Rustic Pumpkin Oatmeal Cream Pies: Fall’s Cozy Dessert Recipe

Sweet autumn winds whisper promises of delectable pumpkin oatmeal cream pies that capture seasonal magic perfectly.

Soft spices dance through hearty oatmeal cookies, creating memories of cozy kitchen moments.

Warm aromas drift from your baking sheet, promising comfort in every tender bite.

Creamy filling nestles between perfectly baked rounds, inviting pure indulgence.

Crisp leaves outside mirror the gentle crunch of these delightful sandwich cookies.

Nostalgic flavors blend childhood warmth with grown-up sophistication, making each bite a delightful journey.

One taste, and you’ll understand why these treats become an instant fall favorite.

Pumpkin Cream Pies You’ll Crave

• Dive into the ultimate fall dessert that captures the essence of autumn with its warm pumpkin spice and cozy oatmeal cookie base.
• Enjoy a straightforward recipe that requires minimal baking skills, making it perfect for both novice and experienced home bakers.
• Create a delightful treat that brings everyone together, from kids to adults, with its irresistible combination of soft cookies and creamy filling.

Ingredients for Pumpkin Cream Pies

• Flour: Base for cookie structure.
• Oats: Adds hearty texture.
• Baking Soda: Helps cookies rise.
• Salt: Enhances overall flavor.
• Pumpkin Pie Spice: Provides classic fall warmth.

• Butter: Adds richness and moisture.
• Sugars: Provide sweetness and help with browning.
• Egg: Binds ingredients together.
• Pumpkin Puree: Gives signature pumpkin flavor.
• Vanilla Extract: Enhances overall taste.

• Cream Cheese: Creates creamy, tangy base.
• Powdered Sugar: Adds sweetness to filling.
• Additional Pumpkin Puree: Reinforces pumpkin flavor.
• Additional Pumpkin Pie Spice: Boosts seasonal warmth.

Baking Instructions for Pumpkin Cream Pies

Step 1: Prepare Dry Ingredient Blend

Combine flour, rolled oats, baking soda, salt, and pumpkin pie spice in a mixing bowl.

Whisk these ingredients thoroughly to ensure even distribution of spices and create a uniform dry mixture.

Step 2: Cream Butter and Sugars

In a separate large bowl, beat butter with white and brown sugars until the mixture becomes light, fluffy, and creates a smooth, creamy texture.

This process helps incorporate air and creates a softer cookie.

Step 3: Add Wet Ingredients

Incorporate egg into the butter-sugar mixture, beating until fully integrated.

Stir in pumpkin puree and vanilla extract, mixing until the batter turns a warm, golden-orange color and looks completely smooth.

Step 4: Combine Wet and Dry Mixtures

Slowly add dry ingredient blend to the wet mixture.

Fold and stir gently until a soft, cohesive cookie dough forms.

Be careful not to overmix, which could make the cookies tough.

Step 5: Shape and Bake Cookies

Scoop rounded portions of dough onto a prepared baking sheet.

Leave enough space between each cookie to allow for spreading.

Bake in a preheated oven at 350°F for 10-12 minutes, or until edges are lightly golden and centers are set.

Step 6: Create Creamy Pumpkin Filling

• Cream cheese
• Softened butter
• Powdered sugar
• Pumpkin puree
• Additional pumpkin pie spice

Whip ingredients until smooth and creamy, creating a luxurious filling.

Step 7: Assemble Cream Pies

Allow baked cookies to cool completely on a wire rack.

Once cooled, spread a generous layer of pumpkin cream filling on the flat side of one cookie.

Gently press a second cookie on top to create a sandwich.

Step 8: Final Touch and Serving

Optional: Dust the tops of the cream pies with a light sprinkle of powdered sugar or additional pumpkin pie spice.

Serve immediately or store in an airtight container for maximum freshness.

Tips for Perfect Pumpkin Cream Pies

• Use the spoon and level method when measuring flour to avoid dense, tough cookies that can ruin the delicate texture.
• Drain excess liquid from pumpkin puree using a paper towel to prevent overly soft or soggy cookies that might spread too much.
• Refrigerate the cookie dough for 30 minutes before baking to help cookies maintain their shape and develop richer flavors.
• Use a cookie scoop or tablespoon to ensure uniform cookie sizes, which guarantees even baking and professional-looking results.
• Keep cream pies between parchment paper layers in an airtight container to prevent sticking and maintain their soft, delectable texture.

Store and Warm Pumpkin Cream Pies

• Store cream pies in an airtight container layered with parchment paper between each cookie, keeping them fresh for up to 5 days in the refrigerator.
• Wrap individual cream pies tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months, maintaining their delightful texture and flavor.
• Remove frozen cream pies from the freezer and let them sit at room temperature for 30-45 minutes before enjoying, allowing them to soften naturally.
• Warm slightly in the microwave for 10-15 seconds if you prefer a softer, gooier texture, but be careful not to overheat and melt the cream filling.

