Pumpkin Oatmeal Cream Pie
This Pumpkin Oatmeal Cream Pie recipe is everything you love about a classic cream pie, now with all the warm, spiced flavors of fall. Ready in just 30 minutes, these soft, chewy oatmeal cookies use real pumpkin puree and pumpkin pie spice, then are sandwiched together with a sweet, fluffy cream cheese marshmallow filling that’s hard to resist!
A Quick Look At The Recipe
- Recipe Name: Pumpkin Oatmeal Cream Pie
- Serves: 10 cream pies
- Main Ingredients: Pumpkin Oatmeal Cookies, unsalted butter, packed brown sugar, pumpkin puree, egg yolk, vanilla extract, molasses, all-purpose flour
- Why You'll Love It: These soft, chewy oatmeal cookies are made with real pumpkin puree and pumpkin pie spice, then sandwiched together with a sweet cream cheese marshmallow filling for the ultimate fall treat!
Chewy, Creamy, & Packed with Pumpkin Spice
Out of all childhood treats, Little Debbie’s Oatmeal Cream Pies were always my absolute weakness. I mean, how can you resist two soft, chewy oatmeal cookies filled with a creamy center? But as an adult, I’ve found that processed foods don’t agree with me the way they used to. And honestly, I’d rather my kids skip them too.
I’ve already made traditional homemade Oatmeal Cream Pies, but now that the fall season is finally here, I’m in full pumpkin mode. These pumpkin oatmeal cream pies are the perfect treat for any autumn gathering or just a cozy night in. The kids will love them, obviously… but any adult will rave over them too!
If you’re on a pumpkin kick like me, you’ll love my Soft & Spiced Pumpkin Roll, Pumpkin Spice Cake Donuts, and Pumpkin Praline Cake with Cream Cheese Icing!
Ingredients
- Unsalted butter (softened)
- Brown sugar
- Pumpkin puree (make sure you don’t get pie filling!)
- Egg yolk
- Vanilla extract
- Molasses
- All-purpose flour
- Baking soda
- Pumpkin pie spice
- Salt
- Quick-cooking oats
- Cream cheese (softened)
- Marshmallow fluff
- Powdered sugar
- Sugar (optional, for dipping fork into)
My Top Tips for Success
- You can always chill the dough if it feels too soft or sticky. Even 20–30 minutes in the fridge will make it much easier to scoop and shape.
- I like to use a cookie scoop to keep my cookies uniform in size. This ensures they bake evenly and pair up nicely for the sandwiches.
- Let the pumpkin spice cookies cool completely before adding the filling. If they’re even slightly warm, the cream filling will melt and slide right off.
- If your filling feels too soft to spread, pop it in the fridge for 15–20 minutes. It’ll firm up and be much easier to work with.
How to Make Pumpkin Oatmeal Cream Pie
1. Preheat the Oven
Preheat the oven to 350°F. Then line your baking sheets with parchment paper.
2. Mix Wet Ingredients
Grab your mixer and beat together the butter and brown sugar until creamy. Then mix in the pumpkin, egg yolk, vanilla, and molasses until combined.
3. Mix Dry Ingredients
Next, add your flour, baking soda, pumpkin pie spice, and salt, mixing just until everything comes together. Be careful not to overmix! Then fold in your oats.
4. Scoop into the Baking Sheet
Now scoop about 1½ tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each one.
Then take a fork, dip it in some sugar, and gently press each cookie down a little.
5. Bake
Bake for 9–11 minutes, until the edges are set, but the centers still look a little soft.
Let pumpkin oatmeal cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
6. Make the Filling
To make the filling, beat together the butter and cream cheese until smooth. Then add in your marshmallow creme, powdered sugar, vanilla, pumpkin pie spice, and a pinch of salt. Keep beating until it’s all light and fluffy
7. Assemble
Grab half your cookies and spread about 1 tablespoon of filling onto the flat side of each one. Then sandwich them with the remaining cookies and gently press to hold everything together.
Let them sit at room temperature for 10–15 minutes before serving for the softest texture. Enjoy!
Storage
Store your oatmeal cream pies covered in an airtight container, and they’ll keep in the fridge for up to 5 days.
Pumpkin Oatmeal Cream Pie FAQs
No, homemade oatmeal cream pies don’t need to be refrigerated if you plan to finish them within 5 days. Both the cookies and cream filling hold up well at room temperature, so storing them in an airtight container on the counter will do!
Quick oats are your best bet for that classic Little Debbie style. They blend right into the dough and give you that soft, pillowy texture we all know and love. If you prefer a more rustic, chewier cookie, old-fashioned rolled oats work great too. Just make sure you pulse the rolled oats a few times in a food processor to keep them from being too chunky.
Don’t overfill them! About a tablespoon of filling is plenty. I like to spread it just to the edge of the cookie without going all the way to the border, which gives it a little room to spread when you press the top cookie down.
Made these for a fall gathering? A cozy night in? Either way, I want to hear about it! Leave a comment and a star rating below.
Ingredients
Pumpkin Oatmeal Cookies
- ½ cup unsalted butter softened
- ¾ cup packed brown sugar
- ⅓ cup pumpkin puree not pie filling
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 ½ cups quick-cooking oats
Salted Vanilla Pumpkin-Spice Filling
- ½ cup unsalted butter softened
- 2 ounces cream cheese softened
- ½ cup marshmallow fluff
- ½ cup powdered sugar
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- Optional: sugar for dipping fork into
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Beat butter and brown sugar until creamy. Mix in pumpkin, egg yolk, vanilla, and molasses.½ cup unsalted butter, ¾ cup packed brown sugar, ⅓ cup pumpkin puree, 1 large egg yolk, 1 teaspoon vanilla extract, 1 tablespoon molasses
- Add flour, baking soda, pumpkin pie spice, and salt. Mix just until combined. Stir in oats.1 ¼ cups all-purpose flour, 1 teaspoon baking soda, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon salt, 1 ½ cups quick-cooking oats
- Scoop 1 ½ tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Lightly flatten with a fork dipped in sugar.Optional: sugar for dipping fork into
- Bake for 9–11 minutes, until edges are set and centers are still soft. Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- For the filling, beat butter and cream cheese until smooth. Add marshmallow creme, powdered sugar, vanilla, pumpkin pie spice, and salt. Beat until light and fluffy.½ cup unsalted butter, 2 ounces cream cheese, ½ cup marshmallow fluff, ½ cup powdered sugar, 1 ½ teaspoons vanilla extract, ¼ teaspoon pumpkin pie spice, ¼ teaspoon salt
- Spread about 1 tablespoon of filling onto the flat side of half the cookies. Top with remaining cookies and gently press together.
- Store the oatmeal cream pies covered in the refrigerator for up to 5 days. Let them sit at room temperature for 10–15 minutes before serving for the softest texture.
Notes
- You can always chill the dough if it feels too soft or sticky. Even 20–30 minutes in the fridge will make it much easier to scoop and shape.
- I like to use a cookie scoop to keep my cookies uniform in size. This ensures they bake evenly and pair up nicely for the sandwiches.
- Let the pumpkin spice cookies cool completely before adding the filling. If they’re even slightly warm, the cream filling will melt and slide right off.
- If your filling feels too soft to spread, pop it in the fridge for 15–20 minutes. It’ll firm up and be much easier to work with.