Pumpkin Oatmeal Cream Pies

By Maria Lichty

Published on September 25, 2024

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Oatmeal cream pies are nostalgic. When I was in grade school, I used to love finding a Little Debbie oatmeal cream pie in my lunch box.

Now, I like to make my own treats from scratch. I created a banana oatmeal cream pie recipe for my cookie cookbook, Let’s Eat Cookies, and decided I needed a pumpkin version for fall.

Pumpkin oatmeal cream pies have a deliciously warm and cozy flavor. The oatmeal cookies are soft and chewy with a nice pumpkin flavor. The cookies have a hint of spice from cinnamon, ginger, nutmeg, and cloves.

The brown butter cream cheese filling is SO good and really makes the oatmeal pies special. The filling adds a sweet, creamy richness that compliments the pumpkin and spices. Together, they create a delightful balance of sweetness and warmth, making them a favorite fall treat.

Cookie Ingredients

• All-purpose flour
• Baking soda
• Spices– cinnamon, ginger, nutmeg, and cloves!
• Salt
• Butter– use unsalted butter that is at room temperature.
• Sugar– brown sugar and granulated sugar
• Pumpkin puree
• Egg yolk– use a large egg yolk. The yolk makes the cookies super chewy.
• Pure vanilla extract
• Oats– use old fashioned oats, not quick oats.
• Flaky sea salt– for sprinkling on top of the cookies.

Brown Butter Cream Cheese Filling

The brown butter cream cheese filling is life changing! Browning the butter is worth the extra step. You do need to refrigerate it for about 30 minutes so it can come to a soft solid state after you brown it so keep this in mind as you plan out the recipe. You may want to brown the butter first and THEN start the cookies.

How to Make Pumpkin Oatmeal Cream Pies

• Preheat the oven and line a large baking sheet with parchment paper and set aside.
• In a medium bowl, whisk together the flour, baking soda, and spices. Set aside.

• In the bowl of a stand mixer or with a hand mixer, beat the butter and sugars together until creamy and smooth, scraping down the sides of the bowl with a spatula as necessary.
• Place a couple of paper towels on a plate or in a bowl. Place the pumpkin puree in the center of the paper towels. Use another paper towel to blot the pumpkin, 5 or 6 times to soak up some of the moisture.
• Add the blotted pumpkin, egg yolk, and vanilla to the mixing bowl. Beat until well combined.

• With the mixer on low, beat in the dry ingredients until just combined. Don’t over mix. Stir in the oats.

• Use a cookie scoop to drop the dough onto the prepared baking sheet, about 1.5 tablespoons of dough per cookie, leaving about 2 inches of space in between because the cookies will spread.

• Bake until cookies are set around the edges but still soft in the center. Remove from oven and sprinkle with flaky sea salt, if desire. Let the cookies cool for 5 minutes on the baking sheet.
• Transfer to a wire cooling rack and cool completely.

• While the cookies are cooling, make the filling. First brown the butter. Note you will need to refrigerate the browned butter for about 30 minutes. You want the butter to be a soft solid, but not cold so it will mix in with the cream cheese.
• In the bowl of a stand mixer, beat the brown butter and cream cheese together until smooth. Add the vanilla and salt and mix again.
• Gradually, mix in the confectioner’s sugar, about ¾ cup at a time, until all the sugar has been added. Scrape down the sides of the bowl with a spatula and mix again until smooth.

• To assemble the cream pies, pipe or spread the filling on the flat side of half of the cookies and put the remaining cookies on top. You might have a little leftover filling.

Storing Tips

To store oatmeal cream pies and keep them fresh, follow these tips:

• Cool Completely: Ensure the pies are completely cooled before storing to prevent moisture buildup.
• Airtight Container: Place the pies in an airtight container. If you are going to stack them, place parchment paper in between the layers to prevent sticking.
• Refrigeration: Because of the cream cheese filling, the cream pies need to be stored in the refrigerator. They’ll stay fresh for about a week. You can eat them chilled or let them come to room temperature before serving. I think they are good both ways!
• Freezing: For longer storage, you can freeze them. Wrap each pie tightly in plastic wrap and then place them in a freezer-safe bag or container. They can last for up to 3 months. Thaw them in the fridge or at room temperature before enjoying.

More Pumpkin Cookie Recipes

• Pumpkin Oatmeal Chocolate Chip Cookies
• Pumpkin Cookies
• Pumpkin Chocolate Chip Cookies
• Pumpkin Gingersnap Cookies
• Pumpkin Breakfast Cookies
• Pumpkin Cinnamon Cookies

Check out more COOKIE RECIPES!

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Pumpkin Oatmeal Cream Pies

Soft and chewy pumpkin oatmeal cookies filled with a rich brown butter cream cheese filling. The ultimate fall dessert!

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Prep Time 45 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr

Cuisine American

Servings 18 sandwich cookies

Cook ModePrevent your screen from going dark

Ingredients

  

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For the cookies:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 3/4 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 3/4 cup granulated sugar
• 1 cup pure pumpkin puree
• 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 1 3/4 cups old-fashioned oats
• Flaky sea salt, for sprinkling, optional

For the brown butter cream cheese filling:

• 1/2 cup unsalted butter
• 8 oz full-fat brick-style cream cheese, at room temperature
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 4 cups confectioner’s sugar

Instructions

 

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
• In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, ginger, nutmeg, and cloves. Set aside.
• In the bowl of a stand mixer or with a hand mixer, beat the butter and sugars together until creamy and smooth, scraping down the sides of the bowl with a spatula as necessary.
• Place a couple of paper towels on a plate or in a bowl. Place the pumpkin puree in the center of the paper towels. Use another paper towel to blot the pumpkin, 5 or 6 times to soak up some of the moisture.
• Add the blotted pumpkin, egg yolk, and vanilla to the mixing bowl. Beat until well combined.
• With the mixer on low, beat in the dry ingredients until just combined. Don’t over mix. Stir in the oats.
• Use a cookie scoop to drop the dough onto the prepared baking sheet, about 1.5 tablespoons of dough per cookie, leaving about 2 inches of space in between because the cookies will spread.
• Bake for 12 to 14 minutes or until cookies are set around the edges but still soft in the center. Remove from oven and sprinkle with flaky sea salt, if desire. Let the cookies cool for 5 minutes on the baking sheet. Transfer to a wire cooling rack and cool completely.
• While the cookies are cooling, make the frosting. Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a medium bowl. Place the bowl in the refrigerator for 30 minutes or until the butter is completely cooled and is mostly resolidified. Remove from the refrigerator and let it come back to room temperature if it’s too cold. You want it to be a soft solid, but not cold so it will mix in with the cream cheese.
• In the bowl of a stand mixer, beat the brown butter and cream cheese together until smooth. Add the vanilla and salt and mix again.
• Gradually, mix in the confectioner’s sugar, about ¾ cup at a time, until all the sugar has been added. Scrape down the sides of the bowl with a spatula and mix again until smooth.
• To assemble the cream pies, pipe or spread the filling on the flat side of half of the cookies and put the remaining cookies on top. You might have a little leftover filling.

Notes

Store the cream pies in an airtight container in the refrigerator for up to 3 days in the refrigerator. Let come to room temperature before serving.

Nutrition

Calories: 459kcal, Carbohydrates: 66g, Protein: 4g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 64mg, Sodium: 205mg, Potassium: 115mg, Fiber: 2g, Sugar: 47g, Vitamin A: 2775IU, Vitamin C: 1mg, Calcium: 41mg, Iron: 1mg

Keywords cream cheese, oatmeal, pumpkin

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