Pumpkin Oatmeal Cream Pies Recipe — Cozy Fall Dessert

These pumpkin oatmeal cream pies are a cozy fall twist on the classic oatmeal cream pie. Soft, chewy pumpkin-spiced cookies are sandwiched with a tangy cream cheese frosting for a perfectly balanced seasonal treat.

If you love oatmeal cream pies, try these pumpkin oatmeal cream pie cookies. Two pumpkin oatmeal cookies—soft, chewy, and flavored with warm spices and brown sugar—are joined by a tangy cream cheese frosting that enhances the pumpkin spice. They’re an ideal fall treat.

Making Pumpkin Oatmeal Cream Pies

Make the pumpkin oatmeal cookies first and allow them to cool completely before preparing the frosting and assembling. You can bake the cookies a day or two ahead and keep them in an airtight container at room temperature. Prepare the frosting and sandwich the cookies the day you plan to serve them.

Note: the dough does not require chilling.

Photos and tips are provided below; scroll down to the recipe if you prefer to jump straight to instructions.

1. Preheat the oven to 350°F (180–190°C) and line cookie sheets with parchment paper.
2. Remove excess moisture from the pumpkin puree. Line a small bowl with paper towels or a clean dish cloth, place the pumpkin in the center, and press or squeeze to blot out extra liquid. Repeat until the puree is significantly drier.
   • If you skip this, the cookies will be cakey and muffin-top–like instead of chewy.
3. In a small bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, ground ginger, nutmeg, cloves, and salt.

4. In a larger bowl, beat the softened butter with the brown sugar and granulated sugar until creamy.
5. Add the egg yolk (not the whole egg), vanilla extract, molasses or honey, and the blotted pumpkin. Beat until combined.
   • Using only the egg yolk yields a chewier cookie; a whole egg will make them more cakey.

6. Mix the dry ingredients into the butter mixture on low speed just until incorporated.
7. Fold in the oats until evenly distributed.
   • Quick oats give a more uniform shape, which helps when sandwiching cookies; rolled oats also work. Do not use instant microwave oat packets.

8. Scoop dough into balls of about 1 to 1.5 tablespoons each and place them 2 inches apart on the prepared sheets. A cookie scoop helps keep sizes consistent for even sandwiches.
9. Bake one sheet at a time in the middle of the oven for about 7–10 minutes, or until the tops look set. Let cookies cool on the sheet for 10 minutes before transferring to a rack to cool completely.

Prepare the cream cheese frosting while the cookies cool. Beat butter until smooth, then add full-fat brick-style cream cheese and beat until combined. Add vanilla and salt, then gradually beat in powdered sugar until you reach the desired sweetness. If the frosting is too thick, beat in 1 tablespoon of whipping cream or milk.

• Keep the butter slightly softened, not melted.
• Use regular, full-fat cream cheese in a block. Tub-style or whipped cream cheese is too thin for stable frosting.

When assembling, be sure the cookies are completely cool so the frosting does not melt. Spread about 1 to 1 1/2 tablespoons of frosting on the bottom of one cookie and top with another to form a sandwich.

These cookies offer a soft, chewy texture, warm pumpkin spice flavor, and bright cream cheese frosting—perfect for autumn gatherings or a cozy dessert. Below is a concise recipe summary and helpful notes.