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.

Sally's Baking Addiction Oatmeal Pumpkin Creme Pies - these are amazing any time of year!

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.

Sally's Baking Addiction Oatmeal Pumpkin Creme Pies - these are amazing any time of year!

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.

Sally's Baking Addiction Oatmeal Pumpkin Creme Pies - these are amazing any time of year!

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.

Sally's Baking Addiction Oatmeal Pumpkin Creme Pies - these are amazing any time of year!

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

Yield: 30 mini sandwiches

Print Recipe

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

A few similar recipes for your dessert-loving tastebuds…

Homemade Oatmeal Creme Pies

Little Debbie Oatmeal Cream Pies by sallysbakingaddiction.com

Mini Pumpkin Cinnamon Sugar Muffins

Mini Cinnamon Sugar Pumpkin Muffins

White Chocolate Pumpkin Snickerdoodles

Simple Pumpkin Snickerdoodle Cookies

See more pumpkin recipe ideas. There are plenty!

Sally's Baking Addiction Oatmeal Creme Pies with a creamy pumpkin filling!


83 Responses to “Oatmeal Pumpkin Creme Pies.”

  1. #
    Debposted October 16, 2012 at 11:34 pm

    These have great flavor. I think the dough needs to be chilled overnight because mine spread alot even after an hour of chiling. I also think the filling could use chilling (hey, that rhymes :)) to firm it up too. I really liked these!


    • Sallyreplied on October 17th, 2012 at 5:19 am

      I chilled my dough, but not overnight! Great suggestion to chill the filling too. I’m so glad you enjoyed these Deb!


  2. #
    Tonetteposted October 20, 2012 at 10:35 pm

    I fell for your Oatmeal Pumpkin Creme Sandwiches!


    • Sallyreplied on October 21st, 2012 at 6:55 am

      So glad! I love these oatmeal sandwich cookies. Thanks Tonette!


  3. #
    Areshaposted October 25, 2012 at 11:38 am

    Yup, added flour and salt. I may have added too much pumpkin, now that I think about it, so maybe that’s why it was runny…


    • Sallyreplied on October 25th, 2012 at 12:29 pm

      Pumpkin does have that effect on frostings/dips/spreads. That’s why I had to add some flour and more powdered sugar (cut with salt) to thicken it back up. Let me know if you try it again, Aresha. Thanks!


  4. #
    Erin Mposted October 28, 2012 at 10:28 pm

    I just made these and they were FANTASTIC!! I’m not really a fan of pumpkin but these were delicious, the oatmeal cookies themselves were great even without the frosting! I could definitely taste the difference with the dark brown sugar, I’ll have to use it more often. Thank you for all your great recipes my BF and his roommates can’t get enough of the baked goods I make them 🙂


  5. #
    Briana Wposted November 19, 2012 at 10:03 am

    I made just the cookies last night as a “test run” before making them for Thanksgiving treats. I added dark chocolate chips to half the batter and butterscotch chips to the other half. Let me just say they were the best thing I have EVER baked. Your tips were all spot on and they came out perfect. Great recipe and great directions! Can’t wait to make them again tomorrow and take a shot at the filling 🙂


    • Sallyreplied on November 19th, 2012 at 10:05 am

      Hi Briana! Thats SO wonderful to hear! I am beyond excited that you made these. I am obsessed with these cookies and need to make them one more time this pumpkin season. Thank you so much for letting me know how they turned out for you! Happy Thanksgiving!


  6. #
    Aliciaposted September 26, 2013 at 1:27 pm

    I was going to try making these this weekend – they look delicious! Would I be okay to substitute light brown sugar if I don’t have dark or would it change to taste too much? Also, how do I know if the dough is overmixed?


    • Sallyreplied on September 26th, 2013 at 2:31 pm

      Hey Alicia! For the dough, just mix it until no more flour pockets remain, so more than that. Don’t stand there mixing and mixing and mixing unless you have to. And yes, you can use light brown sugar instead. Enjoy! Have a great weekend.


      • Aliciareplied on September 26th, 2013 at 9:38 pm

        Thank you! I can’t wait to make these!

  7. #
    Sarahposted November 26, 2013 at 10:12 pm

    I just finished baking over 100 of these little cookies today! 🙂 I am making them for my family Thanksgiving so I did a test run yesterday first so my roomies could have some thanksgiving treats as well. First of all, they LOVED them. Everyone said amaaazing things about them. I am happy I made a test batch though because I found that my cookies were a little bigger than I had wanted them which required taking a lot of bites out of the sandwich-like cookies and the frosting would kind of ooze out and make a mess. (Totally worth it though) So today I only used 1 teaspoon of dough to make miniature cookies and they turned out perfecttt after I baked them for 7 and a half minutes! I also didn’t chill the dough today and they didn’t flatten on me (perhaps because I used whole wheat flour? I’m not sure…) Hope my family enjoys them as much as I do on Thursday! My new favorite cookie dessert recipe 🙂 Thanks for sharing!


