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

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.

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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!


  1. 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!

  2. I fell for your Oatmeal Pumpkin Creme Sandwiches!

  3. 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…

    • 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. 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. 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 🙂

    • 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. 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?

    • 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.

  7. 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!

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

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

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

  13. 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.

    • 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. 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. 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. 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.

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

  18. 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. 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 🙂

  20. Even though we continue to hit 90 most days here in East TN, I was ready to bake a fall flavor. I am SO SO glad I chose to do it with this recipe! These are fantastic! I took your advice and used the smallest cookie scoop I had which turned out great! I also put the filling into a zip lock bag which I snipped the corner off to pipe with. That made assembly so much easier! My husband isn’t a huge fan of anything super sweet or overwhelmingly pumpkin flavored, but he LOVED these! Not too sweet but an incredibly rich flavor!! Thank you so much for sharing these!

  21. Hi Sally,
    I know this recipe is a few years old but I just discovered it and I’m really excited to make it this weekend! Is there anyway you could please include the weights of the ingredients? I would be sooooo grateful! I’m baking at least 4 of your recipes this weekend. You’re my fave! <3 

  22. Reduced fat cream cheese ok?

  23. Hi Sally!! I LOVE all your baked goods and swear by your recipes (and have for a few years). I know this one’s little old, but I decided to make just the cookie part today. Followed recipe exactly except used light brown sugar, and folded in some mini chocolate chips at the end. Chilled my dough for approx 3 hours. My cookies are FLAT as a board. So thin. No structure. Any idea what could have happened to cause so much flatness? 

    • Oh no! That’s awful, so sorry about that Andi! If you decided to make them again, add 1/4 cup extra flavor to help bulk up the dough. This should drastically help.

  24. Check your baking soda to see if it has expired. Also make sure you use butter not margarine and that you cool your cookie sheets in between each batch. Good luck. 

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