Pumpkin Oatmeal Cream Pies

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Soft, spiced, and sandwiched with a dreamy vanilla cream filling—Pumpkin Oatmeal Cream Pies are the perfect fusion of cozy autumn flavors and nostalgic dessert charm. These cookies boast a chewy texture from hearty oats, while the pumpkin purée adds rich moisture and a subtle earthiness. Hints of cinnamon, nutmeg, and ginger bring everything together in a warmly spiced profile that’s impossible to resist.

Whether you need a show-stopping treat for a fall gathering or a comforting snack to pair with your coffee, these cream pies deliver. They’re rustic, yet indulgent, capturing the essence of homemade comfort with a gourmet twist. One bite, and you’re enveloped in layers of spice, sweetness, and creamy satisfaction.

Why You’ll Love This Pumpkin Oatmeal Cream Pies Recipe

• Perfectly chewy with a soft bite thanks to oats and pumpkin
• A rich spiced flavor that screams fall in every bite
• Creamy, fluffy vanilla filling that balances the cookie’s warmth
• Great for entertaining or gifting during the holiday season
• Easy to store and make ahead

Preparation Phase & Tools to Use

To make these Pumpkin Oatmeal Cream Pies, you’ll need a few essential tools:

• Mixing Bowls: One for the dry ingredients, another for the wet. Keeping them separate ensures even distribution of leaveners and spices.
• Electric Mixer or Stand Mixer: Crucial for creaming butter and sugars until fluffy, and for whipping the cream filling to the right texture.
• Cookie Scoop: Ensures uniform cookie sizes, which is important for assembling perfect sandwich cookies.
• Baking Sheets and Parchment Paper: Prevent sticking and promote even baking.
• Wire Rack: Allows cookies to cool evenly without trapping moisture.

Each tool contributes to the consistency and final texture of the cookies and filling, so don’t skip them.

Preparation Tips

Use room temperature butter for both the cookies and the filling—it creams more easily and traps air for a fluffier texture. When measuring flour, spoon it into the measuring cup and level it off rather than scooping, to avoid dense cookies. Chill the dough for 15-30 minutes before baking if it feels too soft; this helps reduce spreading. Make sure the cookies are completely cooled before adding the cream filling or it will melt. Assemble the sandwiches by piping the filling for an even and neat look, and press gently to avoid breakage.

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Ingredients for this Pumpkin Oatmeal Cream Pies Recipe

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves (optional)
• 3 cups old-fashioned rolled oats

For the Cream Filling:

• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable shortening (or more butter)
• 1 tsp vanilla extract
• 3 cups powdered sugar, sifted
• 2–3 tbsp heavy cream or milk (as needed for consistency)

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Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar using a hand or stand mixer until light and fluffy (about 2–3 minutes). This step helps incorporate air and sets the foundation for chewy cookies.

Step 2: Add Pumpkin, Egg, and Vanilla

Mix in the pumpkin puree, egg, and vanilla extract. Beat until well combined. The mixture may look slightly curdled at this stage due to the moisture in the pumpkin, but that’s completely normal.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This ensures the spices and leavening agents are evenly distributed.

Step 4: Mix Dry and Wet Ingredients

Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing, which can make the cookies tough.

Step 5: Stir in the Oats

Fold in the rolled oats using a spatula. The dough will be thick and sticky. Let it rest for 10–15 minutes to allow the oats to absorb some moisture, which helps with shaping.

Step 6: Scoop and Bake the Cookies

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Use a medium cookie scoop (about 1.5 tablespoons of dough) to portion the cookies. Leave enough space between each to allow for spreading. Bake for 12–14 minutes or until the edges are golden brown and centers look set.

Step 7: Cool the Cookies

Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. Cool completely before filling.

Step 8: Make the Cream Filling

In a clean mixing bowl, beat the butter and shortening together until smooth and creamy. Add vanilla and gradually mix in the powdered sugar, one cup at a time. Add heavy cream one tablespoon at a time until the filling reaches a fluffy, spreadable consistency.

Step 9: Assemble the Cream Pies

Pair up the cooled cookies by size. Use a piping bag or spoon to spread cream filling on the flat side of one cookie, then sandwich it with another. Press gently until the filling spreads to the edges.

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Notes

For an extra flavor boost, toast the oats in a dry skillet for 3–5 minutes before adding them to the dough. This enhances their nutty aroma and adds depth to the cookie’s taste. If you prefer a slightly softer filling, use all butter instead of half shortening. These cookies are best enjoyed the next day when the flavors have had time to meld together and the cream has softened the cookies slightly, making each bite irresistibly tender.

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Watch Out for These Mistakes While Cooking

• Using pumpkin pie filling instead of pumpkin puree – The added sugar and spices in pie filling will throw off the balance of the recipe.
• Skipping the cooling step – Warm cookies will melt the cream filling and create a mess.
• Overbaking – The cookies should be just set when you remove them from the oven. They’ll continue to firm up as they cool.
• Too much flour – Always measure using the spoon-and-level method to avoid dense cookies.
• Under-mixing the cream filling – If not beaten enough, the filling won’t be fluffy or hold up well in the sandwich.

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Storage Instructions

Store the assembled Pumpkin Oatmeal Cream Pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, you can freeze them individually wrapped in plastic wrap and placed in a freezer-safe container for up to 2 months. Let them thaw in the fridge overnight or at room temperature for 1 hour before serving.

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Estimated Nutrition (per sandwich cookie, approx.)

• Calories: 420
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 40mg
• Sodium: 160mg
• Carbohydrates: 58g
• Fiber: 3g
• Sugar: 35g
• Protein: 4g

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Frequently Asked Questions

Can I make the cookies ahead of time?

Yes! Bake the cookies and store them unfilled in an airtight container for up to 3 days, then fill before serving.

Can I use quick oats instead of rolled oats?

Rolled oats give the cookies a better texture, but quick oats can work in a pinch. The texture may be slightly softer.

Can I substitute the shortening in the filling?

Absolutely. You can use all butter if you prefer a richer, softer filling.

Why are my cookies spreading too much?

Too-warm dough or under-measuring the flour can cause excess spreading. Chill the dough briefly before baking.

How can I make this dairy-free?

Use plant-based butter and dairy-free cream alternatives. Check that all ingredients used are vegan-friendly.

Can I freeze the cookie dough?

Yes. Scoop the dough onto a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes.

What’s the best way to apply the filling?

A piping bag gives a clean and even layer, but a spoon works too. Just be gentle and spread evenly to the edges.

Are these good for gifting?

Definitely! Wrap each sandwich in parchment or cellophane, and they make a festive, homemade gift.

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Conclusion

Pumpkin Oatmeal Cream Pies are more than just a seasonal sweet—they’re a comforting, nostalgic treat that balances spice, sweetness, and texture in every bite. Whether you’re baking for a holiday spread or treating yourself to something cozy, these cookie sandwiches offer homemade joy with a gourmet flair. Make a batch, share a few, and watch them disappear—fast.

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