Serve Pumpkin Cream Pies with These

• Pair with Warming Chai Latte: The spicy, creamy chai tea perfectly complements the pumpkin pie spices in the cream pies, creating a cozy autumn flavor explosion that hugs your taste buds.
• Match with Maple Bourbon: A smooth, slightly sweet bourbon with maple undertones enhances the rich, warm notes of the pumpkin oatmeal cookies, elevating the dessert's complex flavor profile.
• Serve alongside Cinnamon Whipped Cream: A light, airy cinnamon-infused whipped cream adds an extra layer of creamy sweetness that accentuates the pumpkin spice and oatmeal textures.
• Enjoy with Caramel Apple Cider: The crisp, sweet apple cider with a caramel drizzle provides a bright contrast to the dense, spiced cream pies, balancing the rich dessert with a refreshing touch.

Seasonal Twists for Pumpkin Cream Pies

• Gluten-Free Delight: Swap wheat flour with almond or oat flour for a celiac-friendly version that maintains the same rich pumpkin flavor and soft texture.
• Vegan Spice Dream: Replace butter with coconut oil, use flax egg instead of regular egg, and swap cream cheese with cashew-based cream cheese for a plant-based alternative that's equally creamy and delicious.
• Low-Sugar Option: Use monk fruit sweetener or stevia in place of traditional sugar, and reduce the amount of powdered sugar in the filling to create a healthier, lower-calorie treat that still satisfies fall cravings.
• Nut-Butter Remix: Incorporate almond or cashew butter into the cookie dough for added protein and a nutty undertone, perfect for those wanting a more complex flavor profile.

FAQs

• Are these pumpkin oatmeal cream pies suitable for a crowd?

Yes! This recipe yields about 12-15 sandwich cookies, perfect for potlucks, family gatherings, or sharing with friends.

• Can I make these cookies gluten-free?

Absolutely! Substitute the regular flour with a gluten-free all-purpose flour blend, and ensure your oats are certified gluten-free.

• How do I know when the cookies are perfectly baked?

Look for slightly golden edges and a set center. They might seem soft when first out of the oven, but they’ll firm up as they cool.

• Is pumpkin pie spice necessary, or can I use individual spices?

You can easily replace pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if you prefer or don’t have the pre-mixed spice blend.

Fall Pumpkin Oatmeal Cream Pies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 14 reviews

• Total Time: 32 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Nostalgic pumpkin oatmeal cream pies celebrate autumn’s warmth with delicate spiced cookies sandwiching luscious cream filling. Comfort and sweet memories meld in each delightful bite you’ll savor.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup old-fashioned oats
• 1 ½ cups all-purpose flour
• ½ cup pumpkin puree
• 1 large egg

Sugars and Sweeteners:

• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 ½ cups powdered sugar

Spices, Fats, and Flavor Enhancers:

• ¾ cup unsalted butter (softened)
• 4 ounces (113 grams) cream cheese (softened)
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon pumpkin pie spice
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• ½ teaspoon vanilla extract
• ¼ cup unsalted butter (softened)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Combine flour, rolled oats, baking soda, salt, and pumpkin pie spice in a mixing bowl, thoroughly whisking to distribute spices evenly.
2. Using an electric mixer, cream butter with sugars until the mixture transforms into a light, airy consistency with a pale color.
3. Incorporate egg into the butter mixture, blending until fully integrated. Add pumpkin puree and vanilla extract, mixing until the batter achieves a uniform, vibrant orange hue.
4. Gradually fold dry ingredients into the wet mixture, stirring until a cohesive dough forms without overmixing.
5. Preheat oven to 350°F. Drop rounded dough portions onto a lined baking sheet, spacing them evenly to allow spreading.
6. Bake for 10-12 minutes, until edges turn golden brown and centers appear set. Remove and transfer to a wire rack for complete cooling.
7. Prepare the filling by whipping cream cheese and butter until smooth. Gradually add powdered sugar, pumpkin puree, and additional pumpkin pie spice, blending until creamy and well-combined.
8. Once cookies have reached room temperature, pair similar-sized cookies and generously spread filling between each sandwich, creating a decadent autumn treat.

Notes

• Swap flour for gluten-free blend to make the recipe celiac-friendly and ensure same texture and taste.
• Reduce sugar content by using monk fruit sweetener or stevia for a lower-calorie, diabetic-friendly version.
• Boost nutrition by adding ground flaxseed or chia seeds to the cookie dough for extra fiber and omega-3 fatty acids.
• Enhance dairy-free adaptation by substituting butter with coconut oil and using vegan cream cheese alternative for filling.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 250
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg