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Pumpkin Cream Pies

Featured in Sweet Treats Everyone Will Love.

Give your inner kid a treat with these pumpkin-filled delights. They taste just like your childhood snack but revamped. Real pumpkin, cozy spices, and creamy centers make them entirely worth it.

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Emily Watson
Updated on Fri, 04 Apr 2025 00:06:54 GMT
Chewy oatmeal cookies stuffed with creamy filling, one with a bite out, stacked on a gray dish. Pin it
Chewy oatmeal cookies stuffed with creamy filling, one with a bite out, stacked on a gray dish. | thefamilycooks.com

Every mouthful of these Pumpkin Oatmeal Cream Pies packs cozy fall flavors. The filling, a flavorful spiced cream cheese mix, sits between two soft, chewy pumpkin oatmeal cookies. They'll quickly become your go-to autumn treat, perfect for sharing with friends or enjoying quietly at home.

Ingredients You'll Want

For your cream filling:

  • Cream cheese at room temperature
  • Powdered sugar for sweetness
  • Smooth butter, softened
  • Fall spices and pure vanilla

For the cookies:

  • Pumpkin puree, dried with paper towels
  • Traditional rolled oats
  • White and brown sugar for best results
  • Just the yolk from one egg
  • Seasonal spices with vanilla flavoring

Making Your Sandwich Cookies

First dry your pumpkin thoroughly then mix with the egg, spices and both sugars. Add your flour and oats, stirring just enough to combine everything. Drop spoonfuls onto your cookie sheets and flatten them slightly. Bake them till done and let them cool completely. Meanwhile, beat together your butter, cream cheese and sugar for a smooth filling. Stir in vanilla and spices, then put your Pumpkin Oatmeal Cream Pies together by adding filling between two cookies.

Helpful Tricks

Don't skip drying the pumpkin—it makes your cookies turn out right. Make sure all your cookie scoops match for prettier treats. Pressing them down a bit helps them bake evenly. You can fix wonky edges while they're still warm. Cooling your filling in the fridge makes putting them together much simpler.

A plate of oatmeal cream pie cookies stacked with creamy filling between two chewy oatmeal cookies. Pin it
A plate of oatmeal cream pie cookies stacked with creamy filling between two chewy oatmeal cookies. | thefamilycooks.com

Storage Advice

These Pumpkin Oatmeal Cream Pies taste amazing right away. Keep any leftovers in the fridge with a cover, but warm them up before eating. Want to save them longer? Wrap each one by itself and stick them in the freezer for a treat another day.

Tasty Variations

Use vanilla ice cream between your cookies instead of cream filling. Add some crushed walnuts to your cookie dough for extra crunch. Pour melted chocolate over the tops for a fancy touch. Try using marshmallow cream or cinnamon frosting as alternatives to the cream cheese filling.

Frequently Asked Questions

→ Why blot the pumpkin first?
Canned pumpkin holds a lot of water. Blotting it prevents overly flat cookies and gives you nice chewy ones that stay intact.
→ Can I swap whole oats for quick oats?
Stick with rolled oats. Quick oats absorb too much, leaving the cookies dry. Whole oats keep them nice and soft.
→ What’s the deal with only using yolk?
Pumpkin adds moisture like egg whites do. The yolk boosts richness and keeps cookies from getting dense.
→ Can I prepare these in advance?
Sure, bake the cookies and freeze them (no filling) for up to 3 months. Whip up fresh filling before serving for the best flavor.
→ How do I store them properly?
Fine for a day at room temp. Keep them in the fridge for a week after that since the cream cheese needs chilling.

Pumpkin Cream Pies

Squishy pumpkin cookies hug a creamy, tangy filling. Like an elevated Little Debbie treat soaked in autumn vibes.

Prep Time
60 Minutes
Cook Time
15 Minutes
Total Time
75 Minutes

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 20 Servings (20 filled cookies)

Dietary: Vegetarian

Ingredients

01 1 cup of pureed pumpkin.
02 2 1/4 cups of old-fashioned oats.
03 1 2/3 cups plain flour.
04 1 tsp baking soda.
05 1/2 tsp salt.
06 1 tsp ground cinnamon.
07 2 tsp spice mix for pumpkin.
08 1 cup softened butter.
09 1 cup white sugar.
10 1/2 cup light brown sugar.
11 1 egg yolk at room temp.
12 1 tsp vanilla essence.
13 8 oz soft cream cheese.
14 1/4 cup butter, room temp.
15 1 1/2 cups powdered sugar.
16 1/2 tsp vanilla.
17 1/2 tsp pumpkin spice.
18 A dash of salt.

Instructions

Step 01

Pat the pumpkin dry using paper towels. You’ll end up with 3/4 cup when done.

Step 02

Set oven to 350°F. Combine dry stuff. Beat butter with both sugars. Add yolk, vanilla, and pumpkin. Gradually mix in dry group. Drop onto sheet, flatten slightly. Bake 14-16 mins.

Step 03

Whip cream cheese with butter. Toss in sugar, pumpkin spice, and vanilla. Beat till it’s completely smooth.

Step 04

Spread filling on one cookie, then press another on top.

Notes

  1. Yields around 18-20 filled cookies.
  2. Keep stored in the fridge after day one.
  3. You can freeze the cookies before filling.
  4. Don’t swap out whole oats for the quick kind.
  5. Get as much liquid out of pumpkin as possible.

Tools You'll Need

  • Cookie trays.
  • Mixer with a paddle.
  • Scooper for dough.
  • Baking parchment.
  • Bag for piping.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, cream cheese).
  • Has wheat (flour).
  • Egg content included.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 16 g
  • Total Carbohydrate: 42 g
  • Protein: 4 g