Description
These Pumpkin Oatmeal Cream Pies are a fall favorite, combining the comforting chew of oatmeal cookies with the cozy spice of pumpkin and a luscious vanilla cream center. Whether you’re looking for easy dessert ideas, fall baking inspiration, or a crowd-pleasing treat, this recipe delivers. Perfect for holiday cookie swaps, quick dessert prep, or an indulgent snack, these cream pies are rich in flavor, texture, and nostalgia—making them a must-have for anyone craving cozy, sweet food ideas.
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves (optional)
3 cups old-fashioned rolled oats
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
1 teaspoon vanilla extract
3 cups powdered sugar, sifted
2–3 tablespoons heavy cream or milk
Instructions
1. Cream the butter, brown sugar, and granulated sugar until fluffy (2–3 minutes).
2. Mix in pumpkin puree, egg, and vanilla until fully combined.
3. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
4. Gradually add the dry mixture to the wet ingredients; mix just until combined.
5. Fold in the oats and let the dough rest for 10–15 minutes.
6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Scoop dough (about 1.5 tbsp per cookie) onto baking sheets and bake for 12–14 minutes until edges are set.
8. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Beat butter and shortening until smooth. Add vanilla and powdered sugar gradually.
10. Add cream one tablespoon at a time and beat until fluffy.
11. Pair cookies by size. Pipe or spoon filling onto one cookie and sandwich with another.
12. Press gently and enjoy!
Notes
Let the cookie dough rest for 10–15 minutes before baking so the oats absorb some moisture.
For best texture, ensure cookies are completely cooled before filling.
Toast the oats for added flavor and aroma before mixing them in.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 420
- Sugar: 35g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: fall dessert, pumpkin recipe, oatmeal cookies, easy baking, cookie sandwich, holiday treats