Pumpkin Oatmeal Cream Pies bring together the chewy comfort of oatmeal cookies and the warm spice of pumpkin for the ultimate fall indulgence. Imagine two soft pumpkin cookies hugging a luscious maple brown butter cream cheese filling—sweet, spiced, and just the right amount of decadent. Whether you’re a fan of classic oatmeal cream pies, rich sandwich cookies, or seasonal pumpkin cookies, this dessert ticks every box. These treats have the nostalgic charm of childhood favorites with a grown-up twist of brown butter and chai spices. In this recipe, you’ll learn how to make bakery-worthy pies at home, along with tips for perfect texture, flavor, and presentation.
The Story Behind My Pumpkin Oatmeal Cream Pies
A nostalgic favorite with a seasonal twist
Back in college, I kept a stash of oatmeal cream pies in my desk drawer. They were my study snack, my stress relief, and—let’s be honest—my breakfast some mornings. Years later, I decided to create a seasonal version for my fall baking menu. That’s how Pumpkin Oatmeal Cream Pies were born: soft pumpkin cookies spiced just right, sandwiched with silky maple cream cheese filling. The first time I served them at a family gathering, they disappeared faster than my vegan pumpkin pie cookies. That’s when I knew I had a keeper.
Why pumpkin and oatmeal work so well
Pumpkin puree adds moisture and subtle sweetness, while oatmeal brings texture and a nutty depth. Together, they create a cookie that’s soft but not cakey, with a satisfying chew. The chai spice blend lifts the pumpkin flavor, giving each bite warmth and complexity. It’s the same pairing magic that makes pumpkin streusel muffins so irresistible—spice and pumpkin are simply meant to be.
Ingredients for Perfect Pumpkin Oatmeal Cream Pies
Choosing the best ingredients
A standout cream pie starts with quality butter—browned to bring a nutty richness that complements pumpkin. Use blotted pumpkin puree to prevent excess moisture. Old-fashioned rolled oats give the right texture; avoid quick oats as they can make the cookies mushy. For the filling, brown butter again pairs with cream cheese, powdered sugar, and a splash of maple extract for a cozy flavor boost.
Ingredient list with pro tips
The cookie base includes flour, chai or pumpkin spice, baking soda, salt, brown sugar, granulated sugar, egg yolk, blotted pumpkin puree, vanilla extract, and rolled oats. The frosting calls for browned butter, cream cheese, powdered sugar, cinnamon, maple extract, salt, and milk as needed. The result is a treat that’s every bit as indulgent as a slice of pumpkin pecan cobbler but portable like pumpkin s’mores cookies.
Step-by-Step Instructions
- Brown the butter — Melt and whisk until golden with brown bits at the bottom. Chill until it reaches softened butter consistency.
- Blot the pumpkin — Remove excess moisture using paper towels.
- Mix dry ingredients — Flour, spice, baking soda, and salt.
- Cream butter and sugars — Beat until fluffy.
- Add wet ingredients — Egg yolk, pumpkin puree, vanilla.
- Incorporate dry mix — Stir until combined, then fold in oats.
- Chill dough — 1–2 hours for best texture.
- Scoop and bake — 375°F for 10–12 minutes, until edges are golden.
Making the maple brown butter cream cheese frosting
- Brown butter again and chill to softened consistency.
- Beat butter with cream cheese until smooth.
- Add powdered sugar gradually, mixing well.
- Stir in cinnamon, vanilla, maple extract, and milk until fluffy.
- Sandwich cookies with a generous swirl of frosting.
Serve them at a cozy fall brunch with pumpkin banana bread or alongside a warm mug of cider and baked pumpkin donuts.
Serving, Storing, and Variations
Serving suggestions
These pies are perfect for dessert tables, bake sales, or as edible gifts. Pair them with coffee, tea, or a glass of cold milk. For a holiday twist, drizzle melted white chocolate on top or roll the edges in crushed pecans.
Storing and creative twists
Store in an airtight container at room temperature for 1–2 days or refrigerate for up to a week. They also freeze beautifully—wrap individually before freezing. For a gourmet variation, try swapping the frosting for a spiced mascarpone filling or adding a caramel drizzle inspired by pumpkin baked brie or the creamy decadence of pumpkin crème brûlée cheesecake bars.
Conclusion
Pumpkin Oatmeal Cream Pies are the ultimate blend of nostalgia and seasonal flavor. With chewy oatmeal pumpkin cookies, a rich maple cream cheese filling, and warm autumn spices, they’re a dessert worth making on repeat every fall. Whether you’re baking for a holiday gathering or just want to enjoy a cozy afternoon treat, these pies deliver flavor, texture, and pure comfort in every bite.
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FAQ: Pumpkin Oatmeal Cream Pies
Why are they called oatmeal creme pies?
The name comes from the two soft oatmeal cookies “pie-ing” together with a creamy filling in between.
Is pumpkin pie sweet or savory?
Pumpkin pie is typically sweet, flavored with sugar and warm spices like cinnamon and nutmeg.
Yes. Despite the “pie” name, oatmeal cream pies are essentially sandwich cookies with a soft, cake-like texture.
Are oatmeal cream pies for breakfast?
While they’re a dessert, their soft texture and oat content make them a tempting breakfast treat for some.
Pumpkin Oatmeal Cream Pies – Amazing Fall Treat You’ll Love
- Total Time: 1 hour 40 minutes (includes chilling)
- Yield: 12 cream pies 1x
- Diet: Vegetarian
Description
Soft pumpkin oatmeal cookies sandwiched with maple brown butter cream cheese frosting for the perfect fall dessert.
Ingredients
20 tbsp (283g) unsalted butter, browned to 1 cup (226g)
1 ½ c (180g) all purpose flour
1 tbsp chai spice or pumpkin spice blend
1 tsp (5g) baking soda
½ tsp salt
¾ c (150g) light brown sugar
¾ c (150g) granulated sugar
1 large egg yolk (18g)
1 c (230g) blotted pumpkin puree
2 tsp (10ml) vanilla extract
2 ¼ c (191g) old fashioned rolled oats
—Frosting—
10 tbsp (141g) unsalted butter, browned to ½ cup (113g)
4 oz (113g) cream cheese, room temp
2 ½ c (280g) powdered sugar, sifted
1 tsp (5ml) vanilla extract
½ tsp cinnamon
¼ tsp maple extract (optional)
¼ tsp salt
1–3 tbsp milk
Instructions
1. Brown the butter and let it cool to softened texture.
2. Blot pumpkin puree with paper towels.
3. Mix flour, spices, baking soda, and salt.
4. Cream butter and sugars.
5. Add egg yolk, pumpkin, and vanilla.
6. Stir in dry ingredients, then oats.
7. Chill dough for 1–2 hours.
8. Bake 10–12 minutes at 375°F.
9. Brown butter for frosting, cool.
10. Beat butter and cream cheese.
11. Add powdered sugar gradually.
12. Mix in vanilla, cinnamon, maple extract, and milk.
13. Frost one cookie and sandwich with another.
Notes
Chilling the dough improves flavor and texture.
Blotting pumpkin prevents excess moisture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cream pie
- Calories: 360
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Pumpkin Oatmeal Cream Pies, Oatmeal Cream Pies, Sandwich Cookies, Pumpkin Cookies