If you’ve ever dreamed of a cozy fall treat that feels like a warm hug in every bite, then the Pumpkin Oatmeal Cream Pies Recipe is your new best friend. These delightful sandwiches combine soft, spiced pumpkin oatmeal cookies with a luscious cream cheese and maple frosting, creating a perfect balance of flavors and textures that will have you reaching for seconds—if not thirds! Whether you’re sharing them at a family gathering or indulging on a crisp autumn afternoon, this recipe brings together the comforting taste of pumpkin with the satisfying chew of oats and an irresistibly creamy filling. Let me take you through everything you need to know to make these magical cream pies come to life in your kitchen.
Ingredients You’ll Need
Every ingredient here plays a starring role, making this recipe both straightforward and incredibly rewarding. From the rich butter that adds depth, to the pumpkin puree that lends moisture and that signature autumn flavor, plus warming spices and hearty oats for texture—you’ll see how each element contributes to the overall deliciousness.
- Unsalted butter (20 tbsp): Browning it brings out nutty, caramel notes that elevate your cookies’ flavor.
- All-purpose flour (1 1/2 cups): The base that provides structure to these tender cookies.
- Chai spice or pumpkin spice blend (1 tbsp): A perfect warming mix that embodies cozy fall vibes.
- Baking soda (1 tsp): Helps the cookies rise and become delightfully soft.
- Light brown sugar (3/4 cup): Adds moisture and a subtle molasses flavor for depth.
- Granulated sugar (3/4 cup): Gives sweetness and helps with cookie texture.
- Large egg yolk (1): Adds richness and binds the dough together.
- Pumpkin puree (1 cup): The star ingredient bringing moisture and that unmistakable fall essence.
- Vanilla extract (2 tsp): Rounds out flavors with a sweet, fragrant touch.
- Old-fashioned rolled oats (2 1/4 cups): For hearty texture and that classic oatmeal cookie chew.
- Cream cheese (for frosting): Provides tangy creaminess for the luscious filling.
- Powdered sugar (for frosting): Sweetens the frosting without graininess.
- Maple extract (for frosting): Adds a subtle, natural sweetness complementing the pumpkin.
How to Make Pumpkin Oatmeal Cream Pies Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This setup ensures your cookies bake evenly and don’t stick—a small step that makes a big difference for perfectly shaped cream pies.
Step 2: Mix the Wet Ingredients
In a bowl, blend browned butter with both sugars until nicely combined—it should look glossy and inviting. Then whisk in the egg yolk, pumpkin puree, and vanilla extract until smooth and luscious. This mixture forms the flavorful and moist foundation for your cookies.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, chai or pumpkin spice blend, baking soda, and a pinch of salt. Incorporating the spices at this stage ensures that warmth is evenly distributed throughout the cookie dough, giving each bite that perfect cozy punch.
Step 4: Bring It All Together
Gradually add the dry mixture into the wet mixture, stirring gently to combine without overworking the dough. Finally, fold in the oats, which lend that delightful rustic texture characteristic of a classic oatmeal cookie.
Step 5: Bake the Cookies
Drop generous spoonfuls of dough onto the prepared baking sheets, spacing them evenly to allow for gentle spreading. Bake for about 10 minutes or until the edges are just turning golden. The cookies should be soft but hold their shape—perfect for sandwiching with frosting.
Step 6: Prepare the Cream Cheese Frosting
While the cookies cool, whip together browned butter and cream cheese until creamy and smooth. Gradually beat in powdered sugar and a touch of maple extract until the frosting is fluffy and heavenly. This sweet, tangy filling elevates these Pumpkin Oatmeal Cream Pies Recipe to true dessert status.
Step 7: Assemble the Cream Pies
Once the cookies have completely cooled, spread a generous layer of frosting on the underside of one cookie, then gently sandwich it with another. Each bite will burst with balanced flavors and scrummy textures.
How to Serve Pumpkin Oatmeal Cream Pies Recipe
Garnishes
For a little extra flair, try dusting the tops of your cream pies with a light sprinkle of cinnamon or a drizzle of melted dark chocolate. Chopped toasted pecans on the edges add a nice crunch and visual appeal, perfect when serving guests.
Side Dishes
Pair these cream pies with a cup of hot chai tea or a warm mug of spiced apple cider. The spices and warmth in the drinks complement the pumpkin and oats beautifully, creating a truly comforting autumn experience.
