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Pumpkin Oatmeal Cream Pies
Laura

Pumpkin Oatmeal Cream Pies

Soft pumpkin oatmeal cookies filled with smooth, tangy cream cheese frosting and warm autumn spices.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 12 cookie sandwiches
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup pure pumpkin puree Blotted to remove excess moisture
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter Softened
  • 3/4 cup light brown sugar Packed
  • 1/2 cup granulated sugar
  • 1 tablespoon molasses Or honey
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 1 cup quick oats
  • 1/2 cup unsalted butter Softened, for filling
  • 4 ounces full-fat brick-style cream cheese Softened
  • 2-3 cups powdered sugar Adjust to taste
  • 1/4 teaspoon salt For filling
  • 1 tablespoon milk or whipping cream Optional, if needed

Equipment

  • Baking sheets
  • parchment paper
  • Medium mixing bowl
  • Large mixing bowl
  • electric mixer
  • Cookie scoop
  • Wire cooling rack

Method
 

  1. Prepare the oven: Heat the oven to 350°F and line baking sheets with parchment paper.
  2. Blot the pumpkin: Press the pumpkin puree between paper towels or a clean dish towel until excess moisture is removed.
  3. Mix the dry ingredients: Whisk the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt in a medium bowl.
  4. Cream the butter and sugars: Beat the softened butter, brown sugar, and granulated sugar until creamy.
  5. Combine the wet ingredients: Beat in the pumpkin, molasses, vanilla, and egg yolk.
  6. Finish the dough: Mix in the dry ingredients, then stir in the oats until evenly combined.
  7. Bake the cookies: Scoop 1 to 1 1/2 tablespoons of dough per cookie, spacing them 2 inches apart. Bake for 7 to 10 minutes, until the tops look set.
  8. Cool completely: Leave the cookies on the baking sheets for 10 minutes, then transfer them to a wire rack.
  9. Make the filling: Beat the butter and cream cheese until smooth. Add the powdered sugar, vanilla, and salt, mixing until creamy. Add milk or cream if needed.
  10. Assemble: Spread 1 to 1 1/2 tablespoons of filling on the bottom of one cookie and top with another cookie.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • Blotting the pumpkin helps create chewy cookies rather than cakey ones.
  • Store assembled sandwiches in an airtight container in the refrigerator for up to four days.