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Best Pumpkin Oatmeal Cream Pies Recipe (Easy, Step-by-Step)

Make Pumpkin Oatmeal Cream Pies with pantry staples, clear cues, and flexible swaps.
Servings 12

Ingredients

  • --- Cookies ---
  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 cups old-fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • --- Cream Filling ---
  • 1/2 cup unsalted butter softened
  • 8 oz cream cheese softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  • In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
  • Beat in pumpkin puree, egg, and vanilla until well combined.
  • In a separate bowl, whisk together flour, oats, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
  • Gradually add dry ingredients to wet mixture until just combined.
  • Scoop tablespoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart.
  • Bake for 12–14 minutes, until cookies are set and lightly golden. Cool completely on wire racks.
  • Meanwhile, prepare filling: Beat butter and cream cheese until smooth. Gradually mix in powdered sugar and vanilla until fluffy.
  • Spread or pipe cream filling onto the flat side of half the cookies. Top with remaining cookies to form sandwiches.
  • Chill for 30 minutes before serving for best texture.