Creative Ways to Present
Layer your Pumpkin Oatmeal Cream Pies Recipe on a rustic wooden board adorned with fresh autumn leaves or cinnamon sticks to set the seasonal mood. Alternatively, wrap individual pies in parchment paper tied with twine for a charming homemade gift that’s both thoughtful and delicious.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cream pies stored in an airtight container in the refrigerator, where they’ll stay fresh for up to 4 days. The cool temperature helps the frosting maintain its perfect texture, making each bite just as delightful as the first.
Freezing
If you want to make these ahead of time, you can freeze assembled cream pies. Wrap each pie tightly in plastic wrap and then place them in a freezer bag. They will keep well for up to 2 months. Thaw in the fridge overnight before enjoying.
Reheating
For a just-baked warmth without melting the frosting, remove the pies from the fridge and let them sit at room temperature for about 30 minutes before serving. Avoid microwaving as it can soften the cream cheese filling too much.
FAQs
Can I use canned pumpkin for the puree?
Absolutely! Canned pumpkin puree works perfectly in this Pumpkin Oatmeal Cream Pies Recipe and is a convenient, reliable option when fresh pumpkin isn’t available.
What if I don’t have chai or pumpkin spice blend?
No worries—combine cinnamon, nutmeg, ginger, and cloves from your spice rack to mimic that wonderful spice blend. It’s easy to customize to your taste.
Can I make these vegan?
With some ingredient swaps—like vegan butter, a flax egg instead of yolk, and dairy-free cream cheese—you can definitely make a plant-based version of this recipe that’s just as tasty.
Why do I brown the butter?
Browning the butter intensifies its flavor, adding a rich, nutty note that makes these cream pies uniquely delicious and complex.
How do I prevent the cookies from spreading too much?
Chilling your dough for 15–30 minutes before baking can help, as well as ensuring your oven is properly preheated. This way, you get perfectly shaped cookies ready for sandwiching.
Final Thoughts
I genuinely can’t recommend the Pumpkin Oatmeal Cream Pies Recipe enough—it’s one of those recipes that brings joy every time you make it. The blend of soft spiced cookies and creamy frosting captures the heart of fall, making it ideal for celebrations or cozy solo treats. So go ahead, gather your ingredients, and start baking; you’re about to discover a new favorite that friends and family will keep asking for!
Print
Cheesecake with Pineapple Mousse – Light, Creamy & Tropical Dessert Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Oatmeal Cream Pies are a delightful autumn treat combining soft, spiced pumpkin oatmeal cookies with a creamy, luscious cream cheese frosting. Perfect for cozying up with a seasonal dessert that balances warm spices and rich textures.
Ingredients
Cookies
- 20 tbsp unsalted butter
- 1 1/2 cups all-purpose flour
- 1 tbsp chai spice or pumpkin spice blend
- 1 tsp baking soda
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 1 large egg yolk
- 1 cup pumpkin puree
- 2 tsp vanilla extract
- 2 1/4 cups old-fashioned rolled oats
Frosting
- 4 oz cream cheese, softened
- 2 tbsp browned butter (from the 20 tbsp in the cookies, reserved separately)
- 1 cup powdered sugar
- 1/2 tsp maple extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Wet Mixture: In a mixing bowl, combine browned butter with both light brown and granulated sugars until well incorporated. Add the large egg yolk, pumpkin puree, and vanilla extract to the bowl and mix until the batter is smooth and homogenous.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, chai or pumpkin spice blend, baking soda, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, stirring gently to combine. Lastly, fold in the old-fashioned rolled oats evenly throughout the dough.
- Form and Bake Cookies: Drop spoonfuls of cookie dough onto the prepared baking sheets, spacing them appropriately. Bake in the oven for about 10 minutes or until the cookie edges are lightly golden brown, indicating they are done.
- Make Frosting: In a separate bowl, beat together softened cream cheese and browned butter until creamy. Gradually incorporate powdered sugar and maple extract, continuing to beat until the frosting is fluffy and smooth.
- Assemble Pies: After the cookies have completely cooled, spread a generous amount of frosting onto the bottom side of one cookie. Top it with another cookie to create a sandwich. Repeat for all cookies to form the oatmeal cream pies.
Notes
- For best flavor, use freshly browned butter for both the cookie dough and frosting.
- If you don’t have chai spice, a pumpkin spice blend works perfectly as a substitute.
- Make sure cookies are completely cooled before frosting to prevent melting.
- Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- Optionally, add chopped nuts or raisins to the dough for extra texture.
