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


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 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


  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.


  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


Comments are closed.

  1. 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.

  2. 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. 

  3. These were amazing Sally!! I followed the directions as listed above. The frosting was a little runny but I added the flour and it was fine. I over baked my cookies by a few minutes but I put the sandwiches together and let them sit out on a sheet overnight and they were fantastic! If you’re not a big pumpkin fan you really can’t taste it in the frosting. Definitely going to make these for thanksgiving with some nuts or mini chocolate chips in the batter

  4. Hi there! Just want to make sure I’m making enough for Thanksgiving, does this recipe yield 60 cookies (30 sandwhiches) or 30 cookies?

  5. Any tips on what I could have done wrong here? My cookies turned out SUPER flat – dough was chilled overnight, ingredients listed were what I used, no substitutions. Cookies were still pretty much raw after 9 minutes. Even after baking 18 minutes they could not be transferred (after cooling out of the oven for 5ish minutes) from my silicone mat to the cooling rack, as they would not hold their shape.

    The only thing I deviated from in the recipe was that I used the oxo medium cookie scoop rather than meausring 2 T. worth of dough and rolling into ball. Could that be part of the reason? At a loss here – was hoping for some suggestions before I attempt my next batch before Thanksgiving dinner! 🙂

    1. Looks like you may have mis-read the recipe – calls for 2 teaspoons of dough, not 2 Tablespoons…that may be your problem 🙂

  6. 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.

  7. 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.

  8. These are great thanks for sharing!

  9. Thanks Sally for this fabulous recipe! I tried a sample at work about a week ago from a colleague, and I wanted one more and there were no more to try. I was so excited to try the recipe on my own that I attempted to bake on Sunday (after a few years on break). I will say I have not lost my touch. My husband says they are like “crack” and he can’t stop eating them.

    After round 1, I started to make it my own by adding some chopped pecans into the dough and then filled it with a cream cheese filling. Once again, I did not lose my touch.

    My next creation will be adding some mini chocolate chips to the dough.

    Thanks for sharing your recipe and all the helpful hints.

  10. I made these today! They were SOOOOOO good! I wasn’t that keen on putting raw flour in the filling so i heated the pumpkin puree with about 1/3 cup of milk over medium heat and added the 1/4 cup of flour in and heated it for about a minute or two. Kinda like making roux . I then let it cool completely and made the filling as per recipe. The end result was SO good and the consistency was perfect too. I also used less than 2 cups of powdered sugar for the filling. This recipe’s a keeper!!!

    1. I’m so glad you made these work for you and enjoyed them, Sabreena!

  11. 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!)

  12. 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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