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.

stack of oatmeal pumpkin creme pies

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.

oatmeal pumpkin creme pies on a cream plate

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.

oatmeal cookies on a cooling rack

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.

oatmeal pumpkin creme pies on a white plate

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!

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oatmeal pumpkin creme pies on a cream plate

Oatmeal Pumpkin Creme Pies

  • Author: Sally
  • Prep Time: 1 hour, 15 minutes
  • Cook Time: 9 minutes
  • Total Time: 2 hours, 15 minutes
  • Yield: 30 mini sandwiches
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Chewy mini oatmeal cookie sandwiches stuffed with cinnamon-spiced pumpkin cream cheese frosting.


Ingredients

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 pure 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 (spoon & leveled)

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 each: ground ginger, ground cloves, and ground nutmeg (or 3/4 teaspoon pumpkin pie spice)
  • 22 and 1/2 cups confectioners’ sugar, sifted
  • 1/4 cup all-purpose flour (to thicken, as needed)
  • salt, to taste

Instructions

  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.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: oatmeal pumpkin creme pies, pumpkin creme pies

20 Comments

  1. 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 🙂

  2. 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 🙂

  3. 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 🙂

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

    1. I’m sure that would be fine.

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

    1. Light brown sugar would be just fine Linda.

  6. 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.

  7. 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.

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

  8. 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!

  9. Reduced fat cream cheese ok?

    1. I recommend full-fat for the best taste and thickest texture.

  10. 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? 

    1. 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.

  11. Sally, these are amazing!! Thanks so much for the recipe! I want to make them again for a cookie exchange on Saturday, but will only have time to prep on Wednesday. If I pre-make the dough (unbaked) and filling, would I just store them both in the fridge?
    I only stored the dough for about 1 hour and it was pretty hard. I am scared if I store it in the fridge for 2 days it will be a rock! Any advice?

    Thanks again for this and all your amazing recipes!! 🙂

    1. Hi Elisabeth! You can certainly store in the refrigerator for a couple days. Just let it sit at room temperature for 30-60 minutes to soften up.

  12. I added butterscotch chips to mine, because, well, why not? 🙂 It’s fantastic as is without the added chips, but wow they were good with them added in. Thanks for the recipe! I also made mine a touch bigger…and they did take longer to bake.

  13. I eat these cookies without the filling, too. They are DIVINE!!!! They are so good and chewy, and just the right amount sweet. I will make them again and again! (The filling is delicious, too, but I just couldn’t get it to the right consistency so that it didn’t keep squishing out. We ate it with a spoon out of the bowl, instead. Yum!)

  14. I made 5 dozen of these delicious sandwich cookies for all my coworkers (teachers) and everybody loved them! I added pecans to some of the cookies and that was fantastic as well! Great recipe! A little time consuming but worth it 🙂

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