandwiches for a fun twist. Mix chopped nuts into the cookie dough if you like a crunch. Pour melted chocolate on top to make them extra special. Try swapping the filling for marshmallow cream or cinnamon buttercream to keep things exciting.

Frequently Asked Questions

→ Why should I blot pumpkin puree?: Too much moisture makes the cookies overspread. Blotting helps keep them chewy and perfectly shaped.
→ Can I swap in quick oats?: Whole rolled oats work best. Quick oats can dry out the cookies, while whole oats keep them soft and chewy.
→ Why use only an egg yolk?: Pumpkin already adds moisture. The yolk adds richness without making the cookies too soft or cakey.
→ Can I prep these early?: Yes! Freeze baked cookies (before filling) for up to 3 months. Make fresh frosting when serving for the best flavor.
→ What's the best way to store them?: Leave them out for a day, then transfer to the fridge for up to a week since the cream cheese frosting needs chilling.

Pumpkin Cream Pies

Soft pumpkin oatmeal cookies with tangy spiced frosting. Like nostalgic treats, but cozier and homemade.

Prep Time

60 Minutes

Cook Time

15 Minutes

Total Time

75 Minutes

By: Maria

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 20 Servings (20 cookie sandwiches)

Dietary: Vegetarian

Ingredients

01 1/2 teaspoon salt.

02 Pinch of salt.

03 1 teaspoon cinnamon.

04 1 cup granulated sugar.

05 1/2 teaspoon pumpkin pie spice.

06 1 1/2 cups powdered sugar.

07 2 teaspoons pumpkin pie spice.

08 1 2/3 cups all-purpose flour.

09 1 egg yolk, at room temperature.

10 1 teaspoon baking soda.

11 1 cup pumpkin puree.

12 8 ounces softened cream cheese.

13 1/4 cup softened butter.

14 1 cup softened butter.

15 1 teaspoon vanilla extract.

16 1/2 cup brown sugar.

17 2 1/4 cups whole oats (not instant).

18 1/2 teaspoon vanilla extract.

Instructions

Step 01

Pat the moisture out with paper towels. You should end up with 3/4 cup.

Step 02

Set oven to 350°F. Combine the dry stuff. Beat butter and sugars until creamy. Add yolk, vanilla, and pumpkin puree. Stir in dry mixture. Scoop them out, press a bit, and bake for 14-16 minutes.

Step 03

Whip cream cheese with butter. Mix in sugar, vanilla, and spices. Keep beating until completely velvety.

Step 04

Spread or pipe the filling between two cookies, then sandwich them together.

Notes

Yields about 18 to 20 cookie sandwiches.

Pop them in the fridge after the first day.

Freeze the cookies without filling for later.

Opt for whole oats, not the quick kind.

Dry pumpkin puree thoroughly.

Tools You'll Need

Cookie sheet.

Mixer with beaters.

Parchment paper for baking.

Scoop for portioning cookies.

A piping bag or similar.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Contains dairy (cream cheese, butter).
Made with wheat (flour).
Includes eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Calories: 320
Total Fat: 16 g
Total Carbohydrate: 42 g
Protein: 4 g