Oatmeal Pumpkin Creme Pies.
These Oatmeal Pumpkin Creme Pies are amazing any time of year! Soft, chewy, and so much sweet pumpkin and cinnamon flavors.
You see, I first made these oatmeal cookie sandwiches last month for a bake sale. They were outstanding. Selling them 2 for $1 was an obvious steal.
While they may lack chocolate, a sprinkle, and any sort of candy chunk, these cookies stood their own. A soft, buttery oatmeal cookie x 2 with a thick layer of ultra creamy pumpkin spiced filling. Major mass appeal.
Monotone in color and lacking aesthetic pizazz, I hesitated sharing these cookie sandwiches with you merely beacause I wasn’t satisfied with the photography. I’m a perfectionist down to my core. Shooting a light brown cookie with light brown orange filling and trying to make it POP on screen has GOT to be hard for just about anyone.
Anyway! Making today’s recipe, you aren’t going to get a cookie sandwich identical to Little Debbie’s Oatmeal Creme Pies (see my homemade version here!). While similarly soft and chewy, my cookies have thick cut oats and plenty of texture. Today’s oatmeal cookies are laced with cinnamon and dark brown sugar. Cinnamon, my kitchen’s disappearing spice, goes into practically everything I bake. Fragrant and sweet, it brings oatmeal cookies warmth and a hint of spice. Plus, it pairs well with the pumpkin spiced filling. 🙂
I prefer dark brown sugar in my oatmeal cookie recipes. The extra molasses in the sugar spikes these cookies with a more complex depth of flavor. It also helps make the cookies unbelievably soft.
The filling. Oh my heavens the filling. A simple mixture of cream cheese, pumpkin, butter, and powdered sugar, this filling is lusciously creamy with a gorgeous mellow orange color. It’s so soft and silky!
Autumn spices like nutmeg, cinnamon, ground cloves & ginger make this pumpkin cream cheese filling usable for nearly everything you bake this fall. In fact, it’s the same recipe I used to frost my brownie cupcakes.
The frosting/filling isn’t as thick as Little Debbie’s creme filling, but I found that adding a touch of flour gives the filling a sturdy texture without over sweetening it. It is the moisture in the pumpkin that makes the the pumpkin cream cheese frosting thinner, but adding a smidge of flour solves the problem without compromising the taste.
A win win in my book.
I made the cookies teeny tiny. No real rhyme or reason except that mini foods are the bees knees. My rule is if the food is mini, you’re allowed to eat way more than one. And when pumpkin and cookies are involved, trust me… I definitely want MORE than one!
Oatmeal Pumpkin Creme Pies
Chewy mini oatmeal cookie sandwiches stuffed with cinnamon-spiced pumpkin cream cheese frosting.
Oatmeal Sandwich Cookies
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 3/4 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 and 2/3 cups old-fashioned rolled oats
- 1 cup all-purpose flour
Pumpkin Cream Cheese Frosting
- 4 oz cream cheese, softened to room temperature
- 2 Tablespoons unsalted butter, softened to room temperature
- 1/4 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon nutmeg (or 3/4 tsp pumpkin pie spice)
- 2 – 2 and 1/2 cups confectioners' sugar, sifted
- 1/4 cup all-purpose flour (to thicken, as needed)
- salt, to taste
- Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and sugars together on medium-high speed until smooth. Add the egg and vanilla and mix well. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, whisk the baking soda, cinnamon, oats, and flour. Add the dry ingredients to the wet ingredients, then mix together until just combined. Do not overmix.
- Chill the dough for at least one hour (and up to 1 day) in the refrigerator. Cookies will be very flat if the dough is not cold-- so don't skip this step.
- Preheat oven to 325°F (163°C). Line a cookie sheet with parchment paper or a silicone baking mat. Roll 2 teaspoons of dough into a ball and place onto prepared sheet. Bake for 9 minutes and let cool on cookie sheet for a minute or two before transferring to a wire rack.
- While the cookies are cooling, prepare the pumpkin frosting. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese, butter, pumpkin, and spices on medium speed until creamy. Add 2 - 2 and 1/2 cups of sifted confectioners sugar depending how sweet you’d like it. If frosting is much too thin, add in the flour to thicken it. Add salt to cut the sweetness, if you prefer.
- Spread a generous amount of frosting on the underside of a cooled cookie and sandwich another cookie on top. Cookies stay fresh for up to 5 days in an airtight container in the refrigerator.
- Make ahead tip: You can prepare the cookies and filling 2 days in advance-- keep the cookies covered tightly at room temperature and the filling covered tightly in the refrigerator. Cookies freeze well, up to 2-3 months. Thaw overnight in the refrigerator before enjoying.
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