    • Sallyreplied on November 27th, 2013 at 10:43 am

      100 of these cookies?? Can I come to your Thanksgiving?

      Whole wheat flour is much heavier than all-purpose and I always have a hard time with my cookies spreading using WW over all-purpose. I’m sure they’re still amazing though! Happy Thanksgiving Sarah!


  8. #
    Caitlinposted January 13, 2014 at 5:39 pm

    AHH! Let me just say that these little Oatmeal Pumpkin treats are amazing! I made them and they are simply delicious! Of course, I would have eaten them all myself, but I decide to bring them to work and share the love. They were a hit! Plus I love anything Pumpkin so you can’t go wrong 🙂


  9. #
    Hayleyposted July 27, 2014 at 10:14 am

    I noticed that you updated the pictures on this. Maybe it is hard to shoot them but they look even more adorable now! They still looked good before but now they seem to be more photogenic 😉


  10. #
    Mickeyposted September 2, 2014 at 11:55 pm

    Have you ever tried using gluten free flour in this recipe?


    • Kaylynreplied on October 8th, 2014 at 9:24 pm

      I just tried using GF flour in these and they didn’t turn out quite as well as I would have liked. I would definitely chill the dough overnight and probably add about 1/4 – 1/2 C more flour (and the respective amount of xanthan gum). They tasted fine, but turned my baking sheets into one giant and very crispy cookie.


  11. #
    Tinaposted September 9, 2014 at 2:59 pm

    Can you freeze the pumpkin cookie and than add creme filling when you unthaw the cookie?


    • Sallyreplied on September 9th, 2014 at 6:38 pm

      I’m sure that would be fine.


  12. #
    Lindaposted October 8, 2014 at 3:37 pm

    These look amazing. The only question I have is could light brown sugar be used in place of the dark brown? Thanks.


    • Sallyreplied on October 12th, 2014 at 8:09 pm

      Light brown sugar would be just fine Linda.


  13. #
    Lexieposted October 22, 2014 at 9:59 pm

    so, I traditionally bring in baked goods the last practice before a debate–just as a little motivation. our first debate is tomorrow, so yesterday I made these and today I brought them in. and…well. to say they were a hit would be a wild understatement. I enacted a “one-only” policy because there were exactly enough for each member to have one. people rushed up to me the minute they’d eaten them, exclaiming that it was the best thing they’d eaten. one kid said–and I quote–“after this, every other cookie I eat will just taste like ashes.” he’s a bit prone to dramatics.

    anyways, one kid took to guarding the tub, making sure no one took two in the hope that there would be leftovers, while another directed every incoming member to that corner, insisting “you really have to try these. you have to. eat it.” when I announced that those who wanted could take seconds, the last five or six sandwiches were gone in five seconds.

    basically, these were incredible, and INCREDIBLY popular. your instructions were perfect, and the results were amazing. as per usual, of course.


    • Sallyreplied on October 23rd, 2014 at 9:26 am

      Thank you for brightening up my morning. Reading “after this, every other cookie I eat will just taste like ashes” made me laugh. And smile. So happy to hear it Lexie! Thank you so much for reporting back. I love these cookies!


  14. #
    Jennyposted December 11, 2014 at 9:17 pm

    These cookies are amazing! I made them for my sons first birthday party and all the adults & kids raved about them. Thank you for the tasty recipe.


  15. #
    NaomiKposted August 17, 2015 at 9:54 pm

    I made a double batch of these today and they turned out great! For some reason I have a TON of filling left over. I guess I used a lot less between the cookies than I thought! In any case, my plan is to turn it into a cheesecake tomorrow. Since it has all the basics of a great cheesecake anyway I’m going to whip up some eggs and add them and put it in a graham shell and see how it goes! Thanks for a great recipe!


  16. #
    Rebekah Sloanposted September 10, 2015 at 7:41 pm

    Hi there just wondering if I can possibly use quick oats instead of rolled oats and also is light brown sugar ok instead of dark brown sugar.


    • Sallyreplied on September 11th, 2015 at 4:01 pm

      You can use quick oats in these cookies. However, the cookies won’t have as much texture. Light brown sugar is OK, yep.


  17. #
    Mariaposted October 9, 2015 at 11:19 am

    Great, but the filling was too sweet for me. I added cool whip and it was perfect


  18. #
    Sacha Whiteheadposted October 21, 2015 at 11:24 am

    These are an absolutely hit in our house…except having a sweet tooth I loose all self control. Next time I’m going to have to do them for the bake sale at school so I don’t eat them all myself xx


  19. #
    Katelynposted October 23, 2015 at 6:17 pm

    I made these for a potluck today and had my boyfriend taste test them. I didn’t have one until after the potluck, when I brought home 1 for myself (easier self control this way…). Oh my goodness… THESE ARE INCREDIBLE! Now I know why everyone was talking about how great they were at the party! Every single recipe I’ve made from your site is so on-point. I love that these are sweet but not too sweet! I may have to make another batch now 🙂


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